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Evaluation of antibiotic susceptibility of Lactobacillus plantarum isolated fro...

Nowadays the use of fermentative microbiota in food products is researched in order to confer protection to the products and furnish health benefits to consumers The aim of this work was to evaluate antibiotics susceptibility of Lactobacillus plantarum isolated from fermented traditional meat products in order to select them to be used as starters or protective bacteria on fermented meat products. The susceptib...

PORTUGUESE TRADITIONAL SAUSAGE, ALHEIRA, MADE WITH DIFFRENT MEAT: SENSORY EVALU...

At a portuguese traditional meat plant 6 different formulas were used to produce “alheira”, a portuguese traditional fermented sausage, from the north region, usually made with chopped meat from pork and poultry. Formulas were different only due to the type of meat (formula A - beef meat; formula B - poultry meat; formula C - Alentejano pig breed meat; formula D - Alentejano pig breed meat and beef meat; formul...

Selection of staphylococci strains isolated from a Portuguese traditional ferme...

In order to evaluate its potential use as starter cultures, 104 isolates of Staphylococcus spp. were obtained from sausages and different sampling environment points in workshops A and B, at southern region of Portugal. PCR amplification was carried out to confirm genus and species allocation. From workshop A, 47 isolates were staphylococci, the majority belonging to the specie S. equorum, while from workshop B...

Preliminary evaluation of bacteriocinogenic potencial of Lactobaccilli isolates...

The fermented and dry meat sausages presents relevant importance in the south of Europe gastronomy, namely in Portugal. According to the increased consumer concern regarding health and food safety, and simultaneously the abusive use of chemical products to control pathogenic flora, it is essential to get knowledge about bacteriocinogenic and technological properties provided by starter strains in meat products....

Antimicrobial susceptibility assessment of Campylobacter on outdoor iberian pig...

Both Campylobacter and Salmonella are considered the most frequent bacterial causes of human enteritis in industrialized countries. The consumption of raw or undercooked poultry and pork contaminated meat products are the main sources of human infection. The prevalence of Campylobacter and Salmonella was determined in the present work for extensive production Iberian pig sows, Sus mediterraneus. Samples were co...

Patrimônio paleontológico e geoconservação da Formação Santana : cretáceo infer...

Antibiotic Resistance and Virulence Factors among Enterococci Isolated from Cho...

Enterococci are ubiquitous microorganisms, found as part of the normal intestinal microbiota of many animals. They can be present in food products, for example, the Portuguese dry fermented sausage chourico. Twenty enterococci were isolated from chourico in two processing units; after identification and typification by conventional-molecular methods, the isolates were screened for virulence factors and antibiot...

Recife’s beachrocks : an example of a geosite with high geotourism relevance in...

In Recife, northeastern Brazil, beachrocks were formed after the last marine transgression and have today a scientific, educational, historical and tourism relevance, constituting a geosite. This work aims at the promotion of this geosite interpretation, its conservation and proper use by different types of public.

Sistema de cultivo em aléias nos tabuleiros costeiros de Sergipe: resultados de...

2010

Cultivo de milho consorciado com guandu em sistema de plantio direto em solos d...

2010