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 | Acesso ao texto completo restrito à biblioteca da Embrapa Caprinos e Ovinos. Para informações adicionais entre em contato com cnpc.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
16/01/2014 |
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Data da última atualização: |
20/08/2015 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SANTOS, K. M. O. dos; VIEIRA, A. D. S.; ROCHA, C. R. C.; NASCIMENTO, J. C. F. do; LOPES, A. C. de S.; BRUNO, L. M.; CARVALHO, J. D. G.; FRANCO, B. D. G. de M.; TODOROV, S. D. |
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Afiliação: |
KARINA MARIA OLBRICH DOS SANTOS, CNPC; Antônio Diogo Silva Vieira, Laboratório de Microbiologia de Alimentos, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo (USP) - São Paulo, SP, Brazil; Cíntia Renata Costa Rocha, Departamento de Bioquímica, Laboratorio de Imunopatologia Keizo Asami (LIKA), Universidade Federal de Pernambuco, Recife, PE, Brazil; Jessica Catarine Frutuoso do Nascimento, Departamento de Bioquímica, Laboratorio de Imunopatologia Keizo Asami (LIKA), Universidade Federal de Pernambuco, Recife, PE, Brazil; Ana Catarina de Souza Lopes, Departamento de Medicina Tropical, Universidade Federal de Pernambuco, Recife, PE, Brazil; LAURA MARIA BRUNO, CNPAT; Juliane Döering Gasparin Carvalho, Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará (UFC) - Fortaleza, CE, Brazil; Bernadette Dora Gombossy de Melo Franco, Laboratório de Microbiologia de Alimentos, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, Brazil; Svetoslav Dimitrov Todorov, Laboratório de Microbiologia de Alimentos, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, Brazil. |
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Título: |
Brazilian artisanal cheeses as a source of beneficial Enterococcus faecium strains: characterization of the bacteriocinogenic potential. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Annals of microbiology, v. 64, n. 4, p. 1463-1471, Dec. 2014. |
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DOI: |
10.1007/s13213-013-0789-4 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: Two bacterial isolates from milk and cheeses were selected based on their inhibition of Listeria monocytogenes, and classified as Enterococcus faecium based on 16S rRNA analysis. In MRS broth at 37 °C, bacteriocin-like substances (BLS) produced by E. faecium EM485 and EM925 were detected at 3,200 arbitrary units/mL. These peptides were inactivated by proteolytic enzymes, but not when treated with ?-amylase, catalase and lipase. The two BLS remained stable at pH values ranging from 2.0 to 10.0, after exposure to 100 °C for 120 min and in the presence of surfactants and salts. DNA from both strains generated positive PCR results for enterocin A and B genes. |
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Palavras-Chave: |
Anti-Listeriamonocytogenes activity; Bacteriocin; Bacteriocin-like substance; Produção artesanal; Queijo artesanal. |
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Thesagro: |
Coalho; Leite; Queijo. |
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Thesaurus Nal: |
Enterococcus faecalis; Enterococcus faecium; Goat cheese; Lactic acid bacteria. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 01848naa a2200373 a 4500
001 1976329
005 2015-08-20
008 2014 bl uuuu u00u1 u #d
024 7 $a10.1007/s13213-013-0789-4$2DOI
100 1 $aSANTOS, K. M. O. dos
245 $aBrazilian artisanal cheeses as a source of beneficial Enterococcus faecium strains$bcharacterization of the bacteriocinogenic potential.$h[electronic resource]
260 $c2014
520 $aAbstract: Two bacterial isolates from milk and cheeses were selected based on their inhibition of Listeria monocytogenes, and classified as Enterococcus faecium based on 16S rRNA analysis. In MRS broth at 37 °C, bacteriocin-like substances (BLS) produced by E. faecium EM485 and EM925 were detected at 3,200 arbitrary units/mL. These peptides were inactivated by proteolytic enzymes, but not when treated with ?-amylase, catalase and lipase. The two BLS remained stable at pH values ranging from 2.0 to 10.0, after exposure to 100 °C for 120 min and in the presence of surfactants and salts. DNA from both strains generated positive PCR results for enterocin A and B genes.
650 $aEnterococcus faecalis
650 $aEnterococcus faecium
650 $aGoat cheese
650 $aLactic acid bacteria
650 $aCoalho
650 $aLeite
650 $aQueijo
653 $aAnti-Listeriamonocytogenes activity
653 $aBacteriocin
653 $aBacteriocin-like substance
653 $aProdução artesanal
653 $aQueijo artesanal
700 1 $aVIEIRA, A. D. S.
