Nisin Production
Mostrando 1-12 de 52 artigos, teses e dissertações.
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1. Improvement of quality and shelf-life of Sübye, a traditional beverage of Turkey
Abstract Sübye, a traditional beverage of Turkey, is produced from melon seeds, sugar, and water. The standard production protocol for Sübye beverage includes mixing minced rehydrated melon seed mass with sugar to obtain Sübye paste in the ratio of 1:1.125 (w/w), respectively, and mixing 25% of the paste with water. The total moisture, sugar, fat, protein
Food Sci. Technol. Publicado em: 22/03/2018
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2. Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: characterization of the bacteriocin
Lactic acid bacteria capable of producing bacteriocins and presenting probiotic potential open innovative technological applications in the dairy industry. In this study, a bacteriocinogenic strain (Lactococcus lactis subsp. lactis DF4Mi) was isolated from goat milk, and studied for its antimicrobial activity. The bacteriocin presented a broad spectrum of ac
Braz. J. Microbiol.. Publicado em: 2014-12
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3. Produção de nisina em leite desnatado diluído por Lactococcus lactis subsp. lactis ATCC 11454 em biorreator / Nisin production in diluted skimmed milk utilizing Lactococcus lactis subsp. lactis ATCC 11454 in bioreactor
Nisin is a natural antimicrobial peptide produced by Lactococcus lactis subsp. lactis ATCC 11454 during its exponential growth phase. The bacteriocin is used as natural food preservative due to its antimicrobial activity against Gram-positive bacteria and outgrowth of spores. This property allows its application in numerous fields (pharmaceutical, veterinary
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 17/03/2011
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4. Identificação molecular de bactérias ácido láticas isoladas de leite cru e queijo, e pesquisa de genes de bacteriocinas / Molecular identification of lactic acid bacteria isolated from raw milk and cheese, and detection of bacteriocin genes
Considering the importance of the lactic acid bacteria (LAB) as biopreservatives, and their inhibitory potencial against pathogens and spoilage microrganisms, the aim of this study was identify using molecular methodologies LAB isolates obtained from raw milk and soft cheese, and to conduct a detailed study about the presence of bacteriocin codifying genes.
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 16/02/2011
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5. Physiochemical parameters optimization for enhanced nisin production by Lactococcus lactis (MTCC 440)
The influence of various physiochemical parameters on the growth of Lactococcus lactis sub sp. lactis MTCC 440 was studied at shake flask level for 20 h. Media optimization (MRS broth) was studied to achieve enhanced growth of the organism and also nisin production. Bioassay of nisin was done with agar diffusion method using Streptococcus agalactae NCIM 2401
Brazilian Archives of Biology and Technology. Publicado em: 2010-02
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6. CaracterizaÃÃo estrutural e potencial da galactomanana de Adenanthera pavonina L. como matÃria-prima para produÃÃo de filmes comestÃveis bioativos / Structural characterization and potential of the Adenanthera pavonina L. galactomannan as raw material to production of bioactive edible films.
Neste trabalho de Tese, filmes comestÃveis bioativos foram produzidos a partir da blenda galactomanana-amido-nisina. A galactomanana do endosperma de sementes de Adenanthera pavonina foi extraÃda e sua estrutura fina foi estudada atravÃs de tÃcnicas de RMN. Sua razÃo M/G (=1,46) determinada e sua estrutura estÃo de acordo com o que foi relatado na lite
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 31/03/2009
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7. Caracterização da atividade antimicrobiana e tecnologica de tres culturas bacteriocinogenicas e avaliação de sua eficiencia no controle de Listeria monocytogenes, Staphylococcus aureus e Bacillus cereus em queijo Minas frescal. / Characterization of the antimicrobian and technological activity of three bacterion producing cultures and evaluation of its efficiency in the Listeria monocytogenes, Staphylococcus aureus e Bacillus cereus control in Minas frescal cheese.
The biopreservation system, such as bacteriocinogenic lactic bacteria cultures and/or their bacteriocins, have received increasing attention and new approaches to control pathogenic and spoilage microorganisms have been developed. The purpose of this study was to evaluate the action of bacteriocin-producing cultures (Lactococcus lactis subsp. lactis ATCC 114
Publicado em: 2007
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8. Listeria monocytogenesem alimentos fatiados e equipamentos: ocorrência, formação de biofilme e controle / Listeria monocytogenes in sliced foods and equipments: occurrence, biofilm formation and control
Listeria monocytogenes is the causal agent of listeriosis, an infection that targets mainly pregnant women (and their fetuses), children, the elderly and immunocompromised individuals. Listeriosis represents the majority of fatal cases of foodborne diseases. Foods are recognized as primary sources of transmission of this bacterium to man and L. monocytogenes
Publicado em: 2006
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9. Atividade inibitória de bovicina HC5 sobre bactérias deterioradoras de polpa de manga / Inhibitory activity of bovicin HC5 against spoilage bacteria from mango pulp
Bacteriocins from lactic acid bacteria have been suggested as an alternative to traditional food preservation methods, such as heat treatment, that interfere with natural characteristics of the food. Nisin is the bacteriocin that has been most used in foods. Recently, a new bacteriocin, bovicin HC5, produced by Streptococcus bovis HC5, was characterized. Pre
Publicado em: 2006
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10. Produção de nisina por Lactococcus lactis subsp. lactis ATCC 11454 utilizando meio sintético e leite desnatado, com ou sem suplementação de componentes extras, como meio de cultivo / Nisin production by Lactococcus lactis subsp. lactisATCC 11454 utilizing synthetic and natural media,skimm milk with or without extra suplementation"
Nisin is a bacteriocin produced by Lactococcus lactis that inhibits the germination and growth of Gram-positive bacteria. As Nisin expression is related to the growth conditions of Lactococcus lactis subsp. lactis, the effects of growth parameters, media components and incubation time, were studied to optimize the expression of Nisin. L. lactis ATCC 11454 wa
Publicado em: 2005
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11. Optimization of nisin production in sinthetic media / Otimização da produção de nisina em meio sintético
Nisin, an antimicrobial substance tha is produced by Lactococcus lactis, can be utilized as a preservative and therapeutic agent. To improve its production by Lactococcus lactis ATCC 11454 in MRS broth (pH =6.5), in rotatory shaker (100 rpm/ 30 °C/ 36h), three groups of assays, set up by a fractional factorial design of two-levels (2 (4-1) in group 01), and
Publicado em: 2002
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12. Inhibition of Listeria innocua in Cheddar Cheese by Addition of Nisin Z in Liposomes or by In Situ Production in Mixed Culture
The effect of addition of purified nisin Z in liposomes to cheese milk and of in situ production of nisin Z by Lactococcus lactis subsp. lactis biovar diacetylactis UL719 in the mixed starter on the inhibition of Listeria innocua in cheddar cheese was evaluated during 6 months of ripening. A cheese mixed starter culture containing Lactococcus lactis subsp. l
American Society for Microbiology.