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Search Results: 1 - 10 of 8316 matches for " Izildinha Moreno "
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Antimicrobial activity of Enterococcus faecium FAIR-E 198 against gram-positive pathogens
Nascimento, Maristela da Silva do;Moreno, Izildinha;Kuaye, Arnaldo Yoshiteru;
Brazilian Journal of Microbiology , 2010, DOI: 10.1590/S1517-83822010000100013
Abstract: this study investigated the antimicrobial activity of enterococcus faecium fair-e 198 against bacillus cereus, listeria monocytogenes and staphylococcus aureus. using the critical-dilution method, the bacteriocin produced by e. faecium fair-e 198 inhibited all l. monocytogenes strains evaluated (1,600 to 19,200 au ml-1). however, none of the b. cereus and s. aureus strains investigated were inhibited. the maximum activity of this bacteriocin (800 au ml-1) was observed in mrs broth, while the activity in milk was 100 au ml-1. in the co-cultivation test in milk, b. cereus k1-b041 was reduced to below the detection limit (1.00 log cfu ml-1) after 48 h. e. faecium reduced the initial l. monocytogenes scott a population by 1 log cfu ml-1 after 3 h at 35oc. however, the pathogen regained growth, reaching 3.68 log cfu ml-1 after 48 h. e. faecium did not influence the growth of s. aureus atcc 27154 during the 48 h of co-cultivation. therefore, it can be concluded that the effectiveness of the antimicrobial activity of e. faecium fair-e 198 is strictly related to the species and strain of the target microorganism and to the culture medium.
Características da bacteriocina produzida por Lactococcus lactis ssp. hordniae CTC 484 e seu efeito sobre Listeria monocytogenes em carne bovina
Bromberg, Renata;Moreno, Izildinha;Delboni, Roberta R.;Cintra, Helen C.;
Ciência e Tecnologia de Alimentos , 2006, DOI: 10.1590/S0101-20612006000100023
Abstract: screening for the bacteriocin production of strains of lactic acid bacteria from various meat and meat products resulted in the detection of a bacteriocin-producing lactococcus lactis ssp. hordniae ctc 484, isolated from chicken. the bacteriocin inhibited not only closely related lactic acid bacterium (lactobacillus helveticus), but also pathogenic microorganisms (staphylococcus aureus, listeria monocytogenes, bacillus cereus, clostridium perfringens, and enterococcus faecalis). this compound was inactivated by a-chymotrypsin, trypsin, pronase e, ficin, pepsin, papain, and also by lipase. it was heat stable even at autoclaving temperature (121°c/10 min) and was produced under refrigerated storage. it was also active over a wide range of ph values (2-10), although the highest activity was observed in the lower ph range. the effectiveness of strain ctc 484 as well as that of its bacteriocin in reducing population levels and growth of listeria monocytogenes in sterile beef were studied. the results indicated that the inoculation of this bacteria into the meat contributed to the safety improvement and the shelf life extension of this food.
Determina??o da compatibilidade de desenvolvimento de culturas bacteriocinogênicas e fermento láctico
Nascimento, Maristela da Silva do;Moreno, Izildinha;Kuaye, Arnaldo Yoshiteru;
Ciência e Tecnologia de Alimentos , 2009, DOI: 10.1590/S0101-20612009000100025
Abstract: in addition to being used as food bioconservants, some bacteriocinogenic cultures have been employed to accelerate cheese ripening. however, the compatibility between their growth and starter cultures is essential to obtain the characteristic products. the purpose of this study was to evaluate the growth compatibility between lactococcus lactis subsp. lactis atcc 11454, lactobacillus plantarum alc 01, and enterococcus faecium fair-e 198 and two commercial starter cultures. initially, the sensibility in vitro of the starter to bacteriocinogenic cultures by an agar well diffusion assay was determined. only lc. lactis subsp. lactis atcc 11454 was able to cause the inhibition of both starters. during the associative growth in milk at 35oc, the bacteriocinogenic cultures did not affect the lactic acid production due to the starter cultures. futhermore, the starter cultures provided a significant increase in the activity of pediocina ach and enterocin fair-e 198. they also suppressed the nisin activity. among all lactic cultures, lb. plantarum alc 01 showed the highest aminopeptidase activity (0,226 to 0,390). therefore, according to these results lb. plantarum alc 01 and e. faecium fair-e 198 showed growth compatibility characteristics with the starter cultures and thus can be used as adjunct cultures in cheese making.
