Atividade antimicrobiana de bactérias lácticas isoladas de queijo-de-minas artesanal do Serro (MG) frente a microrganismos indicadores

Alexandre, Deise; Silva, M.R.; Souza, M.R.; Santos, Wagner Luiz Moreira dos

doi:10.1590/s0102-09352002000400014

Cited by 23 publications

(21 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Lower values (5.8 × 10 7 CFU/g) were obtained by Finco et al, (2011) in cow milk yogurt after a day of processing. These high values are important because the lactic acid bacteria act by competitive exclusion and synthesis of antagonistic substances such as organic acids, diacetyl, hydrogen peroxide, and bacteriocins, which inhibit or retard the proliferation of spoilage bacteria and pathogens (Alexandre et al, 2002;Chesca et al, 2009).…”

Section: Microbiological Characterization Sheeps Milk Yogurtmentioning

confidence: 99%

Frozen yogurt from sheep milk

et al. 2016

View full text Add to dashboard Cite

RESUMO Frozen yogurt from sheep milkThe aim of this work was to develop frozen yogurt formulations from powdered yogurt of sheep milk, through an experimental design of 2², with a triplicate at the central point. The variables studied were emulsifier/stabilizer (0.50%, 0.75%, and 1.00%) and powder for cream (2.75%, 3.00% and 3.25%). The parameters evaluated were sensory characteristics, texture, and microbiological counts. The results showed that the formulations had counts of S. aureus and fecal coliforms at 45 °C, lactic acid bacteria and Salmonella sp within the limits established by legislation. Instrumental analysis of texture-related parameters (firmness, cohesiveness, adhesiveness, and consistency) of the formulations with different concentrations of emulsifier/stabilizer and cream powder showed no significant differences (p > 0.05). In sensory analysis, Formulations 3 and 4 with lower concentrations of emulsifier/stabilizer scored the highest values, thus indicating good acceptability.Key words: emulsifying, stabilizing, sensorial analysis, texture. Frozen yogurt a partir de leite de ovelhaEste trabalho teve como objetivo desenvolver formulações de Frozen Yogurt a partir do iogurte em pó de leite de ovelha por meio de planejamento experimental 2², com triplicata no ponto central. As variáveis estudadas foram emulsificante/estabilizante (0,50%, 0,75% e 1,00%) e pó preparo para creme (2,75%, 3,00% e 3,25%) e as respostas foram em termos de características sensoriais, microbiológicas e análise instrumental de textura. Os resultados mostraram que as formulações apresentaram contagem de S. aureus, coliformes termotolerantes a 45 ºC, bactérias láticas e Salmonella sp de acordo com os limites estabelecidos pela legislação. Em relação a análise instrumental de textura todos os parâmetros avaliados (firmeza, coesividade, adesividade e consistência) nas formulações com diferentes concentrações de emulsificante/estabilizante e o pó preparado para creme não apresentaram efeito significativo (p > 0,05). Por meio da análise sensorial as formulações 3 e 4 com menor concentração de emulsificante/estabilizantes foram as que apresentaram maiores pontuações para aceitação global, assim apresentando uma boa aceitabilidade.

show abstract

Section: Microbiological Characterization Sheeps Milk Yogurtmentioning

confidence: 99%

Frozen yogurt from sheep milk

et al. 2016

View full text Add to dashboard Cite

show abstract

“…In vitro antagonistic activity of natural microbiota isolated from raw milk or from Minas artisanal cheese against Salmonella sp. was demonstrated (Alexandre, Silva, Souza, & Santos, 2002;Nero et al, 2009b). In addition to the endogenous microbiota of lactic bacteria and coliforms, the physicochemical properties of artisanal cheeses such as water activity, low pH, acidity and high percentages of NaCl (Table 3) can minimize pathogens growth, provide cellular injury and hamper the recovery strategies.…”

Section: Resultsmentioning

confidence: 99%

Comparison of Conventional and Rapid Methods for Salmonella Detection in Artisanal Minas Cheese

Mata¹,

Vanetti²

2012

JFR

View full text Add to dashboard Cite

Artisanal cheeses traditionally produced from raw milk have a diverse microbiota and, due the varied changes that occur in this type of food matrix during the maturation, pathogens detection's may be impaired. In this study, the conventional method established by ISO 6579:2005 to evaluate the presence of Salmonella was compared with two alternative rapid methods, PCR-BAX ® (DuPont) and VIDAS ® -SLM (BioMérieux), to analyze artisanal Minas cheese, a typical Brazilian product. Salmonella was not detected by conventional or PCR-BAX ® in 63 artisanal Minas cheese samples analyzed. Although highly specific and accurate, the immunoassay (VIDAS ® -SLM) presented 3.17% of false positives. Good manufactures practices were absent in some producers of Minas artisanal cheese and, the fact of Salmonella was not detected in analyzed samples should be related with presence of high and diverse endogenous microbiota, including approximately, 10 7 CFU.g -1 of lactic bacteria, and a low pH and water activity, conditions that can minimize pathogens growth, provide cellular injury and hamper the recovery strategies.

