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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
23/06/2023 |
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Data da última atualização: |
22/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SANTOS, A. P. M. dos; SANTOS, E. M.; OLIVEIRA, J. S. de; ARAUJO, G. G. L. de; ZANINE, A. de M.; PINHO, R. M. A.; NASCIMENTO, T. V. C. do; PERAZZO, A. F.; FERREIRA, D. de J.; MACEDO, A. J. da S.; SANTOS, F. N. de S. |
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Afiliação: |
ANA PAULA MAIA DOS SANTOS, Alagoas State University - Departament of Animal Science, Santana do Ipanema, Alagoas; EDSON MAURO SANTOS, Federal University of Paraíba, Department of Animal Science, Areia, Paraíba; JULIANA SILVA DE OLIVEIRA, Federal University of Paraíba, Department of Animal Science, Areia, Paraíba; GHERMAN GARCIA LEAL DE ARAUJO, CPATSA; ANDERSON DE MOURA ZANINE, Federal University of Maranhão, Department of Animal Science, Chapadinha, Maranhão; RICARDO MARTINS ARAÚJO PINHO, Federal Institute of Education. Science and Technology of Ceara, Crato. Ceará; THIAGO VINICIUS COSTA DO NASCIMENTO, Federal University of Sergipe, Department of Veterinary., Nossa Senhora da Glória, Sergipe; ALEXANDRE FERNANDES PERAZZO, Federal University of Piaui, Department of Planning and Agricultural Policy, Teresina, Piauí; DANIELE DE JESUS FERREIRA, Federal University of Maranhão, Department of Animal Science, Chapadinha, Maranhão; ALBERTO JEFFERSON DA SILVA MACEDO, Federal University of Viçosa, Department of Animal Science, Viçosa, Minas Gerais; FRANCISCO NAYSSON DE SOUSA SANTOS, Federal University of Maranhão, Department of Animal Science, Chapadinha. Maranhão. |
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Título: |
PCR identification of lactic acid bacteria populations in corn silage inoculated with lyophilised or activated Lactobacillus buchneri. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Revista de la Facultad de Ciencias Agrarias Uncuyo, v. 55, n. 1, p. 115-125, 2023. |
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ISSN: |
1853-8665 |
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Idioma: |
Inglês |
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Conteúdo: |
This study aimed to evaluate the effect of inoculation with lyophilised and/or activated Lactobacillus buchneri on lactic acid bacteria populations in corn silage. Experimental treatments consisted of corn silage without additives or silage with the inoculants of L. buchneri (1 x 105 cfu/g) applied according to the manufacturer’s recommendations (1 g/tonne fodder) in the forms of the lyophilised inoculant and pre-activated inoculant. Purified isolates from corn silage with and without the inoculant were identified, and 93% of the isolates corresponded to the lactic acid bacteria of the species Lactobacillus plantarum. Among the isolates, no bacteria of the species L. buchneri were detected. The application of lyophilised or activated L. buchneri improved the microbiological profile and reduced ethanol production in corn silage, even without being identified among the isolates captured 70 days after ensilage. |
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Palavras-Chave: |
Bactérias láticas; Reação em cadeia da polimerase; Silagem de milho. |
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Thesagro: |
Bactéria; Fermentação Lática; Inoculante; Silagem. |
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Thesaurus Nal: |
Lactobacillus buchneri. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/260906/1/PCR-identification-of-lactic-acid-bacteria-populations-in-corn-silage-inoculated-with-lyophilised-or-activated-Lactobacillus-buchneri-2023.pdf
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Marc: |
LEADER 02035naa a2200349 a 4500
001 2154580
005 2024-01-22
008 2023 bl uuuu u00u1 u #d
022 $a1853-8665
100 1 $aSANTOS, A. P. M. dos
245 $aPCR identification of lactic acid bacteria populations in corn silage inoculated with lyophilised or activated Lactobacillus buchneri.$h[electronic resource]
260 $c2023
520 $aThis study aimed to evaluate the effect of inoculation with lyophilised and/or activated Lactobacillus buchneri on lactic acid bacteria populations in corn silage. Experimental treatments consisted of corn silage without additives or silage with the inoculants of L. buchneri (1 x 105 cfu/g) applied according to the manufacturer’s recommendations (1 g/tonne fodder) in the forms of the lyophilised inoculant and pre-activated inoculant. Purified isolates from corn silage with and without the inoculant were identified, and 93% of the isolates corresponded to the lactic acid bacteria of the species Lactobacillus plantarum. Among the isolates, no bacteria of the species L. buchneri were detected. The application of lyophilised or activated L. buchneri improved the microbiological profile and reduced ethanol production in corn silage, even without being identified among the isolates captured 70 days after ensilage.
