Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1022780
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorSANTOS, K. M. O. dospt_BR
dc.contributor.authorVIEIRA, A. D. S.pt_BR
dc.contributor.authorSALLES, H. O.pt_BR
dc.contributor.authorOLIVEIRA, J. da S.pt_BR
dc.contributor.authorROCHA, C. R. C.pt_BR
dc.contributor.authorBORGES, M. de F.pt_BR
dc.contributor.authorBRUNO, L. M.pt_BR
dc.contributor.authorFRANCO, B. D. G. dept_BR
dc.contributor.authorTODOROV, S. D.pt_BR
dc.date.accessioned2015-08-27T11:11:11Zpt_BR
dc.date.available2015-08-27T11:11:11Zpt_BR
dc.date.created2015-08-27pt_BR
dc.date.issued2015pt_BR
dc.identifier.citationBrazilian Journal of Microbiology, São Paulo, v. 46, n. 1, p. 237-249, Mar. 2015.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1022780pt_BR
dc.descriptionThis study aimed to characterize the safety and technological properties of Enterococcus faecium strains isolated from Brazilian Coalho cheeses. High levels of co-aggregation were observed between Enterococcus faecium strains EM485 and EM925 and both Escherichia coli and Clostridium perfringens. Both strains presented low levels of hydrophobicity. E. faecium EM485 and EM925 were both able to grow in the presence of 0.5% of the sodium salts of taurocholic acid (TC), taurodeoxycholic acid (TDC), glycocholic acid (GC), and glycodeoxycholic acid (GDC), although they showed the ability to deconjugate only GDC and TDC. Both strains showed good survival when exposed to conditions simulating the gastro intestinal tract (GIT). When tested for the presence of virulence genes, only tyrosine decarboxylase and vancomycin B generated positive PCR results.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectProbiotic propertiespt_BR
dc.subjectTechnological propertiespt_BR
dc.subjectProbióticopt_BR
dc.subjectResistência a antibióticopt_BR
dc.subjectCheesept_BR
dc.subjectResistance to antibioticspt_BR
dc.titleSafety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2016-02-29T11:11:11Zpt_BR
dc.subject.thesagroSegurança alimentarpt_BR
dc.subject.thesagroQueijopt_BR
dc.subject.nalthesaurusEnterococcus faeciumpt_BR
dc.subject.nalthesaurusFood securitypt_BR
dc.subject.nalthesaurusProbioticspt_BR
riaa.ainfo.id1022780pt_BR
riaa.ainfo.lastupdate2016-02-29pt_BR
dc.identifier.doihttp://dx.doi.org/10.1590/S1517-838246120131245pt_BR
dc.contributor.institutionKARINA MARIA OLBRICH DOS SANTOS, CTAA; ANTÔNIO DIOGO SILVA VIEIRA, USP; HEVILA OLIVEIRA SALLES FIGUEIREDO, CNPC; JACQUELINE DA SILVA OLIVEIRA; CÍNTIA RENATA COSTA ROCHA, UFPE; MARIA DE FATIMA BORGES, CNPAT; LAURA MARIA BRUNO, CNPAT; BERNADETTE DORA GOMBOSSY DE MELO FRANCO, USP; SVETOSLAV DIMITROV TODOROV, USP.pt_BR
Aparece nas coleções:Artigo em periódico indexado (CNPC)

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
cnpc2015Safety.pdf1.02 MBAdobe PDFThumbnail
Visualizar/Abrir
Mostrar registro simples do item Visualizar estatísticas

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace