Comparison of SYBR® Green qPCR assay and plate count method to describe growth of Weissella viridescens and Leuconostoc mesenteroides in pure and mixed cultivation.

Autor: Martins WF; Department of Food Technology, Goiano Federal Institute of Education, Science, and Technology, IF Goiano/Morrinhos Campus, Zip Code 75650-000, Morrinhos, GO, Brazil; Chemical and Food Engineering Department, Federal University of Santa Catarina, EQA/UFSC, Zip Code 88040-900, Florianopolis, SC, Brazil. Electronic address: wiaslan.martins@ifgoiano.edu.br., Severo DS; Chemical and Food Engineering Department, Federal University of Santa Catarina, EQA/UFSC, Zip Code 88040-900, Florianopolis, SC, Brazil., Longhi DA; LaBeM - Laboratory of Bioactives and Microbiology, School of Food Engineering, Federal University of Paraná, UFPR/Jandaia do Sul Campus, Zip Code 86900-000, Jandaia do Sul, PR, Brazil., de Aragão GMF; Chemical and Food Engineering Department, Federal University of Santa Catarina, EQA/UFSC, Zip Code 88040-900, Florianopolis, SC, Brazil.

Publikováno v: Food microbiology [Food Microbiol] 2024 May; Vol. 119, pp. 104452. Date of Electronic Publication: 2023 Dec 19.

Microcalorimetric growth behavior of E. coli ATCC 25922 in an MCDSC.

Autor: Machado MH; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), 88034-001 Florianópolis, SC, Brazil. Electronic address: heckmichelle3@gmail.com., Ribeiro DHB; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), 88034-001 Florianópolis, SC, Brazil., Longhi DA; School of Food Engineering, Federal University of Paraná (UFPR), 86900-000 Jandaia do Sul, PR, Brazil., Carciofi BAM; Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), 88034-001 Florianópolis, SC, Brazil., Barreto PLM; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), 88034-001 Florianópolis, SC, Brazil.

Publikováno v: Journal of microbiological methods [J Microbiol Methods] 2023 Feb; Vol. 205, pp. 106674. Date of Electronic Publication: 2023 Jan 11.

Modelling the inactivation, survival and growth of Salmonella enterica under osmotic stress considering inoculum phase and serotype.

Autor: Paganini CC; Department of Chemical and Food Engineering, Federal University of Santa Catarina - UFSC, Florianópolis, Brazil., Longhi DA; Federal University of Paraná - UFPR, School of Food Engineering, Jandaia do Sul, Brazil., de Aragão GMF; Department of Chemical and Food Engineering, Federal University of Santa Catarina - UFSC, Florianópolis, Brazil., Carciofi BAM; Department of Chemical and Food Engineering, Federal University of Santa Catarina - UFSC, Florianópolis, Brazil.

Publikováno v: Journal of applied microbiology [J Appl Microbiol] 2022 May; Vol. 132 (5), pp. 3973-3986. Date of Electronic Publication: 2022 Mar 21.

Modeling Salmonella spp. inactivation in chicken meat subjected to isothermal and non-isothermal temperature profiles.

Autor: Milkievicz T; Laboratory Apther - Applied Thermophysics, Department of Food and Chemical Engineering, Santa Catarina State University - UDESC, 89870-000 Pinhalzinho, SC, Brazil., Badia V; Laboratory Apther - Applied Thermophysics, Department of Food and Chemical Engineering, Santa Catarina State University - UDESC, 89870-000 Pinhalzinho, SC, Brazil., Souza VB; Laboratory Apther - Applied Thermophysics, Department of Food and Chemical Engineering, Santa Catarina State University - UDESC, 89870-000 Pinhalzinho, SC, Brazil., Longhi DA; Federal University of Paraná, Food Engineering, UFPR Campus Jandaia do Sul, 86900-000 Jandaia do Sul, PR, Brazil. Electronic address: ealdaniel@ufpr.br., Galvão AC; Laboratory Apther - Applied Thermophysics, Department of Food and Chemical Engineering, Santa Catarina State University - UDESC, 89870-000 Pinhalzinho, SC, Brazil. Electronic address: alessandro.galvao@udesc.br., Robazza WDS; Laboratory Apther - Applied Thermophysics, Department of Food and Chemical Engineering, Santa Catarina State University - UDESC, 89870-000 Pinhalzinho, SC, Brazil. Electronic address: weber.robazzi@udesc.br.

Publikováno v: International journal of food microbiology [Int J Food Microbiol] 2021 Apr 16; Vol. 344, pp. 109110. Date of Electronic Publication: 2021 Feb 23.

A mathematical modeling approach to the quantification of lactic acid bacteria in vacuum-packaged samples of cooked meat: Combining the TaqMan-based quantitative PCR method with the plate-count method.

Autor: Martins WF; Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianópolis, SC 88040-901, Brazil; Federal Institute of Education, Science and Technology of Goiano, Food Technology, Campus Morrinhos, Morrinhos, GO 75650-000, Brazil., Longhi DA; Federal University of Paraná, Food Engineering, Campus Jandaia do Sul, Jandaia do Sul, PR 86900-000, Brazil., de Aragão GMF; Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianópolis, SC 88040-901, Brazil., Melero B; University of Burgos, Department of Biotechnology and Food Science, Burgos 09001, Spain., Rovira J; University of Burgos, Department of Biotechnology and Food Science, Burgos 09001, Spain., Diez AM; University of Burgos, Department of Biotechnology and Food Science, Burgos 09001, Spain. Electronic address: amdiez@ubu.es.

Publikováno v: International journal of food microbiology [Int J Food Microbiol] 2020 Apr 02; Vol. 318, pp. 108466. Date of Electronic Publication: 2019 Dec 02.