8 documents found, page 1 of 1
Floculação de Chlorella sp. produzida em concentrado de dessalinização e estudo...
Morioka,Luiz Rodrigo Ito; Matos,Ângelo Paggi; Olivo,Gisele; Sant'Anna,Ernani SebastiãoChlorella sp. was used to assess algal lipid production with concentrated desalination. In order to investigate the action of the flocculating agent calcium chloride and pH, a Box-Behnken Design and a Central Composite Design (CCD) were carried out. Also, Soxhlet and Supercritical Fluid Extraction (SFE), with and without sonication lipid extraction methods, were examined. The optimal flocculation conditions wer...
Potencial do soro de leite líquido como agente encapsulante de Bifidobacterium ...
Castro-Cislaghi,Fabiane Picinin de; Fritzen-Freire,Carlise Beddin; Sant'Anna,Ernani SebastiãoO objetivo do trabalho foi avaliar o potencial do soro de leite líquido como agente encapsulante de Bifidobacterium Bb-12 por spray drying, comparando-o com a goma arábica, a qual é tradicionalmente utilizada na tecnologia de microencapsulação. Foram determinados o rendimento da microencapsulação e a viabilidade das microcápsulas durante o armazenamento. Quando o soro de leite foi utilizado como agente encapsul...
Influence of a native strain of Staphylococcus xylosus on the microbiological, ...
Fiorentini,Ângela Maria; Sawitzki,Maristela Cortez; Bertol,Teresinha Marisa; Cunha Júnior,Anildo; Sant'Anna,Ernani SebastiãoIn this work, the influence of native starter cultures on the microbiological, physicochemical and sensorial characteristics of Milano salami type was studied. Two batches of Milano salami type were produced: Batch A, with the addition of Staphylococcus xylosus U5 and Batch B (control) without the starter culture. The Milano salami type was characterized by an important microbial activity of coagulase-negative ...
Lactobacillus plantarum strains isolated from naturally fermented sausages and ...
Sawitzki,Maristela Cortez; Fiorentini,Ângela Maria; Bertol,Teresinha Marisa; Sant'Anna,Ernani SebastiãoIn the present study, technological properties of L. plantarum strains isolated from naturally fermented sausages manufactured in the South region of Brazil were investigated in order to obtain a starter culture. The technological properties evaluated were the following: ability to growth at different pH values, at different temperatures, in different salt concentrations and in the presence of commercial curing...
Phenotypic and molecular characterization of Staphylococcus xylosus: technologi...
Fiorentini,Ângela Maria; Sawitzki,Maristela Cortez; Bertol,Teresinha Marisa; Brod,Fábio Cristiano Angonesi; Pelisser,Márcia ReginaMicrococcaceae strains are applied to fermented sausage as starter cultures, where several members of this family are naturally found. The aim of the present work was to isolate and characterize Staphylococcus xylosus from artisanal sausages produced in South Region of Brazil. From 89 isolates presenting catalase positive and coagulase negative activities, 25 strains were selected for phenotypic characterizatio...
Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its e...
Sawitzki,Maristela Cortez; Fiorentini,Ângela Maria; Cunha Junior,Anildo; Bertol,Teresinha Marisa; Sant'Anna,Ernani SebastiãoL. plantarum, strain AJ2, was isolated from naturally fermented sausage manufactured in the Southern region of Brazil and inoculated in Milano-type salami. The lactic culture exhibited the ability of growing in the product, decreasing pH in the first seven days of fermentation/maturation and the residual levels of nitrite and nitrate, as well as peroxide and TBARS values. The inoculated sausage had the highest ...
Phenotypic characterization and species-specific PCR of promising starter cultu...
Sawitzki,Maristela Cortez; Fiorentini,Ângela Maria; Brod,Fábio Cristiano Angonesi; Tagliari,Caroline; Bertol,Teresinha MarisaThe purpose of the present work was to characterize promising starter culture strains of Lactobacillus plantarum isolated from naturally fermented artisanal sausage manufactured in the northwestern region of Rio Grande do Sul state, Brazil. From 127 isolates of homofermentative, Gram-positive and catalase-negative lactic acid bacteria, ten isolates were randomly selected and the phenotypic characterization and ...
Effect of different levels of sodium chloride and glucose on fermentation of sa...
Espirito Santo,Milton Luiz Pinho; Lisboa,Cristiane; Alves,Fernanda Gonçalves; Martins,Daniela; Beirão,Luiz Henrique; Sant'Anna,Ernani SebastiãoLactobacillus sakei 2a is a bacteriocin producer strain. In this study, it's effects as a starter culture in the curing process of sardine (Sardinella brasiliensis) fillets were studied at different concentrations of NaCl (2, 4, 6%) and glucose (2, 4%). After 21 days of fermentation, the spoilage microorganisms population reached 9.7 Log10 CFU g-1 corresponding to 6% NaCl and 4% glucose. With no addition of glu...