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Microbiological quality and safety of raw milk and soft cheese and detection of...
Ortolani, Maria Beatriz Tassinari; Yamazi, Anderson Keizo; Moraes, Paula Mendonca; Nero, Luis Augusto; Viçosa, Gabriela NogueiraThis study aimed to characterize the microbiological quality and safety of raw milk and soft cheese, verifying possible associations between microbial populations, and the detection of lactic acid bacteria (LAB) with antagonistic activity against foodborne pathogens. Raw milk (n = 36) and soft cheese (n = 18) samples were collected and submitted for the analysis of mesophilic aerobes, total coliforms, Escherich...
Foodborne pathogens and microbiological characteristics of raw milk soft cheese...
Moraes, Paula Mendonca; Vicosa, Gabriela Nogueira; Yamazi, Anderson Keizo; Ortolani, Maria Beatriz Tassinari; Augusto Nero, LuisThe consumption of raw milk soft cheeses (RMSC), which are typically manufactured in small dairy farms under unsatisfactory hygiene conditions, is common in Brazil. Due to these production characteristics, this type of cheese is a potential carrier of pathogenic microorganisms, such as Listeria monocytogenes, Salmonella, and enterotoxin-producing Staphylococcus spp. Considering these characteristics, in this wo...
Enumeration of coagulase and thermonuclease-positive Staphylococcus spp. in raw...
Viçosa, Gabriela Nogueira; Moraes, Paula Mendonça; Yamazi, Anderson Keizo; Nero, Luís AugustoStaphylococcus spp. are microorganisms that are naturally present in milk and dairy products and are often associated with food-borne diseases outbreaks due to the ability of some strains to produce thermostable enterotoxins. This ability is usually associated with coagulase and thermonuclease production, characteristics that are considered in the microbiological analyses for the control of such microorganisms....
Protocols for the isolation and detection of lactic acid bacteria with bacterio...
Moraes, Paula Mendonça; Perin, Luana Martins Perin; Ortolani, Maria Beatriz Tassinari; Yamazi, Anderson Keizo; Viçosa, Gabriela NogueiraThe objective of this study was to evaluate culture media and methodologies for isolation and detection of lactic acid bacteria (LAB) capable to produce bacteriocin-like substances. Samples of milk and cheese were pour plated on de Mann-Rogosa-Sharpe agar (MRS) and Kang-Fung-Sol agar (KFS) (both at 35 °C/48 h, under anaerobiosis), from which 389 and 256 LAB cultures were selected. The antagonistic activity of t...
Long cold storage influences the microbiological quality of raw goat milk
Yamazi, Anderson Keizo; Moreira, Thalita Scatamburlo; Cavicchioli, Valéria Quintana; Burin, Raquel Cristina Konrad; Nero, Luís AugustoStorage of goat milk production in cold temperatures is a current Brazilian legislation request, however there is no specification of a limit period for this. The present work aimed to characterize the microbiological characteristics of raw goat milk produced in a specific region of Brazil, as well as the influence of the storage system and period on its quality. Sixty-one samples from 12 goat farms were collec...
Glucuronidase activity of escherichia coli isolated from chicken carcasses
Perin, Luana Martins; Yamazi, Anderson Keizo; Moraes, Paula Mendonça; Cossi, Marcus Vinícius Coutinho; Pinto, Paulo Sérgio de Arruda; Nero, Luís AugustoTo identify Escherichia coli through the production of -D-glucuronidase (GUD), 622 suspect cultures were isolated from chicken carcasses and plated in PetrifilmTM EC. Of these cultures, only 44 (7.1%) failed to produce GUD. This result indicates the usefulness of GUD production for estimating E. coli populations in chicken.
Caracterização da atividade e do potencial proteolítico de Pseudomonas spp. iso...
Yamazi, Anderson KeizoCoordenação de Aperfeiçoamento de Pessoal de Nível Superior; The application of refrigeration as a tool to preserve the microbiological quality of goat milk during storage and transportation determined the selection of a microbiota typically psychrotrophic in this product. Psychrotrophic microorganisms are potential producers of proteolytic enzymes, usually characterized by being heat resistant and responsible ...