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Search Results: 1 - 10 of 37675 matches for " Cristina Ferreira;Schwan "
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Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans
Silva, Cristina Ferreira;Batista, Luis Roberto;Schwan, Rosane Freitas;
Brazilian Journal of Microbiology , 2008, DOI: 10.1590/S1517-83822008000300022
Abstract: the objective of this work was to isolate and characterize filamentous fungi present in different stages of harvest, fermentation, drying and storage of coffee beans processed by natural method. the cherries were hand-picked and then placed on a cement drying platform where they remained until reached 11% of humidity. microbial counts were found in all samples during fermentation and drying of the coffee beans. counts of fungi in the coffee cherries collected from the tree (time 0) were around 1.5 x 103 cfu/g. this number increased slowly during the fermentation and drying reaching values of 2 x 105 cfu/g within 22 days of processing. two hundred and sixty three isolates of filamentous fungi were identified. the distribution of species during fermentation and drying was very varied while there was a predominance of aspergillus species during storage period. the genera found were pestalotia (4), paecelomyces (4), cladosporium (26), fusarium (34), penicillium (81) and aspergillus (112) and comprised 38 different species.
Acompanhamento do processo de fermenta??o para produ??o de cacha?a através de métodos microbiológicos e físico-químicos com diferentes isolados de Saccharomyces cerevisiae
Soares, Thaís Louise;Silva, Cristina Ferreira;Schwan, Rosane Freitas;
Ciência e Tecnologia de Alimentos , 2011, DOI: 10.1590/S0101-20612011000100027
Abstract: with the increasing demand from the consumer market for better quality products, constant improvement has been sought in cacha?a production since all stages of the fermented-distilled beverage production chain are important. the objective of this study was to follow the fermentation process for cacha?a production using different saccharomyces cerevisiae isolates from the quantification of secondary metabolites by gaseous chromatography. the process was followed from the inoculate preparation to the end of the fermentation process. the study was carried out at the federal university of lavras (ufla). eight saccharomyces cerevisiae isolates were used inoculated in sugar cane syrup, from which the samples were removed during the growth phase of the fed-batch and fermentation system. the samples were analyzed for flocculation rate, °brix, and superior alcohols. the evaluated parameters presented differences for each isolate. the best isolate for the cacha?a production was the isolate ufla ca116 since it presented a high number of live cells, greater flocculation rate, no 1-propanol, and 1.3 butanediol.
Inibi??o in vitro de fungos toxigênicos por Pichia sp. e Debaryomyces sp. isoladas de frutos de café (Coffea arabica)
Ramos, Darlê Martins Barros;Silva, Cristina Ferreira;Batista, Luís Roberto;Schwan, Rosane Freitas;
Acta Scientiarum. Agronomy , 2010, DOI: 10.4025/actasciagron.v32i3.3361
Abstract: coffee is a national product with great importance for the brazilian economy. the excessive use of pesticides led to research for alternative forms, such as biological control. the objective of this work was to assess the potential antagonistic effect of yeast in dual-culture with filamentous fungi. isolates of debaryomyces hansenii (uflacf 889 and uflacf 847) and pichia anomala (uflacf 710 and uflacf 951) species were inoculated (103 to 106 células ml-1) with three species of filamentous fungi, aspergillus ochraceus, a. parasiticus and penicillium roqueforti (103 to 106 spores ml-1). the assessment of mycelial growth and counting of spores was done for 21 days. it was observed that the isolated ufla cf 889 attained, on average, the greatest inhibitory effect on the spore production of a. ochraceus (inhibition of 82%) and p. roqueforti (74%). the isolated ufla cf 710 inhibited the spore production, on average, 60 and 75.6% of a. ochraceus and p. roqueforti, respectively. the fungus a. parasiticus was the most resistant to inhibition by yeasts. the mycelial growth was not inhibited by the presence of yeast in dual-culture. it could be concluded that yeast in dual-cultiure with filamentous fungi were able to inhibit the production of spores and potentially reduce the spread of this fungus during coffee processing.
