Tânia Stamford - Academia.edu (original) (raw)

Papers by Tânia Stamford

Ciência & Saúde Coletiva, 2011

O objetivo deste trabalho foi avaliar a ocorrência de Salmonella sp. e Listeria spp. em presunto ... more O objetivo deste trabalho foi avaliar a ocorrência de Salmonella sp. e Listeria spp. em presunto suíno cozido sem capa de gordura, mantido sob temperatura de refrigeração, comercializado em supermercados de Fortaleza (CE). O material estudado compreendeu quarenta amostras, provenientes de oito marcas comerciais, coletadas em 26 estabelecimentos. A pesquisa de Salmonella sp. e Listeria spp. foi efetuada segundo APHA e HBP, respectivamente. Foi constatado que 30% das amostras estavam contaminadas por Salmonella sp. e 42,50%, 22,50% e 2,5% por L. monocytogenes, L. innocua e L. welshimeri, respectivamente. Foram observadas, ainda, falhas na aplicação das boas práticas de manipulação na área de frios dos supermercados. Verificou-se que 34,61%, 57,69% e 15,38% dos estabelecimentos apresentaram alguma amostra contaminada por Salmonella sp., L. monocytogenes e ambos os microrganismos, respectivamente, abrangendo a área de fiscalização das seis Secretarias Executivas Regionais (SER) do munic...

Food Science and Technology, 2021

The purpose of this study was to produce a non-dairy functional beverage containing Lacticaseibac... more The purpose of this study was to produce a non-dairy functional beverage containing Lacticaseibacillus casei, passion fruit juice, and yam flour. The physical and chemical characteristics, consumer acceptance, viability of L. casei during storage time, and resistance to in vitro simulated gastrointestinal tract conditions were investigated. The beverages were considered good sources of fiber and were well accepted in their aroma, color and appearance parameters. The effectiveness of passion fruit to mask the off-flavor of L. casei fermentation was confirmed. There were >10 6 UFC.mL-1 of the microorganism during storage (28 days) and they were resistant to in vitro simulated gastrointestinal tract conditions (> 10 4 UFC.mL-1). Passion fruit and yam flour showed to be excellent raw materials to be explored and used in combination to promote the probiotic survival and mask the off-flavor, thus being promising alternatives in non-dairy probiotic products development.

Molecules, 2015

In vitro studies have been carried out to establish the nutritional differences between crude and... more In vitro studies have been carried out to establish the nutritional differences between crude and refined vegetable oils; however, the impact of the consumption of these foods on metabolism, in particular the effect of buriti oil, needs to be further evaluated. The aim of this study was to evaluate the biochemical and murine parameters and the vitamin A and E status in young rats fed with diets supplemented with crude or refined buriti oil. The animals (n = 30) were randomized into three groups receiving diet added of soybean oil (control), crude buriti oil (CBO) and refined buriti oil (RBO) for 28 days. Rats fed with diet added of refined buriti oil (RBO) showed reduced total cholesterol (up to 60.27%), LDL (64.75%), triglycerides (55.47%) and enzyme aspartate transaminase (21.57%) compared to those fed with diet added of crude oil. Serum and hepatic retinol and tocopherol were higher by two to three times in CBO and RBO groups compared to the control group, but no differences were observed for murine parameters. The results indicate that buriti oil is an important source of the antioxidant vitamins A and E, and refined buriti oil is suggested as alternative to improve the lipid profile of healthy rats.

International Journal of Developmental Neuroscience, 2015

Buriti oil contains nutrients such as essential fatty acids and vitamins, which are directly invo... more Buriti oil contains nutrients such as essential fatty acids and vitamins, which are directly involved with neonates' development. However, the refining process of this oil can change its nutrient profile. This study investigated the effects of maternal consumption of Buriti oil (crude or refined), on reflex and somatic development and retinol levels in neonatal rats. Thirty-six Wistar male neonate rats born from mothers who consumed diet with 7% lipids during gestation and lactation were used. Rats were randomized into three groups: rats receiving diet added of soybean oil (control-CG), crude Buriti oil (CB) and refined Buriti oil (RB). Offspring weight, tail length, reflex ontogeny and somatic maturation were assessed during lactation. At the end of the experiment, serum and liver retinol concentrations were measured. Animals from CB and RB groups showed delayed onset of palm grasp, righting reflex and cliff avoidance reflexes compared to the control group (CG). However, animals from RB group showed anticipation of auditory startle compared to those from BC group. Regarding somatic maturation indicators, animals from RB group showed delayed eye opening and eruption of superior and inferior incisors in relation to control and anticipation in the auditory conduit opening in relation to CB group. Rats from CB and RB groups showed higher serum and liver vitamin A contents. Buriti oil delays physical parameters and reflex maturation and increases serum and liver retinol deposition among neonatal rats.

