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[PMID]:29275280
[Au] Autor:Papaioannou E; Giaouris ED; Berillis P; Boziaris IS
[Ad] Endereço:Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Greece.
[Ti] Título:Dynamics of biofilm formation by Listeria monocytogenes on stainless steel under mono-species and mixed-culture simulated fish processing conditions and chemical disinfection challenges.
[So] Source:Int J Food Microbiol;267:9-19, 2018 Feb 21.
[Is] ISSN:1879-3460
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:The progressive ability of a six-strains L. monocytogenes cocktail to form biofilm on stainless steel (SS), under fish-processing simulated conditions, was investigated, together with the biocide tolerance of the developed sessile communities. To do this, the pathogenic bacteria were left to form biofilms on SS coupons incubated at 15°C, for up to 240h, in periodically renewable model fish juice substrate, prepared by aquatic extraction of sea bream flesh, under both mono-species and mixed-culture conditions. In the latter case, L. monocytogenes cells were left to produce biofilms together with either a five-strains cocktail of four Pseudomonas species (fragi, savastanoi, putida and fluorescens), or whole fish indigenous microflora. The biofilm populations of L. monocytogenes, Pseudomonas spp., Enterobacteriaceae, H S producing and aerobic plate count (APC) bacteria, both before and after disinfection, were enumerated by selective agar plating, following their removal from surfaces through bead vortexing. Scanning electron microscopy was also applied to monitor biofilm formation dynamics and anti-biofilm biocidal actions. Results revealed the clear dominance of Pseudomonas spp. bacteria in all the mixed-culture sessile communities throughout the whole incubation period, with the in parallel sole presence of L. monocytogenes cells to further increase (ca. 10-fold) their sessile growth. With respect to L. monocytogenes and under mono-species conditions, its maximum biofilm population (ca. 6logCFU/cm ) was reached at 192h of incubation, whereas when solely Pseudomonas spp. cells were also present, its biofilm formation was either slightly hindered or favored, depending on the incubation day. However, when all the fish indigenous microflora was present, biofilm formation by the pathogen was greatly hampered and never exceeded 3logCFU/cm , while under the same conditions, APC biofilm counts had already surpassed 7logCFU/cm by the end of the first 96h of incubation. All here tested disinfection treatments, composed of two common food industry biocides gradually applied for 15 to 30min, were insufficient against L. monocytogenes mono-species biofilm communities, with the resistance of the latter to significantly increase from the 3rd to 7th day of incubation. However, all these treatments resulted in no detectable L. monocytogenes cells upon their application against the mixed-culture sessile communities also containing the fish indigenous microflora, something probably associated with the low attached population level of these pathogenic cells before disinfection (<10 CFU/cm ) under such mixed-culture conditions. Taken together, all these results expand our knowledge on both the population dynamics and resistance of L. monocytogenes biofilm cells under conditions resembling those encountered within the seafood industry and should be considered upon designing and applying effective anti-biofilm strategies.
[Mh] Termos MeSH primário: Biofilmes/crescimento & desenvolvimento
Desinfetantes/farmacologia
Desinfecção/normas
Indústria de Processamento de Alimentos
Listeria monocytogenes/efeitos dos fármacos
Listeria monocytogenes/fisiologia
Aço Inoxidável
[Mh] Termos MeSH secundário: Animais
Contagem de Colônia Microbiana
Peixes/microbiologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Disinfectants); 12597-68-1 (Stainless Steel)
[Em] Mês de entrada:1803
[Cu] Atualização por classe:180305
[Lr] Data última revisão:
180305
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171225
[St] Status:MEDLINE


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[PMID]:28747153
[Au] Autor:Hogerwerf L; Holstege MMC; Benincà E; Dijkstra F; van der Hoek W
[Ad] Endereço:Centre for Infectious Disease Control, National Institute for Public Health and the Environment, Bilthoven, The Netherlands. lenny.hogerwerf@rivm.nl.
[Ti] Título:Temporal and spatial analysis of psittacosis in association with poultry farming in the Netherlands, 2000-2015.
[So] Source:BMC Infect Dis;17(1):519, 2017 07 26.
