A5036577209- Essential Oils and Antimicrobial Activity
- Meat and Animal Product Quality
- Advanced Chemical Sensor Technologies
- Listeria monocytogenes in Food Safety
- Bacterial biofilms and quorum sensing
- Milk Quality and Mastitis in Dairy Cows
- Medicinal Plants and Neuroprotection
- Coconut Research and Applications
- Bee Products Chemical Analysis
- Ethnobotanical and Medicinal Plants Studies
- Insect Pest Control Strategies
- Clostridium difficile and Clostridium perfringens research
- Protein Hydrolysis and Bioactive Peptides
- Antimicrobial agents and applications
- Nanocomposite Films for Food Packaging
Universidade Federal de Lavras
2016-2022
Abstract This study aimed to evaluate the changes in quality of mortadella sausages with different concentrations chitosan during cold storage period. The was prepared using 0, 1, 2, and 3% chitosan. It then sliced, vacuum packed stored at 4°C for a period 60 days. During pH, water activity, oxy‐reduction potential, residual nitrite, degree oxidation were evaluated. In addition, development coagulase‐positive staphylococci, Salmonella spp., Clostridium reducing sulfite, coliforms,...
Abstract Pseudomonas aeruginosa is an opportunistic pathogen capable of forming biofilms great relevance to medical microbiology and the food industry. Essential oil (EOs) constituents have been researched as new strategies for control biofilms. In present study cinnamaldehyde was shown be effective EO against planktonic cells P. strains (p < 0.05). Thus it used prepare sanitizing solutions, which were tested formed on stainless steel surfaces. Cinnamaldehyde showed antibacterial activity...
HIGHLIGHTS The blends of essential oils were effective against vegetative cells C. perfringens. antioxidants in the meat product. Essential have a preservative action mortadella.
The homologous and heterologous adaptation capacity of L. monocytogenes innocua were determined for thyme, oregano nutmeg essential oils, as well their capacities to acidic stress. Minimum bactericidal concentrations (CMB) minimum inhibitory growth pH, established. increased tolerance oils stress, along with among the tested pH was determined, that between oils. adapted all after exposition sub-lethal conditions. Both strains presented capacity. After previous oil concentrations, regenerated...
La bacteria Salmonella, responsable de numerosos brotes intoxicación alimentaria, puede formar biopelículas en varias superficies utilizadas la industria alimentaria. exposición constante estas bacterias a concentraciones subletales agentes desinfectantes los hace tolerantes muchos estos agentes. Buscando alternativas para el control biofilms adaptadas condiciones subletales, este estudio evaluó actividad antimicrobiana aceites esenciales Thymus vulgaris (tomillo) y Origanum vulgare...
The effects of additioning essential oil mixtures and reducing the sodium nitrite content (75 ppm) on Clostridium difficile inoculated in mortadellas product’s technological characteristics were evaluated. 15 oils tested preliminarily, but only four selected. minimum bactericidal concentrations found 1.2 % for Ocimum basilicum, 0.3 Origanum vulgare Thymus vulgaris 0.15 Litsea cubeba. There wasn`t significant difference viable cell growth between treatments control; however, there was an...