Leonardo Emanuel de Oliveira Costa | Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (original) (raw)

Books by Leonardo Emanuel de Oliveira Costa

REPRESENTAÇÃO, PAPÉIS E JOGOS: Coletânea de textos e artigos do II Simpósio Fluminense de Jogos e Educação, 2021

A educação lúdica é o tema central dos autores que também foram palestrantes no II Simpósio Flumi... more A educação lúdica é o tema central dos autores que também foram palestrantes no II Simpósio Fluminense de Jogos e Educação. Uma rica reflexão, e fundamentação acerca do uso dos jogos de tabuleiro entra em foco, e oferece ao leitor um convite a participação nesse movimento por uma educação mais lúdica e levada a sério. O livro também apresenta os resumos das comunicações acadêmicas realizadas durante o evento realizado em 2019.

Papers by Leonardo Emanuel de Oliveira Costa

Food Science and Technology, 2022

Listeria monocytogenes is a gram-positive bacterium that can survive in food production environme... more Listeria monocytogenes is a gram-positive bacterium that can survive in food production environments and food products. This microorganism is associated with listeriosis, a serious infection caused by the consumption of contaminated food. The aim of this study was to conduct an integrative literature review on the regulation of L. monocytogenes in food in Brazil, its occurrence and methodologies used for identification in studies published from 2001 to 2021, and the epidemiological surveillance of cases of infection. The current regulations for L. monocytogenes prohibit ready-to-eat foods of more than 10 2 per gram or milliliter. Officially, only two cases of outbreaks have been identified in the Epidemiological Surveillance of Foodborne Diseases system; however, the circulation of L. monocytogenes was observed in foods of different origins, with occurrence ranging from 3.1 to 48.7. The most commonly used identification method was ISO 11290. The isolation and identification methods for this pathogen are expensive and laborious, making it difficult to implement these methodologies in many laboratories. This scenario contributes to the underreporting of cases of listeriosis and therefore represents a risk for the population that is exposed to potentially contaminated food.

PubMed, Oct 1, 2012

The common bean is one of the most important legumes in the human diet, but little is known about... more The common bean is one of the most important legumes in the human diet, but little is known about the endophytic bacteria associated with the leaves of this plant. The objective of this study was to characterize the culturable endophytic bacteria of common bean (Phaseolus vulgaris) leaves from three different cultivars (Vermelhinho, Talismã, and Ouro Negro) grown under the same field conditions. The density of endophytic populations varied from 4.5 x 10(2) to 2.8 x 10(3) CFU g(-1) of fresh weight. Of the 158 total isolates, 36.7% belonged to the Proteobacteria, 32.9% to Firmicutes, 29.7% to Actinobacteria, and 0.6% to Bacteroidetes. The three P. vulgaris cultivars showed class distribution differences among Actinobacteria, Alphaproteobacteria and Bacilli. Based on 16S rDNA sequences, 23 different genera were isolated comprising bacteria commonly associated with soil and plants. The genera Bacillus, Delftia, Methylobacterium, Microbacterium, Paenibacillus, Staphylococcus and Stenotrophomonas were isolated from all three cultivars. To access and compare the community structure, diversity indices were calculated. The isolates from the Talismã cultivar were less diverse than the isolates derived from the other two cultivars. The results of this work indicate that the cultivar of the plant may contribute to the structure of the endophytic community associated with the common bean. This is the first report of endophytic bacteria from the leaves of P. vulgaris cultivars. Future studies will determine the potential application of these isolates in biological control, growth promotion and enzyme production for biotechnology.

Journal of Microbiological Methods, 2022

Listeria monocytogenes is a pathogen responsible for listeriosis, a foodborne disease with high m... more Listeria monocytogenes is a pathogen responsible for listeriosis, a foodborne disease with high mortality rates (20-30%). It mainly affects the elderly, pregnant women, and immunocompromised people. Although not pathogenic, the isolation and identification of Listeria innocua are critical since they can indicate L. monocytogenes' presence as they are closely related and widely distributed in the environment and food processing plants. The objective of this study was to evaluate the effectiveness of the automated methods VITEK® 2 and MALDI-TOF/MS in identifying 94 strains of the genus Listeria with atypical identification profile. The resulting identification by Polymerase Chain Reaction (PCR), using specific primers for the most common species of Listeria, was considered the correct identification and presented a total of 31 strains identified as L. innocua (LI), 54 as L. monocytogenes (LM), 8 as Listeria welshimeri (LW) and 1 as L. grayi (LG). The VITEK® 2 automated system correctly identified, on average, 79% of the LI strains, 16% of the LM strains, and 88.0% of the LW strains. In the analysis by MALDI-TOF/MS, on average, 73% of LM strains were correctly identified, few LW strains were correctly identified, and all LI strains were incorrectly identified. Both VITEK® 2 and MALDI-TOF/MS correctly identified the LG strain in both analyzes. The results demonstrate that automated methodologies could not discriminate atypical strains of the Listeria genus and point to the need for the use of complementary tests, such as PCR and chromogenic media, for the correct identification of these strains.