[Is] ISSN:1471-2334
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: Human psittacosis is a highly under diagnosed zoonotic disease, commonly linked to psittacine birds. Psittacosis in birds, also known as avian chlamydiosis, is endemic in poultry, but the risk for people living close to poultry farms is unknown. Therefore, our study aimed to explore the temporal and spatial patterns of human psittacosis infections and identify possible associations with poultry farming in the Netherlands. METHODS: We analysed data on 700 human cases of psittacosis notified between 01-01-2000 and 01-09-2015. First, we studied the temporal behaviour of psittacosis notifications by applying wavelet analysis. Then, to identify possible spatial patterns, we applied spatial cluster analysis. Finally, we investigated the possible spatial association between psittacosis notifications and data on the Dutch poultry sector at municipality level using a multivariable model. RESULTS: We found a large spatial cluster that covered a highly poultry-dense area but additional clusters were found in areas that had a low poultry density. There were marked geographical differences in the awareness of psittacosis and the amount and the type of laboratory diagnostics used for psittacosis, making it difficult to draw conclusions about the correlation between the large cluster and poultry density. The multivariable model showed that the presence of chicken processing plants and slaughter duck farms in a municipality was associated with a higher rate of human psittacosis notifications. The significance of the associations was influenced by the inclusion or exclusion of farm density in the model. CONCLUSIONS: Our temporal and spatial analyses showed weak associations between poultry-related variables and psittacosis notifications. Because of the low number of psittacosis notifications available for analysis, the power of our analysis was relative low. Because of the exploratory nature of this research, the associations found cannot be interpreted as evidence for airborne transmission of psittacosis from poultry to the general population. Further research is needed to determine the prevalence of C. psittaci in Dutch poultry. Also, efforts to promote PCR-based testing for C. psittaci and genotyping for source tracing are important to reduce the diagnostic deficit, and to provide better estimates of the human psittacosis burden, and the possible role of poultry.
[Mh] Termos MeSH primário: Fazendas/estatística & dados numéricos
Aves Domésticas
Psitacose/epidemiologia
[Mh] Termos MeSH secundário: Criação de Animais Domésticos/estatística & dados numéricos
Animais
Galinhas
Indústria de Processamento de Alimentos/estatística & dados numéricos
Genótipo
Seres Humanos
Países Baixos/epidemiologia
Doenças das Aves Domésticas/epidemiologia
Análise Espaço-Temporal
Zoonoses/epidemiologia
Zoonoses/transmissão
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Em] Mês de entrada:1710
[Cu] Atualização por classe:180120
[Lr] Data última revisão:
180120
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170728
[St] Status:MEDLINE
[do] DOI:10.1186/s12879-017-2608-1


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[PMID]:28906157
[Au] Autor:Gupta RS; Taylor SL; Baumert JL; Kao LM; Schuster E; Smith BM
[Ad] Endereço:1 Ann & Robert H. Lurie Children's Hospital of Chicago, 225 East Chicago Avenue, Chicago, Illinois 60611.
[Ti] Título:Economic Factors Impacting Food Allergen Management: Perspectives from the Food Industry.
[So] Source:J Food Prot;80(10):1719-1725, 2017 Oct.
[Is] ISSN:1944-9097
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Food allergies affect up to 8% of children in the United States and may occasionally lead to severe life-threatening reactions. Because there is currently no cure for food allergies, strict avoidance of the allergen-containing foods is the only means of preventing an allergic reaction. Consumers rely on food manufacturers to reliably track and declare the presence of food allergens in products. Over the past 10 to 20 years, the food industry has increasingly adopted allergen control approaches in its processing facilities. However, the major industry costs related to food allergen management have not been fully described. The objective of this study was to characterize the factors that contribute to the economic impact of food allergen control practices on the food industry. A focus group (n = 100) was conducted with food industry professionals to identify key areas of cost for food allergen management. A survey based on the domains identified was then developed and disseminated to a convenience sample (n = 50) of quality control food industry specialists with knowledge of their company's food allergen management practices. Nearly all companies (92%) produced food products containing one or more of the top eight allergenic foods recognized by the U.S. Food and Drug Administration or sesame seeds. Cleaning procedures, employee training, and the potential for a recall due to allergen cross-contact were most frequently rated as the important factors in food allergen management. Recalls due to food allergen cross-contact, cleaning procedures, equipment and premises design, and employee training were ranked as the greatest allergen management expenses. Although 96% of companies had a food allergen control plan in place, nearly half (42%) had at least one food allergen-related recall within the past 5 years. The industry appears to endorse a willingness to unify precautionary allergen labeling to communicate a clear message more effectively to consumers.
