Microorganisms
Mostrando 13-24 de 5140 artigos, teses e dissertações.
-
13. Antimicrobial use for treatment of healthcare-associated infections and bacterial resistance in a reference neonatal unit
Abstract Objective The use of broad-spectrum antimicrobials, such as third and fourth-generation, are responsible for emergence of multidrug-resistant microorganisms in neonatal units. Furthermore, antimicrobial daily doses are not standardized in neonatology. This study aimed to investigate the association between the use of antimicrobial broad spectrum to
J. Pediatr. (Rio J.). Publicado em: 2021-06
-
14. Ancestral fermented indigenous beverages from South America made from cassava (Manihot esculenta)
Abstract Fermented indigenous foods are of global interest, in the case of South America, fermented beverages made from cassava (Manihot esculenta) are a vital component in the daily life and diet of indigenous groups. Traditional fermentation methods promote the microbiota of beverages and consequently the generation of secondary metabolites during the spon
Food Sci. Technol. Publicado em: 2021-06
-
15. CARTA AO EDITOR SOBRE O MANUSCRITO: O FENÔMENO DE DOSE-RESPOSTA ASSOCIADO AO TREINAMENTO DE FORÇA É INDEPENDENTE DO VOLUME DE SÉRIES E REPETIÇÕES POR SESSÃO
Abstract The aim of this study was to evaluate the performance of Caspian Sea-style spontaneous milk fermentation to improve the quality of pasteurized milk containing high levels of Pseudomonas contamination, with a focus on microbiological safety and stability of the final product. Bacterial diversity of pasteurized milk, fermentation process, and after 60
Rev Bras Med Esporte. Publicado em: 2021-06
-
16. Presence and persistence of Pseudomonas sp. during Caspian Sea-style spontaneous milk fermentation highlights the importance of safety and regulatory concerns for traditional and ethnic foods
Abstract The aim of this study was to evaluate the performance of Caspian Sea-style spontaneous milk fermentation to improve the quality of pasteurized milk containing high levels of Pseudomonas contamination, with a focus on microbiological safety and stability of the final product. Bacterial diversity of pasteurized milk, fermentation process, and after 60
Food Sci. Technol. Publicado em: 2021-06
-
17. Candida tropicalis sp. Nov., a novel, zinc-enriched yeast species found in China
Abstract Zinc is one of the most important trace elements and deficiency can lead to significant clinical complications. Microbial transformation is one of the most important methods used to supplement organic zinc and there may be some naturally occurring microorganisms that have both higher zinc tolerances and transformation capabilities. In this study, mi
Food Sci. Technol. Publicado em: 2021-03
-
18. Evaluation of a rapid detection method of Salmonella in comparison with the culture method and microbiological quality in fish from the Brazilian Amazon
Abstract Microbiological safety of fish is a concern of consumers, industries and regulatory agencies worldwide. Among the pathogenic microorganisms, Salmonella spp. is one of the main agents of foodborne diseases and should be absent in animal products. Rapid and accurate identification of pathogens in the supply chain is important for both quality assuranc
Food Sci. Technol. Publicado em: 2021-03
-
19. Evaluation of Antibacterial Activity, Chromatographic Analysis for Rutin and Quercetin Quantification Using HPLC-UV-Vis from the Hydro-Alcoholic Extract Obtained from Bidens pilosa Linné
Novel and miniaturized technique, a dynamic sonication-assisted solvent extraction before the analysis by high performance liquid chromatography-ultraviolet visible (HPLC-UV-Vis) for isolation, identification and quantification of rutin and quercetin metabolites in alcoholic extracts from Bidens pilosa Linné, was developed. The results showed that the flowe
J. Braz. Chem. Soc.. Publicado em: 2021-03
-
20. Isolation, characterisation and continuous culture of Lactobacillus spp. and its potential use for lactic acid production from whey
Abstract Bioprospecting of microorganisms with the potential of exploiting agro-industrial wastes is an active field of biotechnological research. In this study, we aimed to isolate a microorganism adapted to the dairy matrix with specific characteristics to produce lactic acid from dairy industry wastes, such as whey. Whey was collected from the agricultura
Food Sci. Technol. Publicado em: 2020-12
-
21. An Introduction to Middle East Politics
Abstract A number of fibrinolytic enzyme producing microorganisms have been identified in various fermented food in Asia, such as from Red Oncom, Tempe, Terasi (Indonesia), Natto (Japan), Douchi, Soy paste (China), Meju, Kimchi, Jeot-gal, Tofuyo, Chungkook-jang, Soybean paste and Doen-jang (Korea). The high protein content in soybean is potential to promote
Contexto int.. Publicado em: 2020-12
-
22. Effects of alginate oligosaccharides treatment on preservation and fresh-keeping mechanism of shrimp during frozen storage
Abstract In this study, we investigated the influence of alginate oligosaccharides (AOS) coating on the quality of white shrimp (P. vannamei) at 4 ± 1 °C. We measured shrimp quality by surveying changes in certain properties, such as sensory quality, the microbiota, total volatile basic nitrogen (TVB-N), pH, and sensory characteristics. Compared to control
Food Sci. Technol. Publicado em: 2020-12
-
23. In vitro anticancer and antioxidant potential of Amaranthus cruentus protein and its hydrolysates
Abstract New insights on the use of peptides as therapeutic agents in the treatment of cancer have emerged with reports showing anti-tumour activity of peptides, predominantly derived from animals or microorganisms. Amaranth is a pseudocereal traditionally acknowledged to possess pharmacotherapeutic properties. Thus, the aim of this study was to compare the
Food Sci. Technol. Publicado em: 2020-12
-
24. Fibrinolytic bacteria of Indonesian fermented soybean: preliminary study on enzyme activity and protein profile
Abstract A number of fibrinolytic enzyme producing microorganisms have been identified in various fermented food in Asia, such as from Red Oncom, Tempe, Terasi (Indonesia), Natto (Japan), Douchi, Soy paste (China), Meju, Kimchi, Jeot-gal, Tofuyo, Chungkook-jang, Soybean paste and Doen-jang (Korea). The high protein content in soybean is potential to promote
Food Sci. Technol. Publicado em: 2020-12