Dante Moraes - Academia.edu (original) (raw)
Papers by Dante Moraes
Revista Brasileira De Ciencias Farmaceuticas, 2001
Chemical Engineering & Technology, Feb 4, 2014
Journal of Food Protection, Feb 1, 2002
Humana Press eBooks, 2006
Revista Brasileira De Ciencias Farmaceuticas, 2005
Applied Biochemistry and Biotechnology, 2002
The production of nisin by batch culture of Lactococcus lactis ATCC 11454 in MRS broth (pH 6.5), ... more The production of nisin by batch culture of Lactococcus lactis ATCC 11454 in MRS broth (pH 6.5), as treated in 30 assays, that were set up by a fractional factorial design of two levels (2[4–1]), was improved. The minimum and maximum concentrations of sucrose (5.0–12.5 g/L), asparagine (7.5–75 g/L), potassium phosphate (6.0–18.0 g/L), and Tween-80 (1.0–6.6 g/L) were added to
Journal of Food Protection, Feb 1, 2002
Revista Brasileira De Ciencias Farmaceuticas, 2005
Revista Brasileira De Ciencias Farmaceuticas, 2002
Revista Brasileira De Ciencias Farmaceuticas, 2001
Journal of Food Protection, 2002
The growth kinetics of germinated cells from activated spores of Bacillus cereus in cooked white ... more The growth kinetics of germinated cells from activated spores of Bacillus cereus in cooked white rice and in milk were evaluated at different temperatures for control samples and for samples with 25 μg of nisin per ml added. Nisin was applied in the form of Nisaplin (106 IU/g), which contained 25,000 μg of nisin per g. The length of the lag phase for cooked white rice controls was 120 h at 10°C, 8 h at 25°C, and 2.5 h at 33°C. The generation times for cooked rice were 327.7 min at 10°C, 59.0 min at 25°C, and 42.3 min at 33°C; those for milk without nisin were 297.0 min at 20°C, 31.2 min at 30°C, 28.6 min at 35°C, and 33.7 min at 40°C; and those for milk with nisin added were 277.2 min at 20°C, 66.9 min at 30°C, and 66.4 min at 35°C. No development of B. cereus was observed for milk with nisin added at 40°C for 12 h, in which germinated cells decreased by a decimal reduction time (D) of 4.7 h. A temperature of 45°C was shown to be harmful to B. cereus, decreasing the germinated cells...
Journal of Food Protection, 2002
Decimal reduction times (D-values) at cooking and autoclaving temperatures (80 to 120°C) of spore... more Decimal reduction times (D-values) at cooking and autoclaving temperatures (80 to 120°C) of spores of Bacillus cereus ATCC 1479-8 in rice and milk (13% wt/vol) supplemented with nisin (25 μg/ml) were evaluated. The mean D-values at 97.8°C in cooked white rice, phosphate buffer (pH 7.0), and rice water (pH 6.7) were 3.62, 1.99, and 1.34 min, respectively. From 80 to 100°C, the mean reduction in D-values due to the addition of nisin to milk was 40%. The D-value at 110°C was ~0.86 min for milk (control) and milk with nisin. The z-values ranged from 7.32°C (phosphate buffer) to 10.37°C (milk control).
Chemical Engineering & Technology, 2014
Applied Biochemistry and Biotechnology, 2006
Applied Biochemistry and Biotechnology, 2002
The production of nisin by batch culture of Lactococcus lactis ATCC 11454 in MRS broth (pH 6.5), ... more The production of nisin by batch culture of Lactococcus lactis ATCC 11454 in MRS broth (pH 6.5), as treated in 30 assays, that were set up by a fractional factorial design of two levels (2[4-1]), was improved. The minimum and maximum concentrations of sucrose (5.0-12.5 g/L), asparagine (7.5-75 g/L), potassium phosphate (6.0-18.0 g/L), and Tween-80 (1.0-6.6 g/L) were added to MRS broth. The best nisin activities ranged from 1.5 x 10(4) to 1.8 x 10(4) arbitrary units (AU)/mL for the maximum levels of sucrose, asparagine, and monobasic potassium phosphate, and for the minimum concentration of Tween-80. The best following proportions between nutrients were adopted as optimum for maximum specific nisin productivity of about 6.0 mg/mg of dry cell weight (related to 2.5 mg of pure nisin preparation with a specific activity of 1.0 x 10(5) AU/mL): C/N = 0.17, C/P = 0.69, N/P = 4.17 (C = sucrose, N = asparagine, P = phosphate, T = Tween-80).