Electronic Journal of Biotechnology

In recent years the incorporation of probiotic bacteria into foods has received increasing scient... more In recent years the incorporation of probiotic bacteria into foods has received increasing scientific interest for health promotion and disease prevention. The safety and probiotic properties of Zymomonas mobilis CP4 (UFPEDA-202) was studied in a Wistar rat model fed the 109 colony forming units (cfu)/mL-1 of the assayed strain for 30 days. No abnormal clinical signs were noted in the group receiving viable cells of Z. mobilis and water (control) during the period of the experiment. There were no significant difference (p > 0.05) in feed intake and weight gain among mice fed the Z. mobilis in comparison to the control group. No bacteria were found in blood, liver and spleen of any animals. Mice receiving Z. mobilis showed significantly differences (p < 0.05) in total and differential leucocytes count, excepting for neutrophils, after the experimental period. Otherwise, it was not found in control group. Histological examination showed that feeding mice with Z. mobilis caused n...

Ciencia E Tecnologia De Alimentos, 1998

RESUMO O isolamento ea identificação de microrganismos produtores de enzimas de interesse comerci... more RESUMO O isolamento ea identificação de microrganismos produtores de enzimas de interesse comercial, utilizando tubérculos de jacatupé (Pachyrhizus erosus L. Urban), foi o objetivo principal deste trabalho. Isolaram-se microrganismos endofíticos e epifíticos ...

Brazilian Journal of Microbiology, 2006

Origanum vulgare L. (oregano), Lamiaceae, has been known as plant specie with prominent biologica... more Origanum vulgare L. (oregano), Lamiaceae, has been known as plant specie with prominent biological properties for a long time. This study aimed to evaluate the antibacterial activity of Origanum vulgare essential oil on various Gram-positive and Gram-negative spoiling and/or pathogen food-related bacteria, as well as to observe its antimicrobial effectiveness in a food conservation micromodel. The results showed a strong antibacterial activity of the assayed essential oil noted by large growth inhibition zones (30-37 mm). MIC values were between 20-40 µL/mL for the most bacteria strains. Essential oil was able to cause significant (P<0.05) inhibitory effect on the bacteria viability providing a bacteriostatic effect after 24hours of exposure. In addition, the MIC provided a significant (P<0.05) decrease of the autochthonous bacterial flora in ground meat samples stored under refrigeration. These results support the possibility of using Origanum vulgare essential oil as alternative antimicrobial compound in food conservation systems.

Ciencia E Tecnologia De Alimentos, 2002

Arquivo Brasileiro De Medicina Veterinaria E Zootecnia, 2009

ABSTRACT

Ciencia E Tecnologia De Alimentos, 2007

... adequadamente podem interferir na qualidade final da fari-nha, alterando a cor pelo elevadoco... more ... adequadamente podem interferir na qualidade final da fari-nha, alterando a cor pelo elevadoconteúdo em ... SILVA et al.10 verificaram que a vagem de algaroba em comparação ao milho ... polpa da vagem (56% do fruto) foram encontrados 1,6% de fibra solúvel associada a 0,88 ...

Ciencia & Saude Coletiva, 2005

... en con trados em todas as va ri ed ade s de hortaliças estu d ad as , com prova n do assim a ... more ... en con trados em todas as va ri ed ade s de hortaliças estu d ad as , com prova n do assim a n ece ssid ade de ações vo lt adas para a mel h ori a ... Jou r-nal of As so ci a tion Of fi cial An a lytical Chemists In ter-na ti onal 7 6 ( 1 ) : 1 5 4 - 1 5 9 . Ben n et JW, Gauci MR, Moënic SL ...

Ciência e Tecnologia de Alimentos, 2006

... ENTEROTOXIGENICIDADE DE Staphylococcus spp. ISOLADOS DE LEITE IN NATURA1 Tânia Lúcia Monteneg... more ... ENTEROTOXIGENICIDADE DE Staphylococcus spp. ISOLADOS DE LEITE IN NATURA1 Tânia Lúcia Montenegro STAMFORD2,*, Celiane Gomes Maia da SILVA3, Rinaldo Aparecido MOTA4, Adelino da CUNHA NETO5 RESUMO ...

