Zobrazeno 1 - 10 of 18 pro vyhledávání: '"Leonardo Emanuel de Oliveira Costa"'
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Akademický článek
Avaliação do crescimento de Salmonella enterica em fórmulas lácteas infantis sob diferentes condições de preparo e armazenamento | Evaluation of the growth of Salmonella enterica in infant milk formulas under different preparation and storage conditions
Autor: Marcelo Soares de Moraes, Brendon Chaves Araújo, Leonardo Emanuel de Oliveira Costa, Janaína dos Santos Nascimento
Publikováno v: Vigilância Sanitária em Debate: Sociedade, Ciência & Tecnologia, Vol 3, Iss 1, Pp 48-52 (2015)
Salmonella enterica é um dos mais importantes patógenos associados a fórmulas lácteas infantis (FLI). Neste trabalho, foi avaliada a sobrevivência e crescimento de uma estirpe padrão de Salmonella enterica sorotipo Typhi em duas FLI reconstitu
Externí odkaz: https://doaj.org/article/0e6ac225c00240168331406f4824cc2c
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2
Akademický článek
Inhibition of food-related bacteria by antibacterial substances produced by Pseudomonas sp. strains isolated from pasteurized milk
Autor: Ana Beatriz Ferreira Rangel, Jean Thiago Alves Soares, Mariana Maciel Pereira, Bruna Rachel de Britto Peçanha, Leonardo Emanuel de Oliveira Costa, Janaína dos Santos Nascimento
Publikováno v: Brazilian Journal of Food Technology, Vol 16, Iss 4, Pp 326-333 (2013)
In this work, the production of antimicrobial substances by strains of Pseudomonas sp. isolated from pasteurized milk and their potential action against food-related bacteria were investigated. Samples of pasteurized milk were purchased from arbitrar
Externí odkaz: https://doaj.org/article/b4277af17e6c476893100687fca65161
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3
Listeria monocytogenes: challenges of microbiological control of food in Brazil
Autor: Paula Vasconcelos COSTA, Janaína dos Santos NASCIMENTO, Leonardo Emanuel de Oliveira COSTA, Paula Bernadete de Moura FERREIRA, Marcelo Luiz Lima BRANDÃO
Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e08322, Published: 21 MAR 2022
Listeria monocytogenes is a gram-positive bacterium that can survive in food production environments and food products. This microorganism is associated with listeriosis, a serious infection caused by the consumption of contaminated food. The aim of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7b4a91283f5e32fa1915d60729b1171
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101045
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4
Evaluation of VITEK® 2 and MALDI-TOF/MS automated methodologies in the identification of atypical Listeria spp. isolated from food in different regions of Brazil
Autor: Cristhiane M.F. dos Reis, Gustavo Luis de P.A. Ramos, Rodrigo de Castro Lisbôa Pereira, Deyse Christina Vallim, Leonardo Emanuel de Oliveira Costa
Publikováno v: Journal of microbiological methods. 194
Listeria monocytogenes is a pathogen responsible for listeriosis, a foodborne disease with high mortality rates (20-30%). It mainly affects the elderly, pregnant women, and immunocompromised people. Although not pathogenic, the isolation and identifi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e237de59c725b93e9c537c2c4bbbfc81
https://pubmed.ncbi.nlm.nih.gov/35176354
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6
Occurrence, populations, diversity, and growth potential of spore-forming bacteria in 'requeijão cremoso'
Autor: Alexandra A.I.A. Chincha, Leonardo Emanuel de Oliveira Costa, Adriano G. Cruz, Letícia dos Santos Lopes, Jéssica B. Portela, Janaína dos Santos Nascimento, Rodrigo B.A. Oliveira, Rafaela C. Baptista, Anderson S. Sant'Ana
Publikováno v: LWT. 89:24-31
The aim of this study was to determine the occurrence, counts, and diversity of spore-forming bacteria in three types (full fat, low fat, and flavored full fat) of “requeijao cremoso”. In addition, the growth potential ( δ ) of three prevalent s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d91f60535b0d2510af1df0aca864a2cc
https://doi.org/10.1016/j.lwt.2017.10.029
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7
Thermal inactivation kinetics of Paenibacillus sanguinis 2301083PRC and Clostridium sporogenes JCM1416MGA in full and low fat 'requeijão cremoso'
Autor: Anderson S. Sant'Ana, Deborah A. Conceição, Rafaela C. Baptista, Adriano G. Cruz, Alexandra A.I.A. Chincha, Rodrigo B.A. Oliveira, Leonardo Emanuel de Oliveira Costa, Janaína dos Santos Nascimento
Publikováno v: Food Control. 84:395-402
In this study, the thermal inactivation kinetics of Paenibacillus sanguinis 2301083PRC and Clostridium sporogenes JCM1416MGA were determined in full and low fat “requeijao cremoso”. Requeijao cremoso” is a type of processed cheese widely produc
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9f63d6f61c3b62835d2881b43f58786d
https://doi.org/10.1016/j.foodcont.2017.08.030
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8
Endophytic bacteria isolated from Phaseolus vulgaris produce phytases with potential for biotechnology application
Autor: Janaina Aparecida Teixeira, Leonardo Emanuel de Oliveira Costa, Thamy Lívia Ribeiro Corrêa, Marisa Vieira de Queiroz, Elza Fernandes de Araújo
Publikováno v: Brazilian Journal of Biological Sciences. 5:657-671
Currently, endophytic microorganisms have become a good source of different enzymes and others metabolites of industrial interest. Among a huge spectral of molecules, enzymes as phytases have been emphasized by the ability to hydrolyze the phytic aci
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7904614830cfd2afd03133974a1815d9
https://doi.org/10.21472/bjbs.051105
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9
Processed cheese contamination by spore-forming bacteria: A review of sources, routes, fate during processing and control
Autor: Anderson S. Sant'Ana, Janaína dos Santos Nascimento, Larissa P. Margalho, Rodrigo B.A. Oliveira, Leonardo Emanuel de Oliveira Costa, Adriano G. Cruz, Jéssica B. Portela
Publikováno v: Trends in Food Science & Technology. 57:11-19
Background Processed cheese is produced by blending natural cheese of different ages and degrees of maturity in the presence of emulsifying salts and other dairy and nondairy ingredients, followed by heating and continuous mixing to form a homogeneou
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::86f64cee8df935ff44ca588864e91aef
https://doi.org/10.1016/j.tifs.2016.09.008
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10
Endophytic bacteria isolated from common bean (Phaseolus vulgaris) exhibiting high variability showed antimicrobial activity and quorum sensing inhibition
Autor: Maria Cristina Dantas Vanetti, Marisa Vieira de Queiroz, Elza Fernandes de Araújo, Ralf Lopes, Leonardo Emanuel de Oliveira Costa
Publikováno v: LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Endophytic bacteria play a key role in the biocontrol of phytopathogenic microorganisms. In this study, genotypic diversity was analyzed via repetitive element PCR (rep-PCR) of endophytic isolates of the phylum Actinobacteria that were previously col
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e724fba90c01ad3eca02be5ca6ddeb5
http://www.locus.ufv.br/handle/123456789/19241
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