Isolation of bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity
Bromberg, Renata;Moreno, Izildinha;Zaganini, Cíntia Lopes;Delboni, Roberta Regina;Oliveira, Josiane de;
Brazilian Journal of Microbiology , 2004, DOI: 10.1590/S1517-83822004000100023
Abstract: a total of 285 samples of meat and meat products were evaluated for the presence of bacteriocin-producing lactic acid bacteria by the "sandwich" test. from 174 of these samples, 813 strains of lactic acid bacteria were isolated. they were able to inhibit the growth of staphylococcus aureus ctc 33 and/or listeria innocua lin 11. when evaluated by the well-diffusion assay, 128 of these strains inhibited the growth of the indicator strains. the inhibitory spectra of activity of the isolates were evaluated against a range of gram-positive and gram-negative test organisms. s. aureus was the most sensitive indicator tested, whereas enterococcus faecalis and lactobacillus plantarum were the most resistant ones. all the compounds produced by the lactic acid bacteria were fully or partially inactivated by some of the proteolytic enzymes, which indicates their proteinaceous nature. the antimicrobial activity of the bacteriocins produced by the lactic acid bacteria isolated in this work could act as a potential barrier to inhibit the growth of spoilage bacteria and foodborne pathogens.
Efeito e modo de a??o das bacteriocinas produzidas por Lactococcus lactis subsp. lactis ITAL 383, ATCC 11454 e CNRZ 150 contra Listeria innocua LIN 11
MORENO, Izildinha;LERAYER, Alda L. S.;BALDINI, Vera Lúcia S.;LEIT?O, Mauro F. F.;
Ciência e Tecnologia de Alimentos , 1999, DOI: 10.1590/S0101-20611999000100007
Abstract: the effect and mode of action of the bacteriocin produced by l. lactis subsp. lactis ital 383 and cnrz 150 are similar to the nisin produced by l. lactis subsp. lactis atcc 11454. it was clearly bactericidal, and caused lysis of a strain of l. innocua lin 11 detected by the decrease of absorbance values and the cell viability. their lethal effect was considerably higher during the logarithmic growth when compared to the stationary phase. adsorption developed rapidly and was influenced by the ph value of the suspension medium. maximum adsorption was observed at ph 6,0 and immediately after initial contact and loss at ph 2,0.
Detection and characterization of bacteriocin-producing Lactococcus lactis strains
Moreno, Izildinha;Lerayer, Alda L.S.;Leit?o, Mauro F. de Freitas;
Revista de Microbiologia , 1999, DOI: 10.1590/S0001-37141999000200008
Abstract: one hundred sixty seven strains of lactococcus lactis were screened for bacteriocin production by well diffusion assay of gm17 agar. fourteen (8.4%) produced antimicrobial activity other than organic acids, bacteriophages or hydrogen peroxide. the frequency of bacteriocin production ranged from 2% in l. lactis subsp. cremoris up to 12% in l. lactis subsp. lactis. antimicrobial activities were not observed in any strain of l. lactis subsp. lactis var. diacetylactis. among thirteen bacteriocin-producing strains and two nisin-producing strains (l. lactis subsp. lactis atcc 11454 and l. lactis subsp. lactis cnrz 150), eight (53%) were characterized as lactose-positive (lac+) and proteinase-negative (prt-). the bacteriocin-producing cultures were also characterized on the basis of plasmid content. all strains had 2 to 7 plasmids with molecular weights varying from 0.5 to 28.1 mdal. four strains (ital 435, ital 436, ital 437 and ital 438) showed identical profiles and the other were quite distinct.