Ciencia E Tecnologia De Alimentos, 2003

A riboflavina ou vitamina B2 faz parte do complexo B cujo consumo mundial é de aproximadamente 1.... more A riboflavina ou vitamina B2 faz parte do complexo B cujo consumo mundial é de aproximadamente 1.250 to-neladas por ano. De acordo com a fonte de onde é extraí-da, ela poderá ter várias denominações como: lactoflavina, ovoflavina, hepatoflavina e uroflavina [12]. Suas ...

Pesquisa Veterinária Brasileira, 2008

Pesq. Vet. Bras. 28(12):617-621, dezembro 2008 RESUMO.-[Detecção de genes de toxinas em linhagens... more Pesq. Vet. Bras. 28(12):617-621, dezembro 2008 RESUMO.-[Detecção de genes de toxinas em linhagens de estafilococos isolados de vacas com mastite subclínica.] O presente estudo foi realizado em 11 rebanhos leiteiros de quatro municípios da área rural do estado de Pernambuco, Brasil. Dos 984 quartos mamários examinados (246 vacas), 10 (1,0%) foram positivos para a mastite clínica, 562 (57,1%) para a mastite subclínica e 412 (41,9%) foram negativos para mastite. Foram isoladas 81 linhagens de Staphylococcus spp. do leite de va-cas com mastite subclínica. Destes, 53 (65,0%) foram S. aureus, 16 (20,0%) estafilococos coagulase-positivo (SCP) e 12 (15,0%) estafilococos coagulase-negativo (SCN). O principal gene observado nos estafilococos foi o seg seguido pelo seh, sei e sej. Foi constatada distribuição regional dos genes dos estafilococos isolados dos animais nos municípios estudados. A presença dos genes das toxinas nas linhagens isoladas do leite de vacas representa risco potencial para a Saúde Pública. TERMOS DE INDEXAÇÃO: Toxinas estafilocócicas, genes das toxinas, leite, vacas leiteiras.

World Journal of Microbiology and Biotechnology, 2007

An endophytic actinomycete isolated from tubers of yam beam (Pachyrhizus erosus L. Urban) was cla... more An endophytic actinomycete isolated from tubers of yam beam (Pachyrhizus erosus L. Urban) was classified as a novel species nominated Kitasatospora recifensis based in phenotypic and genotypic analysis (16S rDNA gene sequence). Monosporic culture using specific ISP2 media revealed three interspecies, which were identified by DNA southern hybridization (Wild strain 13817 W, Aerial Mycelium strain 13817 AM and Vegetative Mycelium strain 13817 VM). The strains were tested for the production of amylolitic enzymes in alternative media. Maximum yields for both enzymes were observed in starch-casein. Higher a-amylase was obtained with strain 13817 W in starch-urea, and amyloglucosidase with strain 13817 AM in starch-ammonium that are economic sources and may be important for industrial purposes. Type strain (DAUFPE 13817 T = KCTC 9972 T = DSM 44943 T ).

LWT - Food Science and Technology, 2011

This study aimed to assess the efficacy of chitosan from Mucor rouxii UCP 064 in inhibiting Liste... more This study aimed to assess the efficacy of chitosan from Mucor rouxii UCP 064 in inhibiting Listeria monocytogenes in bovine meat pâté at 4 C. The influence of the chitosan addition on sensory aspects of the product was also evaluated. The addition of chitosan from M. rouxii at 5 mg/g to bovine meat pâté decreased the counts of L. monocytogenes from approximately 7 to 3 log cfu/g after 6 days of storage at 4 C. In pâté without chitosan the counts were over 7 log cfu/g already after two days of storage. Sensory evaluation suggested that addition of chitosan in pâté would be acceptable to consumers, although some negative influence on flavor and taste was found. From these results, chitosan from fungi could be considered a possible alternative compound to control L. monocytogenes in ready-to-eat meat products.

