Exploring the Effects of Freeze-Dried Sourdoughs with Lactiplantibacillus pentosus 129 and Limosilactobacillus fermentum 139 on the Quality of Long-Fermentation Bread.

Autor: Santos JG; Graduate Program in Agro-Food Technology, Federal University of Paraíba, Bananeiras 58220-000, PB, Brazil., de Souza EL; Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil., de Souza Couto MV; Graduate Program in Nutrition Sciences, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil., Rodrigues TZ; Graduate Program in Nutrition Sciences, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil., de Medeiros ARS; Graduate Program in Agro-Food Technology, Federal University of Paraíba, Bananeiras 58220-000, PB, Brazil., de Magalhães Cordeiro AMT; Department of Food Technology, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil., Lima MDS; Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina 56302-100, PE, Brazil., de Oliveira MEG; Department of Nutrition, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil., da Costa Lima M; Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil., de Araújo NPR; Department of Gastronomy, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil., Gonçalves ICD; Department of Gastronomy, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil., Garcia EF; Department of Gastronomy, Federal University of Paraíba, João Pessoa 58051-900, PB, Brazil.

Publikováno v: Microorganisms [Microorganisms] 2024 Jun 14; Vol. 12 (6). Date of Electronic Publication: 2024 Jun 14.

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Survival during long-term storage, membrane integrity, and ultrastructural aspects of Lactobacillus acidophilus 05 and Lacticaseibacillus casei 01 freeze-dried with freshwater microalgae biomasses.

Autor: Meireles Mafaldo Í; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Paraíba 58051-900, Brazil., de Medeiros VPB; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Paraíba 58051-900, Brazil., da Costa WKA; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Paraíba 58051-900, Brazil., da Costa Sassi CF; Laboratory of Environments Reefs and Biotechnology with Microalgae, Center of Exact Sciences, Federal University of Paraíba, João Pessoa, Paraíba 58050-585, Brazil., da Costa Lima M; Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraíba 58033-455, Brazil., de Souza EL; Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraíba 58033-455, Brazil., Eduardo Barão C; Federal Institute of Paraná, Campus Paranavaí, Paranavaí, Paraná 87703-536, Brazil., Colombo Pimentel T; Federal Institute of Paraná, Campus Paranavaí, Paranavaí, Paraná 87703-536, Brazil., Magnani M; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Paraíba 58051-900, Brazil. Electronic address: magnani2@gmail.com.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2022 Sep; Vol. 159, pp. 111620. Date of Electronic Publication: 2022 Jul 05.

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Coatings with chitosan and phenolic-rich extract from acerola (Malpighia emarginata D.C.) or jabuticaba (Plinia jaboticaba (Vell.) Berg) processing by-product to control rot caused by Lasiodiplodia spp. in papaya (Carica papaya L.) fruit.

Autor: Gomes ACA; Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil., da Costa Lima M; Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil., de Oliveira KÁR; Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil., Dos Santos Lima M; Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, Pernambuco, Brazil., Magnani M; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Paraíba, Brazil., Câmara MPS; Laboratory of Mycology, Department of Agronomy, Rural Federal University of Pernambuco, Recife, Pernambuco, Brazil., de Souza EL; Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil. Electronic address: evandroleitesouza@ccs.ufpb.br.

Publikováno v: International journal of food microbiology [Int J Food Microbiol] 2020 Oct 16; Vol. 331, pp. 108694. Date of Electronic Publication: 2020 May 29.