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| Registros recuperados : 10 | |
| 2. |  | ROLIM, F. A.; KOSTER, H. W.; KHAN, E. J. A.; SAITO, H. M. Alguns resultados de pesquisas agrostológicas na região de Paragominas, Pará, e nordeste de Mato Grosso, 1977-1978. Belém, PA: SUDAM: IRI, 1979. 56 p. Convênio SUDAM/Instituto de Pesquisas IRI Paragominas; Pará; Mato Grosso, Brasil.| Biblioteca(s): Embrapa Amapá; Embrapa Amazônia Oriental; Embrapa Pantanal. |
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| 7. | | RODRIGUES, R.; GUERRA, G.; SOARES, J.; SANTOS, K. M. O. dos; ROLIM F.; ASSIS, P.; ARAUJO, D.; ARAÚJO JÚNIOR, R. F. de; GARCIA, V. B.; ARAÚJO, A. A. de; QUEIROGA, R. Lactobacillus rhamnosus EM1107 in goat milk matrix modulates intestinal inflammation involving NF-kB p65 and SOCs-1 in an acid-induced colitis model. Journal of Functional Foods, v. 50, p. 78-92, 2018.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 8. | | ROLIM, F. R. L.; SANTOS, K. M. O. dos; BARCELOS, S. C. de; RIBEIRO, T. S.; CONCEIÇÃO, M. L. da; OLIVEIRA, M. E. G. de; MAGNANI, M.; QUEIROGA, R. de C. R. do E. Avaliação in vitro do potencial probiótico de queijo coalho caprino adicionado de Lactobacillus rhamnosus. In: CONGRESSO LATINO AMERICANO DE MICROBIOLOGIA E HIGIENE DE ALIMENTOS, 12.; IAFP's LATIN AMERICAN SYMPOSIUM ON FOOD SAFETY; SIMPÓSIO INTERNACIONAL ABRAPA DE SEGURANÇA DE ALIMENTOS, 13.; SYMPOSIUM OF THE INTERNATIONAL COMMISSION ON FOOD MYCOLOGY, 2014, Foz do Iguaçu. Proceedings ... São Paulo: Blucher, 2014. p. 431-432.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| 9. | | 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. Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese. LWT - Food Science and Technology, v. 63, n. 2, p. 807-813, Oct. 2015.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| 10. | | ROLIM, F. R. L.; OLIVEIRA, C. J. B.; FREITAS NETO, O. C. de; SANTOS, K. M. O. dos; GUERRA, G. C. B.; RODRIGUES, R. V.; ASSIS, P. O. A. de; ARAUJO, D. F. de S.; CARVALHO, V. A. G. de; LEMOS, M. L. P.; SILVA, N. M. V. da; SOARES, J. K.; GARCIA, H. E. M.; SOUZA, E. L. de; SOUZA, F. de A. L.; BARROS, M. E. G.; OLIVEIRA, M. E. G.; QUEIROGA, R. C. R. E. Microbiological, immunological, and histological changes in the gut of Salmonella Enteritidis-challenged rats fed goat cheese containing Lactobacillus rhamnosus EM1107. Journal of Dairy Science, v. 104, n. 1, p. 179-197, 2021.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 10 | |
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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
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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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Embrapa Caprinos e Ovinos (CNPC) |
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