| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Gado de Leite. Para informações adicionais entre em contato com cnpgl.biblioteca@embrapa.br. |
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Gado de Leite. |
|
Data corrente: |
12/10/2021 |
|
Data da última atualização: |
12/10/2021 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
NASCIMENTO, E. C. do; SABINO, M. C.; CORGUINHA, L. da R.; TARGINO, B. N.; LANGE, C. C.; PINTO, C. L. de O.; PINTO, M. de F.; VIDIGAL, P. M. P.; SANT'ANA, A. S.; HUNGARO, H. M. |
|
Afiliação: |
EDILANE CRISTINA DO NASCIMENTO, Universidade Federal de Juiz de Fora; MELISSA CORREA SABINO, Universidade Federal de Juiz de Fora; LUCAS DA ROZA CORGUINHA, Universidade Federal de Juiz de Fora; BRENDA NERES TARGINO, Universidade Federal de Juiz de Fora; CARLA CHRISTINE LANGE, CNPGL; CLAUDIA LUCIA DE OLIVEIRA PINTO, Empresa Mineira de Pesquisa Agropecuária; PRISCILA DE FARIA PINTO, Universidade Federal de Juiz de Fora; PEDRO MARCUS PEREIRA VIDIGAL, Universidade Federal de Viçosa; ANDERSON S. SANT'ANA, Unicamp; HUMBERTO MOREIRA HUNGARO, Universidade Federal de Juiz de Fora. |
|
Título: |
Lytic bacteriophages UFJF_PfDIW6 and UFJF_PfSW6 prevent Pseudomonas fluorescens growth in vitro and the proteolytic-caused spoilage of raw milk during chilled storage . |
|
Ano de publicação: |
2022 |
|
Fonte/Imprenta: |
Food Microbiology, v. 101, 103892, 2022 |
|
Idioma: |
Inglês |
|
Conteúdo: |
In this study, P. fluorescens-infecting phages were isolated, characterized, and evaluated to their potential to control the bacterial counts and, consequently, the proteolytic spoilage of raw milk during cold storage. The UFJF_PfDIW6 and UFJF_PfSW6 phages showed titers of 9.7 and 7.6 log PFU/ml; latent period of 115 and 25 min, and burst size of 145 and 25 PFU/infected cell, respectively. They also were highly specific to the host bacterium, morphologically classified as the Podoviridae family, stable at pH 5 to 11 and were not inactivated at 63 degrees Celsius or 72 degrees Celsiusfor 30 min. These phages found to be effective against P. fluorescens, reducing bacterial count throughout the entire exponential growth phase in broth formulated with milk at both 4 degrees Celsius and 10 degrees Celsius. This effect on bacteria growth led to inhibition by at least 2 days in proteases production, delaying the degradation of milk proteins. When applied together in raw milk stored at 4 degrees Celsius, they reduced the total bacteria, psychrotrophic, and Pseudomonas by 3 log CFU/ml. This study?s findings indicate that these phages have a great potential to prevent the growth of Pseudomonas and, consequently, to retard proteolytic spoilage of raw milk during chilled storage. |
|
Palavras-Chave: |
Dairy food; Milk spoilage; Shelf-life. |
|
Thesagro: |
Armazenamento; Bactéria; Laticínio; Leite. |
|
Thesaurus Nal: |
Psychrotrophic bacteria; Storage. |
|
Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
|
Marc: |
LEADER 02292naa a2200337 a 4500
001 2135249
005 2021-10-12
008 2022 bl uuuu u00u1 u #d
100 1 $aNASCIMENTO, E. C. do
245 $aLytic bacteriophages UFJF_PfDIW6 and UFJF_PfSW6 prevent Pseudomonas fluorescens growth in vitro and the proteolytic-caused spoilage of raw milk during chilled storage .$h[electronic resource]
260 $c2022
520 $aIn this study, P. fluorescens-infecting phages were isolated, characterized, and evaluated to their potential to control the bacterial counts and, consequently, the proteolytic spoilage of raw milk during cold storage. The UFJF_PfDIW6 and UFJF_PfSW6 phages showed titers of 9.7 and 7.6 log PFU/ml; latent period of 115 and 25 min, and burst size of 145 and 25 PFU/infected cell, respectively. They also were highly specific to the host bacterium, morphologically classified as the Podoviridae family, stable at pH 5 to 11 and were not inactivated at 63 degrees Celsius or 72 degrees Celsiusfor 30 min. These phages found to be effective against P. fluorescens, reducing bacterial count throughout the entire exponential growth phase in broth formulated with milk at both 4 degrees Celsius and 10 degrees Celsius. This effect on bacteria growth led to inhibition by at least 2 days in proteases production, delaying the degradation of milk proteins. When applied together in raw milk stored at 4 degrees Celsius, they reduced the total bacteria, psychrotrophic, and Pseudomonas by 3 log CFU/ml. This study?s findings indicate that these phages have a great potential to prevent the growth of Pseudomonas and, consequently, to retard proteolytic spoilage of raw milk during chilled storage.
650 $aPsychrotrophic bacteria
650 $aStorage
650 $aArmazenamento
650 $aBactéria
650 $aLaticínio
650 $aLeite
653 $aDairy food
653 $aMilk spoilage
653 $aShelf-life
700 1 $aSABINO, M. C.
700 1 $aCORGUINHA, L. da R.
700 1 $aTARGINO, B. N.
700 1 $aLANGE, C. C.
700 1 $aPINTO, C. L. de O.
700 1 $aPINTO, M. de F.
700 1 $aVIDIGAL, P. M. P.
700 1 $aSANT'ANA, A. S.
700 1 $aHUNGARO, H. M.
773 $tFood Microbiology$gv. 101, 103892, 2022
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Gado de Leite (CNPGL) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Registros recuperados : 1 | |
| 1. |  | BERNARDI, A. C. de C.; VINHOLIS, M. de M. B.; BARBOSA, P. F.; ESTEVES, S. N. Renovação de pastagem e terminação de bovinos jovens em sistema de integração lavoura pecuária em São Carlos, SP. In: WORKSHOP INTEGRAÇÃO-LAVOURA-PECUÁRIA-FLORESTA NA EMBRAPA, 2009, Brasília. Anais... Brasília: Embrapa: ILPF, 2009. Artigos com tres fontes diferentes: In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 46., 2009, Maringá. Anais... Maringá: SBZ: UEL, 2009.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Pecuária Sudeste. |
|    |
| Registros recuperados : 1 | |
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
