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Id: biblio-843167
Autor: Marcial, Guillermo E; Gerez, Carla L; Nuñez de Kairuz, Martha; Coll Araoz, Victoria; Schuff, Carola; Font de Valdez, Graciela.
Título: Influencia del aceite esencial de orégano en la elaboración tradicional de quesos: efecto sobre el fermento láctico / Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter cultures
Fonte: Rev. argent. microbiol;48(3):229-235, set. 2016. graf, tab.
Idioma: en.
Resumo: The aim of this work is to study the oregano essential oil (OEO) composition from Northwestern Argentinean regions and to evaluate its effect on the lactic starter cultures. The oregano used, Origanum vulgare var hirtum, was obtained from Andalgalá, Catamarca. The essential oil presented high amounts of α-terpinene (10%), γ-terpinene (15.1%), terpinen-4-ol (15.5%) and thymol (13.0%) as the main components. No negative effect on growth or metabolic activity of lactic acid bacteria Streptococcus thermophilus CRL 728 and CRL 813, Lactobacillus delbrueckii subsp. bulgaricus CRL 656 and CRL 468, and Lactococcus lactis subsp. lactis CRL 597 up to the maximum concentration (200 μg/g) assayed was observed. No differences in the organoleptic characteristics of semi-hard cheeses flavored with oregano essential oil (200 μg/g) and homemade cheeses flavored with oregano leaves were found. With respect to the microbiological quality of the products, neither enterobacteria nor mold and yeast were detected during ripening in essential-oil flavored cheese compared to control cheese (enterobacteria 2 × 10³ UFC/g) and cheese flavored with oregano leaves (mold/yeast 4 × 10(4) CFU/g). Our results showed that the use of oregano essential oil and lactic starter culture considerably improved cheese quality.

El objetivo de este trabajo fue estudiar la composición del aceite esencial de orégano recolectado en el noroeste argentino y evaluar su efecto sobre algunos fermentos lácticos. El orégano recolectado correspondió a la especie Origanum vulgare var. hirtum proveniente de Andalgalá, Catamarca. En su aceite esencial (obtenido por arrastre con vapor de agua) se detectó principalmente α-terpineno (10%), γ-terpineno (15,1%), terpinen-4-ol (15,5%) y timol (13,0%). El aceite esencial no tuvo efecto inhibitorio (máxima concentración ensayada 200 μg/g) sobre el crecimiento ni sobre la actividad metabólica de Streptococcus thermophilus CRL 728 y CRL 813, de Lactobacillus delbrueckii subsp. bulgaricus CRL 656 y CRL 468, y de Lactococcus lactis subsp. lactis CRL 597. No se observaron diferencias en las características organolépticas de quesos semiduros aromatizados con el aceite esencial (200 μg/g) comparados con quesos artesanales aromatizados con hojas de orégano. Respecto de la calidad microbiológica de los productos, no se detectaron enterobacterias ni hongos o levaduras durante la maduración en los quesos aromatizados con el aceite esencial de orégano comparados con los quesos control, que presentaron desarrollo de enterobacterias (2 × 10³ UFC/g), y con los quesos elaborados con hojas de orégano, en los que hubo desarrollo de hongos/levaduras (4 × 10(4) CFU/g). Los resultados obtenidos demostraron que el uso del aceite esencial de orégano y del fermento láctico incrementó la calidad general de los quesos artesanales.
Descritores: Queijo/análise
Origanum/efeitos adversos
Streptococcus thermophilus/crescimento & desenvolvimento
Lactobacillales/crescimento & desenvolvimento
-Óleos Voláteis/análise
Origanum/química
Tipo de Publ: Estudo de Avaliação
Responsável: AR635.1 - FCVyS - Servicio de Información y Documentación