Innovative Food Science & Emerging Technologies, 2022

Journal of applied microbiology, 2015

To evaluate the diversity of endophytic fungi from the leaves of the common bean and the genetic ... more To evaluate the diversity of endophytic fungi from the leaves of the common bean and the genetic diversity of endophytic fungi from the genus Colletotrichum using IRAP (inter-retrotransposon amplified polymorphism) and REMAP (retrotransposon-microsatellite amplified polymorphism) analyses. The fungi were isolated by tissue fragmentation and identified by analysing the morphological features and sequencing the internal transcribed spacer (ITS) regions and the rDNA large subunit (LSU). Twenty-seven different taxa were identified. Colletotrichum was the most commonly isolated genera from the common bean (32.69% and 24.29% of the total isolates from the Ouro Negro and Talismã varieties, respectively). The IRAP and REMAP analyses revealed a high genetic diversity in the Colletotrichum endophytic isolates and were able to discriminate these isolates from the phytopathogen Colletotrichum lindemuthianum. Fungi from the genus Colletotrichum are abundant in the Phaseolus vulgaris endophytic c...

Foodborne Pathogens and Disease, 2015

In this study, 15 Gram-negative isolates from Minas Frescal cheese sold in commercial establishme... more In this study, 15 Gram-negative isolates from Minas Frescal cheese sold in commercial establishments in Rio de Janeiro, Brazil, were able to produce antimicrobial substances (AMSs). Seven, four, two, one, and one isolates identified as Yersinia, Acinetobacter, Enterobacter, Escherichia, and Hafnia genera, respectively, were considered potentially pathogenic. All 15 AMS(+) isolates were resistant to at least 1 antibiotic; however, 7 strains presented resistance to at least 3 antibiotics from different classes, exhibiting multiresistance profiles. The strains were also subjected to plasmid profile analysis. All isolates presented different plasmid forms with most ranging in size from 1 to 10 kb. Activity against various pathogens associated with food was tested and all 15 AMS(+) showed the same activity spectrum, inhibiting all Escherichia coli and Salmonella strains that were tested. Although restricted, the action spectrum of AMS-producing strains is extremely relevant to the food industry because Gram-negative bacteria such as E. coli and Salmonella spp. are most often associated with foodborne illnesses. The findings of this study reveal that even AMS produced by pathogens can have potential applications against other foodborne pathogens.

Proceedings of the XII Latin American Congress on Food Microbiology and Hygiene, 2014

Proceedings of the XII Latin American Congress on Food Microbiology and Hygiene, 2014

Proceedings of the XII Latin American Congress on Food Microbiology and Hygiene, 2014

Proceedings of the XII Latin American Congress on Food Microbiology and Hygiene, 2014

Brazilian Journal of Food Technology, 2013

In this work, the production of antimicrobial substances by strains of Pseudomonas sp. isolated f... more In this work, the production of antimicrobial substances by strains of Pseudomonas sp. isolated from pasteurized milk and their potential action against food-related bacteria were investigated. Samples of pasteurized milk were purchased from arbitrarily chosen commercial establishments in the city of Rio de Janeiro, Brazil. Of the four samples analyzed, three presented several typical colonies of Pseudomonas. About 100 colonies were chosen and subjected to biochemical tests for confirmation of their identity. Eighteen strains of the Pseudomonas genus were identified and submitted to tests for the production of antimicrobial substances. Twelve strains (66.7%) were identified as Pseudomonas fluorescens, four (22.2%) as P. aeruginosa, one (5.5%) as P. mendocina and one (5.5%) as P. pseudoalcaligenes. Only two P. fluorescens strains were unable to produce any antimicrobial substance against any of the indicator strains tested. Most of the strains presented a broad spectrum of action, in...

