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Registro Completo |
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Biblioteca(s): |
Embrapa Unidades Centrais. |
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Data corrente: |
28/12/2016 |
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Data da última atualização: |
24/05/2017 |
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Autoria: |
VIEIRA, G. R. A. da S.; SOARES, M.; BOLÍVAR RAMÍREZ, N. C.; SCHLEDER, D. D.; SILVA, B. C. da; MOURIÑO, N. C. B.; ANDREATTA, E. R.; VIEIRA, F. do N. |
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Afiliação: |
GENYESS RIBEIRO ARTHUR DA SILVA VIEIRA, UFSC; MARIANA SOARES, UFSC; NORHA CONSTANZA BOLÍVAR RAMÍREZ, UFSC; DELANO DIAS SCHLEDER, Instituto Federal Catarinense; BRUNO CORRÊA DA SILVA, EMPASC; JOSÉ LUIZ PEDREIRA MOURIÑO, UFSC; EDEMAR ROBERTO ANDREATTA, UFSC; FELIPE DO NASCIMENTO VIEIRA, UFSC. |
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Título: |
Lactic acid bacteria used as preservative in fresh feed for marine shrimp maturation. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, DF, v. 51, n. 11, p. 1799-1805, nov. 2016. |
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Idioma: |
Inglês |
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Notas: |
Título em português: Bactérias ácido-lácticas como conservantes do alimento fresco para a maturação de camarões marinhos. |
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Conteúdo: |
The objective of this work was to evaluate the effect of Lactobacillus plantarum on the preservation of fresh mussels and its effect on the attractiveness, consumption, and midgut bacterial microbiota of Pacific white shrimp broodstock. The experiment evaluated mussels stored with L. plantarum at 4°C. The controls were: mussels stored at ?18°C without L. plantarum; mussels stored at ?18°C with L. plantarum; and mussels stored at 4°C without L. plantarum. Microbiological analyses on mussels were performed on days 1, 7, 15, 30, 45, and 60 after processing. Additionally, mussels preserved with L. plantarum and stored at 4°C, and mussels stored at ?18°C without L. plantarum were evaluated after 15 days for attractiveness, consumption, and midgut bacterial microbiota of shrimps. Mussels preserved with L. plantarum showed higher lactic acid bacteria counts and lower counts of Vibrio spp., as well as of total heterotrophic bacteria, after 60 days of storage. No differences were observed for attractiveness or consumption between treatments. The bacterial microbiota of midgut in shrimp fed mussels preserved with L. plantarum showed higher lactic acid bacteria count and lower Vibrio spp. The use of L. plantarum inhibits Vibrio spp. and preserves feed without changing attractiveness or consumption for shrimp. |
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Palavras-Chave: |
Probiótico. |
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Thesaurus Nal: |
Lactobacillus plantarum; Litopenaeus vannamei; Probiotics; Vibrio. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/152438/1/Lactic-acid-bacteria.pdf
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Marc: |
LEADER 02265naa a2200277 a 4500
001 2059466
005 2017-05-24
008 2016 bl uuuu u00u1 u #d
100 1 $aVIEIRA, G. R. A. da S.
245 $aLactic acid bacteria used as preservative in fresh feed for marine shrimp maturation.
260 $c2016
500 $aTítulo em português: Bactérias ácido-lácticas como conservantes do alimento fresco para a maturação de camarões marinhos.
520 $aThe objective of this work was to evaluate the effect of Lactobacillus plantarum on the preservation of fresh mussels and its effect on the attractiveness, consumption, and midgut bacterial microbiota of Pacific white shrimp broodstock. The experiment evaluated mussels stored with L. plantarum at 4°C. The controls were: mussels stored at ?18°C without L. plantarum; mussels stored at ?18°C with L. plantarum; and mussels stored at 4°C without L. plantarum. Microbiological analyses on mussels were performed on days 1, 7, 15, 30, 45, and 60 after processing. Additionally, mussels preserved with L. plantarum and stored at 4°C, and mussels stored at ?18°C without L. plantarum were evaluated after 15 days for attractiveness, consumption, and midgut bacterial microbiota of shrimps. Mussels preserved with L. plantarum showed higher lactic acid bacteria counts and lower counts of Vibrio spp., as well as of total heterotrophic bacteria, after 60 days of storage. No differences were observed for attractiveness or consumption between treatments. The bacterial microbiota of midgut in shrimp fed mussels preserved with L. plantarum showed higher lactic acid bacteria count and lower Vibrio spp. The use of L. plantarum inhibits Vibrio spp. and preserves feed without changing attractiveness or consumption for shrimp.
650 $aLactobacillus plantarum
650 $aLitopenaeus vannamei
650 $aProbiotics
650 $aVibrio
653 $aProbiótico
700 1 $aSOARES, M.
700 1 $aBOLÍVAR RAMÍREZ, N. C.
700 1 $aSCHLEDER, D. D.
700 1 $aSILVA, B. C. da
700 1 $aMOURIÑO, N. C. B.
700 1 $aANDREATTA, E. R.
700 1 $aVIEIRA, F. do N.
773 $tPesquisa Agropecuária Brasileira, Brasília, DF$gv. 51, n. 11, p. 1799-1805, nov. 2016.
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Registro original: |
Embrapa Unidades Centrais (AI-SEDE) |
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| Registros recuperados : 2 | |
| 1. |  | BOLÍVAR RAMÍREZ, N.; SEIFFERT, W. Q.; VIEIRA, F. do N.; MOURIÑO, J. L. P.; JESUS, G. F. A.; FERREIRA, G. S.; ANDREATTA, E. R. Dieta suplementada com prebiótio, probiótico e simbiótico no cultivo de camarões marinhos. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 48, n. 8, p. 913-919, ago. 2013. Título em inglês: Prebiotic, probiotic, and symbiotic?supplemented diet for marine shrimp farming.| Biblioteca(s): Embrapa Unidades Centrais. |
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| 2. | | VIEIRA, G. R. A. da S.; SOARES, M.; BOLÍVAR RAMÍREZ, N. C.; SCHLEDER, D. D.; SILVA, B. C. da; MOURIÑO, N. C. B.; ANDREATTA, E. R.; VIEIRA, F. do N. Lactic acid bacteria used as preservative in fresh feed for marine shrimp maturation. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 51, n. 11, p. 1799-1805, nov. 2016. Título em português: Bactérias ácido-lácticas como conservantes do alimento fresco para a maturação de camarões marinhos.| Biblioteca(s): Embrapa Unidades Centrais. |
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| Registros recuperados : 2 | |
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