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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria Tropical. Para informações adicionais entre em contato com cnpat.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria Tropical. |
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Data corrente: |
29/06/2020 |
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Data da última atualização: |
31/08/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MELO, A. M. A.; OLIVEIRA, M. R. F.; FURTADO, R. F.; BORGES, M. DE F.; BISWAS, A.; CHENG, H. N.; ALVES, C. R. |
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Afiliação: |
AIRIS MARIA ARAÚJO MELO, Department of Chemistry, State University of Ceara; MARIA RONIELE FELIX OLIVEIRA, Department of Chemistry, State University of Ceara; ROSELAYNE FERRO FURTADO, CNPAT; MARIA DE FATIMA BORGES, Embrapa Agroindústri Tropical, pesquisadora aposentada; ATANU BISWAS, USDA Agricultural Research Service, National Center for Agricultural Utilization Research; HUAI N.CHENG D, USDA Agricultural Research Service, National Center for Agricultural Utilization Research; CARLUCIO ROBERTO ALVES, Department of Chemistry, State University of Ceara. |
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Título: |
Preparation and characterization of carboxymethyl cashew gum grafted with immobilized antibody for potential biosensor application. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Carbohydrate Polymers, Amsterdam, v. 228, artigo 115408, 8 p., 15 Jan. 2020. |
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DOI: |
https://doi.org/10.1016/j.carbpol.2019.115408 |
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Idioma: |
Inglês |
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Palavras-Chave: |
Amperometric; Amperométrico; Bacterial detection; Chemical modification; Detecção bacteriana; Electrodeposition; Eletrodeposição; Immunosensor; Imunossensor; Modificação química. |
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Thesagro: |
Anacardium Occidentale. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01065naa a2200325 a 4500
001 2123489
005 2020-08-31
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.carbpol.2019.115408$2DOI
100 1 $aMELO, A. M. A.
245 $aPreparation and characterization of carboxymethyl cashew gum grafted with immobilized antibody for potential biosensor application.$h[electronic resource]
260 $c2020
650 $aAnacardium Occidentale
653 $aAmperometric
653 $aAmperométrico
653 $aBacterial detection
653 $aChemical modification
653 $aDetecção bacteriana
653 $aElectrodeposition
653 $aEletrodeposição
653 $aImmunosensor
653 $aImunossensor
653 $aModificação química
700 1 $aOLIVEIRA, M. R. F.
700 1 $aFURTADO, R. F.
700 1 $aBORGES, M. DE F.
700 1 $aBISWAS, A.
700 1 $aCHENG, H. N.
700 1 $aALVES, C. R.
773 $tCarbohydrate Polymers, Amsterdam$gv. 228, artigo 115408, 8 p., 15 Jan. 2020.
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Registro original: |
Embrapa Agroindústria Tropical (CNPAT) |
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Classificação |
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URL |
Voltar
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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: |
11/12/2023 |
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Data da última atualização: |
22/01/2024 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
GALDINO, I. K. C. P. DE O.; ANDRADE, O. W.; DINIZ, J. B.; FEITOSA, R. L.; FERREIRA, L. C. N.; DANTAS, G. C.; CAMPELO, J. P. O.; ALVES, H. S.; SANTOS, M. L. S.; SANTOS, K. M. O. dos; BURITI, F. C. A.; CARDARELLI, H. R. |
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Afiliação: |
ISADORA KALINE CAMELO PIRES DE OLIVEIRA GALDINO, UFPB; O. W. ANDRADE, UEPB; J. B. DINIZ, UFPB; R. L. FEITOSA, UEPB; L. C. N. FERREIRA, UEPB; G. C. DANTAS, UEPB; J. P. O. CAMPELO, UEPB; H. S. ALVES, UEPB; M. L. S. SANTOS, UEPB; KARINA MARIA OLBRICH DOS SANTOS, CTAA; F. C. A. BURITI, UEPB; H. R. CARDARLLI, UEPB. |
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Título: |
Viability of the potentially probiotic indigenous culture Lactiplantibacillus plantarum CNPC003 in co-culture withIN Streptococcus thermophilus in fermented goat milk with jaboticaba peel. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. |
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Idioma: |
Inglês |
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Notas: |
SLACAN; Pôster 68024. |
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Conteúdo: |
Tropical fruits are able to contribute to the protection, viability maintenance and improvement of the survival of probiotic bacteria, thus extending the health benefits to the consumer. The peels and seeds of jaboticaba represent around 50% of the total weight of the fruit. The peels, in particular, contain non-digestible carbohydrates that could exert a potentially prebiotic activity. In this sense, the objective of this study was to evaluate the influence of storage time on the viability of the commercial starter culture Streptococcus thermophilus QGE and a native culture with probiotic potential Lactiplantibacillus plantarum CNPC003, added in co-culture in fermented goat milk added with peel of jaboticaba. Fermentation was carried out for 6 h (37 °C) after heat treatment and cooling of the milk, which was added from the cultures and the pasteurized jaboticaba peel. The viability of L. plantarum, on