A5082817098- Food Safety and Hygiene
- Probiotics and Fermented Foods
- Electrohydrodynamics and Fluid Dynamics
- Enzyme Production and Characterization
- Listeria monocytogenes in Food Safety
- Bee Products Chemical Analysis
- Microencapsulation and Drying Processes
- Enzyme Catalysis and Immobilization
- Tea Polyphenols and Effects
- Protein Hydrolysis and Bioactive Peptides
- Polysaccharides Composition and Applications
- Proteins in Food Systems
Universidade Estadual de Campinas (UNICAMP)
2017-2022
Artisanal raw milk cheeses are highly appreciated dairy products in Brazil and ensuring their microbiological safety has been a great need. This study reports the isolation characterization of lactic acid bacteria (LAB) strains with anti-listerial activity, effects on Listeria monocytogenes during refrigerated shelf-life soft Minas cheese ripening semi-hard cheese. LAB (n = 891) isolated from artisanal 244) were assessed for activity by deferred antagonism assay at 37 °C 7 °C. The treatments...
In this study a total of 220 isolates lactic acid bacteria (LAB) recovered from 10 types Brazilian artisanal cheeses marketed in 4 main regions Brazil were evaluated regarding their safety and ability to produce diacetyl (a precursor aromatic compounds), exopolysaccharides (EPS; different sugar sources), antagonistic activity against Listeria monocytogenes Staphylococcus aureus. The results indicated that 131 (59.6%) classified as strong (40.5%) moderate (19.1%) producers; 28 (12.7%) stood...
Biopolymer ionotropic gelation using extrusion dripping technique has been widely employed for microencapsulation and to make flavored spheres culinary applications. Here, we employ a jet cutter, rotative tool able cut the biopolymer into small droplets, further reduce size of beads. This study is aimed investigate influence type biopolymers on formation droplets by cutting. Experiments were conducted biopolymeric dispersions pectin (P6), sodium alginate (SA2) combination SA starch (SA1.5+...
ResumoOs queijos Minas artesanais são comumente produzidos com leite cru, o que pode resultar na presença de 'Listeria monocytogenes' (LM).O objetivo do presente trabalho foi determinar a capacidade anti-listerial bactérias ácido láticas (BAL) autóctones durante vida-de-prateleira refrigerada queijo frescal ou maturação curado.Concluiu-se as BAL estudadas apresentaram reduzir crescimento LM no e inibir patógeno curado.
The use of lipases as a biocatalyst for industrial applications is an interesting route due to technical aspects but also reduce environmental impacts caused by the chemical catalysts. Gel immobilization enzyme allows its reuse and avoids contamination product with residual portions free enzyme. However, typical technique available based on dripping driven gravity which produces big particles low rate production. reduction size can improve mass transfer increasing contact area. Thus, aiming...