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Staphylococcus spp. Isolated from bovine subclinical mastitis in different regi...
Mello, Priscila Luiza [UNESP]; Riboli, Danilo Flávio Moraes [UNESP]; Martins, Lisiane de Almeida; Brito, Maria Aparecida Vasconcelos PaivaMade available in DSpace on 2021-06-25T10:46:54Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-12-01; Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq); Bovine mastitis is mainly caused by bacteria of the genus Staphylococcus spp., which possess different virulence factors, including the capacity for biofilm formation that...
Chemical composition and antibacterial activity of commercial copaiba (Copaifer...
Machado, Raquel Costa; Soares, Ana Karina Vargas; Santos, Isabela Carvalho dos; Bortolucci, Wanessa de Campos; Luizar, Luis Fernando EspinozaPlastic surgeries are considered clean or potentially contaminated procedures. The incidence of infection in reduction mammoplasty is 1.1 to 22% and the main etiological agents are bacteria found on the skin and mucous membranes such as Staphylococcus aureus. Due to the increase in bacterial resistance with the widespread use of antibiotics, identify natural compounds with antibacterial action on postoperative ...
Detection of enterotoxigenic potential and determination of clonal profile in S...
Mello, Priscila Luiza [UNESP]; Riboli, Danilo Flávio Moraes [UNESP]; Pinheiro, Luiza [UNESP]; Martins, Lisiane de AlmeidaMade available in DSpace on 2018-12-11T17:02:28Z (GMT). No. of bitstreams: 0 Previous issue date: 2016-04-15; Epidemiological studies have identified Staphylococcus aureus as the most common agent involved in food poisoning. However, current research highlights the importance of toxigenic coagulase-negative staphylococci (CoNS) isolated from food. The aim of this study was to characterize Staphylococcus spp. is...
Antimicrobial activity of species Zingiber officinale Roscoe and Alpinia purpur...
Soares, Andréia Assunção; Jacomassi, Ezilda; Mata, Rosana da; Lopes, Karoline Franciani Cardoso; Borges, Jessé Lahos; Pereira, Ulisses de PáduaThe functionality of nutraceutical foods is attributed to their bioactive compounds. These compounds are widely produced by plants, such as phenolic compounds, which have antioxidant activity and/or antimicrobial activity, acting against damage to macromolecules such as lipids, proteins, and nucleic acids. Secondary plant metabolites, including classes such as phenolic compounds, alkaloids, and terpenoids, have...