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 | Acesso ao texto completo restrito à biblioteca da Embrapa Hortaliças. Para informações adicionais entre em contato com cnph.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Hortaliças. |
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Data corrente: |
05/11/2012 |
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Data da última atualização: |
24/05/2018 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
MALDONADE, I. R.; SANJINEZ-ARGANDONA, E. J.; CARVALHO, P. G. B. de. |
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Afiliação: |
IRIANI RODRIGUES MALDONADE, CNPH; ELIANA J. SANJINEZ-ARGANDONA, UNIVERSIDADE FEDERAL DE GRANDE DOURANDOS; PATRICIA GONCALVES B DE CARVALHO, CNPH. |
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Título: |
Inactivation of escherichia coli by citrus oil and citric acid using response surface. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
In: Microbes in applied research: current advances and challenges. Singapore: World Scientific, 2012. p. 551-555. |
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Idioma: |
Inglês |
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Notas: |
Proceedings of IV International Conference on Enviromental, Industrial and Applied Microbiology (BioMicroWorld 2011, September, Malaga). |
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Conteúdo: |
The objective of this work was to evaluate the synergism effect of citric acid, lemon oil and nisin as sanitizer to inhibit the growth of Escherichia coli, "in vitro", using statistical design (2³ factorial designs with three central points). The experiment was carried out, varying the concentrations of citric acid (%w/v, 0;0,5; 1.0), lime oil (%v/v, 0; 1.0;2.0) and nisin (IU/ml, 0; 50; 100), using nutrient broth as media. Escherichia coli was inoculated into 11 flasks (10 6 CFU/mL,), which were incubated at 37º C during 24h. The interaction between lime and lemon oil was also studied. The results showed that after 1h, only citric acid and lime oil had significant effects on inhibition rowth of the E. coli as well their interaction (p<0.05). When the factors were combined, the reduction was 100%. No combined effect on combating bacteria growth was observed between line lemon oils in the range studied. |
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Thesagro: |
Ácido Cítrico; Escherichia Coli. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01650nam a2200169 a 4500
001 1938893
005 2018-05-24
008 2012 bl uuuu u00u1 u #d
100 1 $aMALDONADE, I. R.
245 $aInactivation of escherichia coli by citrus oil and citric acid using response surface.$h[electronic resource]
260 $aIn: Microbes in applied research: current advances and challenges. Singapore: World Scientific, 2012. p. 551-555.$c2012
500 $aProceedings of IV International Conference on Enviromental, Industrial and Applied Microbiology (BioMicroWorld 2011, September, Malaga).
520 $aThe objective of this work was to evaluate the synergism effect of citric acid, lemon oil and nisin as sanitizer to inhibit the growth of Escherichia coli, "in vitro", using statistical design (2³ factorial designs with three central points). The experiment was carried out, varying the concentrations of citric acid (%w/v, 0;0,5; 1.0), lime oil (%v/v, 0; 1.0;2.0) and nisin (IU/ml, 0; 50; 100), using nutrient broth as media. Escherichia coli was inoculated into 11 flasks (10 6 CFU/mL,), which were incubated at 37º C during 24h. The interaction between lime and lemon oil was also studied. The results showed that after 1h, only citric acid and lime oil had significant effects on inhibition rowth of the E. coli as well their interaction (p<0.05). When the factors were combined, the reduction was 100%. No combined effect on combating bacteria growth was observed between line lemon oils in the range studied.
650 $aÁcido Cítrico
650 $aEscherichia Coli
700 1 $aSANJINEZ-ARGANDONA, E. J.
700 1 $aCARVALHO, P. G. B. de
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| 5. |  | VISCARDI, D. Z.; OLIVEIRA, V. S. de; ARRIGO, J. da S.; CARDOSO, C. A. L.; MALDONADE, I. R.; KASSUYA, C. A. L.; SANJINEZ-ARGANDOÑA, E. J. Anti-inflammatory, and antinociceptive effects of campomanesia adamantium microencapsulated pulp. Brazilian Journal of Pharmacognosy, São Paulo, v. 27, n. 2, p. 220-227, Mar./Apr. 2017.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
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