Rumen microbial diversity under influence of a polyclonal antibody preparation against lactate-producing and proteolytic bacteria in cows fed different energy sources

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Humic fractions of forest, pasture and maize crop soils resulting from microbial activity

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Soil microbial properties after 5 years of consecutive amendment with composted tannery sludge

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Oral microbial colonization in children with sickle cell anaemia under long-term prophylaxis with penicillin

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Beneficial effects of fermented vegetal beverages on human gastrointestinal microbial ecosystem in a simulator

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Effect of glycerol on the viability and fertility of cooled bovine semen

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Potentiated Electron Transference in alpha-Ag2WO4 Microcrystals with Ag Nanofilaments as Microbial Agent

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

The effect of lipid sources on intake, rumen fermentation parameters and microbial protein synthesis in Nellore steers supplemented with glycerol

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Prebiotic Effect of Fructooligosaccharide in the Simulator of the Human Intestinal Microbial Ecosystem (SHIME (R) Model)

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Effects of Photodynamic Therapy with Blue Light and Curcumin as Mouth Rinse for Oral Disinfection: A Randomized Controlled Trial

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Effects of feeding corn silage inoculated with microbial additives on the ruminal fermentation, microbial protein yield, and growth performance of lambs

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Trimming and washing poultry carcass to reduce microbial contamination: A comparative study

The objective of this study was to compare the efficiency of washing and trimming broiler carcasses to reduce bacterial contamination. At the poste-visceration site, 100 broiler carcasses were collected during 4 visits to a slaughterhouse in Santa Catarina State, Brazil. Birds were from the same flock, age, and approximately 2.4 kg of weight. Groups were as follows: group 1, with fecal contamination; group 2, without fecal contamination; group 3, with fecal contamination and trimmed; group 4, with fecal contamination and washed; group 5, with fecal contamination, and washed and trimmed. Carcass washings were performed with at least 1.5 L/bird of potable water (0.5 to 1 mg/kg of residual chlorine) at room temperature (20-25 degrees C) using spray cabinets with 44 spray nozzles distributed into 2 chambers (pressure of 2 kgf/cm(2) and 4 kgf/cm(2)). Washed carcasses (trimmed or not) showed significantly (P < 0.05) lower counts of aerobic mesophiles (plate count agar) on the third evaluation, and even lower (P < 0.01) counts for total coliforms (CT) and fecal coliforms (Escherichia coli). Trimmed carcasses showed significantly lower counts (P < 0.05) for plate count agar; however, we observed higher counts for E. coli (P < 0.05). The association of both treatments (washing and trimming) showed significantly higher (P < 0.05) counts for coliforms (CT and E. coli). We can conclude that the washing method is overall more efficient than the trimming method to decontaminate chicken carcasses at the postevisceration site. Hopefully, our findings can help poultry companies to minimize production costs by applying the washing method for carcass decontamination.

Reintroducing the red-billed curassow in Brazil: Population viability analysis points to potential success

Reintroduction can be enhanced by data from long-term post-release monitoring, which allows for modeling opportunities such as population viability analysis (PVA). PVA-relevant data were gathered via long-term monitoring of reintroduced red-billed curassows at the Guapiacu Ecological Reserve (REGUA), located in Rio de Janeiro, Brazil, over 25 months. In the present article, we (1) assess the robustness of the reintroduction plan, (2) evaluate the viability of the current reintroduced population, and (3) examine mitigation options to increase the viability of this population. VORTEX indicates that the initial plan, fully implemented, was likely to establish a viable population at REGUA. The current population is unviable; the best mitigation strategies are to eliminate hunting altogether, or at least reduce it by half, and to supplement ten immature pairs in 2015. A positive long-term outcome at REGUA is still possible; we encourage the Brazilian government and private stakeholders to consider population supplementation, both to achieve success at REGUA and to improve the evidence base for future reintroductions. (C) 2014 Associacao Brasileira de Ciencia Ecologica e Conservacao. Published by Elsevier Editora Ltda.

Viability of Lactobacillus acidophilus La-5 in the presence of Williopsis saturnus var. suaveolens

Maintaining the viability of probiotic microorganisms from production to consumption has long been a technological challenge for the food industry. The objectives of this study were to evaluate the in vitro interaction between Lactobacillus acidophilus La-5 and Williopsis saturnus var. suaveolens and the effect of this yeast on acidification kinetics, viability of Lactobacillus acidophilus and post-acidification in fermented milk during refrigerated storage at 5 °C. The in vitro study showed a positive interaction between the acid cell free-supernatant (CFS) of probiotic bacteria La-5 and the yeast. The addition of W. saturnus var. suaveolens increased the fermentation time due to consumption of the organic acids produced by L. acidophilus. During the refrigerated storage of the samples, the presence of the yeast increased the viability of L. acidophilus and reduced post-acidification. However, the mechanism of such interaction of bacteria and yeast is not fully understood.