Revista Brasileira De Ciencias Farmaceuticas, 2001
Chemical Engineering & Technology, Feb 4, 2014
Journal of Food Protection, Feb 1, 2002
Humana Press eBooks, 2006
Revista Brasileira De Ciencias Farmaceuticas, 2005
Applied Biochemistry and Biotechnology, 2002
The production of nisin by batch culture of Lactococcus lactis ATCC 11454 in MRS broth (pH 6.5), ... more The production of nisin by batch culture of Lactococcus lactis ATCC 11454 in MRS broth (pH 6.5), as treated in 30 assays, that were set up by a fractional factorial design of two levels (2[4–1]), was improved. The minimum and maximum concentrations of sucrose (5.0–12.5 g/L), asparagine (7.5–75 g/L), potassium phosphate (6.0–18.0 g/L), and Tween-80 (1.0–6.6 g/L) were added to
Journal of Food Protection, Feb 1, 2002
Revista Brasileira De Ciencias Farmaceuticas, 2005
Revista Brasileira De Ciencias Farmaceuticas, 2002
Revista Brasileira De Ciencias Farmaceuticas, 2001
Journal of Food Protection, 2002
The growth kinetics of germinated cells from activated spores of Bacillus cereus in cooked white ... more The growth kinetics of germinated cells from activated spores of Bacillus cereus in cooked white rice and in milk were evaluated at different temperatures for control samples and for samples with 25 μg of nisin per ml added. Nisin was applied in the form of Nisaplin (106 IU/g), which contained 25,000 μg of nisin per g. The length of the lag phase for cooked white rice controls was 120 h at 10°C, 8 h at 25°C, and 2.5 h at 33°C. The generation times for cooked rice were 327.7 min at 10°C, 59.0 min at 25°C, and 42.3 min at 33°C; those for milk without nisin were 297.0 min at 20°C, 31.2 min at 30°C, 28.6 min at 35°C, and 33.7 min at 40°C; and those for milk with nisin added were 277.2 min at 20°C, 66.9 min at 30°C, and 66.4 min at 35°C. No development of B. cereus was observed for milk with nisin added at 40°C for 12 h, in which germinated cells decreased by a decimal reduction time (D) of 4.7 h. A temperature of 45°C was shown to be harmful to B. cereus, decreasing the germinated cells...
Journal of Food Protection, 2002
Decimal reduction times (D-values) at cooking and autoclaving temperatures (80 to 120°C) of spore... more Decimal reduction times (D-values) at cooking and autoclaving temperatures (80 to 120°C) of spores of Bacillus cereus ATCC 1479-8 in rice and milk (13% wt/vol) supplemented with nisin (25 μg/ml) were evaluated. The mean D-values at 97.8°C in cooked white rice, phosphate buffer (pH 7.0), and rice water (pH 6.7) were 3.62, 1.99, and 1.34 min, respectively. From 80 to 100°C, the mean reduction in D-values due to the addition of nisin to milk was 40%. The D-value at 110°C was ~0.86 min for milk (control) and milk with nisin. The z-values ranged from 7.32°C (phosphate buffer) to 10.37°C (milk control).
Chemical Engineering & Technology, 2014
Applied Biochemistry and Biotechnology, 2006
Applied Biochemistry and Biotechnology, 2002
The production of nisin by batch culture of Lactococcus lactis ATCC 11454 in MRS broth (pH 6.5), ... more The production of nisin by batch culture of Lactococcus lactis ATCC 11454 in MRS broth (pH 6.5), as treated in 30 assays, that were set up by a fractional factorial design of two levels (2[4-1]), was improved. The minimum and maximum concentrations of sucrose (5.0-12.5 g/L), asparagine (7.5-75 g/L), potassium phosphate (6.0-18.0 g/L), and Tween-80 (1.0-6.6 g/L) were added to MRS broth. The best nisin activities ranged from 1.5 x 10(4) to 1.8 x 10(4) arbitrary units (AU)/mL for the maximum levels of sucrose, asparagine, and monobasic potassium phosphate, and for the minimum concentration of Tween-80. The best following proportions between nutrients were adopted as optimum for maximum specific nisin productivity of about 6.0 mg/mg of dry cell weight (related to 2.5 mg of pure nisin preparation with a specific activity of 1.0 x 10(5) AU/mL): C/N = 0.17, C/P = 0.69, N/P = 4.17 (C = sucrose, N = asparagine, P = phosphate, T = Tween-80).