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Id: biblio-1247464
Autor: Brito, Leandro Paes de; Pereira, Julia Laurindo; Medeiros, Rosália Severo de.
Título: Atividade antagonista in vitro de bactérias ácido láticas isoladas de queijo de coalho artesanal do Sertão paraibano frente a microrganismos indicadores / Antagonist activity in vitro of lactic acid bacteria isolated from coalho cheese from Sertão paraibano front microorganisms indicators
Fonte: Semina cienc. biol. saude;41(2, Supl.):275-282, jun./dez. 2020. Tab.
Idioma: pt.
Resumo: Bactérias ácido láticas (BAL) produzem substâncias inibitórias de patógenos e deteriorantes de alimentos e isso tem despertado interesse sobre seu uso na preservação e na segurança sanitária desses produtos. Assim, o estudo foi realizado com o objetivo de avaliar a atividade inibitória de Streptococcus infantarius subsp. infantarius isoladas de queijo de coalho artesanal do Sertão da Paraíba frente a microrganismos indicadores. A avaliação do potencial antagônico foi realizada pela técnica de difusão em disco frente à estirpe reveladora Escherichia coli, isolada das mesmas amostras de queijos e frente ao patógeno de referência Escherichia coli ATCC 3539. Das 11 estirpes analisadas, 81,8% foram capazes de inibir o microrganismo indicador isolado dos mesmos queijos de coalho, enquanto 36,4% das bactérias láticas apresentaram inibição frente ao patógeno de referência. Conclui-se que as cepas Streptococcus infantarius subsp. infantarius isoladas de queijos de coalho do Sertão da Paraíba apresentam potencial antagônico e podem assegurar a qualidade microbiológica de alimentos fermentados, inclusive o queijo de coalho.(AU)

Lactic acid bacteria (BAL) produce pathogen inhibiting and food damaging substances and this has raised interest in their use in the preservation and health safety of these products. Thus, the study was carried out with the objective of evaluating the inhibitory activity of Streptococcus infantarius subsp. infantarius isolated from artisanal coalho cheese from Sertão da Paraíba against indicator microorganisms. The evaluation of the antagonistic potential was performed using the disk diffusion technique against the Escherichia coli revealing strain, isolated from the same cheese samples and against the reference pathogen Escherichia coli ATCC 3539. Of the 11 strains analyzed, 81.8% were able to inhibit the indicator microorganism isolated from the same coalho cheeses, while 36.4% of the lactic acid bacteria showed inhibition compared to the reference pathogen. It is concluded that the strains Streptococcus infantarius subsp. infantarius isolated from coalho cheeses from Sertão da Paraíba have antagonistic potential and can ensure the microbiological quality of fermented foods, including coalho cheese.(AU)
Descritores: Bactérias
Escherichia coli
-Técnicas In Vitro
Saúde
Difusão
Lactobacillales
Alimentos
Limites: Humanos
Responsável: BR512.1 - Biblioteca Setorial do Centro de Ciências da Saúde


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Id: biblio-1223618
Autor: Parreiras, Paola Machado; Dantas, Maria Ines de Souza; Coelho, Ana Iris Mendes; Souza, Eliana Carla Gomes de.
Título: Desenvolvimento de sorvete de kefir com polpa de manga: avaliação sensorial, físico-química e de bactérias ácido láticas / Development of kefir ice cream with mango pulp: sensory evaluation, physico-chemistry and lactic acid bacteria
Fonte: Semina cienc. biol. saude;40(1):109-118, jan./jul. 2019. Tab.
Idioma: pt.
Resumo: O kefir é uma bebida probiótica que contribui com benefícios à saúde. A sua utilização em preparações como o sorvete contribui para incorporação de micro-organismos probióticos na formulação podendo estimular seu consumo com objetivo funcional, por meio de uma sobremesa apreciada entre os consumidores. O trabalho objetivou analisar as características sensoriais, físico-químicas e microbiológicas de sorvetes caseiros desenvolvidos com kefir e polpa de manga. A formulação 1 do sorvete foi elaborada com kefir à 5% e a formulação 2 com kefir a 10% (m/v) e avaliadas quanto a aceitação, pH, acidez titulável e contagem de BAL. As análises microbiológicas foram realizadas no leite integral, kefir à 5% e 10 % m/v e nos sorvetes antes do congelamento (T0), após o congelamento final (T29 h) e após uma semana do congelamento (T168 h). O pH do kefir a 5 % diferiu (p < 0,05) daquele encontrado no de 10%. A análise sensorial mostrou que as formulações foram bem aceitas (p > 0,05) em todos os atributos. Após T168 h os sorvetes apresentaram contagem BAL igual a 2,7 x107 para a formulação 1 e 1,1 x108 UFC/mL para a formulação 2. Conclui-se que o kefir apresentou características de um leite fermentado e que o sorvete de kefir com polpa de manga à 5% e 10% apresentaram após T168 h contagem mínima de bactérias ácido lácticas prevista na legislação (AU)