700 1 $aROCHA, C. R. C.
700 1 $aNASCIMENTO, J. C. F. do
700 1 $aLOPES, A. C. de S.
700 1 $aBRUNO, L. M.
700 1 $aCARVALHO, J. D. G.
700 1 $aFRANCO, B. D. G. de M.
700 1 $aTODOROV, S. D.
773 $tAnnals of microbiology$gv. 64, n. 4, p. 1463-1471, Dec. 2014.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
22/03/2010 |
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Data da última atualização: |
29/11/2012 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
GOMES, F. S.; ALBUQUERQUE, P. C.; CAMPOS, M. B.; COURI, S.; CABRAL, L. M. C. |
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Afiliação: |
F. S. GOMES, UFRRJ; P. C. ALBUQUERQUE, UFRRJ; M. B. CAMPOS, UNESA; SONIA COURI, CTAA; LOURDES MARIA CORREA CABRAL, CTAA. |
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Título: |
Characterization of watermelon juice concentrated by reverse osmosis process. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
In: EUROPEAN FEDERATION OF FOOD SCIENCE AND TECHNOLOGY CONFERENCE, 2009, Budapest. New challenges in food preservation: processing: safety: sustainability. Wageningen: EFFoST, 2009. 1 CD-ROM. Ref. P141. |
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Idioma: |
Inglês |
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Conteúdo: |
Watermelon is a tropical fruit with excellent flavour, color, sweetness and succulence. Nowadays it is pointed out as an excellent source of lycopene, a carotenoid with antioxidant property. The objective of this work was to concentrate watermelon juice by reverse osmosis to obtain a concentrated product rich in lycopene. The juice was obtained by the depulping the fruits in a finisher with a 0.8 mm. Reverse osmosis was carried out in a pilot plant unit with composite membranes (conditioned in a plate and frame module. totalizing a permeate area of 0.72m2. The process was carried out at 30ºC, 60 bar and 650 L/h flow rate. Samples Lycopene content was determined by extraction with hexane measured in spectrophotometer at 503 nm. Antioxidant capacity s was evaluated by extraction with hexane followed by the quantification using ABTS as radical and Trolox as standard. The color loss was determined in spectrophotometer at 734nm after 15 min of reaction of the sample with the ABTS. The mean permeate flux was 22L1h1m. |
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Palavras-Chave: |
Capacidade antioxidante; Licopeno; Osmose inversa. |
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Thesagro: |
Citrullus Lanatus. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/71057/1/2009-227.pdf
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Marc: |
LEADER 01768nam a2200205 a 4500
001 1661990
005 2012-11-29
008 2009 bl uuuu u00u1 u #d
100 1 $aGOMES, F. S.
245 $aCharacterization of watermelon juice concentrated by reverse osmosis process.
260 $aIn: EUROPEAN FEDERATION OF FOOD SCIENCE AND TECHNOLOGY CONFERENCE, 2009, Budapest. New challenges in food preservation: processing: safety: sustainability. Wageningen: EFFoST, 2009. 1 CD-ROM. Ref. P141.$c2009
520 $aWatermelon is a tropical fruit with excellent flavour, color, sweetness and succulence. Nowadays it is pointed out as an excellent source of lycopene, a carotenoid with antioxidant property. The objective of this work was to concentrate watermelon juice by reverse osmosis to obtain a concentrated product rich in lycopene. The juice was obtained by the depulping the fruits in a finisher with a 0.8 mm. Reverse osmosis was carried out in a pilot plant unit with composite membranes (conditioned in a plate and frame module. totalizing a permeate area of 0.72m2. The process was carried out at 30ºC, 60 bar and 650 L/h flow rate. Samples Lycopene content was determined by extraction with hexane measured in spectrophotometer at 503 nm. Antioxidant capacity s was evaluated by extraction with hexane followed by the quantification using ABTS as radical and Trolox as standard. The color loss was determined in spectrophotometer at 734nm after 15 min of reaction of the sample with the ABTS. The mean permeate flux was 22L1h1m.
650 $aCitrullus Lanatus
653 $aCapacidade antioxidante
653 $aLicopeno
653 $aOsmose inversa
700 1 $aALBUQUERQUE, P. C.
700 1 $aCAMPOS, M. B.
700 1 $aCOURI, S.
700 1 $aCABRAL, L. M. C.
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