Proceedings of the XII Latin American Congress on Food Microbiology and Hygiene, 2014

O fermento e um ingrediente de extrema importância em produtos de panificacao. Nos ultimos anos, ... more O fermento e um ingrediente de extrema importância em produtos de panificacao. Nos ultimos anos, tem se dado relevância aos paes gourmet por resgatarem o aroma e sabor dos paes artesanais, usando em sua formulacao, fermentos naturais como parte ou totalidade do elemento fermentativo. A fruta-pao (Artocarpus altilis) e uma planta nativa do Sudeste da Asia onde tem sido cultivada em diversas regioes tropicais devido as suas aplicacoes medicinais, extracao de fibras da casca, nucleo resistente da madeira e pelos seus frutos. Este trabalho teve como objetivo elaborar um fermento natural, usando como base a fruta-pao, alimento com alto teor de carboidratos. O fermento de fruta-pao (FFP) foi submetido a analises microbiologicas, seguindo os padroes da legislacao vigente. Posteriormente, o FFP foi utilizado na elaboracao de pao frances, em diferentes concentracoes e adicionados ou nao de fermento biologico tradicional (FBT) e de sal. O peso do pao, altura, volume especifico e a dureza do m...

O Restaurante Universitario (RU) faz parte de um programa assistencial oferecendo alimentacao den... more O Restaurante Universitario (RU) faz parte de um programa assistencial oferecendo alimentacao dentro das Instituicoes de Ensino Superior (IES), contribuindo para o acesso a refeicoes adequadas, a um baixo custo para a comunidade universitaria. A gestao da qualidade e seguranca dos alimentos em RU depende de registros e documentacao, que geram uma quantidade excessiva de papeis e, neste sentido, a aplicacao da Tecnologia da Informacao (TI) pode permitir maior adequacao, aprimoramento e sustentabilidade dos processos nas organizacoes. O presente trabalho propos avaliar a percepcao dos nutricionistas fiscais do RU em relacao a aplicacao da tecnologia da informacao na gestao da qualidade e seguranca dos alimentos no restaurante universitario. Segundo a percepcao dos entrevistados, e possivel informatizar os processos no RU, com base na realidade local, de forma customizada. Contudo, alguns desafios foram apontados neste processo.

LWT

Abstract The aim of this study was to determine the occurrence, counts, and diversity of spore-fo... more Abstract The aim of this study was to determine the occurrence, counts, and diversity of spore-forming bacteria in three types (full fat, low fat, and flavored full fat) of “requeijao cremoso”. In addition, the growth potential ( δ ) of three prevalent species of spore-forming bacteria was determined in samples stored at three different temperatures. The occurrence of mesophilic aerobic spore-forming bacteria, mesophilic anaerobic spore-forming bacteria and blowing clostridia was around 30%, while only 1.38% of samples was contaminated with psychrotrophic aerobic spore-forming bacteria. The mean counts of psychrotrophic aerobic spore-forming bacteria, mesophilic anaerobic spore-forming bacteria, blowing clostridia and mesophilic aerobic spore-forming bacteria were 0.11 log CFU/g, 0.33 log MPN/g, 0.45 log MPN/g, and 0.46 log CFU/g, respectively. Paenibacillus sanguinis, P. brassicae, Bacillus thuringiensis, B. circulans, B. licheniformis, and B. pumilus were the most prevalent aerobic spore-forming bacteria species. On the other hand, C. sporogenes was the anaerobic mesophilic spore-forming bacteria species identified. P. sanguinis 2301083, B. thuringiensis bt407 and C. sporogenes JCM1416 may grow in full-fat, low-fat, and flavored full-fat “requeijao cremoso”, reaching δ values > 4 throughout the shelf life (>60 days), even when stored at low temperatures such as 4 °C.

Journal of Functional Foods

Abstract The effect of probiotic Prato cheese containing Lactobacillus casei 01 (7–8 log CFU/g) o... more Abstract The effect of probiotic Prato cheese containing Lactobacillus casei 01 (7–8 log CFU/g) on urolithiasis was evaluated. Twenty-four male Rattus novergicus, Wistar line (8 weeks old), with surgical implant of calcium oxalate tablets (CaOx) were used. The animals were organized into four groups (n = 6) randomly divided into: Naive Control (NC); Control of calcium oxalate (CaOx-C); Calcium oxalate with conventional cheese (CC), Calcium oxalate with probiotic cheese (PC). Urinalysis was performed to evaluate volume, density, pH, urea, creatinine, together with serum urea, creatinine, sodium, potassium and magnesium, and latero-lateral radiographs of the abdominal cavity. Only the PC group presented a significant reduction in the size of the pellets (CaOx-C Δ = 1.24 mg, CC Δ = 5.78 mg and e PC Δ = −0.933 mg). Changes in urinary mineral excretion were observed, with a reduction in potassium (NC = 183.7, Caox-C = 313.8, CC = 108, and e PC = 76.4 mmol/L), calcium (NC = 11.0, Caox-C = 3.8, CC = 4.7 and e PC = 3.4 mg/dL. p = 0.002) and magnesium (NC = 11.4, Caox-C = 12.9, CC = 5.7 e PC = 2.4 mg/dL, p = 0.01) excretion. Radiological examination confirmed the role of PC in preventing kidney stone development, which support the PC a superior to the current therapeutics, together with a functional ingredient in nutraceutical applications.