show abstract

“…used cheeseisolated LAB to verify the antagonistic effect on L. monocytogenes, and from 531 tested cultures, 208 (39.2%) were positive. Alexandre et al (2002) evaluated inhibitory capacity of LAB isolated from cheese "Queijo Minas do Serro" against L. monocytogenes and observed that 29 (15.1%) of the 192 tested strains were inhibitory. Ramírez et al (2005) analyzing antagonistic activity of LAB isolated from different types of cheese, found only 8 (2.4%) out of 330 cultures with inhibitory capacity against L. monocytogenes.…”

Section: Methodsmentioning

confidence: 99%

“…Ramírez et al (2005) found only 1 (0,3%) culture with inhibitory effect against E. coli. Alexandre et al (2002) discovered that none of the tested cultures were inhibitory to E. coli growth. The lower frequencies for LAB with antagonistic activity against E. coli reported by different studies are in agreement with the present study.…”

Section: Methodsmentioning

confidence: 99%

Antagonistic activity against Listeria monocytogenes and Escherichia coli from lactic acid bacteria isolated from raw milk

et al. 2012

View full text Add to dashboard Cite

Lactic Acid Bacteria (LAB) are naturally detected in several foods and can be important on pathogens control. Through production of numerous antimicrobial substances, LAB can inhibit microorganisms such as Listeria monocytogenes and Escherichia coli. Aiming to verify the presence of L. monocytogenes, enumerate E. coli and LAB, and verify the antagonistic activity of isolated LAB against L. monocytogenes and E. coli, samples of raw milk were collected from 45 dairy farms from Agreste region of Pernambuco. For L. monocytogenes detection VIDAS Listeria (bioMeriex) system was used while E. coli was enumerated by Petrifilm TM EC (3M) after incubation at 35 o C for 48 hours. For LAB enumeration, samples were diluted in MRS broth, distributed in Petrifilm TM AC (3M) plates and incubated at 30°C for 72 hours in microaerophilic conditions. Antagonism of 671 LAB isolates was determined through spot-on-the-lawn modified methodology using L. monocytogenes ATCC 7644 and E. coli ATCC 25922 as targets. L. monocytogenes was not detected in any milk sample. E. coli counts varied from < 10 3 to 1.3 x 10 5 CFU/mL. LAB counts varied from 11.1 x 10 4 to 9.9 x 10 6 CFU/mL. When LAB isolates were tested for antagonistic activity against L. monocytogenes, 549 (81.8%) samples were positive, from which 410 (61.1%) showed total inhibition and 139 (20.7%) partial inhibition. Concerning E.coli, 258 (38.5%) isolates showed antagonistic activity, all with partial inhibition. High counts of E. coli and total coliforms found indicate poor hygienic conditions during obtainment of milk. In addition the elevated frequency of LAB inhibitory to L. monocytogenes could explain the absence of this pathogen in milk samples studied. 45 propriedades leiteiras da região agreste de Pernambuco. Para detecção de L. monocytogenes foi utilizado o sistema VIDAS Listeria (bioMeriex) enquanto E. coli foi enumerada pelo Petrifilm TM EC (3M), após incubação a 35°C por 48 horas. Para contagem de BAL as amostras foram diluídas em caldo MRS, semeadas em placas de Petrifilm TM AC (3M) e incubadas a 30°C por 72 horas em microaerofilia. O antagonismo dos 671 isolados de BAL foi determinado através da metodologia spot-on-the-lawn modificada, utilizando a cepa L. monocytogenes ATCC 7644 e E. coli ATCC 25922 como alvos. Em nenhuma amostra de leite foi detectada a presença de L. monocytogenes. As contagens de E. coli variaram de < 1, 0 x 103 UFC/mL a 1,3 x 105 UFC/mL. As contagens de BAL variaram de 11,1 x 104 UFC/mL a 9,9 x 106 UFC/mL. Quando os isolados de BAL foram testados para capacidade antagonista contra L. monocytogenes, 549 (81,8%) foram positivos, sendo que 410 (61,2%) com inibição total e 139 (20,7%) com inibição parcial. Quanto à E. coli, 258 (38,5%) dos isolados apresentaram atividade antagonista, sendo todas com inibição parcial. As altas contagens de E. coli e coliformes totais encontradas indicam condições higiênicas inadequadas durante a obtenção do leite. Além disso, a elevada freqüência de BAL com capacidade antagonista a L. monocytogenes, poderia e...

show abstract

Atividade antimicrobiana de bactérias lácticas isoladas de queijo-de-minas artesanal do Serro (MG) frente a microrganismos indicadores

Cited by 23 publications

References 12 publications

Frozen yogurt from sheep milk

Frozen yogurt from sheep milk

Comparison of Conventional and Rapid Methods for Salmonella Detection in Artisanal Minas Cheese

Antagonistic activity against Listeria monocytogenes and Escherichia coli from lactic acid bacteria isolated from raw milk

Contact Info

Product

Resources

About