[Mh] Termos MeSH primário: Contaminação de Alimentos/prevenção & controle
Hipersensibilidade Alimentar/prevenção & controle
Indústria de Processamento de Alimentos
[Mh] Termos MeSH secundário: Alérgenos
Indústria Alimentícia
Rotulagem de Alimentos
Indústria de Processamento de Alimentos/normas
Seres Humanos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Allergens)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171102
[Lr] Data última revisão:
171102
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170915
[St] Status:MEDLINE
[do] DOI:10.4315/0362-028X.JFP-17-060


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[PMID]:28771539
[Au] Autor:Heiss AG; Antolín F; Bleicher N; Harb C; Jacomet S; Kühn M; Marinova E; Stika HP; Valamoti SM
[Ad] Endereço:Austrian Archaeological Institute (ÖAI), Austrian Academy of Sciences (ÖAW), Wien/Vienna, Austria.
[Ti] Título:State of the (t)art. Analytical approaches in the investigation of components and production traits of archaeological bread-like objects, applied to two finds from the Neolithic lakeshore settlement Parkhaus Opéra (Zürich, Switzerland).
[So] Source:PLoS One;12(8):e0182401, 2017.
[Is] ISSN:1932-6203
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:The site of Parkhaus Opéra is located on the north-eastern shore of Lake Zürich (Switzerland) and was documented during a rescue excavation in 2010 and 2011 by the Office for Urbanism, City of Zürich. Two charred bread-like objects were found in late Neolithic Layer 13 of the pile-dwelling, and are investigated using a novel set of analyses for cereal-based foodstuffs. Tissue remains of barley and wheat were identified, as well as a schizocarp of celery (cf. Apium graveolens), providing the first evidence for the use of bread condiments in the Neolithic. Cereal particle sizes were recorded and used to draw conclusions regarding milling and sieving of the raw material. Gas bubbles in the charred objects were measured in order to evaluate possible leavening of the dough. The outcomes of this research significantly advance the understanding of the production traits of cereal-based food during the Neolithic. The analytical techniques proposed by this study open up new possibilities for systematic and consistent investigations of cereal-based archaeological foodstuffs.
[Mh] Termos MeSH primário: Arqueologia
Pão/análise
Grãos Comestíveis/química
Grãos Comestíveis/metabolismo
Triticum/química
Triticum/metabolismo
[Mh] Termos MeSH secundário: Indústria de Processamento de Alimentos
Seres Humanos
Suíça
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171006
[Lr] Data última revisão:
171006
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170804
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pone.0182401


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Texto completo SciELO Saúde Pública
[PMID]:28767959
[Au] Autor:Zacarias CH; Esteban C; Rodrigues GL; Nascimento ES
[Ad] Endereço:Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, Brasil.
[Ti] Título:Occupational exposure to hydrogen cyanide during large-scale cassava processing, in Alagoas State, Brazil.
[So] Source:Cad Saude Publica;33(7):e00073416, 2017 Jul 27.
[Is] ISSN:1678-4464
[Cp] País de publicação:Brazil
[La] Idioma:eng
[Ab] Resumo:The cassava roots used for flour production contain high amounts of cyanogenic glycosides and are, therefore, potential hydrogen cyanide (HCN) releasers. This fact is the cause of an increasing health concern in the sector of cassava processing. Brazilian workers engaged in the flour production may be chronically exposed to HCN in levels above the safety limits. This hypothesis is based on the drastic reduction in cyanide content of cassava roots during a traditional Brazilian method of processing and in the physical properties of the compound, which makes it very susceptible to volatilization and air contamination. As an attempt to explore this issue, HCN exposure in Brazilian "flour houses" was evaluated in this study through environmental and biological monitoring. Four flour houses placed in Alagoas State, Brazil, were investigated. The results indicated that the cassava processors are chronically exposed to HCN at average levels between 0.464 and 3.328mg/m3 (TWA), in the work environment. This range is below the TLV-C of 5mg/m3 but not below the Action Level of 2.5mg/m3. These data may be interpreted as a possible risk to susceptible individuals. Additionally, the biological monitoring indicated a high cyanide exposure in the population study, considering urinary thiocyanate (SCN-) levels.