International Journal of Food Microbiology, 2010

This study assessed the occurrence of an enhancing inhibitory effect of the combined application ... more This study assessed the occurrence of an enhancing inhibitory effect of the combined application of thymol and carvacrol with lactic and acetic acid against Staphylococcus aureus using the determination of Fractional Inhibitory Concentration (FIC) index and kill-time assay in meat broth and in a food model (meat). Minimum Inhibitory Concentration (MIC) of carvacrol and thymol were 1.25 and 0.6 µL/mL, respectively. FIC indices of the combined application of the phenolic constituents and organic acids were 0.5 suggesting a synergic interaction. No difference (p N 0.05) was found among the bacterial counts for the meat broth added of the phenolics alone or in combination with lactic acid at sub-inhibitory concentrations. Contrarily, the bacterial counts found for the meat broth added of the phenolics alone were significantly lower (p b 0.05) than the counts obtained for the broth added of the combination of phenolics and acetic acid. No difference (p N 0.05) was found among the bacterial counts for the meat model added of phytochemicals alone and in combination with the organic acids. The tested antimicrobials alone or in mixture provided smaller antistaphylococcal effect in meat broth than in meat model. These results could arise as an interesting approach for the improvement of food preservation using more natural procedures, considering the current demand of consumer and sensory quality of foods.

Food Research International, 2011

This study assessed the occurrence of an enhancing inhibitory effect of the combined application ... more This study assessed the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare (OV) and Rosmarinus officinalis (RO) essential oils against bacteria associated to minimally processed vegetables using the determination of Fractional Inhibitory Concentration (FIC) index, kill-time assay in vegetal broth and application in vegetable matrices. Moreover, it was determined chemical composition of the essential oils and their effects alone and in mixture on sensory characteristics of minimally processed vegetables. Carvacrol (66.9 g/100 g) was the most prevalent compound in OV essential oil, while for RO was 1.8-cineole (32.2 g/100 g). OV and RO essential oil showed MIC in a range of 1.25-5 and 20-40 μL/mL, respectively. FIC indices of the combined application of the essential oils were 0.5 against Listeria monocytogenes, Yersinia enterocolitica and Aeromonas hydrophilla suggesting a synergic interaction. Only for Pseudomonas fluorescens FIC index was 0.75 purposing additive effect. Application of the essential oils alone (MIC) or in mixture (¼ MIC + ¼ MIC or ¼ MIC + ½ MIC) in vegetable broth caused significant decrease (p b 0.05) in bacterial count over 24 h. Mixture of essential oils reduced (p b 0.05) the inocula of all bacteria in vegetable broth and in experimentally inoculated fresh-cut vegetables. Similar efficacy was found to reduce the autochthonous microflora in vegetables. Sensory evaluation of vegetables sanitized with essential oils revealed that the scores of the most evaluated attributes fell between like slightly and neither like nor dislike. The combination of essential oils at sub-inhibitory concentrations could mean an interesting approach to sanitize minimally processed vegetables.

Food Control, 2007

Origanum vulgare L. has been known as having many therapeutic properties and its antimicrobial ac... more Origanum vulgare L. has been known as having many therapeutic properties and its antimicrobial activity has currently received a renewed interest. This study aimed to verify the eVectiveness of O. vulgare L. essential oil to inhibit the growth/survival of various food spoiling yeasts. Anti-yeast activity was studied by determining the MIC by solid medium diVusion and microplate bioassay, as well as observing the eVect of the essential oil MIC on the yeast cell viability. O. vulgare essential oil showed eVectiveness to inhibit the growth of all assayed yeasts with MIC values for the most ones of 20 and 0.6 L/mL when determined, respectively, by solid medium diVusion and microplate bioassay. Solid medium diVusion MIC presented statistically signiWcant inhibitory eVects (P < 0.05) on yeast cell viability, mainly when interacting with Candida albicans and Candida krusei. On the other hand, the microplate MIC just provided statistically signiWcant inhibitory eVects on the cell viability when interacting with C. krusei. These data show the anti-yeast property of O. vulgare essential oil.

Electronic Journal of Biotechnology, 2010

In recent years the incorporation of probiotic bacteria into foods has received increasing scient... more In recent years the incorporation of probiotic bacteria into foods has received increasing scientific interest for health promotion and disease prevention. The safety and probiotic properties of Zymomonas mobilis CP4 (UFPEDA-202) was studied in a Wistar rat model fed the 10 9 colony forming units (cfu)/mL -1 of the assayed strain for 30 days. No abnormal clinical signs were noted in the group receiving viable cells of Z. mobilis and water (control) during the period of the experiment. There were no significant difference (p > 0.05) in feed *Corresponding author intake and weight gain among mice fed the Z. mobilis in comparison to the control group. No bacteria were found in blood, liver and spleen of any animals. Mice receiving Z. mobilis showed significantly differences (p < 0.05) in total and differential leucocytes count, excepting for neutrophils, after the experimental period. Otherwise, it was not found in control group. Histological examination showed that feeding mice with Z. mobilis caused no signs of adverse effects on gut, liver and spleen. From these results, Z. mobilis CP4