Kefir is a probiotic drink that contributes health benefits. Its use in preparations such as ice cream can stimulate its consumption through a dessert appreciated among consumers, in addition to allowing the ingestion of lactic acid bacteria. The objective of this work was to analyze the sensorial, physicalchemistry and microbiological characteristics of homemade ice creams developed with kefir and mango pulp. Formulation 1 of the ice cream was made with kefir at 5% and formulation 2 with kefir at 10%, (w/v) and was evaluated for acceptance, pH, titratable acidity and lactic acid bacteria count. Microbiological analyzes were performed in whole milk, kefir at 5% and 10%, and in ice cream before freezing (T0), after the final freezing (T29 h) and after one week of freezing (T168 h). The pH of the kefir at 5% differed (p <0.05) from that found in 10%. Sensory analysis showed that the formulations were accepted (P> 0.05) in all attributes. After T168 h, the ice creams had a lactic acid bacteria count (AU)
Descritores: Bactérias
Físico-Química
Acidez
Kefir
Sorvetes
-Probióticos
Lactobacillales
Responsável: BR512.1 - Biblioteca Setorial do Centro de Ciências da Saúde


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Id: biblio-988486
Autor: Chávez Martínez, América; Estrada Gandarilla, Martha; Rentería Monterrubio, Ana Luisa; Gallegos Acevedo, Mario Alejandro.
Título: Prevalence of lactic acid bacteria in sliced cooked ham as an indicator of its shelf life / Prevalencia de bacterias de ácido láctico en jamón cocido friccionado como indicador de su vida útil
Fonte: Vitae (Medellín);23(3):167-172, 2016. Ilustraciones.
Idioma: en.
Resumo: Background: Ready to eat sliced-cooked-meat-products (RTE) are popular convenience foods. Slicing of such products at retail point is a common practice in supermarkets. Due to handling, as well as the supermarket environment, it has been suggested that the counts and presence of specific lactic acid bacteria (LAB) in these products may be associated with their rapid deterioration and short shelf life. Objectives: The aim was to quantify and identify LAB in commercial sliced cooked ham. Methods: Thirty samples of sliced cooked ham were collected from five supermarkets. Each sample was analyzed in terms of: Lactobacillus on De Man Rogosa, Sharpe agar (30°C), mesophilic (30°C) and thermophilic (37ºC) Streptococcus on M17 agar containing 1% lactose, Lactococcus on LM17 agar containing 100 µg per liter of cycloheximide (25°C) and Enterococci on Kanamicin Aesculin Azide agar containing kanamycin (37°C), all under anaerobic conditions (Gas-Pack System®, BBL) for 48-72h. Twenty-one colonies were randomly picked and physiologically and biochemically characterized. Results: No difference was observed in genuses between supermarkets; however, significant differences were observed between microbial genuses. Enterococci showed the lowest count (2.34 ± 0.05 log10 CFU/g) and Lactobacilli had the highest counts (5.98 ± 0.04 log10 CFU/g). Of the strains isolated 23.8% were identified as thermophillic Lactobacillus, 23.8% mesophilic Lactobacillus, 28.6% Enterococcus, 14.3% Lactococcus and 9.5% Streptococcus. From these, only six could be characterized to species level; one was L.lactis subsp. lactis and five were L. amylolyticus. Conclusions: High LAB counts are a common cause of spoilage in RTE meat products, since these are commonly found in meat environments. Therefore a study on the processing, distribution and in-site handling of RTE meat products at supermarkets may be necessary in order to increase its shelf life.

