Search Results - "Barbosa, Matheus S."

Growth potential of Salmonella spp. and Listeria monocytogenes in nine types of ready-to-eat vegetables stored at variable temperature conditions during shelf-life by Sant'Ana, Anderson S., Barbosa, Matheus S., Destro, Maria Teresa, Landgraf, Mariza, Franco, Bernadette D.G.M.

“…Growth potential (δ) is defined as the difference between the population of a microorganism at the end of shelf-life of specific food and its initial…”
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Bacteriocin production by Lactobacillus curvatus MBSa2 entrapped in calcium alginate during ripening of salami for control of Listeria monocytogenes by Barbosa, Matheus S., Todorov, Svetoslav D., Jurkiewicz, Cynthia H., Franco, Bernadette D.G.M.

“…Bacteriocins of lactic acid bacteria (LAB) have been extensively studied due to their possible applications in food preservation. However, components of the…”
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Antimicrobial compounds produced by Lactobacillus sakei subsp. sakei 2a, a bacteriocinogenic strain isolated from a Brazilian meat product by de Carvalho, Kátia G, Bambirra, Felipe H. S, Kruger, Monika F, Barbosa, Matheus S, Oliveira, Jamil S, Santos, Alexandre M. C, Nicoli, Jacques R, Bemquerer, Marcelo P, de Miranda, Antonio, Salvucci, Emiliano J, Sesma, Fernando J. M, Franco, Bernadette D. G. M

“…Bacteriocins produced by lactic acid bacteria are gaining increased importance due to their activity against undesirable microorganisms in foods. In this…”
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