Detection and characterization of bacteriocin-producing Lactococcus lactis strains
Moreno Izildinha,Lerayer Alda L.S.,Leit?o Mauro F. de Freitas
Revista de Microbiologia , 1999,
Abstract: One hundred sixty seven strains of Lactococcus lactis were screened for bacteriocin production by well diffusion assay of GM17 agar. Fourteen (8.4%) produced antimicrobial activity other than organic acids, bacteriophages or hydrogen peroxide. The frequency of bacteriocin production ranged from 2% in L. lactis subsp. cremoris up to 12% in L. lactis subsp. lactis. Antimicrobial activities were not observed in any strain of L. lactis subsp. lactis var. diacetylactis. Among thirteen bacteriocin-producing strains and two nisin-producing strains (L. lactis subsp. lactis ATCC 11454 and L. lactis subsp. lactis CNRZ 150), eight (53%) were characterized as lactose-positive (Lac+) and proteinase-negative (Prt-). The bacteriocin-producing cultures were also characterized on the basis of plasmid content. All strains had 2 to 7 plasmids with molecular weights varying from 0.5 to 28.1 Mdal. Four strains (ITAL 435, ITAL 436, ITAL 437 and ITAL 438) showed identical profiles and the other were quite distinct.
Efeito e modo de a o das bacteriocinas produzidas por Lactococcus lactis subsp. lactis ITAL 383, ATCC 11454 e CNRZ 150 contra Listeria innocua LIN 11
MORENO Izildinha,LERAYER Alda L. S.,BALDINI Vera Lúcia S.,LEIT?O Mauro F. F.
Ciência e Tecnologia de Alimentos , 1999,
Abstract: O efeito e o modo de a o das bacteriocinas produzidas por L. lactis subsp. lactis ITAL 383 e CNRZ 150 s o similares à nisina de L. lactis subsp. lactis ATCC 11454. Estas bacteriocinas apresentaram um modo de a o bactericida, causando a lise de células de L. innocua LIN 11, associada ao decréscimo da absorbancia e da viabilidade celular. O efeito letal foi maior para células em fase exponencial comparativamente à fase estacionária de crescimento. A adsor o dessas bacteriocinas às células de L. innocua LIN 11 foi muito rápida e influenciada pelo pH do meio de suspens o; adsor o máxima foi verificada a pH 6,0 e logo após o contato inicial. Perda completa de adsor o ocorreu em pH 2,0.
Effect of Adjunct Culture Lactobacillus helveticus (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese  [PDF]
Natália Chinellato de Azambuja, Izildinha Moreno, Darlila Aparecida Gallina, Leila Maria Spadoti, Eliana Maria Pettirossi Motta, Maria Teresa Bertolodo Pacheco, Angela Lima Menêses de Queiroz, Adriane Elisabete Costa Antunes
Food and Nutrition Sciences (FNS) , 2017, DOI: 10.4236/fns.2017.85035
Abstract: At semi-industrial scale it was obtained two cheeses, one with aromatic culture (CHN) and the other with also L. helveticus (CHN + LH). Proteolysis during ripening was evaluated using proteolytic indices, electrophoretic profile Urea-PAGE and release of free amino acids. Sensory evaluation was performed by acceptability test. It was observed a 5-fold increase in the fraction corresponding to αs1-I-casein in the CHN cheese and 6.5 times in the CHN + LH cheese and 7.2 and 8.2 increase respectively, for total amino acids. Prato cheese with the adjunct culture showed higher acceptability in terms of overall aroma and flavor.
Characterization of bacteriocins produced by Lactococcus lactis strains
Moreno, Izildinha;Lerayer, Alda L.S.;Baldini, Vera L.S.;Leit?o, Mauro F. de F.;
Brazilian Journal of Microbiology , 2000, DOI: 10.1590/S1517-83822000000300007
Abstract: bacteriocins produced by fifteen strains of lactococcus lactis (14 l. lactis subsp. lactis and one l. lactis subsp. cremoris) were heat resistant, sensitive to several proteolytic enzymes and active over a wide range of ph. their resistance to the heating was greatly influenced by the ph. only the strain l. lactis subsp. lactis ital 383 produced a bacteriocin with a wide activity spectrum, similar to nisin of l. lactis subsp. lactis atcc 11454. this bacteriocin inhibited closely related species and other gram-positive microorganisms including listeria monocytogenes and staphylococcus aureus, but it was not active against the gram-negative bacteria tested. the identification of partially purified antimicrobial compounds by sds-page showed that bacteriocin produced by strain ital 383 had the same molecular weight of nisin produced by l. lactis subsp. lactis atcc 11454.
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