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Registro Completo |
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Biblioteca(s): |
Embrapa Amazônia Ocidental. |
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Data corrente: |
06/12/2000 |
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Data da última atualização: |
16/07/2015 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
ATAYDE, C.; SILVA, M.; DUNISCH, O. |
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Afiliação: |
Bolsista CNPq-Embrapa Amazonia Ocidental; INPA; Hiniversity of Hamburg. |
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Título: |
Wood anatomical and technological properties of three species of Hymenaea L. (jatoba) on plantation and naturally grown trees. |
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Ano de publicação: |
2000 |
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Fonte/Imprenta: |
In: GERMAN-BRAZILIAN WORKSHOP ON NEOTROPICAL ECOSYSTEMS, 2000, Hamburg. Programa and abstracts... Hamburg: University, 2000. |
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Páginas: |
p. 259. |
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Idioma: |
Inglês |
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Conteúdo: |
Comparisons between north x south direction and DBH height x top position of trees from three species of genus Hymenaea sp. (eight years) were collected in plantation and Hymenaea intermedia (not determined) was collecte from natural sites. We conclude that in spite of the plantation grown tree show tendency of adult wood characteristics, there is still a large variation of those characteristics, as inside as between trees of the same specie. The variation will decrease with the change from juvenile to adult growth of constituents elements of the wood. We suggest to do more studies not only with species Hymenaea but with others woody Amazonian species, as well. |
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Palavras-Chave: |
Amazonas; Anatomia vegeta; Brasil; Chemicophysical properties; Manaus; Species; Woody anatomy. |
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Thesagro: |
Espécie; Madeira; Propriedade Físico-Química. |
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Thesaurus Nal: |
Hymenaea. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/126591/1/p.-259.pdf
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Marc: |
LEADER 01515nam a2200277 a 4500
001 1670060
005 2015-07-16
008 2000 bl uuuu u00u1 u #d
100 1 $aATAYDE, C.
245 $aWood anatomical and technological properties of three species of Hymenaea L. (jatoba) on plantation and naturally grown trees.
260 $aIn: GERMAN-BRAZILIAN WORKSHOP ON NEOTROPICAL ECOSYSTEMS, 2000, Hamburg. Programa and abstracts... Hamburg: University$c2000
300 $ap. 259.
520 $aComparisons between north x south direction and DBH height x top position of trees from three species of genus Hymenaea sp. (eight years) were collected in plantation and Hymenaea intermedia (not determined) was collecte from natural sites. We conclude that in spite of the plantation grown tree show tendency of adult wood characteristics, there is still a large variation of those characteristics, as inside as between trees of the same specie. The variation will decrease with the change from juvenile to adult growth of constituents elements of the wood. We suggest to do more studies not only with species Hymenaea but with others woody Amazonian species, as well.
650 $aHymenaea
650 $aEspécie
650 $aMadeira
650 $aPropriedade Físico-Química
653 $aAmazonas
653 $aAnatomia vegeta
653 $aBrasil
653 $aChemicophysical properties
653 $aManaus
653 $aSpecies
653 $aWoody anatomy
700 1 $aSILVA, M.
700 1 $aDUNISCH, O.
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Registro original: |
Embrapa Amazônia Ocidental (CPAA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
23/06/2015 |
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Data da última atualização: |
12/05/2022 |
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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: |
ROLIM, F. R. L.; SANTOS, K. M. O. dos; BARCELOS, S. C. de; EGITO, A. S. do; RIBEIRO, T. S.; CONCEIÇÃO, M. L. da; MAGNANI, M.; OLIVEIRA, M. E. G. de; QUEIROGA, R. de C. R. do E. |
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Afiliação: |
Fernanda Rodrigues Leite Rolim, Pos Graduação - Universidade Federal da Paraíba (UFPB) - Joãao Pessoa, PB, Brazil; KARINA MARIA OLBRICH DOS SANTOS, CTAA; Samuel Carneiro de Barcelos; ANTONIO SILVIO DO EGITO, CNPC; Thais Santana Ribeiro, Universidade Federal da Paraíba (UFPB) - João Pessoa, PB, Brazil; Maria Lúcia da Conceição, Universidade Federal da Paraíba (UFPB) - João Pessoa, PB, Brazil; Marciane Magnani, Universidade Federal da Paraíba (UFPB) - João Pessoa, PB, Brazil; Maria Elieidy Gomes de Oliveira, Unidade Academica de Saúde, Centro de Educação e Saúde, Universidade Federal de Campina Grande - Cuite, Brazil; Rita de Cassia Ramos do Egypto Queiroga, Universidade Federal da Paraíba (UFPB) - João Pessoa, PB, Brazil. |