Food Control

Abstract In this study, the thermal inactivation kinetics of Paenibacillus sanguinis 2301083PRC a... more Abstract In this study, the thermal inactivation kinetics of Paenibacillus sanguinis 2301083PRC and Clostridium sporogenes JCM1416MGA were determined in full and low fat “requeijao cremoso”. Requeijao cremoso” is a type of processed cheese widely produced and consumed in Brazil. From a total of 79 strains of six different species of sporeforming bacteria isolated from “requeijao cremoso”, 12 strains of P. sanguinis , 14 strains of B. thuringiensis , and 21 strains of C. sporogenes survived to heat shock at 140°C/1 min. Then, two strains ( P. sanguinis 2301083PRC and C. sporogenes JCM1416MGA) were selected for the determination of inactivation kinetic parameters in full and low fat “requeijao cremoso” in the range of 85 °C–115 °C. The inactivation curves did not follow first order kinetic and Weibull model was used to estimate inactivation kinetic parameters. Significantly higher δ values were found for P. sanguinis 2301083PRC in low fat “requeijao cremoso” compared to full fat “requeijao cremoso” at 85 °C and 105 °C, showing that the formulation affected heat inactivation kinetics of this microorganism (p C. sporogenes JCM1416MGA was more heat resistant than P. sanguinis 2301083PRC, with δ (time for the first decimal reduction) values of 10, 3 and 1.3 min at 105, 110 and 115 °C, respectively. The 4D times (time for four decimal reductions) for this strain reached 19 min at 115 °C. The z values of P. sanguinis 2301083PRC and C. sporogenes JCM1416MGA were 8.1 °C and 14.2 °C and 5.9 °C and 10.8 °C in low fat and full fat “requeijao cremoso”, respectively. The results obtained in this study show that current thermal processes applied during “requeijao cremoso” production will have a minor impact on the concentration of spores of the most heat resistant strains such as C. sporogenes JCM1416MGA. Despite this, C. sporogenes JCM1416MGA could serve as an adequate target for the design of the thermal process to be applied in full-fat and low-fat formulations of “requeijao cremoso”.

Food Science and Technology

The psychrotrophic bacteria count and the profile of Gram-negative bacteria present in commercial... more The psychrotrophic bacteria count and the profile of Gram-negative bacteria present in commercial Brazilian organic dairy products (27 samples, pasteurized whole milk, Minas Frescal cheese, and yoghurt, equally distributed) as well as the biofilmproducing capacity and the production of deteriorating enzymes were investigated. Most of the samples (59%) presented psychrotrophic bacteria counts higher than 4 log CFU/g, indicating problems in the microbiological quality of the products. The identification of Gram-negative bacteria revealed the presence of microorganisms that can be potentially harmful (39.4% Acinetobacter baumanii/calcoaceticus, 23.2% Burkoderia pseudomallei, 10.1% Halfnia alvei) and/or deteriorating microorganisms (6.1% Pseudomonas aeruginosa) with the capacity of producing proteases (36.4%), lecithinases (41.4%), and lipases (4%). Roughly, 68.7% of microorganisms were non-producers of biofilms, 28.3% were medium biofilm producers, and 3.0% were high biofilm producers. The findings suggest there are problems related to the good practices of obtaining organic milk and in the manufacture of dairy products.

REPRESENTAÇÃO, PAPÉIS E JOGOS: Coletânea de textos e artigos do II Simpósio Fluminense de Jogos e Educação, 2021

A educação lúdica é o tema central dos autores que também foram palestrantes no II Simpósio Flumi... more A educação lúdica é o tema central dos autores que também foram palestrantes no II Simpósio Fluminense de Jogos e Educação. Uma rica reflexão, e fundamentação acerca do uso dos jogos de tabuleiro entra em foco, e oferece ao leitor um convite a participação nesse movimento por uma educação mais lúdica e levada a sério. O livro também apresenta os resumos das comunicações acadêmicas realizadas durante o evento realizado em 2019.

