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Listeria monocytogenes - Can we reduce or eliminate It from food commodities?

Listeria monocytogenes is a highly virulent foodborne pathogen responsible for listeriosis, a severe infection threatening vulnerable populations such as pregnant women, newborns, the elderly, and immunocompromised individuals. Its resilience, surviving low pH, reduced water activity, and refrigeration, makes it a formidable contaminant in food systems. Traditional control methods include heat treatment, high-p...

Kombucha: An old tradition into a new concept of beneficial, health promoting b...

Kombucha is an ancient, fermented beverage that has gained increasing popularity worldwide due to its potential health benefits. Its origins trace back to China, from where it spread across Asia and Europe before reaching the modern global market. The fermentation of kombucha is mediated by a Symbiotic Culture of Bacteria and Yeasts (SCOBY), comprising yeasts, acetic acid bacteria, and lactic acid bacteria. The...

Antimicrobial properties of Pediococcus acidilactici and Pediococcus pentosaceu...

Safety evaluation and identification of key genes from nisin operon in bacterio...

Genomic and functional characterization of bacteriocinogenic lactic acid bacter...

Pediocin PA-1 production by Pediococcus pentosaceus ET34 using non-detoxified h...

Made available in DSpace on 2022-04-28T17:22:08Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-08-01; Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq); Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES); Listeria monocytogenes is one of the foodborne pathogens of most concern for food safety. To limit its...

Pediocin PA-1 production by Pediococcus pentosaceus ET34 using non-detoxified h...

Made available in DSpace on 2022-04-29T08:31:02Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-10-01; Listeria monocytogenes is one of the foodborne pathogens of most concern for food safety. To limit its presence in foods, bacteriocins have been proposed as natural bio-preservatives. Herein, a bacteriocin was produced on hemicellulose hydrolysate of sugarcane bagasse by Pediococcus pentosaceous ET34, w...

Exploring beneficial/virulence properties of two dairy-related Strains of Strep...

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...

Enhanced bacteriocin production by Pediococcus pentosaceus 147 in co-culture wi...

The production of bacteriocins by lactic acid bacteria (LAB) has been of wide interest in the food industry due to their potential application in biopreservation. The production of bacteriocins is usually low in single strain fermentation, but can improve when the bacteriocinogenic strain is cultured in association with another bacteria. The present work aims to evaluate the growth and production of bacteriocin...