De Man, Rogosa and Sharpe (MRS) agar with pH 5.4, and S. thermophilus, on M17 agar with lactose, was determined on days 1 (D1) and 28 (D28) after fermentation. The results were subjected to non-parametric analysis of variance with the Wilcoxon test to verify whether there was a significant effect of storage on the population of these microorganisms. There were no significant differences (p>0.05) for the population of L. plantarum, which presented an average of 8.42 Log CFU/mL (D1) and 8.59 Log CFU/mL (D7), nor for S. thermophilus which also remained significantly stable (p>0.05), with 8.56 Log CFU/mL (D1) and 8.57 Log CFU/mL (D7). Therefore, it is possible to state that there was no negative interference from storage time on the population of lactic acid bacteria present in the fermented goat milk with jaboticaba peel. Moreover, these cultures, together with these ingredients (jaboticaba peel and goat milk), may contribute beneficially to consumer’s health. MenosTropical fruits are able to contribute to the protection, viability maintenance and improvement of the survival of probiotic bacteria, thus extending the health benefits to the consumer. The peels and seeds of jaboticaba represent around 50% of the total weight of the fruit. The peels, in particular, contain non-digestible carbohydrates that could exert a potentially prebiotic activity. In this sense, the objective of this study was to evaluate the influence of storage time on the viability of the commercial starter culture Streptococcus thermophilus QGE and a native culture with probiotic potential Lactiplantibacillus plantarum CNPC003, added in co-culture in fermented goat milk added with peel of jaboticaba. Fermentation was carried out for 6 h (37 °C) after heat treatment and cooling of the milk, which was added from the cultures and the pasteurized jaboticaba peel. The viability of L. plantarum, on De Man, Rogosa and Sharpe (MRS) agar with pH 5.4, and S. thermophilus, on M17 agar with lactose, was determined on days 1 (D1) and 28 (D28) after fermentation. The results were subjected to non-parametric analysis of variance with the Wilcoxon test to verify whether there was a significant effect of storage on the population of these microorganisms. There were no significant differences (p>0.05) for the population of L. plantarum, which presented an average of 8.42 Log CFU/mL (D1) and 8.59 Log CFU/mL (D7), nor for S. thermophilus which also remained significantly stable (p>0.0... Mostrar Tudo |
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Palavras-Chave: |
Lactiplantibacillus plantarum. |
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Thesaurus NAL: |
Goat milk; Lactic acid bacteria. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 03068nam a2200289 a 4500
001 2159444
005 2024-01-22
008 2023 bl uuuu u00u1 u #d
100 1 $aGALDINO, I. K. C. P. DE O.
245 $aViability of the potentially probiotic indigenous culture Lactiplantibacillus plantarum CNPC003 in co-culture withIN Streptococcus thermophilus in fermented goat milk with jaboticaba peel.$h[electronic resource]
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá$c2023
500 $aSLACAN; Pôster 68024.
520 $aTropical fruits are able to contribute to the protection, viability maintenance and improvement of the survival of probiotic bacteria, thus extending the health benefits to the consumer. The peels and seeds of jaboticaba represent around 50% of the total weight of the fruit. The peels, in particular, contain non-digestible carbohydrates that could exert a potentially prebiotic activity. In this sense, the objective of this study was to evaluate the influence of storage time on the viability of the commercial starter culture Streptococcus thermophilus QGE and a native culture with probiotic potential Lactiplantibacillus plantarum CNPC003, added in co-culture in fermented goat milk added with peel of jaboticaba. Fermentation was carried out for 6 h (37 °C) after heat treatment and cooling of the milk, which was added from the cultures and the pasteurized jaboticaba peel. The viability of L. plantarum, on De Man, Rogosa and Sharpe (MRS) agar with pH 5.4, and S. thermophilus, on M17 agar with lactose, was determined on days 1 (D1) and 28 (D28) after fermentation. The results were subjected to non-parametric analysis of variance with the Wilcoxon test to verify whether there was a significant effect of storage on the population of these microorganisms. There were no significant differences (p>0.05) for the population of L. plantarum, which presented an average of 8.42 Log CFU/mL (D1) and 8.59 Log CFU/mL (D7), nor for S. thermophilus which also remained significantly stable (p>0.05), with 8.56 Log CFU/mL (D1) and 8.57 Log CFU/mL (D7). Therefore, it is possible to state that there was no negative interference from storage time on the population of lactic acid bacteria present in the fermented goat milk with jaboticaba peel. Moreover, these cultures, together with these ingredients (jaboticaba peel and goat milk), may contribute beneficially to consumer’s health.
650 $aGoat milk
650 $aLactic acid bacteria
653 $aLactiplantibacillus plantarum
700 1 $aANDRADE, O. W.
700 1 $aDINIZ, J. B.
700 1 $aFEITOSA, R. L.
700 1 $aFERREIRA, L. C. N.
700 1 $aDANTAS, G. C.
700 1 $aCAMPELO, J. P. O.
700 1 $aALVES, H. S.
700 1 $aSANTOS, M. L. S.
700 1 $aSANTOS, K. M. O. dos
700 1 $aBURITI, F. C. A.
700 1 $aCARDARELLI, H. R.
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