Food Science and Technology, 2022

Listeria monocytogenes is a gram-positive bacterium that can survive in food production environme... more Listeria monocytogenes is a gram-positive bacterium that can survive in food production environments and food products. This microorganism is associated with listeriosis, a serious infection caused by the consumption of contaminated food. The aim of this study was to conduct an integrative literature review on the regulation of L. monocytogenes in food in Brazil, its occurrence and methodologies used for identification in studies published from 2001 to 2021, and the epidemiological surveillance of cases of infection. The current regulations for L. monocytogenes prohibit ready-to-eat foods of more than 10 2 per gram or milliliter. Officially, only two cases of outbreaks have been identified in the Epidemiological Surveillance of Foodborne Diseases system; however, the circulation of L. monocytogenes was observed in foods of different origins, with occurrence ranging from 3.1 to 48.7. The most commonly used identification method was ISO 11290. The isolation and identification methods for this pathogen are expensive and laborious, making it difficult to implement these methodologies in many laboratories. This scenario contributes to the underreporting of cases of listeriosis and therefore represents a risk for the population that is exposed to potentially contaminated food.

PubMed, Oct 1, 2012

The common bean is one of the most important legumes in the human diet, but little is known about... more The common bean is one of the most important legumes in the human diet, but little is known about the endophytic bacteria associated with the leaves of this plant. The objective of this study was to characterize the culturable endophytic bacteria of common bean (Phaseolus vulgaris) leaves from three different cultivars (Vermelhinho, Talismã, and Ouro Negro) grown under the same field conditions. The density of endophytic populations varied from 4.5 x 10(2) to 2.8 x 10(3) CFU g(-1) of fresh weight. Of the 158 total isolates, 36.7% belonged to the Proteobacteria, 32.9% to Firmicutes, 29.7% to Actinobacteria, and 0.6% to Bacteroidetes. The three P. vulgaris cultivars showed class distribution differences among Actinobacteria, Alphaproteobacteria and Bacilli. Based on 16S rDNA sequences, 23 different genera were isolated comprising bacteria commonly associated with soil and plants. The genera Bacillus, Delftia, Methylobacterium, Microbacterium, Paenibacillus, Staphylococcus and Stenotrophomonas were isolated from all three cultivars. To access and compare the community structure, diversity indices were calculated. The isolates from the Talismã cultivar were less diverse than the isolates derived from the other two cultivars. The results of this work indicate that the cultivar of the plant may contribute to the structure of the endophytic community associated with the common bean. This is the first report of endophytic bacteria from the leaves of P. vulgaris cultivars. Future studies will determine the potential application of these isolates in biological control, growth promotion and enzyme production for biotechnology.

Journal of Microbiological Methods, 2022

Listeria monocytogenes is a pathogen responsible for listeriosis, a foodborne disease with high m... more Listeria monocytogenes is a pathogen responsible for listeriosis, a foodborne disease with high mortality rates (20-30%). It mainly affects the elderly, pregnant women, and immunocompromised people. Although not pathogenic, the isolation and identification of Listeria innocua are critical since they can indicate L. monocytogenes' presence as they are closely related and widely distributed in the environment and food processing plants. The objective of this study was to evaluate the effectiveness of the automated methods VITEK® 2 and MALDI-TOF/MS in identifying 94 strains of the genus Listeria with atypical identification profile. The resulting identification by Polymerase Chain Reaction (PCR), using specific primers for the most common species of Listeria, was considered the correct identification and presented a total of 31 strains identified as L. innocua (LI), 54 as L. monocytogenes (LM), 8 as Listeria welshimeri (LW) and 1 as L. grayi (LG). The VITEK® 2 automated system correctly identified, on average, 79% of the LI strains, 16% of the LM strains, and 88.0% of the LW strains. In the analysis by MALDI-TOF/MS, on average, 73% of LM strains were correctly identified, few LW strains were correctly identified, and all LI strains were incorrectly identified. Both VITEK® 2 and MALDI-TOF/MS correctly identified the LG strain in both analyzes. The results demonstrate that automated methodologies could not discriminate atypical strains of the Listeria genus and point to the need for the use of complementary tests, such as PCR and chromogenic media, for the correct identification of these strains.

