Comparação entre os métodos rápidos SimplateR TPC- CI e PetrifilmR AC e os métodos convencionais de contagem em placas para a enumeração de aeróbios mesófilos em sorvetes

Sant’Ana, Anderson de Souza; Conceição, Caetano da; Azeredo, Denise Rosane Perdomo

doi:10.1590/s0101-20612002000100011

Cited by 7 publications

(4 citation statements)

References 9 publications

(11 reference statements)

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“…A principal vantagem das placas de Petrifilm em relação aos métodos convencionais é a sua conveniência, pois estão prontas para o uso, eliminando as etapas necessárias de preparação dos meios de cultura e vidrarias, ocupam menos espaço em incubadoras, geladeiras, armários, autoclaves, têm descarte mais fácil, não quebram, não derramam e podem ser congeladas para contagem posterior ou reanálise (SANT' ANA; CONCEIÇÃO; AZEREDO, 2002).…”

Section: Análises Físico-químicas Microbiológicas E Sensoriaisunclassified

Desenvolvimento de embutido fermentado por Lactobacillus probióticos: características de qualidade

Macedo¹,

Pflanzer²,

Terra³

et al. 2008

Ciênc. Tecnol. Aliment.

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A crescente preocupação dos consumidores em conhecer as características dos alimentos que consomem tem conduzido ao desenvolvimento de produtos que promovem a saúde e o bemestar, além de sua função de nutrição (TYÖPPÖNEN; PETÄJÄ; MATTILA-SANDHOLM, 2003). Esses alimentos que geram efeitos benéficos à saúde humana, aliados à ação nutricional são denominados funcionais. Seu efeito deve-se à adição de ingredientes ativos à remoção ou substituição de substâncias indesejáveis em sua composição (ERKKILÄ et al., 2001b).Os probióticos são definidos como microrganismos vivos capazes de melhorar o equilíbrio microbiano intestinal produzindo efeitos benéficos à saúde do indivíduo (BRASIL, 2002). Segundo Leroy, Verluyten e Vuyst (2006) e Ammor e Mayo (2007), os probióticos necessitam ser ingeridos em quantidades suficientes para exercerem efeito benéfico sobre a fisiologia e saúde do hospedeiro. Ao consumo de probióticos estão associados vários efeitos benéficos à saúde, como o melhor trânsito intestinal dos alimentos, facilitando a digestão, o alívio dos sintomas de intolerância à lactose, aumento da resposta imune, redução dos episódios de diarréia, prevenção ou supressão de câncer de cólon e redução do colesterol sangüíneo (HEENAN et al., 2002). AbstractProbiotic Lactobacillus strains have been widely used in dairy products. Recently, attention has been directed to the use of probiotics in meat products, mainly in fermented sausages. The effect of the utilization of Lactobacillus casei, L. paracasei and L. rhamnosus strains on physicalchemical, microbiological and sensory quality of fermented sausage was evaluated. The sausages were processed in four batches: one was used as the control, while the other three batches received one of the probiotic strains each. The manufacturing procedure described for Italian salami with 25 days of fermentation and ripening was followed. The presence of probiotic Lactobacillus resulted in a faster pH decrease, which affected the taste of the probiotic sausages. There was an increase in acid notes, mostly in the sausage containing L. rhamnosus. The lactobacilli strains also decreased the growth of Staphylococcus xylosus; however, they did not affect the number of Pediococcus pentosaceus and the acceptability of the sausages in the sensory evaluation. All Lactobacillus strains showed an increase in viable cell count during manufacturing and this parameter remained high until the end of ripening. The viability of the utilization of probiotic Lactobacillus, especially L. paracasei and L. casei, in fermented sausage, maintaining the quality characteristics of the product, was demonstrated. Keywords: probiotic; Lactobacillus paracasei; Lactobacillus casei; Lactobacillus rhamnosus; fermented sausage. ResumoOs probióticos têm sido largamente utilizados em produtos lácteos. Recentemente, seu uso em produtos cárneos tem despertado interesse, principalmente em embutidos fermentados consumidos na forma crua e sem aquecimento prévio. Verificou-se a influência da utilização de Lactobacillus casei, L. ...

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Section: Análises Físico-químicas Microbiológicas E Sensoriaisunclassified

Desenvolvimento de embutido fermentado por Lactobacillus probióticos: características de qualidade

Macedo¹,

Pflanzer²,

Terra³

et al. 2008

Ciênc. Tecnol. Aliment.