Ciência & Saúde Coletiva, 2011

O objetivo deste trabalho foi avaliar a ocorrência de Salmonella sp. e Listeria spp. em presunto ... more O objetivo deste trabalho foi avaliar a ocorrência de Salmonella sp. e Listeria spp. em presunto suíno cozido sem capa de gordura, mantido sob temperatura de refrigeração, comercializado em supermercados de Fortaleza (CE). O material estudado compreendeu quarenta amostras, provenientes de oito marcas comerciais, coletadas em 26 estabelecimentos. A pesquisa de Salmonella sp. e Listeria spp. foi efetuada segundo APHA e HBP, respectivamente. Foi constatado que 30% das amostras estavam contaminadas por Salmonella sp. e 42,50%, 22,50% e 2,5% por L. monocytogenes, L. innocua e L. welshimeri, respectivamente. Foram observadas, ainda, falhas na aplicação das boas práticas de manipulação na área de frios dos supermercados. Verificou-se que 34,61%, 57,69% e 15,38% dos estabelecimentos apresentaram alguma amostra contaminada por Salmonella sp., L. monocytogenes e ambos os microrganismos, respectivamente, abrangendo a área de fiscalização das seis Secretarias Executivas Regionais (SER) do munic...

Food Science and Technology, 2021

The purpose of this study was to produce a non-dairy functional beverage containing Lacticaseibac... more The purpose of this study was to produce a non-dairy functional beverage containing Lacticaseibacillus casei, passion fruit juice, and yam flour. The physical and chemical characteristics, consumer acceptance, viability of L. casei during storage time, and resistance to in vitro simulated gastrointestinal tract conditions were investigated. The beverages were considered good sources of fiber and were well accepted in their aroma, color and appearance parameters. The effectiveness of passion fruit to mask the off-flavor of L. casei fermentation was confirmed. There were >10 6 UFC.mL-1 of the microorganism during storage (28 days) and they were resistant to in vitro simulated gastrointestinal tract conditions (> 10 4 UFC.mL-1). Passion fruit and yam flour showed to be excellent raw materials to be explored and used in combination to promote the probiotic survival and mask the off-flavor, thus being promising alternatives in non-dairy probiotic products development.

Molecules, 2015

In vitro studies have been carried out to establish the nutritional differences between crude and... more In vitro studies have been carried out to establish the nutritional differences between crude and refined vegetable oils; however, the impact of the consumption of these foods on metabolism, in particular the effect of buriti oil, needs to be further evaluated. The aim of this study was to evaluate the biochemical and murine parameters and the vitamin A and E status in young rats fed with diets supplemented with crude or refined buriti oil. The animals (n = 30) were randomized into three groups receiving diet added of soybean oil (control), crude buriti oil (CBO) and refined buriti oil (RBO) for 28 days. Rats fed with diet added of refined buriti oil (RBO) showed reduced total cholesterol (up to 60.27%), LDL (64.75%), triglycerides (55.47%) and enzyme aspartate transaminase (21.57%) compared to those fed with diet added of crude oil. Serum and hepatic retinol and tocopherol were higher by two to three times in CBO and RBO groups compared to the control group, but no differences were observed for murine parameters. The results indicate that buriti oil is an important source of the antioxidant vitamins A and E, and refined buriti oil is suggested as alternative to improve the lipid profile of healthy rats.

International Journal of Developmental Neuroscience, 2015

Buriti oil contains nutrients such as essential fatty acids and vitamins, which are directly invo... more Buriti oil contains nutrients such as essential fatty acids and vitamins, which are directly involved with neonates&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39; development. However, the refining process of this oil can change its nutrient profile. This study investigated the effects of maternal consumption of Buriti oil (crude or refined), on reflex and somatic development and retinol levels in neonatal rats. Thirty-six Wistar male neonate rats born from mothers who consumed diet with 7% lipids during gestation and lactation were used. Rats were randomized into three groups: rats receiving diet added of soybean oil (control-CG), crude Buriti oil (CB) and refined Buriti oil (RB). Offspring weight, tail length, reflex ontogeny and somatic maturation were assessed during lactation. At the end of the experiment, serum and liver retinol concentrations were measured. Animals from CB and RB groups showed delayed onset of palm grasp, righting reflex and cliff avoidance reflexes compared to the control group (CG). However, animals from RB group showed anticipation of auditory startle compared to those from BC group. Regarding somatic maturation indicators, animals from RB group showed delayed eye opening and eruption of superior and inferior incisors in relation to control and anticipation in the auditory conduit opening in relation to CB group. Rats from CB and RB groups showed higher serum and liver vitamin A contents. Buriti oil delays physical parameters and reflex maturation and increases serum and liver retinol deposition among neonatal rats.