[Mh] Termos MeSH primário: Indústria de Processamento de Alimentos/estatística & dados numéricos
Cianeto de Hidrogênio/análise
Manihot/química
Exposição Ocupacional/estatística & dados numéricos
[Mh] Termos MeSH secundário: Adolescente
Adulto
Brasil
Monitoramento Ambiental/métodos
Farinha
Seres Humanos
Cianeto de Hidrogênio/toxicidade
Masculino
Exposição Ocupacional/efeitos adversos
Valores de Referência
Medição de Risco
Fatores de Risco
Fatores de Tempo
Local de Trabalho
Adulto Jovem
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
2WTB3V159F (Hydrogen Cyanide)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171011
[Lr] Data última revisão:
171011
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170803
[St] Status:MEDLINE


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[PMID]:28678932
[Au] Autor:Castronuovo L; Allemandi L; Tiscornia V; Champagne B; Campbell N; Schoj V
[Ad] Endereço:Fundación Interamericana del Corazón Argentina, Buenos Aires, Argentina.
[Ti] Título:Analysis of a voluntary initiative to reduce sodium in processed and ultra-processed food products in Argentina: the views of public and private sector representatives.
[So] Source:Cad Saude Publica;33(6):e00014316, 2017 Jul 03.
[Is] ISSN:1678-4464
[Cp] País de publicação:Brazil
[La] Idioma:eng
[Ab] Resumo:The Less Salt, More Life program was the first voluntary salt reduction initiative in Argentina. This article analyzes the perspectives of the stakeholders involved in this voluntary agreement between the Ministry of Health and the food industry to gradually reduce sodium content in processed foods. This exploratory case study used a qualitative approach including 29 in-depth interviews with stakeholders from the public and private sectors and identified the role of the different stakeholders and their perceptions regarding the challenges encountered in the policy process that contribute to the debate on public-private partnerships in health policies. The article also discusses the initiative's main challenges and controversies.
[Mh] Termos MeSH primário: Indústria de Processamento de Alimentos/normas
Cloreto de Sódio na Dieta/administração & dosagem
Programas Voluntários/estatística & dados numéricos
[Mh] Termos MeSH secundário: Argentina
Indústria de Processamento de Alimentos/estatística & dados numéricos
Seres Humanos
Setor Privado/estatística & dados numéricos
Setor Público/estatística & dados numéricos
Cloreto de Sódio na Dieta/normas
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Sodium Chloride, Dietary)
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170726
[Lr] Data última revisão:
170726
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170706
[St] Status:MEDLINE


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[PMID]:28653743
[Au] Autor:Filho MC; Bertéli MBD; Valle JS; Paccola-Meirelles LD; Linde GA; Barcellos FG; Colauto NB
[Ad] Endereço:Programa de Pós-Graduação em Biotecnologia Aplicada à Agricultura, Universidade Paranaense, Umuarama, PR, Brasil.
[Ti] Título:Genetic diversity and pectinolytic activity of epiphytic yeasts from grape carposphere.
[So] Source:Genet Mol Res;16(2), 2017 Jun 20.
