Antilisterial
Mostrando 1-12 de 88 artigos, teses e dissertações.
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1. Molecular characterization of yeasts isolated from traditional Turkish cheeses
Abstract Thirty-two yeast strains were identified by means of molecular methods isolated from traditional Turkish cheeses (Tulum, Kashkaval, Mihalic, Orgu, White, Sepet, and Goat). Debaryomyces hansenii and Torulaspora delbrueckii were found as predominant species in cheese samples. Other species which were identified were Kluyveromyces lactis, Candida parap
Food Sci. Technol. Publicado em: 2020-12
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2. Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: Application in the control of Listeria monocytogenes in fresh Minas-type goat cheese
Listeria monocytogenes is a pathogen frequently found in dairy products. Its control in fresh cheeses is difficult, due to the psychrotrophic properties and salt tolerance. Bacteriocinogenic lactic acid bacteria (LAB) with proven in vitro antilisterial activity can be an innovative technological approach but their application needs to be evaluated by means o
Braz. J. Microbiol.. Publicado em: 2015-03
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3. The use of lysozyme to prepare biologically active chitooligomers
Two types of crustacean commercial chitosans (CS1, CS2) were dissolved in lactic acid solutions, hydrolysed by lysozyme and finally fractioned by methanol solutions into two parts containing chito-oligomers (CS-O1, CS-O2). The antioxidant power and antimicrobial properties of both fractions were studied and compared with non-hydrolysed CS1 and CS2. The antio
Polímeros. Publicado em: 2015-02
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4. Use Carum copticum essential oil for controlling the Listeria monocytogenes growth in fish model system
This study was conducted to evaluate the antibacterial effect of Carum copticum essential oil (Ajowan EO) against Listeria monocytogenes in fish model system. Ajowan EO chemical composition was determined by gas chromatography/mass spectral analysis and the highest concentration of Carum copticum essential oil without any significant changes on sensory prope
Braz. J. Microbiol.. Publicado em: 2014
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5. Control of Listeria monocytogenes growth in soft cheeses by bacteriophage P100
The purpose of this study was to determine the effect of bacteriophage P100 on strains of Listeria monocytogenes in artificially inoculated soft cheeses. A mix of L. monocytogenes 1/2a and Scott A was inoculated in Minas Frescal and Coalho cheeses (approximately 10(5) cfu/g) with the bacteriophage added thereafter (8.3 x 10(7) PFU/g). Samples were analyzed i
Braz. J. Microbiol.. Publicado em: 2014
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6. Essential oils of thyme and Rosemary in the control of Listeria monocytogenes in raw beef
This study was developed in order to evaluate two alternatives for the control of Listeria monocytogenes in raw bovine meat pieces, both based on the use of Thymus vulgaris and Rosmarinus officinalis essential oils (EOs). The antilisterial activity of different concentrations of the EOs was tested in vitro using agar dilution and disk volatilization techniqu
Braz. J. Microbiol.. Publicado em: 2013-12
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7. Antibacterial efficacy of Nisin, Pediocin 34 and Enterocin FH99 against Listeria monocytogenes and cross resistance of its bacteriocin resistant variants to common food preservatives
Antilisterial efficiency of three bacteriocins, viz, Nisin, Pediocin 34 and Enterocin FH99 was tested individually and in combination against Listeria mononcytogenes ATCC 53135. A greater antibacterial effect was observed when the bacteriocins were combined in pairs, indicating that the use of more than one LAB bacteriocin in combination have a higher antiba
Braz. J. Microbiol.. Publicado em: 14/05/2013
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8. Rendimento, composição química e atividade antilisterial de óleos essenciais de espécies de Cymbopogon
Objetivou-se determinar o rendimento, a composição química e avaliar a atividade antilisterial dos óleos essenciais de Cymbopogon citratus (DC.) Stapf. (capim-limão) e Cymbopogon nardus (L.) Rendle (capim-citronela), puros e em combinação. A obtenção dos óleos essenciais foi realizada a partir de folhas frescas, empregando-se a técnica de hidrodes
Revista Brasileira de Plantas Medicinais. Publicado em: 2011
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9. Atividade anti- Listeria de estafilococos coagulase negativos isolados de salame tipo italiano / Antilisterial activity in coagulase negative staphylococci isolated from Italian type salami
A utilização de micro-organismos como culturas starter pode contribuir para o desenvolvimento de novos produtos, para a melhoria da qualidade e da segurança dos produtos alimentícios. O objetivo deste estudo foi caracterizar isolados de Staphylococcus coagulase negativos quanto à sua possível contribuição para segurança de produto cárneo fermentado
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 20/09/2010
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10. Improved adsorption-desorption extraction applied to the partial characterization of the antilisterial bacteriocin produced by Carnobacterium maltaromaticum C2
Bacteriocins are ribosomally produced peptides useful for food biopreservation. An improved adsorption-desorption process is proposed for the partial purification of the bacteriocin produced by the fish isolate Carnobacterium maltaromaticum C2. Analyzis of extract by SDS-PAGE indicated this method may offer an alternative to improve the yield of purification
Brazilian Journal of Microbiology. Publicado em: 2010-06
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11. Avaliação da ação dos ingredientes da matriz alimentar na atividade antilisteria das bacteriocinas produzidas por Lactobacillus sakei subsp. sakei 2a / Evaluation of the action of food ingredients on the antilisterial activity of the bacteriocins produced by Lactobacillus sakei subsp. sakei 2a.
The application of bacteriocins produced by lactic acid bacteria as biopreservatives in foods depends of several factors, such as the chemical composition of the food, which can interfere with the antimicrobial activity. This study aimed to evaluate the influence of food ingredients on the growth and production of bacteriocins by Lactobacillus sakei subsp. s
Publicado em: 2009
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12. Bioatividade de quitosana produzida por Mucor rouxii no controle de Listeria monocytogenes em produto cÃrneo
In last years consumers has demanded for safe foods, especially regarding their microbiological contamination, being still worrying with the damages posed by microbial foodborne diseases, as well as the side effects related to the use abusive use of synthetic additives added to foods, particularly to meat products. In this perspective, the study of new natur
Publicado em: 2008