Antecedentes: Los productos cárnicos rebanados cocidos listos para el consumo (RTE) son alimentos populares de conveniencia. El rebanado de este tipo de productos es una práctica común en los supermercados. Debido a la manipulación, así como al entorno del supermercado, se ha sugerido que los recuentos y la presencia de bacterias ácido lácticas (LAB) en estos productos pueden estar asociados con su rápido deterioro y corta vida en anaquel. Objetivo: El objetivo de este trabajo fue cuantificar e identificar LAB en jamón cocido rebanado en el supermercado. Métodos: se recolectaron 30 muestras de jamón cocido rebanado de cinco supermercados. Cada muestra se analizó en términos de: Lactobacillus en agar De Man Rogosa, Sharpe (30°C), Streptococcus mesofílicos (30°C) y termofílicos (37°C) en agar M17 conteniendo 1% de lactosa, Lactococcus en agar LM17 contiendo 100 µg por litro de ciclohexamida (25°C), y Enterococci en agar Kanamicin Aesculin Azide conteniendo kanamicina (37°C), todos bajo condiciones anaeróbicas (Gas-Pack System®, BBL) por 48-72h. Veintiún colonias seleccionadas al azar fueron fisiológica y bioquímicamente caracterizadas. Resultados: No se observaron diferencias en el género entre los supermercados; sin embargo, se observaron diferencias significativas entre género microbiano. Los enterococos mostraron los recuentos más bajos (2,34 ± 0,05 log10 CFU/g) y los lactobacilos los más altos (5,98 ± 0,04 log10 CFU/g). De las cepas aisladas 23,8% fueron identificados como Lactobacillus termófilos, 23,8% Lactobacillus mesófilos, 28,6% Enterococcus, 14,3% Lactococcus y 9,5% Streptococcus. De éstos, sólo seis pudieron caracterizarse a nivel de especie; uno fue L.lactis subsp lactis y cinco fueron L. amylolyticus. Conclusiones: Conteos altos de LAB son una causa común del deterioro de los productos cárnicos listos para el consumo, ya que estos se encuentran comúnmente en los entornos donde se maneja carne. Por lo tanto, es necesario llevar a cabo un estudio sobre el procesamiento, distribución y manejo de productos cárnicos listos para el consumo en los supermercados con el fin de aumentar su vida en anaquel.
Descritores: Lactobacillales
Produtos da Carne
-Prazo de Validade de Produtos
Lactobacillus
Limites: Humanos
Tipo de Publ: Artigo Clássico
Responsável: CO56.3 - Biblioteca


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Id: biblio-889141
Autor: Todorov, Svetoslav Dimitrov; Stojanovski, Saso; Iliev, Ilia; Moncheva, Penka; Nero, Luis Augusto; Ivanova, Iskra Vitanova.
Título: Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product "lukanka"
Fonte: Braz. j. microbiol;48(3):576-586, July-Sept. 2017. tab.
Idioma: en.
Projeto: CNPq.
Resumo: Abstract The present work discusses the technological and new selection criteria that should be included for selecting lactic acid bacteria for production of fermented meat. Lactic acid bacteria isolated from Bulgarian traditional fermented "lulanka" salami was studied regarding some positive technological parameters (growth at different temperature, pH, and proteolytic activity). The presence of genes related to the virulence factors, production of biogenic amines, and vancomycin resistance were presented in low frequency in the studied lactic acid bacteria. On the other hand, production of antimicrobial peptides and high spread of bacteriocin genes were broadly presented. Very strong activity against L. monocytogenes was detected in some of the studied lactic acid bacteria. In addition, the studied strains did not present any antimicrobial activity against tested closely related bacteria such as Lactobacillus spp., Lactococcus spp., Enterococcus spp. or Pediococcus spp. To our knowledge this is the first study on the safety and antimicrobial properties of lactic acid bacteria isolated from Bulgarian lukanka obtained by spontaneous fermentation.
Descritores: Lactobacillales/isolamento & purificação
Lactobacillales/metabolismo
Produtos da Carne/microbiologia
-Suínos
Aminas Biogênicas/metabolismo
Lactobacillales/efeitos dos fármacos
Lactobacillales/genética
Fermentação
Inocuidade dos Alimentos
Microbiologia de Alimentos
Antibacterianos/farmacologia
Limites: Animais
Responsável: BR1.1 - BIREME