[Is] ISSN:1676-5680
[Cp] País de publicação:Brazil
[La] Idioma:eng
[Ab] Resumo:The genetic diversity of epiphytic yeasts from grape carposphere is susceptible to environmental variations that determine the predominant carposphere microbiota. Understanding the diversity of yeasts that inhabit grape carposphere in different environments and their pectinolytic activity is a way to understand the biotechnological potential that surrounds us and help improve winemaking. Therefore, this study aimed to evaluate the pectinolytic activity and characterize the genetic diversity of isolated epiphytic yeasts from grape carposphere. Grapes of the Bordeaux cultivar were collected from different regions of Paraná and Rio Grande do Sul States, in Brazil, and the yeasts were isolated from these grape carpospheres. Monosporic isolates were morphologically and genetically characterized on potato dextrose agar medium and by PCR-RFLP and rep-PCR (BOX-PCR) in the ITS1-5.8S-ITS2 region of rDNA. The index of pectinolytic activity of isolates was also evaluated estimating the ratio between the halo diameter of enzymatic degradation and the diameter of the colony when the isolates were grown in cultivation medium containing 10 g/L pectin, 5 g/L yeast extract, 15 g/L agar, 0.12% (w/v) Congo red, and pH 6.2. We observed that the grape carposphere is an environment with a great genetic diversity of epiphytic yeasts of the following genera: Cryptococcus (31.25%), Pichia (25.0%), Candida (25.0%), Dekkera (12.5%), and Saccharomyces (6.25%). The PCR-RFLP technique allowed analyzing existing polymorphism among individuals of a population based on a more restrict and evolutionarily preserved region, mostly utilized to differentiate isolates at the genus level. Approximately 33% of yeast isolates presented pectinolytic activity with potential biotechnological for wine and fruit juice production. This great genetic variability found indicated that it is a potential reservoir of genes to be applied in viniculture improvement programs.
[Mh] Termos MeSH primário: Variação Genética
Pectinas/metabolismo
Leveduras/genética
[Mh] Termos MeSH secundário: Brasil
DNA Ribossômico
Indústria de Processamento de Alimentos
Frutas/química
Hidrólise
Vitis/química
Leveduras/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (DNA, Ribosomal); 0 (Pectins)
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170728
[Lr] Data última revisão:
170728
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170628
[St] Status:MEDLINE
[do] DOI:10.4238/gmr16029698


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[PMID]:28576357
[Au] Autor:Ávila M; Gómez-Torres N; Delgado D; Gaya P; Garde S
[Ad] Endereço:Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Departamento de Tecnología de Alimentos, Carretera de La Coruña km 7, 28040 Madrid, Spain.
[Ti] Título:Industrial-scale application of Lactobacillus reuteri coupled with glycerol as a biopreservation system for inhibiting Clostridium tyrobutyricum in semi-hard ewe milk cheese.
[So] Source:Food Microbiol;66:104-109, 2017 Sep.
[Is] ISSN:1095-9998
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The suitability of the biopreservation system formed by reuterin-producing L. reuteri INIA P572 and glycerol (required for reuterin production) to prevent late blowing defect (LBD) was evaluated in industrial sized semi-hard ewe milk cheese contaminated with Clostridium tyrobutyricum INIA 68, a wild strain isolated from a LBD cheese. For this purpose, six batches of cheese were made (three with and three without clostridial spores): control cheeses with lactococci starter, cheeses with L. reuteri as adjunct, and cheeses with L. reuteri and 30 mM glycerol. Spores of C. tyrobutyricum INIA 68 germinated during pressing of cheese curd, causing butyric acid fermentation in cheese after 30 d of ripening. The addition of L. reuteri, without glycerol, enhanced the symptoms and the formation of volatile compounds associated with LBD. When glycerol was added to cheese milk contaminated with C. tyrobutyricum, L. reuteri was able to produce reuterin in cheese resulting in cheeses with a uniform cheese matrix and a volatile profile similar to cheese made with L. reuteri and glycerol (without spores). Accordingly, L. reuteri INIA P572 coupled with glycerol seems a novel biopreservation system to inhibit Clostridium growth and prevent LBD by means of in situ reuterin production.
[Mh] Termos MeSH primário: Queijo/microbiologia
Clostridium tyrobutyricum/crescimento & desenvolvimento
Conservação de Alimentos/métodos
Conservantes de Alimentos/farmacologia
Glicerol/farmacologia
Lactobacillus reuteri/fisiologia
Leite/microbiologia
[Mh] Termos MeSH secundário: Animais
Antibiose
Indústria de Processamento de Alimentos
Ovinos
[Pt] Tipo de publicação:EVALUATION STUDIES; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Food Preservatives); PDC6A3C0OX (Glycerol)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170824
[Lr] Data última revisão:
170824
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170604
[St] Status:MEDLINE


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[PMID]:28490087
[Au] Autor:Mangolim CS; da Silva TT; Fenelon VC; do Nascimento A; Sato F; Matioli G
[Ad] Endereço:Postgraduate Program in Food Science, State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil.