Inibi o in vitro de fungos toxigênicos por Pichia sp. e Debaryomyces sp. isoladas de frutos de café (Coffea arabica) = In vitro inhibition of toxigenic filamentous fungi by Pichia sp. and Debaryomyces sp. isolates from coffee (Coffea arabica) fruits
Darlê Martins Barros Ramos,Cristina Ferreira Silva,Luís Roberto Batista,Rosane Freitas Schwan
Acta Scientiarum : Agronomy , 2010,
Abstract: O café é um produto nacional com grande express o para a economia brasileira. O uso excessivo de fungicidas tem levado a pesquisas sobre formas alternativas como o controle biológico. Objetivou-se avaliar o potencial antag nico de leveduras em co-cultivo com fungos filamentosos. Isolados das espécies Debaryomyces hansenii (UFLACF 889 e UFLACF 847) e Pichia anomala (UFLACF 710 e UFLACF 951) foram inoculados (103 a 106 células mL-1) com três espécies de fungos filamentosos, Aspergillus ochraceus, A. parasiticus e Penicillium roqueforti (103 a 106 esporos mL-1). A avalia o do crescimento micelial e a contagem de esporos foram realizadas durante 21 dias. Observou-se que o isolado UFLACF 889 apresentou, em média, maior efeito inibitório na produ o de esporos de A. ochraceus (inibi o de 82%) e P. roqueforti (74%). O isolado UFLACF 710 inibiu a produ o deesporos, em média, 60 e 75,6% de A. ochraceus e P. roqueforti, respectivamente. A. parasiticus foi o fungo mais resistente à inibi o pelas leveduras. O crescimento micelial n o foi inibido pela presen a da levedura em co-cultivo. Portanto, pode-se concluir que leveduras em cultivo pareado com fungos filamentosos s o capazes de inibir a produ o de esporos e, potencialmente, diminuir a dissemina o destes fungos no processamento de café. Coffee is a national product with great importance for the Brazilian economy. The excessive use of pesticides led to research for alternative forms, such as biological control. The objective of this work was to assess the potential antagonistic effect of yeast in dualculture with filamentous fungi. Isolates of Debaryomyces hansenii (UFLACF 889 and UFLACF 847) and Pichia anomala (UFLACF 710 and UFLACF 951) species were inoculated (103 to 106 células mL-1) with three species of filamentous fungi, Aspergillus ochraceus, A. parasiticus and Penicillium roqueforti (103 to 106 spores mL-1). The assessmentof mycelial growth and counting of spores was done for 21 days. It was observed that the isolated UFLA CF 889 attained, on average, the greatest inhibitory effect on the spore production of A. ochraceus (inhibition of 82%) and P. roqueforti (74%). The isolated UFLA CF 710 inhibited the spore production, on average, 60 and 75.6% of A. ochraceus and P. roqueforti, respectively. The fungus A. parasiticus was the most resistant to inhibition by yeasts. The mycelial growth was not inhibited by the presence of yeast in dual-culture. It could be concluded that yeast in dual-cultiure with filamentous fungi were able to inhibit the production of spores and potentially reduce the spread of
Microbial diversity in a bagasse-based compost prepared for the production of Agaricus brasiliensis
Silva, Cristina Ferreira;Azevedo, Raquel Santos;Braga, Claudia;Silva, Romildo da;Dias, Eustáquio Souza;Schwan, Rosane Freitas;
Brazilian Journal of Microbiology , 2009, DOI: 10.1590/S1517-83822009000300023
Abstract: edible mushrooms are renowned for their nutritional and medicinal properties and are thus of considerable commercial importance. mushroom production depends on the chemical composition of the basic substrates and additional supplements employed in the compost as well as on the method of composting. in order to minimise the cost of mushroom production, considerable interest has been shown in the use of agro-industrial residues in the preparation of alternative compost mixtures. however, the interaction of the natural microbiota present in agricultural residues during the composting process greatly influences the subsequent colonisation by the mushroom. the aim of the present study was to isolate and identify the microbiota present in a sugar cane bagasse and coast-cross straw compost prepared for the production of agaricus brasilienses. composting lasted for 14 days, during which time the substrates and additives were mixed every 2 days, and this was followed by a two-step steam pasteurisation (55 - 65oc; 15 h each step). bacteria, (mainly bacillus and paenibacillus spp. and members of the enterobacteriaceae) were the predominant micro-organisms present throughout the composting process with an average population density of 3 x 108 cfu/g. actinomycetes, and especially members of the genus streptomyces, were well represented with a population density of 2 - 3 x 108 cfu/g. the filamentous fungi, however, exhibited much lower population densities and were less diverse than the other micro-organisms, although aspergillus fumigatus was present during the whole composting process and after pasteurisation.
Análise microbiológica e química de iogurtes comercializados em Lavras - MG
MOREIRA, Silvia Regina;SCHWAN, Rosane Freitas;CARVALHO, Eliana Pinheiro;FERREIRA, Célia;
Ciência e Tecnologia de Alimentos , 1999, DOI: 10.1590/S0101-20611999000100027
Abstract: taking into consideration the importance that yoghurt has been assuming in the brazilian market, a number of research has been procceded to improve its quality and of other fermented products. the presence of contaminants is today one of the great problems for the industry, causing loss of the product due to alterations of flavour, color and also of package swelling on the refrigerated shelves. the chief purpose of this work was to perform surveys of the microbiological characteristics of yoghurts by means of the enumeration of fungi and yeasts found relating them with the shelf-life of the yoghurt of different marks. seventy-two samples of yoghurts marketed were submitted to the microbiological analysis of the population of lactobacillus/streptococcus, fungus and yeasts count and chemical analysis (ph, % of lactic acid). the yoghurts were produced by four different manufacturers and marketed in the supermarkets of lavras-mg, brazil. both lactobacillus delbrueckii spp. bulgaricus and streptococcus thermophillus were found at the 1:2 ratio, respectively, on 80% of the samples analysed. no significant differences were found in the ph value and lactic acid content in the samples. in 28% of the samples, yeasts population above 100 cfu/g was found where as at 7%, yeast counts over 1000 cfu/g were obtained. the results show that despite all cares and technic innovations both during and after yoghurt manufacture, the product may still be subject to microbial contamination when hygiene and health conditions are not met.