Innovative Food Science & Emerging Technologies, 2022

Journal of applied microbiology, 2015

To evaluate the diversity of endophytic fungi from the leaves of the common bean and the genetic ... more To evaluate the diversity of endophytic fungi from the leaves of the common bean and the genetic diversity of endophytic fungi from the genus Colletotrichum using IRAP (inter-retrotransposon amplified polymorphism) and REMAP (retrotransposon-microsatellite amplified polymorphism) analyses. The fungi were isolated by tissue fragmentation and identified by analysing the morphological features and sequencing the internal transcribed spacer (ITS) regions and the rDNA large subunit (LSU). Twenty-seven different taxa were identified. Colletotrichum was the most commonly isolated genera from the common bean (32.69% and 24.29% of the total isolates from the Ouro Negro and Talismã varieties, respectively). The IRAP and REMAP analyses revealed a high genetic diversity in the Colletotrichum endophytic isolates and were able to discriminate these isolates from the phytopathogen Colletotrichum lindemuthianum. Fungi from the genus Colletotrichum are abundant in the Phaseolus vulgaris endophytic c...

Foodborne Pathogens and Disease, 2015

In this study, 15 Gram-negative isolates from Minas Frescal cheese sold in commercial establishme... more In this study, 15 Gram-negative isolates from Minas Frescal cheese sold in commercial establishments in Rio de Janeiro, Brazil, were able to produce antimicrobial substances (AMSs). Seven, four, two, one, and one isolates identified as Yersinia, Acinetobacter, Enterobacter, Escherichia, and Hafnia genera, respectively, were considered potentially pathogenic. All 15 AMS(+) isolates were resistant to at least 1 antibiotic; however, 7 strains presented resistance to at least 3 antibiotics from different classes, exhibiting multiresistance profiles. The strains were also subjected to plasmid profile analysis. All isolates presented different plasmid forms with most ranging in size from 1 to 10 kb. Activity against various pathogens associated with food was tested and all 15 AMS(+) showed the same activity spectrum, inhibiting all Escherichia coli and Salmonella strains that were tested. Although restricted, the action spectrum of AMS-producing strains is extremely relevant to the food industry because Gram-negative bacteria such as E. coli and Salmonella spp. are most often associated with foodborne illnesses. The findings of this study reveal that even AMS produced by pathogens can have potential applications against other foodborne pathogens.

Proceedings of the XII Latin American Congress on Food Microbiology and Hygiene, 2014

Proceedings of the XII Latin American Congress on Food Microbiology and Hygiene, 2014

Proceedings of the XII Latin American Congress on Food Microbiology and Hygiene, 2014

Proceedings of the XII Latin American Congress on Food Microbiology and Hygiene, 2014

Brazilian Journal of Food Technology, 2013

In this work, the production of antimicrobial substances by strains of Pseudomonas sp. isolated f... more In this work, the production of antimicrobial substances by strains of Pseudomonas sp. isolated from pasteurized milk and their potential action against food-related bacteria were investigated. Samples of pasteurized milk were purchased from arbitrarily chosen commercial establishments in the city of Rio de Janeiro, Brazil. Of the four samples analyzed, three presented several typical colonies of Pseudomonas. About 100 colonies were chosen and subjected to biochemical tests for confirmation of their identity. Eighteen strains of the Pseudomonas genus were identified and submitted to tests for the production of antimicrobial substances. Twelve strains (66.7%) were identified as Pseudomonas fluorescens, four (22.2%) as P. aeruginosa, one (5.5%) as P. mendocina and one (5.5%) as P. pseudoalcaligenes. Only two P. fluorescens strains were unable to produce any antimicrobial substance against any of the indicator strains tested. Most of the strains presented a broad spectrum of action, in...

Proceedings of the XII Latin American Congress on Food Microbiology and Hygiene, 2014

O fermento e um ingrediente de extrema importância em produtos de panificacao. Nos ultimos anos, ... more O fermento e um ingrediente de extrema importância em produtos de panificacao. Nos ultimos anos, tem se dado relevância aos paes gourmet por resgatarem o aroma e sabor dos paes artesanais, usando em sua formulacao, fermentos naturais como parte ou totalidade do elemento fermentativo. A fruta-pao (Artocarpus altilis) e uma planta nativa do Sudeste da Asia onde tem sido cultivada em diversas regioes tropicais devido as suas aplicacoes medicinais, extracao de fibras da casca, nucleo resistente da madeira e pelos seus frutos. Este trabalho teve como objetivo elaborar um fermento natural, usando como base a fruta-pao, alimento com alto teor de carboidratos. O fermento de fruta-pao (FFP) foi submetido a analises microbiologicas, seguindo os padroes da legislacao vigente. Posteriormente, o FFP foi utilizado na elaboracao de pao frances, em diferentes concentracoes e adicionados ou nao de fermento biologico tradicional (FBT) e de sal. O peso do pao, altura, volume especifico e a dureza do m...