[Ti] Título:Use of FT-IR, FT-Raman and thermal analysis to evaluate the gel formation of curdlan produced by Agrobacterium sp. IFO 13140 and determination of its rheological properties with food applicability.
[So] Source:Food Chem;232:369-378, 2017 Oct 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Curdlan is a linear polysaccharide composed of glucose units joined by ß-(1,3) bonds that possesses unique gelation properties. This study aimed to characterize the structure and evaluate the gelling properties of curdlan produced by Agrobacterium sp. IFO 13140 and its gels, as well as apply it in food. FT-Raman analysis highlighted the structural changes that occurred during the formation of gels, with variations related to the hydrogen bonds and hydrophobic interactions, which occur with the formation of the low-set and high-set gels, respectively. Rheological analysis showed that the pre-gelled commercial curdlan and the curdlan produced by Agrobacterium sp. IFO 13140 differed in terms of gelation properties, which depends of the degree of polymerization of the polysaccharide, but when applied to pasta products, both improved the texture parameters. The curdlan gels were found to have great potential as gelling agents to improve texture, water retention capacity and stability of food products.
[Mh] Termos MeSH primário: Agrobacterium
beta-Glucanas
[Mh] Termos MeSH secundário: Indústria de Processamento de Alimentos
Géis
Polissacarídeos
Reologia
Espectroscopia de Infravermelho com Transformada de Fourier
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Gels); 0 (Polysaccharides); 0 (beta-Glucans)
[Em] Mês de entrada:1709
[Cu] Atualização por classe:170901
[Lr] Data última revisão:
170901
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170512
[St] Status:MEDLINE


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[PMID]:28400000
[Au] Autor:Tomicic R; Raspor P
[Ad] Endereço:Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000, Novi Sad, Serbia. Electronic address: ruzica.tomicic@yahoo.com.
[Ti] Título:Influence of growth conditions on adhesion of yeast Candida spp. and Pichia spp. to stainless steel surfaces.
[So] Source:Food Microbiol;65:179-184, 2017 Aug.
[Is] ISSN:1095-9998
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:An understanding of adhesion behavior of Candida and Pichia yeast under different environmental conditions is key to the development of effective preventive measures against biofilm-associated infection. Hence in this study we investigated the impact of growth medium and temperature on Candida and Pichia adherence using stainless steel (AISI 304) discs with different degrees of surface roughness (Ra = 25.20-961.9 nm), material typical for the food processing industry as well as medical devices. The adhesion of the yeast strains to stainless steel surfaces grown in Malt Extract broth (MEB) or YPD broth at three temperatures (7 °C, 37 °C, 43 °C for Candida strains and 7 °C, 27 °C, 32 °C for Pichia strains) was assessed by crystal violet staining. The results showed that the nutrient content of medium significantly influenced the quantity of adhered cells by the tested yeasts. Adhesion of C. albicans and C. glabrata on stainless steel surfaces were significantly higher in MEB, whereas for C. parapsilosis and C. krusei it was YPD broth. In the case with P. pijperi and P. membranifaciens, YPD broth was more effective in promoting adhesion than MEB. On the other hand, our data indicated that temperature is a very important factor which considerably affects the adhesion of these yeast. There was also significant difference in cell adhesion on all types of stainless steel surfaces for all tested yeast.
[Mh] Termos MeSH primário: Candida/fisiologia
Adesão Celular
Pichia/fisiologia
Aço Inoxidável
[Mh] Termos MeSH secundário: Candida/crescimento & desenvolvimento
Meios de Cultura/química
Contaminação de Equipamentos/prevenção & controle
Indústria de Processamento de Alimentos
Propriedades de Superfície
Temperatura Ambiente
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Culture Media); 12597-68-1 (Stainless Steel)
[Em] Mês de entrada:1704
[Cu] Atualização por classe:170427
[Lr] Data última revisão:
170427
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170413
[St] Status:MEDLINE



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