Análise microbiológica e química de iogurtes comercializados em Lavras - MG
MOREIRA Silvia Regina,SCHWAN Rosane Freitas,CARVALHO Eliana Pinheiro,FERREIRA Célia
Ciência e Tecnologia de Alimentos , 1999,
Abstract: Considerando a crescente importancia que o iogurte vem assumindo no mercado nacional, inúmeras pesquisas têm sido executadas para melhoria da sua qualidade e outros produtos fermentados. A presen a de contaminantes constitui, hoje, um dos grandes problemas para a indústria, causando a perda do produto em fun o das altera es de sabor, cor e também estufamento de embalagens nas prateleiras refrigeradas de comercializa o. O principal objetivo deste trabalho foi realizar levantamento das características microbiológicas dos iogurtes, por meio da enumera o de fungos e leveduras encontrados, relacionando-os com a vida-de-prateleira do iogurte de diferentes marcas. Setenta e duas amostras de iogurtes comercializados foram submetidos à análise microbiológica da popula o de Lactobacillus/Streptococcus, contagem de leveduras e fungos e análises químicas (pH, % ácido láctico). Os iogurtes foram produzidos por 4 produtores diferentes e comercializados de Lavras - MG, Brasil. Lactobacillus delbrueckii spp. bulgaricus e Streptococcus thermophilus foram encontrados na propor o de 1:2, respectivamente, em 80% das amostras analisadas. N o foi encontrada diferen a significativa no valor de pH e na concentra o de ácido láctico nas amostras. Em 28% das amostras foi encontrada popula o de leveduras acima de 100 UFC/g, enquanto em 7% foram obtidas contagens de leveduras maiores que 1000 UFC/g. Os resultados indicam que, apesar de todas as inova es técnicas e cuidados durante e depois da fabrica o do iogurte, o produto ainda pode estar sujeito à contamina o microbiana, quando n o atendidas às condi es de higiene e sanidade.
Da rela??o entre trabalho e saúde à rela??o entre trabalho e saúde mental
Borsoi, Izabel Cristina Ferreira;
Psicologia & Sociedade , 2007, DOI: 10.1590/S0102-71822007000400014
Abstract: considering the changes that are taking place nowadays in the world of work, it became essential to deepen the debate on the existing relationship between labor and health/mental health, and also on its recognition, in order to guarantee legal support for workers, and mainly to bring contributions in search of transformations in labor situations. the purposes of this paper are: to argue that topic, pointing out the difficulties of determining connections between certain aspects of work and falling ill; to indicate some limits and expectations, as well as the necessity of interlocutions that enable advances both in theoretical terms and on what concerns to practical application of the knowledge generated. so, this paper intends to put in relief that work is fundamental to understand subjectivity and the mental health/ disease process.
Acidente de trabalho, morte e fatalismo
Borsoi, Izabel Cristina Ferreira;
Psicologia & Sociedade , 2005, DOI: 10.1590/S0102-71822005000100004
Abstract: this article proposes a discussion about the fatalistic posture adopted when a worker faces work accidents and death. it has its empirical support on the representation which injured construction workers create about these events. the study was based on interviews made with six workers who were unable to return to work due to the disability caused by accidents. the accomplished analysis intends to show that the individuals create explanations and justifications based on a fatalistic perspective. this way of thinking enables them to accept and to live with the fear of accidents and death, or with the pain caused by a loss. it also argues that the fatalistic attitude cannot be modified only by understanding that accidents and deaths that happen at the work environment are related to its precarious conditions. in order to change this attitude, it would be necessary to experience new conditions of life and work, so that the workers would be able to create a new conception of the world and of life.
A Psicologia Social contemporanea: principais tendências e perspectivas nacionais e internacionais
Ferreira, Maria Cristina;
Psicologia: Teoria e Pesquisa , 2010, DOI: 10.1590/S0102-37722010000500005
Abstract: this paper revises the current state of the art of social psychology in brazil and abroad. for such, it initially reviews the main trends that influenced the evolution of north american social psychology, and presents the most relevant current characteristics of the discipline in north america, europe and latin america. then, an analysis of the recent brazilian publications in social psychology is offered. in conclusion, it discusses the future challenges of brazilian scientific production in the area of social psychology, especially with respect to its impact on the international academic scenario.
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