Publicações
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Moraes, et al. Bacteriocinogenic and virulence potential of Enterococcus isolates obtained from raw milk and cheese. Journal of Applied Microbiology, 113, 318-328, 2012
08/06/2012
AimsAims: Provide molecular and phenotypical characterization of Enterococcus isolates obtained from raw milk and cheese, regarding to their bacteriocinogenic and virulence activity. Methods and Results: Forty-three bacteriocinogenic enterococci isolates were identified by 16s rDNA, fingerprinted... -
Galvão, N.N. et al. PFGE characterisation and adhesion ability of Listeria monocytogenes isolates obtained from bovine carcasses and beef processing facilities. Meat Science, 92, 635-643, 2012
20/06/2012
AimsListeria monocytogenes is a pathogen capable of adhering to many surfaces and forming biofilms, which may explain its persistence in food processing environments. This study aimed to genetically characterise L. monocytogenes isolates obtained from bovine carcasses and beef processing facilities and to... -
Camargo et al. Molecular Serogrouping of Listeria monocytogenes from Brazil Using PCR, Journal of Food Protection, 79, 144-147, 2016
14/04/2016
AimsWe assessed the serotype distribution of Listeria monocytogenes isolates from clinical, beef, and environment samples using two PCR-based protocols for serogrouping. A panel of 134 isolates (22 clinical samples, 79 samples of beef cuts, and 33 samples from the beef processing environment) were subjected... -
Camargo et al. Serotypes and Pulsotypes Diversity of in a Beef-Processing Environment, Foodborne Pathogens and Disease, 12, 323-326, 2015
14/04/2016
AimsUtensils and equipment from meat-processing facilities are considered relevant cross-contamination points of Listeria monocytogenes to foods, demanding tracking studies to identify their specific origins, and predict proper control. The present study aimed to detect L. monocytogenes in a beef-processing... -
Castilho et al. Adequacy of Petrifilm Aerobic Count plates supplemented with de Mann Rogosa & Sharpe broth and chlorophenol red for enumeration of lactic acid bacteria in salami, Meat Science, 110, 25
14/04/2016
AimsThe present study aimed to assess the performance of alternative protocols to enumerate lactic acid bacteria (LAB) in salami. Fourteen cultures and two mixed starter cultures were plated using six protocols: 1) Petrifilm™ Aerobic Count (AC) with MRS broth and chlorophenol red (CR), incubated under... -
Perin et al. Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05, International Journal of Food Microbiology, 214, 159-167, 2015
14/04/2016
AimsMinas cheese is a popular dairy product in Brazil that is traditionally produced using raw or pasteurized cow milk. This study proposed an alternative production of Minas cheese using raw goat milk added of a nisin producer Lactococcus lactis subsp. lactis GLc05. An in situ investigation was carried... -
Colombo et al. Development of an alternative culture medium for the selective enumeration of Lactobacillus casei in fermented milk, Food Microbiology, 39, 89-95, 2014
14/04/2016
AimsMonitoring the populations of probiotic strains of the species Lactobacillus casei in food is required by food industries in order to assure that a minimum concentration of these organisms will be ingested by consumers. In this context, Petrifilm™ AC plates can be used along with selective culture... -
Cossi et al. Low occurrence of Salmonella in the beef processing chain from Minas Gerais state, Brazil: from bovine hides to end cuts, Food Control, 40, 320-323, 2014
14/04/2016
AimsThe present study aimed to track possible contamination sources of Salmonella spp. during bovine slaughtering. Three slaughterhouses located in Minas Gerais state, Brazil were selected and 836 samples were obtained by surface swabbing of 209 bovine carcasses at four steps of slaughtering: I) after bleeding... -
Perin & Nero. Antagonistic lactic acid bacteria isolated from goat milk and identification of a novel nisin variant Lactococcus lactis, BMC Microbiology, 14, 36, 2014
14/04/2016
AimsBackground. The raw goat milk microbiota is considered a good source of novel bacteriocinogenic lactic acid bacteria (LAB) strains that can be exploited as an alternative for use as biopreservatives in foods. The constant demand for such alternative tools justifies studies that investigate the antimicrobial...
