Moulds And Yeasts
Mostrando 1-12 de 15 artigos, teses e dissertações.
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1. Determination of the Quality and Shelf Life of Sous Vide Cooked Turkey Cutlet Stored at 4 and 12ºC
ABSTRACT The aim of this study was to determine the quality and shelf life of sous vide turkey cutlet stored at 4 and 12ºC. Samples were packaged under vacuum into polyamide-polypropylene pouches, cooked using sous vide technology (65ºC/40 min), chilled at 3ºC and stored at 4 and 12ºC for 5 weeks. Microbial (TMAB, lactic acid bacteria, Enterobacteriaceae
Rev. Bras. Cienc. Avic.. Publicado em: 2018-03
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2. Trichosporon isolation from human ungueal infections: is there a pathogenic role?
Abstract BACKGROUND: Although dermatophytes are considered the major cause of onychomycosis, many reports have incriminated non-dermatophyte moulds and yeasts in the disease’s etiology. Successive Trichosporon isolation from onychomycosis has led to the genus being suspected as a nail primary pathogen. OBJECTIVE: To determine the prevalence of Trichospor
An. Bras. Dermatol.. Publicado em: 2016-04
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3. Perfil microbiológico del queso de aro consumido en la Cañada Oaxaqueña
Summary The composition of the microbiota of the Aro cheese marketed in the municipality of Teotitlan de Flores Magon, Oaxaca, Mexico, was determined, quantifying the aerobic mesophilic bacteria, psychrophilic bacteria, total coliforms, Escherichia coli, Staphylococcus aureus, Salmonella, Enterococcus, Streptococcus, lactic acid bacteria, moulds and yeasts.
Braz. J. Food Technol.. Publicado em: 2015-09
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4. Microbial spoilage of portuguese chouriço along shelf life period
Microbial flora of portuguese chouriço (Alentejano (A) and Ribatejano (R)) with abnormal sensorial characteristics along shelf life was studied. Mesophilic anaerobic bacteria, enterococci, mesophilic sporeformers, coliforms, coagulase-positive staphylococci, sulphite reducing clostridia, Clostridium perfringens, moulds and yeasts were the most representativ
Braz. J. Microbiol.. Publicado em: 2013
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5. Processed Yellow Mombin (Spondias mombin L.) pulp using high hydrostatic pressure. / Polpa de Cajá (Spondias mombin L.) Processada por Alta Pressão Hidrostática.
High pressure processing (HPP) can generally inactivate microorganisms and enzymes responsible for food deterioration. The food material is submitted to elevated pressures (from 100 MPa up to 1000 MPa). One of the key advantages of this technology is that it enables food processing at ambient temperature, maintaining the quality of fresh foods, with minimal
Publicado em: 2009
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6. Successive mycological nail tests for onychomycosis: a strategy to improve diagnosis efficiency
Onychomycosis is a fungal infection of nails caused by dermatophytes, yeasts and moulds, accounting for about 50% of onychopathies. A high frequency of onychomycosis caused by Candida species has been reported during the last few years in northeast Brazil, as well as in other regions of the world. A clinical diagnosis of onychomycosis needs to be confirmed t
Brazilian Journal of Infectious Diseases. Publicado em: 2008-08
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7. Caracterização físico-química e qualidade microbiológica de amostras de mel de abelhas sem ferrão (Apidae, Meliponinae) do Estado da Bahia, com ênfase em Melipona Illiger, 1806 / Physico-chemical characterization and microbiological quality of stingless bees (Apidae, Meliponinae) honey samples from the State of Bahia, Brazil, with emphasis on Melipona Illiger, 1806
The stingless bees honey is a product presenting a growing market demand but, in spite of its consumption as food and even medicinal use, there are few studies to define quality standards for its commercialization. This work was carried out to determine the physico-chemical characteristics and microbiological quality of honey samples produced by meliponid sp
Publicado em: 2008
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8. Influence of ionizing radiation (60Co) on the physical-chemical, microbiological and sensory keeping quality characteristics of raw chiken thigh and chiken breast fillets packed in different packaging systems. / Influencia da radiação ionizante (60Co) na manutenção da qualidade fisico-quimica, microbiologica e sensorial de cortes de coxa e file de peito de frango acondicionado em deiferentes sistemas de embalagens.
Samples of raw chicken thigh and chicken breast fillets previously packed in different packaging systems [wrapped in high oxygen-permeable film (AIR), vacuum packed (VC) and CO2 and N2 modified-atmosphere-packed (MA)] were submitted to ionizing radiation delivered by a 60Co unit. A series of physical-chemical, microbiological and sensory parameters were eval
Publicado em: 2008
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9. Evaluation of ozone efficiency as a sanitizer on minimally processed vegetables. / Avaliação da eficiencia do ozonio como sanitizante em hortaliças folhosas minimamente processadas.
Minimally processed fruits and vegetables are sold already washed, peeled, cut or sliced, sanitized, packaged and cold-storaged. Consumption of this kind of food has increased markedly in the last decades due to people interest for fresh and practice foods. High handling during its processing, increasing of its shelf-life and absence of remarkable technologi
Publicado em: 2007
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10. Eficácia do ácido peracético na desinfecção de instrumentos contaminados / Efficacy of peracetic acid in the disinfection of contaminated instruments
This research was realized to evaluate of the of peracetic or peroxiacetic acid (PAA), at 0,2%, efficacy in the disinfection of instruments contaminated by oral microbiota. A collect was realized with heat sensitive instruments used commonly in some procedures in Dentistry in four sites of the oral cavity: buccal mucosa (left and right sides), hard palate an
Publicado em: 2007
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11. Prevalence and Risk factors for Onychomycosis in Inflammatory Bowel Diseases / ONICOMICOSES EM PACIENTES COM DOENÇAS INFLAMATÓRIAS INTESTINAIS: PREVALÊNCIA E FATORES DE RISCO
Background As far as we have sought for in Medline and PubMed, no one study until now, has evaluated the prevalence of onychomycosis in patients with inflammatory bowel disease (IBD). As there are great evidence of immunological disturbances linked to IBD, a possible relationship of this nail infection in association with those diseases and the possible risk
Publicado em: 2007
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12. Avaliação da pre-secagem osmotica de kiki (Actinidia deliciosa) complementada por processos convencionais. / Evaluation of the pre-osmotic drying of kiwi (Actinidia deliciosa) complemented by conventional processes.
Mastitis is an inflammatory reaction of the mammary gland, caused by pathogenic bacteria, resulting in increased number of somatic cells of milk. Milks with high somatic cells count (SCC) present alterations in the composition, influencing, therefore, the quality of processed dairy products. The objective of this work was to evaluate the effect of milk SCC o
Publicado em: 2005