A5033360355- Listeria monocytogenes in Food Safety
- Microbial Inactivation Methods
- Essential Oils and Antimicrobial Activity
- Polyamine Metabolism and Applications
- Sensory Analysis and Statistical Methods
- Meat and Animal Product Quality
- Food Safety and Hygiene
- Microbial Metabolites in Food Biotechnology
- Probiotics and Fermented Foods
- Spectroscopy and Chemometric Analyses
- Nosocomial Infections in ICU
- Memory and Neural Mechanisms
- Advanced Materials Characterization Techniques
- Business and Management Studies
- Linguistics and Education Research
- Gut microbiota and health
- Education and Digital Technologies
- Anesthesia and Neurotoxicity Research
- Plant tissue culture and regeneration
- Enzyme Production and Characterization
- Biopolymer Synthesis and Applications
- Metallurgical Processes and Thermodynamics
- Vaccine Coverage and Hesitancy
- Molten salt chemistry and electrochemical processes
- Advanced Chemical Sensor Technologies
University of Siena
2023
Universidade Católica Portuguesa
2009-2019
Universidade Federal do Ceará
2018
Hospital Universitario de Getafe
2011
Universidade do Porto
2009
Rede de Química e Tecnologia
2009
Polydoro Ernani de São Thiago University Hospital
2006
Pediococcus pentosaceus DT016, a bacteriocin producing strain, was isolated from fresh lettuce. A protein with antilisterial activity (bacDT016), between 11 to 17 kDa, identified and characterized as the bioactive substance LAB culture. Highest production noted after 15 h of growth. Antibacterial affected by some enzymes detergents, well temperatures equal or above 80 ºC. DT016 strain contains an 1110 bp DNA fragment homology pediocin AcH/PA-1.
Os autores externos submeteram sua publicação para apresentação de trabalho no evento “International Symposium on Immunobiologicals”, que foi coordenado e organizado pelo Instituto Tecnologia em Imunobiológicos (Bio-Manguinhos), da Fundação Oswaldo Cruz. Apresentador do material: Rita Soares Barbosa Cardona. Tipo material apresentado: Pôster.
Many minimally processed foods depend on a combination of inhibitory factors to reduce the hazard foodborne illness. Therefore, inactivation Listeria innocua was studied according 2 4 factorial experiment designed draw conclusions about temperature (52.5 °C and 65.0 °C), pH (4.5 7.5), water activity (a w =0.95 0.99) solute type (NaCl glycerol) effects. Three different recovery media were used assess injured cells. Survival data fitted with Gompertz-based model kinetic parameters (shoulder,...
Many minimally processed foods depend on a combination of inhibitory factors to reduce the hazard foodborne illness. Therefore, inactivation Listeria innocua was studied according 24 factorial experiment designed draw conclusions about temperature (52.5 °C and 65.0 °C), pH (4.5 7.5), water activity (aw=0.95 0.99) solute type (NaCl glycerol) effects. Three different recovery media were used assess injured cells. Survival data fitted with Gompertz-based model kinetic parameters (shoulder,...
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