Electronic Journal of Biotechnology

In recent years the incorporation of probiotic bacteria into foods has received increasing scient... more In recent years the incorporation of probiotic bacteria into foods has received increasing scientific interest for health promotion and disease prevention. The safety and probiotic properties of Zymomonas mobilis CP4 (UFPEDA-202) was studied in a Wistar rat model fed the 109 colony forming units (cfu)/mL-1 of the assayed strain for 30 days. No abnormal clinical signs were noted in the group receiving viable cells of Z. mobilis and water (control) during the period of the experiment. There were no significant difference (p > 0.05) in feed intake and weight gain among mice fed the Z. mobilis in comparison to the control group. No bacteria were found in blood, liver and spleen of any animals. Mice receiving Z. mobilis showed significantly differences (p < 0.05) in total and differential leucocytes count, excepting for neutrophils, after the experimental period. Otherwise, it was not found in control group. Histological examination showed that feeding mice with Z. mobilis caused n...

Ciencia E Tecnologia De Alimentos, 1998

RESUMO O isolamento ea identificação de microrganismos produtores de enzimas de interesse comerci... more RESUMO O isolamento ea identificação de microrganismos produtores de enzimas de interesse comercial, utilizando tubérculos de jacatupé (Pachyrhizus erosus L. Urban), foi o objetivo principal deste trabalho. Isolaram-se microrganismos endofíticos e epifíticos ...

Brazilian Journal of Microbiology, 2006

Origanum vulgare L. (oregano), Lamiaceae, has been known as plant specie with prominent biologica... more Origanum vulgare L. (oregano), Lamiaceae, has been known as plant specie with prominent biological properties for a long time. This study aimed to evaluate the antibacterial activity of Origanum vulgare essential oil on various Gram-positive and Gram-negative spoiling and/or pathogen food-related bacteria, as well as to observe its antimicrobial effectiveness in a food conservation micromodel. The results showed a strong antibacterial activity of the assayed essential oil noted by large growth inhibition zones (30-37 mm). MIC values were between 20-40 µL/mL for the most bacteria strains. Essential oil was able to cause significant (P<0.05) inhibitory effect on the bacteria viability providing a bacteriostatic effect after 24hours of exposure. In addition, the MIC provided a significant (P<0.05) decrease of the autochthonous bacterial flora in ground meat samples stored under refrigeration. These results support the possibility of using Origanum vulgare essential oil as alternative antimicrobial compound in food conservation systems.

Ciencia E Tecnologia De Alimentos, 2002

Arquivo Brasileiro De Medicina Veterinaria E Zootecnia, 2009

ABSTRACT

Ciencia E Tecnologia De Alimentos, 2007

... adequadamente podem interferir na qualidade final da fari-nha, alterando a cor pelo elevadoco... more ... adequadamente podem interferir na qualidade final da fari-nha, alterando a cor pelo elevadoconteúdo em ... SILVA et al.10 verificaram que a vagem de algaroba em comparação ao milho ... polpa da vagem (56% do fruto) foram encontrados 1,6% de fibra solúvel associada a 0,88 ...

Ciencia & Saude Coletiva, 2005

... en con trados em todas as va ri ed ade s de hortaliças estu d ad as , com prova n do assim a ... more ... en con trados em todas as va ri ed ade s de hortaliças estu d ad as , com prova n do assim a n ece ssid ade de ações vo lt adas para a mel h ori a ... Jou r-nal of As so ci a tion Of fi cial An a lytical Chemists In ter-na ti onal 7 6 ( 1 ) : 1 5 4 - 1 5 9 . Ben n et JW, Gauci MR, Moënic SL ...

Ciência e Tecnologia de Alimentos, 2006

... ENTEROTOXIGENICIDADE DE Staphylococcus spp. ISOLADOS DE LEITE IN NATURA1 Tânia Lúcia Monteneg... more ... ENTEROTOXIGENICIDADE DE Staphylococcus spp. ISOLADOS DE LEITE IN NATURA1 Tânia Lúcia Montenegro STAMFORD2,*, Celiane Gomes Maia da SILVA3, Rinaldo Aparecido MOTA4, Adelino da CUNHA NETO5 RESUMO ...

