Efeitos dos derivados vegetais de condimentos nas características de qualidade e vida de prateleira de linguiça de frango fresca

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

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

Propriedades antimicrobianas, físico-mecânicas e de liberação de fluoreto do cimento de ionômero de vidro associado ao hexametafosfato de sódio microparticulado e nanoparticulado

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Análise global da diversidade de microorganismo importantes para a fermentação nas usinas de álcool: uma abordagem utilizando metagenômica

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

Efeito antimicrobiano e citotóxico do óleo essencial de Cymbopogon citratus sobre células odontoblastóides

The aim of this study was to evaluate the antimicrobial and cytotoxic effect of essential oil (EO) of lemon grass (Cymbopogon citratus). From the agar diffusion method, different concentrations of EO (0.135%, 0.2% and 1%), and control solutions (chlorhexidine (Chx), distilled water (Ad) and cereal alcohol (Ac)) were applied on cultures of Candida albicans (C.a), Streptococcus mutans (S.m), Streptococcus sobrinus (S.sob) and Lactobacillus acidophilus (L.a). For C.a, S.m and S.sob, the largest inhibition zones in descending order were: Chx, Ac and EO 1%, while the latter two were statistically similar (Mann-Whitney, p> 0.05). For L.a, the largest inhibition halo was observed for the Chx, followed by EO at 1%, 0.2%, 0.135% and Ac. For evaluation of cytotoxicity, the following groups were set: G1: 0,1% EO; G2: pure EO; G3 (positive control): H2 O2 ; G4: cereal alcohol; and G5 (negative control): culture medium – DMEM. The solutions were applied on the cultured MDPC-23 cells, which were plated (30,000 cells/cm2 ) in wells of 24 well-dishes. Cell metabolism was evaluated by MTT assay. Considering G5 (negative control) as 100% of cell metabolism, it was observed for G1, G2, G3 and G4 a percentage reduction in cell metabolism of 29.6%, 82%, 81.2% and 33.4%, respectively. It was concluded that the low concentration of 0,1% OE (C. citratus) was able to inhibit the growth of the strains tested as well as caused mild cytotoxicity to the cultured MDPC-23 cells.

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

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Fitogênicos ou mono e diglicerídeos associados com ácidos orgânicos em dietas para leitões recém-desmamados

Pós-graduação em Zootecnia - FCAV

Influência do tratamento expectante sobre propriedades acidogênicas e acidúricas de Streptococcus mutans e LLactobacillus acidophilus

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Acidification profile, probiotic in vitro gastrointestinal tolerance and viability in fermented milk with fruit flours

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

Use of probiotics to reduce faecal shedding of Shiga toxin-producing Escherichia coli in sheep

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

Influence of daily consumption of synbiotic soy-based product supplemented with okara soybean by-product on risk factors for cardiovascular diseases

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

Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages

The aim of this study was to verify the effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages. Four formulations were made: 1) a control (C); 2) a sample with added Lactobacillus paracasei (P); 3) a sample with added L. paracasei and inulin (PI); and 4) a sample with added L. paracasei and oligofructose (PO). The probiotic population, pH, and acidity of the products were evaluated once a week for 21 days while refrigerated (5 +/- 1 degrees C). Possible contaminating microorganisms (coliforms, E. coli, and Salmonella spp.) were investigated after three days of storage. Sensorial acceptance and purchase intention were evaluated seven days after manufacture. Dairy beverages presented with L. paracasei populations above 8.50 log CFU/mL during the whole storage period. Significantly (p<0.05) lower pH values were observed in P and PI, and higher acidity values were found in all formulations throughout storage. The dairy beverages were considered to be a promising matrix for the probiotic microorganism L. paracasei. The prebiotic additions (inulin and oligofructose) did not interfere with the overall acceptance and intention to purchase the beverages.

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)

Fermentation by gut microbiota cultured in a simulator of the human intestinal microbial ecosystem is improved probiotic Enterococcus faecium CRL 183

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

Desenvolvimento de bebida láctea potencialmente probiótica carbonatada: características físico-químicas, microbiológicas e sensoriais

The goal of this work was to develop a strawberry fl avored dairy beverages carbonated and fermented with potential probiotic bacteria. Four formulations of dairy beverages were elaborated: Control (BL); Fermented (BLF); Carbonated (BLC) and Carbonated Fermented (BLFC). In samples submitted for carbonation, a carbonator was used for the carbon dioxide (CO2 ) gas injection dissolved in drinking water and the cultivation consisting of lactic bacteria Lactobacillus acidophilusLA-5®, Bifi dobacterium BB-12® and Streptococcus thermophilus (Biorich, Chr. Hansen) was employed on the fermented samples. The samples were characterized by physical and chemical, microbiological and sensory parameters. The BLC sample showed the presence of yeasts and coliform counts, but the counts indicated that it was suitable for consumption in 28 days time. The BL presented average coliform counts above the limit established by the law after 21 days of refrigerated storage. The presence of lactic bacteria and CO2 and their effects on lower proteolysis indexes, lower pH values and higher acidity values were correlated with signifi cant inhibitory effect of contaminated microorganisms in the BLF and BLFC. The carbonation was not stimulatory for the growth of lactic crops, mainly in the genus Bifi dobacterium spp. and Streptococcus spp. The BLF drink presented greater sensory acceptance and purchase intention test results, however the carbonated beverage presented positive results, with mean values greater than 50% in the acceptance tests with potential inclusion as sensory differential in dairy beverages. Just BLFC drink was considered potentially probiotic, by presenting minimum counts of Lactobacillus spp. during storage. Further studies should be conducted with the technology of carbonation, since it has been proven the correlation of the presence of CO2 with inhibitory effect of contaminated microorganisms and lower physical and chemical changes of dairy beverages.