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Título: |
Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
LWT - Food Science and Technology, v. 63, n. 2, p. 807-813, Oct. 2015. |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: This study evaluated the viability of Lactobacillus rhamnosus EM1107 incorporated in semi-hard goat cheese (Coalho) when exposed to simulated gastrointestinal conditions, as well as the inhibitory effects of this strain against pathogenic bacteria in goat Coalho cheese during refrigerated storage. After in vitro digestion, no change in viable cell count of L. rhamnosus (6.75 log CFU/g) was observed compared with the count before simulation (6.53 log CFU/g). Against Staphylococcus aureus, L. rhamnosus exhibited inhibition rates of 1.55%, 1.7% and 21.66% at 7, 14 and 21 days of storage, respectively. Furthermore, against Salmonella Enteritidis, the inhibition rates were 4.36%, 5.33% and 5.51% at 7, 14 and 21 days of storage, respectively and against Listeria monocytogenes, the inhibition rates were 2.62%, 1.57% and 10.23% at 7, 14 and 21 days of storage, respectively. Against Escherichia coli, L. rhamnosus showed inhibition rate of 7.98% at 7 days of storage and no inhibitory effects at 14 and 21 days. The results indicate that goat Coalho cheese has a protective effect on the viability of L. rhamnosus EM1107 during artificial digestion. In addition, this strain could be used as a protective culture to delay the growth of pathogenic bacteria, particularly S. aureus and L. monocytogenes. |
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Palavras-Chave: |
Low-ripened cheese; Milk byproducts; Queijo Coalho; Queijo de leite de cabra. |
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Thesagro: |
Caprino; Leite de cabra; Produto derivado do leite; Tecnologia de alimento. |
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Thesaurus NAL: |
Food technology; Goat cheese; Health foods; Lactic acid bacteria; Lactobacillus rhamnosus; Probiotics. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/125722/1/CNPC-2015-Survival.pdf
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Marc: |
LEADER 02547naa a2200385 a 4500
001 2018341
005 2022-05-12
008 2015 bl uuuu u00u1 u #d
100 1 $aROLIM, F. R. L.
245 $aSurvival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese.$h[electronic resource]
260 $c2015
520 $aAbstract: This study evaluated the viability of Lactobacillus rhamnosus EM1107 incorporated in semi-hard goat cheese (Coalho) when exposed to simulated gastrointestinal conditions, as well as the inhibitory effects of this strain against pathogenic bacteria in goat Coalho cheese during refrigerated storage. After in vitro digestion, no change in viable cell count of L. rhamnosus (6.75 log CFU/g) was observed compared with the count before simulation (6.53 log CFU/g). Against Staphylococcus aureus, L. rhamnosus exhibited inhibition rates of 1.55%, 1.7% and 21.66% at 7, 14 and 21 days of storage, respectively. Furthermore, against Salmonella Enteritidis, the inhibition rates were 4.36%, 5.33% and 5.51% at 7, 14 and 21 days of storage, respectively and against Listeria monocytogenes, the inhibition rates were 2.62%, 1.57% and 10.23% at 7, 14 and 21 days of storage, respectively. Against Escherichia coli, L. rhamnosus showed inhibition rate of 7.98% at 7 days of storage and no inhibitory effects at 14 and 21 days. The results indicate that goat Coalho cheese has a protective effect on the viability of L. rhamnosus EM1107 during artificial digestion. In addition, this strain could be used as a protective culture to delay the growth of pathogenic bacteria, particularly S. aureus and L. monocytogenes.
650 $aFood technology
650 $aGoat cheese
650 $aHealth foods
650 $aLactic acid bacteria
650 $aLactobacillus rhamnosus
650 $aProbiotics
650 $aCaprino
650 $aLeite de cabra
650 $aProduto derivado do leite
650 $aTecnologia de alimento
653 $aLow-ripened cheese
653 $aMilk byproducts
653 $aQueijo Coalho
653 $aQueijo de leite de cabra
700 1 $aSANTOS, K. M. O. dos
700 1 $aBARCELOS, S. C. de
700 1 $aEGITO, A. S. do
700 1 $aRIBEIRO, T. S.
700 1 $aCONCEIÇÃO, M. L. da
700 1 $aMAGNANI, M.
700 1 $aOLIVEIRA, M. E. G. de
700 1 $aQUEIROGA, R. de C. R. do E.
773 $tLWT - Food Science and Technology$gv. 63, n. 2, p. 807-813, Oct. 2015.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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