Ciencia E Tecnologia De Alimentos, 2003

A riboflavina ou vitamina B2 faz parte do complexo B cujo consumo mundial é de aproximadamente 1.... more A riboflavina ou vitamina B2 faz parte do complexo B cujo consumo mundial é de aproximadamente 1.250 to-neladas por ano. De acordo com a fonte de onde é extraí-da, ela poderá ter várias denominações como: lactoflavina, ovoflavina, hepatoflavina e uroflavina [12]. Suas ...

Pesquisa Veterinária Brasileira, 2008

Pesq. Vet. Bras. 28(12):617-621, dezembro 2008 RESUMO.-[Detecção de genes de toxinas em linhagens... more Pesq. Vet. Bras. 28(12):617-621, dezembro 2008 RESUMO.-[Detecção de genes de toxinas em linhagens de estafilococos isolados de vacas com mastite subclínica.] O presente estudo foi realizado em 11 rebanhos leiteiros de quatro municípios da área rural do estado de Pernambuco, Brasil. Dos 984 quartos mamários examinados (246 vacas), 10 (1,0%) foram positivos para a mastite clínica, 562 (57,1%) para a mastite subclínica e 412 (41,9%) foram negativos para mastite. Foram isoladas 81 linhagens de Staphylococcus spp. do leite de va-cas com mastite subclínica. Destes, 53 (65,0%) foram S. aureus, 16 (20,0%) estafilococos coagulase-positivo (SCP) e 12 (15,0%) estafilococos coagulase-negativo (SCN). O principal gene observado nos estafilococos foi o seg seguido pelo seh, sei e sej. Foi constatada distribuição regional dos genes dos estafilococos isolados dos animais nos municípios estudados. A presença dos genes das toxinas nas linhagens isoladas do leite de vacas representa risco potencial para a Saúde Pública. TERMOS DE INDEXAÇÃO: Toxinas estafilocócicas, genes das toxinas, leite, vacas leiteiras.

World Journal of Microbiology and Biotechnology, 2007

An endophytic actinomycete isolated from tubers of yam beam (Pachyrhizus erosus L. Urban) was cla... more An endophytic actinomycete isolated from tubers of yam beam (Pachyrhizus erosus L. Urban) was classified as a novel species nominated Kitasatospora recifensis based in phenotypic and genotypic analysis (16S rDNA gene sequence). Monosporic culture using specific ISP2 media revealed three interspecies, which were identified by DNA southern hybridization (Wild strain 13817 W, Aerial Mycelium strain 13817 AM and Vegetative Mycelium strain 13817 VM). The strains were tested for the production of amylolitic enzymes in alternative media. Maximum yields for both enzymes were observed in starch-casein. Higher a-amylase was obtained with strain 13817 W in starch-urea, and amyloglucosidase with strain 13817 AM in starch-ammonium that are economic sources and may be important for industrial purposes. Type strain (DAUFPE 13817 T = KCTC 9972 T = DSM 44943 T ).

LWT - Food Science and Technology, 2011

This study aimed to assess the efficacy of chitosan from Mucor rouxii UCP 064 in inhibiting Liste... more This study aimed to assess the efficacy of chitosan from Mucor rouxii UCP 064 in inhibiting Listeria monocytogenes in bovine meat pâté at 4 C. The influence of the chitosan addition on sensory aspects of the product was also evaluated. The addition of chitosan from M. rouxii at 5 mg/g to bovine meat pâté decreased the counts of L. monocytogenes from approximately 7 to 3 log cfu/g after 6 days of storage at 4 C. In pâté without chitosan the counts were over 7 log cfu/g already after two days of storage. Sensory evaluation suggested that addition of chitosan in pâté would be acceptable to consumers, although some negative influence on flavor and taste was found. From these results, chitosan from fungi could be considered a possible alternative compound to control L. monocytogenes in ready-to-eat meat products.