O Restaurante Universitario (RU) faz parte de um programa assistencial oferecendo alimentacao den... more O Restaurante Universitario (RU) faz parte de um programa assistencial oferecendo alimentacao dentro das Instituicoes de Ensino Superior (IES), contribuindo para o acesso a refeicoes adequadas, a um baixo custo para a comunidade universitaria. A gestao da qualidade e seguranca dos alimentos em RU depende de registros e documentacao, que geram uma quantidade excessiva de papeis e, neste sentido, a aplicacao da Tecnologia da Informacao (TI) pode permitir maior adequacao, aprimoramento e sustentabilidade dos processos nas organizacoes. O presente trabalho propos avaliar a percepcao dos nutricionistas fiscais do RU em relacao a aplicacao da tecnologia da informacao na gestao da qualidade e seguranca dos alimentos no restaurante universitario. Segundo a percepcao dos entrevistados, e possivel informatizar os processos no RU, com base na realidade local, de forma customizada. Contudo, alguns desafios foram apontados neste processo.

LWT

Abstract The aim of this study was to determine the occurrence, counts, and diversity of spore-fo... more Abstract The aim of this study was to determine the occurrence, counts, and diversity of spore-forming bacteria in three types (full fat, low fat, and flavored full fat) of “requeijao cremoso”. In addition, the growth potential ( δ ) of three prevalent species of spore-forming bacteria was determined in samples stored at three different temperatures. The occurrence of mesophilic aerobic spore-forming bacteria, mesophilic anaerobic spore-forming bacteria and blowing clostridia was around 30%, while only 1.38% of samples was contaminated with psychrotrophic aerobic spore-forming bacteria. The mean counts of psychrotrophic aerobic spore-forming bacteria, mesophilic anaerobic spore-forming bacteria, blowing clostridia and mesophilic aerobic spore-forming bacteria were 0.11 log CFU/g, 0.33 log MPN/g, 0.45 log MPN/g, and 0.46 log CFU/g, respectively. Paenibacillus sanguinis, P. brassicae, Bacillus thuringiensis, B. circulans, B. licheniformis, and B. pumilus were the most prevalent aerobic spore-forming bacteria species. On the other hand, C. sporogenes was the anaerobic mesophilic spore-forming bacteria species identified. P. sanguinis 2301083, B. thuringiensis bt407 and C. sporogenes JCM1416 may grow in full-fat, low-fat, and flavored full-fat “requeijao cremoso”, reaching δ values > 4 throughout the shelf life (>60 days), even when stored at low temperatures such as 4 °C.

Journal of Functional Foods

Abstract The effect of probiotic Prato cheese containing Lactobacillus casei 01 (7–8 log CFU/g) o... more Abstract The effect of probiotic Prato cheese containing Lactobacillus casei 01 (7–8 log CFU/g) on urolithiasis was evaluated. Twenty-four male Rattus novergicus, Wistar line (8 weeks old), with surgical implant of calcium oxalate tablets (CaOx) were used. The animals were organized into four groups (n = 6) randomly divided into: Naive Control (NC); Control of calcium oxalate (CaOx-C); Calcium oxalate with conventional cheese (CC), Calcium oxalate with probiotic cheese (PC). Urinalysis was performed to evaluate volume, density, pH, urea, creatinine, together with serum urea, creatinine, sodium, potassium and magnesium, and latero-lateral radiographs of the abdominal cavity. Only the PC group presented a significant reduction in the size of the pellets (CaOx-C Δ = 1.24 mg, CC Δ = 5.78 mg and e PC Δ = −0.933 mg). Changes in urinary mineral excretion were observed, with a reduction in potassium (NC = 183.7, Caox-C = 313.8, CC = 108, and e PC = 76.4 mmol/L), calcium (NC = 11.0, Caox-C = 3.8, CC = 4.7 and e PC = 3.4 mg/dL. p = 0.002) and magnesium (NC = 11.4, Caox-C = 12.9, CC = 5.7 e PC = 2.4 mg/dL, p = 0.01) excretion. Radiological examination confirmed the role of PC in preventing kidney stone development, which support the PC a superior to the current therapeutics, together with a functional ingredient in nutraceutical applications.

