A5068807304- Probiotics and Fermented Foods
- Agricultural and Food Sciences
- Microbial Metabolites in Food Biotechnology
- Sensory Analysis and Statistical Methods
- Food Safety and Hygiene
- Microbial Inactivation Methods
- Biochemical Analysis and Sensing Techniques
- Geography and Environmental Studies
- Microencapsulation and Drying Processes
- Pineapple and bromelain studies
- Water Quality and Pollution Assessment
- Wastewater Treatment and Reuse
- Food composition and properties
- Milk Quality and Mastitis in Dairy Cows
- Constructed Wetlands for Wastewater Treatment
- Aquaculture Nutrition and Growth
- Proteins in Food Systems
- Water-Energy-Food Nexus Studies
- Enzyme Catalysis and Immobilization
- Listeria monocytogenes in Food Safety
- Bee Products Chemical Analysis
- Animal Nutrition and Physiology
- Consumer Attitudes and Food Labeling
- Wastewater Treatment and Nitrogen Removal
- Dye analysis and toxicity
Instituto Federal do Sudeste de Minas Gerais
2018-2024
Instituto Federal de Educação, Ciência e Tecnologia de Minas Gerais
2018-2023
Departamento de Ciência e Tecnologia
2023
Universidade Federal de Goiás
2020
RESUMO A atividade láctea tem importância econômica e ambiental na Bacia do Rio Pomba. Com o objetivo de determinar possíveis impactos ambientais dos efluentes lácteos em cursos d’água, foram caracterizados durante ciclo produção os cinco laticínios. Para selecionar as variáveis importantes caracterização efluentes, usou-se a análise componentes principais (ACP). Os dados obtidos comparados com normas legais foi simulado impacto lançamento sem tratamento, um curso d’água. As mais...
This study evaluated the viability of Lactobacillus acidophilus La-05, plantarum LP299v and rhamnosus GG in tropical mango juice, resistance strains to gastrointestinal conditions simulated vitro microbiological, physicochemical sensory characteristics products obtained. The viabilities L. were greater than 7.96 log CFU mL-1 7.74 mL-1, respectively, during 28 days storage at 8 °C. However, there was a reduction (p < 0.05) La-5 after 21 storage, with counts 3.81 UFC mL-1. parameters pH,...
This study characterized the beverage of passion fruit and whey protein added with Lacticaseibacillus rhamnosus GG (LGG). The acidity, pH, soluble solids, protein, phenolic compounds, color sample did not differ during 28 days at 5°C. LGG counts in remained >7.70 log CFU/mL evaluation period. However, count was significantly reduced after vitro simulated gastrointestinal tract (GIT) (reduction 5 logarithmic cycles processing). On other hand, resistance to GIT increased shelf-life (LGG ~ 4.0...
A refrigeração do leite cru em tanques de granelização representa um entrave na cadeia produtiva associado à seleção bactérias psicrotróficas deterioran tes com consequências negativas para a indústria. Objetivou-se avaliar temperatura e qualidade microbiológica armazenado 15 município Rio Pomba, MG, nas estações ano, entre outubro 2016 julho 2017. cada tanque foi determinada no momento da coleta das amostras. Posteriormente, realizou-se contagem microrganismos mesófilos aeróbios,...
In this research was developed Prato cheese added with Lactobacillus acidophilus L10, Lactocaseibacillus casei L26 or Bifidobacterium lactis B94. The cooled storage influenced (p<0.05) the maturation extension index of cheeses containing and L10 showed mean counts these bacteria above 8.26 CFU g-1 for 100 days. Cheeses were considered probiotic up to 40 days since 106 bacterium resisted gastrointestinal tract simulated in vitro when considering a 30 g portion cheese. addition altered sensory...
O consumo de alimentos funcionais adicionados probióticos vem crescendo ao longo dos anos. Objetivou-se desenvolver e determinar as características físico-químicas, microbiológicas sensoriais iogurtes tradicional delactosado contendo Lacticaseibacillus casei BGP93, preparado folhas ora-pro-nóbis e/ou polpa abacaxi. Foram elaborados oito tratamentos avaliadas suas nos tempos 20 45 dias. Os abacaxi, a mistura dois, foram caracterizados quanto pH, acidez, gordura proteína 0, 15, 30 As análises...
Functional foods are being developed in different industries. This study evaluated the survival of probiotic Bacillus coagulans GBI-30 6086 pectin candies containing jussara and passion fruit pulps. Physicochemical analyses, anthocyanin content, antioxidant capacity, microbiological quality, viability, vitro gastrointestinal resistance B. were carried out during 30 days (28 °C). Sensory acceptance was done after elaboration candies. The addition probiotics pulps did not modify...
This work aimed to characterize, identify, and determine the deteriorating potential of contaminating psychrotrophic bacteria in refrigerated raw milk. Samples were submitted serial dilutions plated specific culture media form a bacterial collection. The isolates characterized for their morphology biochemical characteristics. was determined according proteolytic, lipolytic lecithinase activities at 4.0 ºC, 6.5 25.0 ºC. results obtained deterioration assessed by multivariate statistical...
The present paper aimed to map the priority areas for environmental recovery of Rio Pomba city, Minas Gerais, as part creation a strategic plan actions. In order carry out proposed approaches, information layers (IL) geology, climate, land use, pedology and geomorphology study area were mapped individually transformed, by multicriteria analysis, in single database using geographic system (GIS), resulting mapping natural vulnerability soil loss. results showed that vulnerable erosion...
Os produtos lácteos probióticos são amplamente consumidos, porém diante do crescente número de indivíduos veganos e intolerantes à lactose, a elaboração alimentos origem vegetal é uma opção. Assim, objetivou-se desenvolver geleia ameixa seca contendo Bacillus clausii avaliar as características físico-químicas, microbiológicas resistência probiótico digestão in vitro. Foram elaboradas geleias 108 esporos/g B. controle, que foram armazenadas 8°C por 45 dias. Análises físico-químicas pH,...