Distribution and biological role of the oligopeptide-binding protein (OppA) in Xanthomonas species

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

Immune response pattern of the popliteal lymph nodes of dogs with visceral leishmaniasis

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

Monotonicity of the zeros of orthogonal polynomials through related measures

Relation between two sequences of orthogonal polynomials, where the associated measures are related to each other by a first degree polynomial multiplication (or division), is well known. We use this relation to study the monotonicity properties of the zeros of generalized orthogonal polynomials. As examples, the Jacobi, Laguerre and Charlier polynomials are considered. (c) 2005 Elsevier B.V. All rights reserved.

Shelf-life of chicken loaves

This research was designed to study the elaboration of chicken loaf with ground meat. The products were elaborated in laboratory scale utilizing broiler meat bought at the market. The products were conditioned in vacuum-packages and stored for 133 days at 5 and 10 degrees C. Chemical, sensorial and microbiological analyses of the elaborated products were performed. The storage temperature affected the total bacterial counts, pH, characteristic aroma and rancid aroma. In both treatments (storage temperature: 5 and 10 degrees C), depletion of nitrites, reaching 24 ppm in 133 days of storage, and exudate formation after 77 days were observed. The storage of chicken leaves, vacuum-packaged, at 5 degrees C for a maximum of 77 days is recommended.

Morphological changes and parasite load of the adrenal from dogs with visceral leishmaniasis

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

Morphological changes in the bone marrow of the dogs with visceral leishmaniasis

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

Evaluation of the use of probiotic acid lactic bacteria in the development of chicken hambúrguer

The objective of this study was to investigate the effect of fermentation with Lactobacillus acidophilus CRL 1014 on the physicochemical, microbiological and sensory characteristics of a hamburger product like processed with chicken meat and okara flour, with reduction of curing salts. A mixture of ingredients containing 90% chicken meat and 10% okara flour was subjected to the following treatments: F1: fermented with Lactobacillus acidophilus; F2:75 mg nitrite/kg and fermented with Lactobacillus acidophilus; F3: 150 mg nitrite/kg and unfermented. The quality of the “hamburgers” was assessed by physical and chemical analysis (pH, cooking yield and shrinkage), chemical composition, microbiological tests (Salmonella spp., count of sulphite-reducing clostridia, staphylococos coagulase-positive, total coliforms and Escherichia coli) and sensory analysis (sensory acceptance and purchase intent). During the first six days of fermentation, there was a decrease in pH from approximately 6.33 to 5.10. All the samples showed the same chemical composition (p < 0.05). The fermentation process was observed to inhibit the multiplication of microorganisms of several groups: coagulasepositive staphylococci, sulphite-reducing clostridia, Salmonella spp. and E. coli. The different “hamburgers” formulations showed high scores for all the sensory attributes evaluated, without differing from each other (p < 0.05). The results showed that the use of L. acidophilus CRL 1014 enabled the production of a safe product, with good physicochemical and sensory characteristics, in the absence of curing salts.