Evolução da microbiota contaminante em linha de processamento de queijos Minas frescal e ricota

Fresh cheeses such as Minas frescal and ricotta are excellent means for undesirable microorganisms to thrive, damaging quality and wholesomeness of these products. In this context, this study aimed at evaluating the contaminating microorganisms in the processing line of fresh cheese, namely Minas frescal and ricotta, of a dairy plant nestled in the city of São José do Rio Preto-SP. The analyses were carried out with the following steps: water, pasteurized milk, curd, mass, whey, palmar surface and coagulation tank, and cheeses with zero and five days of shelf life. Such steps were monitored by determining the MLN of total coliforms and thermotolerants; counting of coagulase-positive Staphylococcus and mesophilic aerobic bacteria; search of Escherichia coli, Salmonella spp. and Listeria monocytogenes. Twelve samples were evaluated in each step. Among the water samples, three are provided with higher values than the ones recommended in terms of mesophilic aerobic bacteria. Three milk samples did not comply with thermotolerant coliforms. The mass samples, curd and whey showed a decrease in the counting for all microorganisms. Both palm surface and coagulation tank showed low counting for all bioindicators. All milk samples showed compliance regarding phosphatase/peroxidase.

Microbiota contaminante em bebidas lácteas fermentadas comerciais

Lately, the acceptability of fermented dairy beverages has been increased, due to the nutritional benefits, the practical consumption and the low cost of product for the manufacturers, and consequently for final market price to the consumers. During the manufacturing process, these products can be susceptible to microbiological contamination. The present study investigated the contaminant microbiota in fermented dairy beverages produced by small- and medium-sized companies, by means of analyses on moulds and yeasts counting, determination of the Most Probable Number (MPN) of total and thermo tolerant coliforms, Escherichia coli and Salmonella spp. detection, and determination of pH value. In spite of the absence of Salmonella spp., a high counts of yeasts and moulds were found, and E. coli was detected in five samples (16.67 %); and the sample were classified as “products in poor sanitary conditions”, because they showed thermo-tolerant coliforms counting higher than the standard established by the legislation in force. Therefore, quality programs such as Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP) should be employed to prevent any contamination risk, in order to provide safe products to consumers.

Microbiota bucal de pacientes HIV positivos: relação com o uso de drogas antirretrovirais e condições de saúde

Pós-graduação em Odontologia - FOA

Uso de probiótico e óleos essenciais na ração sobre a microbiota intestinal, atividade de enzimas digestivas e a expressão de genes relacionados aos processos de digestão e absorção de nutrientes em frangos

Pós-graduação em Zootecnia - FCAV

Desenvolvimento da microbiota oral de bebês: análise longitudinal por pirosequenciamento da microbiota de bebês e suas mães dentro de um Programa de Saúde Bucal para Primeira Infância

Pós-graduação em Biopatologia Bucal - ICT

Perfil de fatores de virulência das Escherichia coli isoladas do útero de vacas holandesas após o parto e sua relação com a microbiota uterina

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

Effects of probiotic fermented milk on biofilms, oral microbiota, and enamel

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Biodessulfurização do biogás gerado no processo de digestão anaeróbia da estação de tratamento de efluentes de uma indústria cervejeira

Pós-graduação em Química - IQ

Endodontics pastes formulated with copaiba oil: action on oral microbiota and dentin bridge formation in dogs

This study analysed the effect of pastes formulated with calcium hydroxide P.A. and different vehicles (saline solution - paste A and Copaifera langsdorffii Desfon oil - paste B) on oral microorganisms and dentin bridge formation in dogs. The antimicrobial action of the pastes and their components was analysed by the minimum inhibitory concentration in agar gel technique. The components were diluted and tested on fifteen standard strains of microorganisms associated with endodontic diseases. The microorganisms were cultivated and after incubation data was analysed using One-Way ANOVA and Turkey's test (P≤0.05). Four superior incisors of ten animals were used to evaluate dentin bridge formation. Two incisors were capped with paste A (GA) and two with paste B (GB). After 90 days, the teeth were extracted for histological analysis and the degree of dentin bridge formation evaluated. Data was analysed by the Kruskal-Wallis test (P<0.05). The pastes and their components were classified in the following decreasing order of antimicrobial action: calcium hydroxide P.A., paste A, paste B and Copaifera langsdorffii Desfon oil. Calcium hydroxide P.A. showed significantly higher antimicrobial action than the pastes or their vehicles. No significant difference was observed between the two pastes in dentin bridge formation. Based on the microorganisms studied, it can be concluded that the pastes analysed showed similar antimicrobial potential but differed significantly from their individual components. No significant difference was observed in dentin bridge formation between the different pastes tested.

Quantification of ruminal microbiota and production of methane and carbonic dioxide from diets with inclusion of glycerin

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

Co-digestão anaeróbia de resíduos vegetais e águas residuárias de suinocultura em reatores horizontais de leito fixo e alta taxa

Pós-graduação em Microbiologia Agropecuária - FCAV

Diversidade e evolução da microbiota lática autóctone em queijo Muçarela de búfala e aplicação tecnológica dos isolados

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Feeding increasing concentrate to Tifton 85 hay ratios modulated rumen fermentation and microbiota in Nellore feedlot steers

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

Behavior of Staphylococcus aureus and autochthone microbiota in fresh sausages added of sodium nitrite and stored under refrigeration

Fresh sausages are cured meat products that may be contaminated with Staphylococcus aureus during the manufacturing procedure, which is frequently related with inadequate handling practices. The use of nitrite in meat products has proven efficacy against Clostridium botulinum, and studies indicate that bactericidal action against S. aureus depends on factors that are intrinsic and extrinsic to the product. The objective of the present study was to evaluate the effect of nitrite concentration, and pH on S. aureus and psychrotrophic autochthone microbiota in fresh sausages stored at different times and temperatures. Fresh sausage were produced at nitrite concentrations 50, 150 and 200ppm and contaminated with S. aureus. The sausages were storage at refrigeration (7 and 12 degrees C) and the quantification of S. aureus and psychrotrophic microorganisms was carried out on days 0, 2, 4, 7, and 10. Results showed that nitrite concentrations and the temperatures used had minimal effect on the multiplication of S. amens and psychrotrophic autochthone microbiota. Final counts depended only on the length of storage: at the end of 10 days, counts were statistically similar in the different groups, showing that temperature and nitrite concentrations used did not control microbial growth effectively. It is suggested that the product should be stored below 7 degrees C or at freezing temperatures for greater microbiological stability.

Nasal, oral and rectal microbiota of Black lion tamarins (Leontopithecus chrysopygus)

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