Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Elaine G. Ferreira"'
Autor:
L.A. Lima, Carlos A. Rosa, Mônica Maria Oliveira Pinho Cerqueira, C.D.L.C. Lima, Elaine G. Ferreira
Publikováno v:
Arquivo Brasileiro de Medicina Veterinária e Zootecnia. 61:266-272
Em 10 fazendas da região da Serra do Salitre, MG, foram coletadas amostras de leite, soro fermentado (pingo), coalhada e queijo frescal para avaliar a microbiota de bactérias láticas e leveduras presentes. Uma diversidade menor de bactérias láti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e313ac6120645ef92526e8ecc525e91b
https://doi.org/10.1590/s0102-09352009000100037
https://doi.org/10.1590/s0102-09352009000100037
Autor:
Luiz Simeão do Carmo, David Lee Nelson, César Lúcio Lopes de Faria, Carla D. Las Casas Lima, Elaine G. Ferreira, Carlos A. Rosa, Mônica Maria Oliveira Pinho Cerqueira
Publikováno v:
World Journal of Microbiology and Biotechnology. 24:2389-2395
The ripening process of the traditional Serra do Salitre cheese, a Brazilian Minas cheese variety, was studied on five farms during 60 days. Faecal coliforms decreased and were not detected after ripening for this period. The contamination by coagula
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d98cf483d0657a318c23b0a03ea005d
https://doi.org/10.1007/s11274-008-9751-1
https://doi.org/10.1007/s11274-008-9751-1
Autor:
Beatriz M. Borelli, Elaine G. Ferreira, Inayara C.A. Lacerda, Deise A. Santos, Luiz S. Carmo, Ricardo S. Dias, Maria Crisolita C. Silva, Carlos A. Rosa
Publikováno v:
Brazilian Journal of Microbiology, Vol 37, Iss 4, Pp 545-550 (2006)
Canastra cheese is produced from raw cow's milk, and it is made at the farmhouse level using artisanal procedures and natural starters. The aim of this work was to determine the main hygienic-sanitary indicators and enterotoxigenic staphylococcal str
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::0268db14fc205b75dc4cde9075043a8d
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000400026
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000400026
Autor:
Carlos A. Rosa, Glória Regina Franco, Elaine G. Ferreira, Beatriz M. Borelli, Inayara Cristina Alves Lacerda
Publikováno v:
World Journal of Microbiology and Biotechnology. 22:1115-1119
The aim of this work was to describe the yeast populations present during the manufacturing of Minas cheese of the region of Serra da Canastra, Minas Gerais state, Brazil. Canastra cheese is produced from raw cow’s milk at the farmhouse level using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a39523a5f0339f950fafcd7faf83c535
https://doi.org/10.1007/s11274-006-9151-3
https://doi.org/10.1007/s11274-006-9151-3
Autor:
Carlos A. Rosa, Inayara Cristina Alves Lacerda, Beatriz M. Borelli, Luiz Simeão do Carmo, Maria Crisolita C. Silva, Deise Aparecida dos Santos, Ricardo Souza Dias, Elaine G. Ferreira
Publikováno v:
Brazilian Journal of Microbiology v.37 n.4 2006
Brazilian Journal of Microbiology
Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM
Brazilian Journal of Microbiology, Volume: 37, Issue: 4, Pages: 545-550, Published: DEC 2006
Brazilian Journal of Microbiology
Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM
Brazilian Journal of Microbiology, Volume: 37, Issue: 4, Pages: 545-550, Published: DEC 2006
Canastra cheese is produced from raw cow's milk, and it is made at the farmhouse level using artisanal procedures and natural starters. The aim of this work was to determine the main hygienic-sanitary indicators and enterotoxigenic staphylococcal str
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c5079dd7f0f24192c9b87c87ff6d03f
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000400026
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000400026