International Journal of Food Microbiology, 2010

This study assessed the occurrence of an enhancing inhibitory effect of the combined application ... more This study assessed the occurrence of an enhancing inhibitory effect of the combined application of thymol and carvacrol with lactic and acetic acid against Staphylococcus aureus using the determination of Fractional Inhibitory Concentration (FIC) index and kill-time assay in meat broth and in a food model (meat). Minimum Inhibitory Concentration (MIC) of carvacrol and thymol were 1.25 and 0.6 µL/mL, respectively. FIC indices of the combined application of the phenolic constituents and organic acids were 0.5 suggesting a synergic interaction. No difference (p N 0.05) was found among the bacterial counts for the meat broth added of the phenolics alone or in combination with lactic acid at sub-inhibitory concentrations. Contrarily, the bacterial counts found for the meat broth added of the phenolics alone were significantly lower (p b 0.05) than the counts obtained for the broth added of the combination of phenolics and acetic acid. No difference (p N 0.05) was found among the bacterial counts for the meat model added of phytochemicals alone and in combination with the organic acids. The tested antimicrobials alone or in mixture provided smaller antistaphylococcal effect in meat broth than in meat model. These results could arise as an interesting approach for the improvement of food preservation using more natural procedures, considering the current demand of consumer and sensory quality of foods.

Food Research International, 2011

This study assessed the occurrence of an enhancing inhibitory effect of the combined application ... more This study assessed the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare (OV) and Rosmarinus officinalis (RO) essential oils against bacteria associated to minimally processed vegetables using the determination of Fractional Inhibitory Concentration (FIC) index, kill-time assay in vegetal broth and application in vegetable matrices. Moreover, it was determined chemical composition of the essential oils and their effects alone and in mixture on sensory characteristics of minimally processed vegetables. Carvacrol (66.9 g/100 g) was the most prevalent compound in OV essential oil, while for RO was 1.8-cineole (32.2 g/100 g). OV and RO essential oil showed MIC in a range of 1.25-5 and 20-40 μL/mL, respectively. FIC indices of the combined application of the essential oils were 0.5 against Listeria monocytogenes, Yersinia enterocolitica and Aeromonas hydrophilla suggesting a synergic interaction. Only for Pseudomonas fluorescens FIC index was 0.75 purposing additive effect. Application of the essential oils alone (MIC) or in mixture (¼ MIC + ¼ MIC or ¼ MIC + ½ MIC) in vegetable broth caused significant decrease (p b 0.05) in bacterial count over 24 h. Mixture of essential oils reduced (p b 0.05) the inocula of all bacteria in vegetable broth and in experimentally inoculated fresh-cut vegetables. Similar efficacy was found to reduce the autochthonous microflora in vegetables. Sensory evaluation of vegetables sanitized with essential oils revealed that the scores of the most evaluated attributes fell between like slightly and neither like nor dislike. The combination of essential oils at sub-inhibitory concentrations could mean an interesting approach to sanitize minimally processed vegetables.

Food Control, 2007

Origanum vulgare L. has been known as having many therapeutic properties and its antimicrobial ac... more Origanum vulgare L. has been known as having many therapeutic properties and its antimicrobial activity has currently received a renewed interest. This study aimed to verify the eVectiveness of O. vulgare L. essential oil to inhibit the growth/survival of various food spoiling yeasts. Anti-yeast activity was studied by determining the MIC by solid medium diVusion and microplate bioassay, as well as observing the eVect of the essential oil MIC on the yeast cell viability. O. vulgare essential oil showed eVectiveness to inhibit the growth of all assayed yeasts with MIC values for the most ones of 20 and 0.6 L/mL when determined, respectively, by solid medium diVusion and microplate bioassay. Solid medium diVusion MIC presented statistically signiWcant inhibitory eVects (P < 0.05) on yeast cell viability, mainly when interacting with Candida albicans and Candida krusei. On the other hand, the microplate MIC just provided statistically signiWcant inhibitory eVects on the cell viability when interacting with C. krusei. These data show the anti-yeast property of O. vulgare essential oil.

Electronic Journal of Biotechnology, 2010

In recent years the incorporation of probiotic bacteria into foods has received increasing scient... more In recent years the incorporation of probiotic bacteria into foods has received increasing scientific interest for health promotion and disease prevention. The safety and probiotic properties of Zymomonas mobilis CP4 (UFPEDA-202) was studied in a Wistar rat model fed the 10 9 colony forming units (cfu)/mL -1 of the assayed strain for 30 days. No abnormal clinical signs were noted in the group receiving viable cells of Z. mobilis and water (control) during the period of the experiment. There were no significant difference (p > 0.05) in feed *Corresponding author intake and weight gain among mice fed the Z. mobilis in comparison to the control group. No bacteria were found in blood, liver and spleen of any animals. Mice receiving Z. mobilis showed significantly differences (p < 0.05) in total and differential leucocytes count, excepting for neutrophils, after the experimental period. Otherwise, it was not found in control group. Histological examination showed that feeding mice with Z. mobilis caused no signs of adverse effects on gut, liver and spleen. From these results, Z. mobilis CP4