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“…Although it is the official benchmark, traditional microbiological analysis has limited application because it cannot provide instantaneous results for immediate or rapid corrective actions (Fung, 2002). In addition, traditional microbiological methods demand preparation of culture media and glassware, requiring valuable work time and material from laboratories (Park et al, 2001;Sant'Ana et al, 2002). Considering these limitations, several alternative microbiological methodologies were developed in the 1970s, known as rapid methods (Fung, 2002).…”

mentioning

confidence: 99%

Technical note: Enumeration of mesophilic aerobes in milk: Evaluation of standard official protocols and Petrifilm aerobic count plates

Freitas

Nero

Carvalho

2009

Journal of Dairy Science

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Enumeration of mesophilic aerobes (MA) is the main quality and hygiene parameter for raw and pasteurized milk. High levels of these microorganisms indicate poor conditions in production, storage, and processing of milk, and also the presence of pathogens. Fifteen raw and 15 pasteurized milk samples were submitted for MA enumeration by a conventional plating method (using plate count agar) and Petrifilm Aerobic Count plates (3M, St. Paul, MN), followed by incubation according to 3 official protocols: IDF/ISO (incubation at 30 degrees C for 72 h), American Public Health Association (32 degrees C for 48 h), and Brazilian Ministry of Agriculture (36 degrees C for 48 h). The results were compared by linear regression and ANOVA. Considering the results from conventional methodology, good correlation indices and absence of significant differences between mean counts were observed, independent of type of milk sample (raw or pasteurized) and incubation conditions (IDF/ISO, American Public Health Association, or Ministry of Agriculture). Considering the results from Petrifilm Aerobic Count plates, good correlation indices and absence of significant differences were only observed for raw milk samples. The microbiota of pasteurized milk interfered negatively with the performance of Petrifilm Aerobic Count plates, probably because of the presence of microorganisms that poorly reduce the dye indicator of this system.

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“…The performance of both methods may have been affected by freezing of the milk. However, the comparison of Simplate TM TPC-CI and conventional methods in the analysis of ice-cream in Brazil showed that the two systems were similar (23). In the comparison between SimPlate TM TPC-CI and Petrifilm TM AC, correlation indexes were ranked "good".…”

Section: Resultsmentioning

confidence: 98%

Performance of two ready-to-use systems for enumeration of aerobic mesophilic microorganisms in frozen goat milk

Tavolaro

Ferrati

Destro

et al. 2005

Braz. J. Microbiol.

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Enumeration of aerobic microorganisms in Brazilian pasteurized bovine milk using Petrifilm TM AC and Simplate TM TPC was shown to be influenced by the nature of autochthonous microbiota. This study was conducted to assess if the same occurs in pasteurized goat milk. Pasteurized frozen goat milk (n=62) was purchased in retail stores in São Paulo, SP, Brazil, and submitted to mesophilic aerobic counts using Petrifilm TM AC and Simplate TM TPC, comparing results with those of conventional pour-plates. Correlation indexes above 0.90 were ranked "excellent"; those between 0.80 and 0.89, "good", those from 0.79 to 0.50, "fair", and those below 0.50, "poor". Correlation indexes for Petrifilm TM AC counts were "good", but "poor" using Simplate TM TPC. Comparison of Petrifilm TM AC and Simplate TM TPC also produced "poor" correlation indexes. Results suggest that autochthonous microbiota have little, if any, influence on the performance of these two systems, since good correlations were achieved using Petrifilm TM AC.

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Comparação entre os métodos rápidos SimplateR TPC- CI e PetrifilmR AC e os métodos convencionais de contagem em placas para a enumeração de aeróbios mesófilos em sorvetes

Abstract: Sant'Ana et al. Determinação rápida de mesófilos em sorvetes 1 Recebido para publicação em 14/05/01. Aceito para publicação em 09/08/01.

Cited by 7 publications

References 9 publications

Desenvolvimento de embutido fermentado por Lactobacillus probióticos: características de qualidade

Desenvolvimento de embutido fermentado por Lactobacillus probióticos: características de qualidade

Technical note: Enumeration of mesophilic aerobes in milk: Evaluation of standard official protocols and Petrifilm aerobic count plates

Performance of two ready-to-use systems for enumeration of aerobic mesophilic microorganisms in frozen goat milk

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