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Id: lil-748235
Autor: Kalschne, Daneysa Lahis; Womer, Rute; Mattana, Ademir; Sarmento, Cleonice Mendes Pereira; Colla, Luciane Maria; Colla, Eliane.
Título: Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”
Fonte: Braz. j. microbiol;46(1):173-181, 05/2015. tab, graf.
Idioma: en.
Resumo: The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantification showed that the lactic acid bacteria were present from the first day with mean count of 1.98 log cfu/g for the four batches analyzed. The lactic acid bacteria grew rapidly on the samples, and plate counts around 7.59 log cfu/g and 8.25 log cfu/g were detected after 45 days of storage at 4 °C and 8 °C, respectively; storage temperatures studied showed significant influence on the microorganism in study growth. The predominant lactic acid bacteria associated with the spoilage samples at one day of storage includes Lactobacillus sp., the phenotypic overlap Leuconostoc/Weissella sp. and Enterococcus sp. At 45 days of storage at 4 and 8 °C the mainly specie was Lactobacillus curvatus, following by Lactobacillus sakei and Leuconostoc mesentereoides; the Enterococcus sp. was not present in the samples.
Descritores: Carga Bacteriana
Microbiologia de Alimentos
Lactobacillales/classificação
Lactobacillales/isolamento & purificação
-Embalagem de Alimentos
Temperatura
Fatores de Tempo
Vácuo
Responsável: BR1.1 - BIREME


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Id: lil-709475
Autor: Gad, Gamal Fadl M.; Abdel-Hamid, Ahmed M.; Farag, Zeinab Shawky H..
Título: Antibiotic resistance in lactic acid bacteria isolated from some pharmaceutical and dairy products
Fonte: Braz. j. microbiol;45(1):25-33, 2014. ilus, tab.
Idioma: en.
Resumo: A total of 244 lactic acid bacteria (LAB) strains were isolated from 180 dairy and pharmaceutical products that were collected from different areas in Minia governorate, Egypt. LAB were identified phenotypically on basis of morphological, physiological and biochemical characteristics. Lactobacillus isolates were further confirmed using PCR-based assay. By combination of phenotypic with molecular identification Lactobacillus spp. were found to be the dominant genus (138, 76.7%) followed by Streptococcus spp. (65, 36.1%) and Lactococcus spp. (27, 15%). Some contaminant organisms such as (Staphylococcus spp., Escherichia coli, Salmonella spp., mould and yeast) were isolated from the collected dairy samples but pharmaceutical products were free of such contaminants. Susceptibility of LAB isolates to antibiotics representing all major classes was tested by agar dilution method. Generally, LAB were highly susceptible to Beta-lactams except penicillin. Lactobacilli were resistant to vancomycin, however lactococci and streptococci proved to be very susceptible. Most strains were susceptible to tetracycline and showed a wide range of streptomycin MICs. The MICs of erythromycin and clindamycin for most of the LAB were within the normal range of susceptibility. Sixteen Lactobacillus,8 Lactococcus and 8 Streptococcus isolates including all tetracycline and/or erythromycin resistant strains were tested for the presence of tetracycline and/or erythromycin resistant genes [tet(M) and/or erm(B)]. PCR assays shows that some resistant strains harbor tet(M) and/or erm(B) resistance genes.
Descritores: Antibacterianos/farmacologia
Farmacorresistência Bacteriana
Laticínios/microbiologia
Lactobacillales/efeitos dos fármacos
Lactobacillales/isolamento & purificação
Preparações Farmacêuticas
-DNA Bacteriano/genética
Egito
Genes Bacterianos
Lactobacillales/classificação
Testes de Sensibilidade Microbiana
Reação em Cadeia da Polimerase
Limites: Humanos
Responsável: BR1.1 - BIREME


