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The Effect of starter Cultures on the Portuguese Traditional Sausage "Paio do A...
Elias, M; Potes, M.E; Roseiro, L.C.; Santos, C; Gomes, A; Agulheiro-Santos, A.C.“Paio do Alentejo” is a Portuguese dry-cured sausage, made with meat from the Alentejano pig breed. The main aim of this study is to evaluate the benefits of the use of starter cultures on the quality of the sausage, mainly with regard to its sensory properties, rheological characteristics and PAH profile. Three batches of the product were examined: S1-inoculated with a commercial starter comprising Lactobacill...
Selection of staphylococci strains isolated from a Portuguese traditional ferme...
Carvalho, L.; Fernandes, M.J.; Fernandes, H.; Semedo-Lemsaddek, T.; Elias, M.; Barreto, A.S.; Fraqueza, M.J.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...
Gonçalves, S.; Fernandes, H.; Fernandes, M. J.; Barreto, A.; Elias, M.; Fraqueza, M.J.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...
Martins, A; Fernandes, M.H.; Fernandes, M.J.; Elias, M.; Barreto, A.; Fraqueza, M.J.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...
Antibiotic Resistance and Virulence Factors among Enterococci Isolated from Cho...
Ribeiro, T; Oliveira, M; Fraqueza, M.J; Laukova, A; Elias, M; Tenreiro, R; Barreto, A.S; Semedo-Lemsaddek, TEnterococci 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...
The influence of starter cultures on texture and sensorial properties of “Paio”...
Elias, M.; Agulheiro-Santos, A.C.A traditional Portuguese dry-cured sausage called “Paio” was obtained using meat from Alentejano pig breed female 24 month aged in a traditional meat plant. For this research work three batches were inoculated. One of them was inoculated with a commercial starter composed by Lactobacillus spp., Micrococcaceae and yeasts (designed S1); another with a starter composed by Lactobacillus sakei and Staphylococcus xyl...
Synthesis, characterization, DFT and Td-dfT study of the [Fe(mnt)(L)(t-BuNC) 2]...
MorigakiI,Milton K.; Silva,Elias M. da; Melo,Carlos V. P. de; Pavan,Jamile R.; Silva,Renzo C.; Biondo,Armando; Freitas,Jair C. C.; Dias,Gilson H. M.FeBr2 has reacted with an equivalent of mnt2- (mnt = cis-1,2-dicyanoethylene-1,2-dithiolate) and the α-diimine L (L = 1,10'-phenantroline, 2,2'-bipyridine) in THF solution, and followed by adding of t-butyl-isocyanide to give [Fe(mnt)(L)(t-BuNC)2] neutral compound. The products were characterized by infrared, UV-visible and Mössbauer spectroscopy, besides thermogravimetric and conductivity data. The geomet...
Caracterização do processo de fabrico do chouriço tradicional alentejano
Elias, M.; Fraqueza, M. J.; Barreto, A. S.Artigo Publicado na Revista Portuguesa de Zootecnia ; Foi recolhida informação a partir de inquéritos presenciais realizados em 26 salsicharias instaladas no Alentejo a fim de caracterizar o processo de fabrico do chouriço tradicional alentejano. Abordaram-se alguns aspectos sócio-económicos, outros relacionados com as matérias-primas e o processamento. A quase totalidade dos fabricantes inquiridos utiliza, pa...
Potenciação pós-extra-sistólica na cardiopatia chagásica crônica: estudo com ve...
Brandão,José Mário M.; Miziara,Andrea; Figueiredo,Geraldo Luiz de; Lima-Filho,Moysés O.; Ayres-Neto,Elias M.; Marin-Neto,José AntonioOBJETIVO: Determinar a existência e freqüência do fenômeno da potenciação pós-extra-sistólica em áreas miocárdicas discinérgicas de pacientes com cardiopatia chagásica crônica estudados por ventriculografia de contraste radiológico. MÉTODOS: Análise retrospectiva semiquantitativa da ventriculografia de contraste radiológico em pacientes com cardiopatia chagásica crônica, consecutivamente estudados para avaliaçã...
Novel neutral iron(II) isocyanide maleonitrile dithiolate [Fe(S2C2(CN)2)(t-BuNC...
Morigaki,Milton K.; Silva,Elias M. da; Melo,Carlos V. P. de; Larica,Carlos; Biondo,Armando; Freitas,Jair C. C.; Dias,Gilson H. M.; Ribeiro,Holgadinei R.FeBr2 reacts with the S2C2(CN)2(2-) ion (1:1 ratio) in the presence of an excess of t-BuNC in THF to give the mixed ligand [Fe(S2C2(CN)2)(t-BuNC) 4] compound. This neutral product with a formal oxidation state of two for the iron atom was characterized by conductivity measurements, and, i.r., Mössbauer, 13C and ¹H n.m.r. spectroscopy. There is a Fe-C pi back-donation strengthened towards isocyanide ligands, acc...
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