650 $aLactobacillus buchneri
650 $aBactéria
650 $aFermentação Lática
650 $aInoculante
650 $aSilagem
653 $aBactérias láticas
653 $aReação em cadeia da polimerase
653 $aSilagem de milho
700 1 $aSANTOS, E. M.
700 1 $aOLIVEIRA, J. S. de
700 1 $aARAUJO, G. G. L. de
700 1 $aZANINE, A. de M.
700 1 $aPINHO, R. M. A.
700 1 $aNASCIMENTO, T. V. C. do
700 1 $aPERAZZO, A. F.
700 1 $aFERREIRA, D. de J.
700 1 $aMACEDO, A. J. da S.
700 1 $aSANTOS, F. N. de S.
773 $tRevista de la Facultad de Ciencias Agrarias Uncuyo$gv. 55, n. 1, p. 115-125, 2023.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
31/08/2017 |
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Data da última atualização: |
09/01/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
OLIVEIRA, F. A. DE; CABRAL NETO, O.; SANTOS, L. M. R. DOS; FERREIRA, E. H. R.; ROSENTHAL, A. |
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Afiliação: |
Fabiano Alves de Oliveira, UFRRJ; Otávio Cabral Neto, IFE-TOCANTINS; Lígia Marcondes Rodrigues dos Santos, CEFET - VALENÇA; Elisa Helena Rocha Ferreira, UFRRJ; AMAURI ROSENTHAL, CTAA. |
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Título: |
Effect of high pressure on fish meat quality - A review. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Trends in Food Science & Technology, n. 66, p. 1-19, 2017. |
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Idioma: |
Inglês |
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Conteúdo: |
High pressure (HP) is an effective technology in food preservation. However, in fish, changes in appearance, texture, and chemical composition of the meat can be observed in more severe conditions. Although there are proposed mechanisms to achieve these events, there is no consistency of information to conclude on all of them. Scope and approach: After a brief overview of HP technology, their main impact of fish meat quality were reviewed considering the targeted constituents and underlying mechanisms. Key findings and conclusions: The main changes occurred between 200 and 300 MPa leading to a partial or total denaturation of proteins. In turn, these modifications were related to the increase of pH, hardness, whitening, decrease in water holding capacity, initiation of lipids, and proteins oxidation. The proposed mechanisms for these effects are very similar, suggesting the interrelationship between them. Lipid oxidation, protein oxidation, and discoloration are enhanced by iron content of the tissues (heme or free) and, possibly, with synergic phenomena. However, there is no consistency of information on the effects of these changes on consumers' opinion. Additionally, the intensity of the changes varies according to type of fish. Research is needed to determine clearly the reaction mechanisms, evaluate the effects of these changes concerning consumers? opinion, and propose devices or strategies to minimize these changes when necessary |
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Palavras-Chave: |
Hardness increase; High hydrostatic pressure technology; Lipid oxidation; Meat discoloration; Protein oxidation. |
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Thesaurus NAL: |
protein unfolding; water holding capacity. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02221naa a2200253 a 4500
001 2074779
005 2018-01-09
008 2017 bl uuuu u00u1 u #d
100 1 $aOLIVEIRA, F. A. DE
245 $aEffect of high pressure on fish meat quality - A review.$h[electronic resource]
260 $c2017
520 $aHigh pressure (HP) is an effective technology in food preservation. However, in fish, changes in appearance, texture, and chemical composition of the meat can be observed in more severe conditions. Although there are proposed mechanisms to achieve these events, there is no consistency of information to conclude on all of them. Scope and approach: After a brief overview of HP technology, their main impact of fish meat quality were reviewed considering the targeted constituents and underlying mechanisms. Key findings and conclusions: The main changes occurred between 200 and 300 MPa leading to a partial or total denaturation of proteins. In turn, these modifications were related to the increase of pH, hardness, whitening, decrease in water holding capacity, initiation of lipids, and proteins oxidation. The proposed mechanisms for these effects are very similar, suggesting the interrelationship between them. Lipid oxidation, protein oxidation, and discoloration are enhanced by iron content of the tissues (heme or free) and, possibly, with synergic phenomena. However, there is no consistency of information on the effects of these changes on consumers' opinion. Additionally, the intensity of the changes varies according to type of fish. Research is needed to determine clearly the reaction mechanisms, evaluate the effects of these changes concerning consumers? opinion, and propose devices or strategies to minimize these changes when necessary
650 $aprotein unfolding
650 $awater holding capacity
653 $aHardness increase
653 $aHigh hydrostatic pressure technology
653 $aLipid oxidation
653 $aMeat discoloration
653 $aProtein oxidation
700 1 $aCABRAL NETO, O.
700 1 $aSANTOS, L. M. R. DOS
700 1 $aFERREIRA, E. H. R.
700 1 $aROSENTHAL, A.
773 $tTrends in Food Science & Technology$gn. 66, p. 1-19, 2017.
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Embrapa Agroindústria de Alimentos (CTAA) |
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