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Consenso sobre aspectos técnicos, pedagógicos e éticos da formação na área da p...

Nutritionists are health professionals increasingly called upon to develop and implement integrated strategies to prevent and reduce the risks of diseases associated with food. The construction of inter-sectoral strategies, able to act on the knowledge and attitudes of the citizens and at the same time change environments and food availability requires a kind of knowledge adapted for community intervention. Kno...

Thermal inactivation of Listeria monocytogenes from alheiras, traditional Portu...

D values were calculated at 55, 60 and 65 °C for five Listeria monocytogenes isolates using alheira (traditional Portuguese sausage) food matrix as heating menstrum. z values were also calculated and combined with internal alheiras temperature profiles during cooking in multiple ways, allowed estimations of percentages of L. monocytogenes survival. Survival percentages estimations showed that except for roasti...

Factors influencing the production of volatile phenols by wine lactic acid bact...

This work aimed to evaluate the effect of certain factors on the production of volatile phenols from the metabolism of p-coumaric acid by lactic acid bacteria (LAB) (Lactobacillus plantarum, L. collinoides and Pediococcus pentosaceus). The studied factors were: pH, L-malic acid concentration, glucose and fructose concentrations and aerobic/anaerobic conditions. It was found that, in the pH range of 3.5 to 4.5, ...

Plant aqueous extracts: Antioxidant capacity via haemolysis and bacteriophage

The bacteriophage P22/Salmonella Typhimurium system, as well as human erythrocytes have been used to assay for protection, against forced oxidation caused by hydrogen peroxide, brought about by several aqueous extracts of selected adventitious plants grown in Portugal. This study proved, for the first time, that the aforementioned bacteriophage-based system is a suitable method to assess the antioxidant activit...

Listeria monocytogenes in cheese: occurrence, sources of contamination, control...

Listeriose em Portugal: uma infecção existente mas subnotificada

Effect of phenolic acids on glucose and organic acid metabolism by lactic acid ...

The influence of phenolic (p-coumaric, caffeic, ferulic, gallic and protocatechuic) acids on glucose and organic acid metabolism by two strains of wine lactic acid bacteria (Oenococcus oeni VF and Lactobacillus hilgardii 5) was investigated. Cultures were grown in modified MRS medium supplemented with different phenolic acids. Cellular growth was monitored and metabolite concentrations were determined by HPLC-R...

Evaluation of a bacteriocin-producing strain of pediococcus acidilactici as a b...

This study was conducted to evaluate the ability of Pediococcus acidilactici HA-6111-2, a PA-1 bacteriocinproducing lactic acid bacterium (LAB), isolated from ‘‘Alheira” to inhibit a cocktail of Listeria innocua strains during production and shelf-life of these products. The bacteriocinogenic culture reduced the Listeria population below the detection limit (1.5log CFU/g) and had no effect on the growth of the ...

Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from “Alh...

The aim of this study was to evaluate the phenotypic and genetic heterogeneity of lactic acid bacteria (LAB) isolated from ‘‘alheira”, a fermented sausage produced in Portugal. LAB were identified to genus and species level by phenotypic characteristics, using genus or speciesspecific primers and sequencing of the gene encoding 16S rRNA. Two-hundred and eighty-three isolates were grouped into 14 species. Lactob...

Challenge testing and shelf life studies