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Id: lil-688578
Autor: Küley, Esmeray; Özogul, Fatih; Balikçi, Esra; Durmus, Mustafa; Ayas, Deniz.
Título: The influences of fish infusion broth on the biogenic amines formation by lactic acid bacteria
Fonte: Braz. j. microbiol;44(2):407-415, 2013. tab.
Idioma: en.
Resumo: The influences of fish infusion decarboxylase broth (IDB) on biogenic amines (BA) formation by lactic acid bacteria (LAB) were investigated. BA productions by single LAB strains were tested in five different fish (anchovy, mackerel, white shark, sardine and gilthead seabream) IDB. The result of the study showed that significant differences in ammonia (AMN) and BA production were observed among the LAB strains in fish IDB (p < 0.05). The highest AMN and TMA production by LAB strains were observed for white shark IDB. The all tested bacteria had decarboxylation activity in fish IDB. The uppermost accumulated amines by LAB strains were tyramine (TYM), dopamine, serotonin and spermidine. The maximum histamine production was observed in sardine (101.69 mg/L) and mackerel (100.84 mg/L) IDB by Leuconostoc mesenteroides subsp. cremoris and Pediococcus acidophilus, respectively. Lactobacillus delbrueckii subsp. lactis and Pediococcus acidophilus had a high TYM producing capability (2943 mg/L and 1157 mg/L) in sardine IDB.
Descritores: Aminas Biogênicas/metabolismo
Meios de Cultura/química
Lactobacillales/metabolismo
-Amônia/metabolismo
Ácido Láctico/metabolismo
Lactobacillales/crescimento & desenvolvimento
Responsável: BR1.1 - BIREME


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Id: lil-557116
Autor: Estrela, Cyntia Rodrigues de Araújo; Pimenta, Fabiana Cristina; Alencar, Ana Helena Gonçalves de; Ruiz, Luis Fernando Naldi; Estrela, Carlos.
Título: Detection of selected bacterial species in intraoral sites of patients with chronic periodontitis using multiplex polymerase chain reaction
Fonte: J. appl. oral sci;18(4):426-431, July-Aug. 2010. graf, tab.
Idioma: en.
Projeto: Nacional Council for Scientific and Technological Development.
Resumo: OBJECTIVE: The aim of this study was to detect the prevalence of selected bacterial species in intraoral sites of patients with chronic periodontitis (CP) using multiplex polymerase chain reaction (PCR). METHODOLOGY: Samples were collected from the tongue dorsum, buccal mucosa, supragingival and subgingival plaque and saliva of 30 patients with untreated CP. Multiplex PCR was used to determine prevalence rates, which were then compared using a chi-square test. Significance level was set at p<0.05. Mean and standard deviation values were used to evaluate variations in prevalence according to site. RESULTS: The prevalence of S. mutans was 70 percent in saliva; 60 percent in samples collected from the tongue dorsum; 50 percent in samples collected from the buccal mucosa; 56.5 percent in the supragingival plaque; and 53.5 percent in the subgingival plaque. The prevalence of E. faecalis ranged from 3.5 percent to 13.5 percent in all intraoral microenvironment. The highest prevalence of P. gingivalis was found in subgingival plaque (53.5 percent), and of P. intermedia in supragingival plaque (33.5 percent), subgingival plaque (30 percent) and tongue dorsum (33.5 percent). The prevalence of bacteria did not vary significantly among the intraoral sites. CONCLUSIONS: All studied bacteria were identified in intraoral sites. S. mutans, P. gingivalis and P. intermedia had high prevalence rates, but the prevalence of E. faecalis was low. Multiplex PCR proved to be an adequate method for epidemiological studies.
Descritores: Bacteroidaceae/classificação
Periodontite Crônica/microbiologia
Lactobacillales/classificação
Reação em Cadeia da Polimerase/métodos
-Bochecha/microbiologia
Periodontite Crônica/classificação
Placa Dentária/microbiologia
Enterococcus faecalis/isolamento & purificação
Gengiva/microbiologia
Hemorragia Gengival/classificação
Mucosa Bucal/microbiologia
Bolsa Periodontal/classificação
Porphyromonas gingivalis/isolamento & purificação
Prevotella intermedia/isolamento & purificação
Saliva/microbiologia
Streptococcus mutans/isolamento & purificação
Língua/microbiologia
Limites: Adulto
Feminino
Humanos
Masculino
Tipo de Publ: Estudo Comparativo
Research Support, Non-U.S. Gov't
Responsável: BR1.1 - BIREME



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