Food Control

Abstract In this study, the thermal inactivation kinetics of Paenibacillus sanguinis 2301083PRC a... more Abstract In this study, the thermal inactivation kinetics of Paenibacillus sanguinis 2301083PRC and Clostridium sporogenes JCM1416MGA were determined in full and low fat “requeijao cremoso”. Requeijao cremoso” is a type of processed cheese widely produced and consumed in Brazil. From a total of 79 strains of six different species of sporeforming bacteria isolated from “requeijao cremoso”, 12 strains of P. sanguinis , 14 strains of B. thuringiensis , and 21 strains of C. sporogenes survived to heat shock at 140°C/1 min. Then, two strains ( P. sanguinis 2301083PRC and C. sporogenes JCM1416MGA) were selected for the determination of inactivation kinetic parameters in full and low fat “requeijao cremoso” in the range of 85 °C–115 °C. The inactivation curves did not follow first order kinetic and Weibull model was used to estimate inactivation kinetic parameters. Significantly higher δ values were found for P. sanguinis 2301083PRC in low fat “requeijao cremoso” compared to full fat “requeijao cremoso” at 85 °C and 105 °C, showing that the formulation affected heat inactivation kinetics of this microorganism (p C. sporogenes JCM1416MGA was more heat resistant than P. sanguinis 2301083PRC, with δ (time for the first decimal reduction) values of 10, 3 and 1.3 min at 105, 110 and 115 °C, respectively. The 4D times (time for four decimal reductions) for this strain reached 19 min at 115 °C. The z values of P. sanguinis 2301083PRC and C. sporogenes JCM1416MGA were 8.1 °C and 14.2 °C and 5.9 °C and 10.8 °C in low fat and full fat “requeijao cremoso”, respectively. The results obtained in this study show that current thermal processes applied during “requeijao cremoso” production will have a minor impact on the concentration of spores of the most heat resistant strains such as C. sporogenes JCM1416MGA. Despite this, C. sporogenes JCM1416MGA could serve as an adequate target for the design of the thermal process to be applied in full-fat and low-fat formulations of “requeijao cremoso”.

Food Science and Technology

The psychrotrophic bacteria count and the profile of Gram-negative bacteria present in commercial... more The psychrotrophic bacteria count and the profile of Gram-negative bacteria present in commercial Brazilian organic dairy products (27 samples, pasteurized whole milk, Minas Frescal cheese, and yoghurt, equally distributed) as well as the biofilmproducing capacity and the production of deteriorating enzymes were investigated. Most of the samples (59%) presented psychrotrophic bacteria counts higher than 4 log CFU/g, indicating problems in the microbiological quality of the products. The identification of Gram-negative bacteria revealed the presence of microorganisms that can be potentially harmful (39.4% Acinetobacter baumanii/calcoaceticus, 23.2% Burkoderia pseudomallei, 10.1% Halfnia alvei) and/or deteriorating microorganisms (6.1% Pseudomonas aeruginosa) with the capacity of producing proteases (36.4%), lecithinases (41.4%), and lipases (4%). Roughly, 68.7% of microorganisms were non-producers of biofilms, 28.3% were medium biofilm producers, and 3.0% were high biofilm producers. The findings suggest there are problems related to the good practices of obtaining organic milk and in the manufacture of dairy products.

O mate vendido em toneis e uma bebida popularmente consumida nas praias do Rio de Janeiro e ja fo... more O mate vendido em toneis e uma bebida popularmente consumida nas praias do Rio de Janeiro e ja foi motivo de polemica por questoes sanitarias. O objetivo desse trabalho foi avaliar a qualidade microbiologica deste produto. Para tal, foram realizadas a quantificacao de coliformes termotolerantes, bacterias mesofilas aerobias, bolores e leveduras, isolamento de Escherichia coli e deteccao de Salmonella , conforme descrito pela legislacao sanitaria brasileira. Ao todo foram analisadas 23 amostras. Apenas uma amostra apresentou valores acima do limite estabelecido para contagem de mesofilas aerobias, enquanto para bolores e leveduras 10 amostras apresentaram contagens acima do limite de acordo com a OMS. Para coliformes termotolerantes, sete amostras se encontravam com limite acima do estabelecido na legislacao. Do total, 12 amostras estariam fora da conformidade considerando os parâmetros da legislacao brasileira e/ou OMS. Foram obtidos 97 isolados, e dentre estes, o Gram negativo mais...