64 documents found, page 1 of 7

Biofilm growth by Listeria monocytogenes on stainless steel and expression of b...

Unsatisfactory microbiological aspects of uht goat milk, soymilk and dairy beve...

Made available in DSpace on 2020-12-12T02:45:25Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-01-01. Added 1 bitstream(s) on 2021-07-15T14:38:23Z : No. of bitstreams: 1 S0101-20612020000500349.pdf: 659120 bytes, checksum: d553b493102e6cccb9837e4eccd4e86a (MD5); Spore forming bacteria can play an important role in food quality and safety as spoilage and pathogenic microorganisms due to resistance to hea...

Prevalence, antibiotic resistance, PFGE and MLST characterization of Salmonella...

Made available in DSpace on 2020-12-12T02:05:37Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-06-01; This study evaluated 250 animals from 25 different processing lots, processed in four slaughterhouses in São Paulo state, Brazil for the presence of Salmonella in the mesenteric lymph nodes (10 g sample of each animal) and characterized the antibiotics resistance profile, the Pulsed Field Gel Electropho...

Development of a selective culture medium for bifidobacteria, Raffinose-Propion...

This study aimed to develop a selective culture media to enumerate bifidobacteria in fermented milk and to assess this medium when used with Petrifilm™ AC plates. For this purpose, Bifidobacterium spp., Lactobacillus spp. and Streptococcus thermophilus strains were tested to verify their fermentation patterns for different carbohydrates. All bifidobacteria strains were able to use raffinose. Based on these char...

Beneficial properties of lactic acid bacteria naturally present in dairy produc...

Consumers are increasingly demanding for natural and beneficial foods, in order to improve their health and well-being. Probiotics play an important role in such demand, and dairy foods are commonly used as vehicles for such bacteria, represented predominantly by lactic acid bacteria. Due to consumers demand, food industry is constantly looking for novel bacterial strains, leading to studies that aims the isola...

Análise e monitoramento de pontos críticos no abate de frangos utilizando indic...

A presença de microrganismos indicadores de contaminação na linha de abate de frangos foi determinada visando identificar os possíveis pontos de controle e oferecer uma opção para o monitoramento ou a verificação pelo sistema “Análise de Perigos e Pontos Críticos de Controle” (APPCC). A contaminação superficial das carcaças foi determinada pela enumeração de microrganismos aeróbios mesófilos, coliformes totais,...

Occurrence and characterization of Listeria monocytogenes from beef jerky proce...

Beef jerky is a ready-to-eat product that does not require refrigeration at the point of sale. Here, we evaluated the occurrence of Listeria monocytogenes in the production process of beef jerky, the presence of virulence genes and the genomic relatedness of the isolates, to assess the safety of the final product. The raw material, surfaces with and without contact with the product and the final product were ev...

Antibiotic resistance of Listeria monocytogenes isolated from meat-processing e...

The present study aimed to assess the antimicrobial resistance and the presence of virulence markers in 137 Listeria monocytogenes isolates obtained from meat-processing environments, beef products, and clinical cases. All isolates were subject to molecular serogrouping and their antibiotic resistance profiles were assessed against 12 antimicrobials. In addition, isolates were subjected to detection of virulenc...

Potential Control of Listeria monocytogenes by Bacteriocinogenic Enterococcus h...

Bacteriocinogenic Enterococcus hirae ST57ACC and Pediococcus pentosaceus ST65ACC strains, previously isolated from artisanal cheese, were evaluated for their safety with the aim to determine whether they could be used as beneficial strains, especially in the control of Listeria monocytogenes. Both isolates survived simulated gastrointestinal conditions and showed high levels of auto- and co-aggregation with L. ...

Lactobacillus curvatus UFV-NPAC1 and other lactic acid bacteria isolated from c...

Bacteriocins produced by lactic acid bacteria (LAB) can be considered as viable alternatives for food safety and quality, once these peptides present antimicrobial activity against foodborne pathogens and spoilage bacteria. Fermented foods, such as artisanal sausages and cured meats, are relevant sources of LAB strains capable of producing novel bacteriocins, with particular interest by the food industry.Three ...