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 | Acesso ao texto completo restrito à biblioteca da Embrapa Gado de Leite. Para informações adicionais entre em contato com cnpgl.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Gado de Leite. |
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Data corrente: |
12/10/2021 |
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Data da última atualização: |
12/10/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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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. |
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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. |
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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 . |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Microbiology, v. 101, 103892, 2022 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Dairy food; Milk spoilage; Shelf-life. |
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Thesagro: |
Armazenamento; Bactéria; Laticínio; Leite. |
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Thesaurus Nal: |
Psychrotrophic bacteria; Storage. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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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
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Registro original: |
Embrapa Gado de Leite (CNPGL) |
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Origem |
Tipo/Formato |
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Cutter |
Registro |
Volume |
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Registro Completo
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
17/08/2016 |
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Data da última atualização: |
01/03/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
PARTELLI, F. L.; VALICHESKI, R. R.; VIEIRA, H. D.; GONTIJO, I.; FERREIRA, E. P. de B. |
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Afiliação: |
FÁBIO LUIZ PARTELLI, UNIVERSIDADE FEDERAL DO ESPÍRITO SANTO; ROMANO ROBERTO VALICHESKI, ESCOLA AGROTÉCNICA FEDERAL DO RIO DO SUL; HENRIQUE DUARTE VIEIRA, UNIVERSIDADE ESTADUAL DO NORTE FLUMINENSE; IVONEY GONTIJO, UNIVERSIDADE FEDERAL DO ESPÍRITO SANTO; ENDERSON PETRONIO DE BRITO FERREIRA, CNPAF. |
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Título: |
Physical soil attributes of Conilon coffee (Coffea canephora) under organic and conventional management systems. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
Australian Journal of Crop Science, v. 10, n. 5, p. 646-653, 2016. |
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ISSN: |
1835-2707 |
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DOI: |
10.21475/ajcs.2016.10.05.p7345 |
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Idioma: |
Inglês |
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Conteúdo: |
Coffea sp. is cultivated in large areas, using both conventional and organic management. However, information about the sustainability of these two management systems is still deficient. The objective of the present study was to evaluate the physical properties of soil cultivated with Conilon coffee (C. canephora) under organic and conventional management. Two areas cultivated with Conilon coffee (under organic and conventional management) and a fragment of Atlantic forest, used as a reference, were selected for the experiment. Soil granulometry, hydraulic conductivity, water retention curve, resistance to penetration, porosity, optimal hydric interval, and other physical characteristics were measured at depths of 0 to 10 and 10 to 20 cm. The data was submitted to multivariate and descriptive statistical analyses. Higher similarity was observed between the soil cultivated with Conilon coffee under organic management and the Atlantic forest soil. Soil resistance to penetration at 10, 30, 100, 500 and 1500 kPa, macro porosity, density and total porosity were the main physical properties that differentiated both management systems studied. The non-use of agricultural machinery and the addition of organic matter may be the main reasons for higher soil sustainability observed under organic management when compared with the conventional system. |
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Palavras-Chave: |
Manejo convencional; Manejo organico. |
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Thesagro: |
Café; Coffea canephora; Fertilidade do solo; Produção orgânica. |
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Thesaurus NAL: |
Coffea; Conventional farming; Organic production; Sustainable agriculture. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/146455/1/CNPAF-2016-ajcs.pdf
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Marc: |
LEADER 02326naa a2200313 a 4500
001 2051046
005 2017-03-01
008 2016 bl uuuu u00u1 u #d
022 $a1835-2707
024 7 $a10.21475/ajcs.2016.10.05.p7345$2DOI
100 1 $aPARTELLI, F. L.
245 $aPhysical soil attributes of Conilon coffee (Coffea canephora) under organic and conventional management systems.$h[electronic resource]
260 $c2016
520 $aCoffea sp. is cultivated in large areas, using both conventional and organic management. However, information about the sustainability of these two management systems is still deficient. The objective of the present study was to evaluate the physical properties of soil cultivated with Conilon coffee (C. canephora) under organic and conventional management. Two areas cultivated with Conilon coffee (under organic and conventional management) and a fragment of Atlantic forest, used as a reference, were selected for the experiment. Soil granulometry, hydraulic conductivity, water retention curve, resistance to penetration, porosity, optimal hydric interval, and other physical characteristics were measured at depths of 0 to 10 and 10 to 20 cm. The data was submitted to multivariate and descriptive statistical analyses. Higher similarity was observed between the soil cultivated with Conilon coffee under organic management and the Atlantic forest soil. Soil resistance to penetration at 10, 30, 100, 500 and 1500 kPa, macro porosity, density and total porosity were the main physical properties that differentiated both management systems studied. The non-use of agricultural machinery and the addition of organic matter may be the main reasons for higher soil sustainability observed under organic management when compared with the conventional system.
650 $aCoffea
650 $aConventional farming
650 $aOrganic production
650 $aSustainable agriculture
650 $aCafé
650 $aCoffea canephora
650 $aFertilidade do solo
650 $aProdução orgânica
653 $aManejo convencional
653 $aManejo organico
700 1 $aVALICHESKI, R. R.
700 1 $aVIEIRA, H. D.
700 1 $aGONTIJO, I.
700 1 $aFERREIRA, E. P. de B.
773 $tAustralian Journal of Crop Science$gv. 10, n. 5, p. 646-653, 2016.
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Embrapa Arroz e Feijão (CNPAF) |
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