Search Results - "Cíntia Lacerda Ramos"

Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products by Ramos, Cíntia Lacerda, Thorsen, Line, Schwan, Rosane Freitas, Jespersen, Lene

“…A total of 234 LAB isolates from Brazilian food products were initially screened for their ability to survive at pH 2.0. Fifty one of the isolates survived and…”
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Probiotic Potential, Antioxidant Activity, and Phytase Production of Indigenous Yeasts Isolated from Indigenous Fermented Foods by Menezes, Aline Galvão Tavares, Ramos, Cíntia Lacerda, Cenzi, Gisele, Melo, Dirceu Sousa, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…While many bacteria have been used as probiotics by industries, only two yeasts, Saccharomyces cerevisiae var. boulardii and Kluyveromyces fragilis (B0399),…”
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Stability of microencapsulated lactic acid bacteria under acidic and bile juice conditions by Andrade, Dayana Pereira, Ramos, Cíntia Lacerda, Botrel, Diego Alvarenga, Borges, Soraia Vilela, Schwan, Rosane Freitas, Ribeiro Dias, Disney

“…Summary The probiotic strains Lactobacillus brevis CCMA1284 and Lactobacillus plantarum CCMA0359 were microencapsulated by spray drying using different…”
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Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods by Ramos, Cíntia Lacerda, de Almeida, Euziclei Gonzaga, Pereira, Gilberto Vinícius de Melo, Cardoso, Patrícia Gomes, Dias, Eustáquio Souza, Schwan, Rosane Freitas

“…Cauim is a fermented beverages prepared by Tapirapé Amerindians in Brazil from substrates such as cassava, rice, peanuts, pumpkin, cotton seed and maize. Here…”
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Microbial community and physicochemical dynamics during the production of ‘Chicha’, a traditional beverage of Indigenous people of Brazil by Resende, Ludmila Vilela, Pinheiro, Leticia Kleinhans, Miguel, Maria Gabriela da Cruz Pedroso, Ramos, Cíntia Lacerda, Vilela, Danielle Marques, Schwan, Rosane Freitas

“…The microbial community of artisanal corn fermentation called Chicha were isolated, purified and then identified using protein profile by Matrix Assisted Laser…”
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Fermentation of yam (Dioscorea spp. L.) by indigenous phytase-producing lactic acid bacteria strains by Batista, Nádia Nara, Ramos, Cíntia Lacerda, de Figueiredo Vilela, Leonardo, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…The use of lactic bacteria in the development of functional foods has increased in recent years. In addition to their probiotic characteristics, they can…”
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Use of Kombucha SCOBY and Commercial Yeast as Inoculum for the Elaboration of Novel Beer by da Silva, Mariana Muniz, de Souza, Angélica Cristina, Faria, Emanuel Roberto, Molina, Gustavo, de Andrade Neves, Nathalia, Morais, Harriman Aley, Dias, Disney Ribeiro, Schwan, Rosane Freitas, Ramos, Cíntia Lacerda

“…Kombucha is a beverage obtained from fermentation of Camellia sinensis tea using a symbiotic culture of bacteria and yeast (SCOBY). This association of…”
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Evaluation of stress tolerance and fermentative behavior of indigenous Saccharomyces cerevisiae by Ramos, Cíntia Lacerda, Duarte, Whasley Ferreira, Freire, Ana Luiza, Dias, Disney Ribeiro, Eleutherio, Elis Cristina Araújo, Schwan, Rosane Freitas

“…Sixty six indigenous Saccharomyces cerevisiae strains were evaluated in stressful conditions (temperature, osmolarity, sulphite and ethanol tolerance) and also…”
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Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages by Menezes, Aline Galvão Tavares, Ramos, Cíntia Lacerda, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…Cereal-based fermented beverages are non-dairy products which are considered possible carriers for probiotic strains and alternatives for use by vegans and…”
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Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture by DE MELO PEREIRA, Gilberto Vinícius, DA CRUZ PEDROZO MIGUEL, Maria Gabriela, RAMOS, Cíntia Lacerda, SCHWAN, Rosane Freitas

“…Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit…”
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Brazilian cocoa hybrid‐mix fermentation: Impact of microbial dominance as well as chemical and sensorial properties by Martinez, Silvia Juliana, Batista, Nádia Nara, Ramos, Cíntia Lacerda, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…High‐yield resistant hybrids are used in cocoa fermentation and result in chocolates with different sensorial profiles. This work aimed to characterize the…”
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Diversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians by Ramos, Cíntia Lacerda, de Almeida, Euziclei Gonzaga, Freire, Ana Luiza, Freitas Schwan, Rosane

“…Microorganisms associated with the fermentation of cotton seed and rice were studied using a combination of culture-dependent and -independent methods. Samples…”
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Effect of symbiotic interaction between a fructooligosaccharide and probiotic on the kinetic fermentation and chemical profile of maize blended rice beverages by Freire, Ana Luiza, Ramos, Cintia Lacerda, Schwan, Rosane Freitas

“…There is an important demand for the development of new non-dairy probiotic beverages in the functional food market. This work aimed to develop new fermented…”
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Sensory and flavor-aroma profiles of passion fruit juice fermented by potentially probiotic Lactiplantibacillus plantarum CCMA 0743 strain by Fonseca, Hugo Calixto, Melo, Dirceu de Sousa, Ramos, Cíntia Lacerda, Menezes, Aline Galvão Tavares, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…[Display omitted] •The juices showed high lactic acid bacteria (LAB) viability during storage.•The juices maintained suitable LAB counts after simulated…”
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Probiotic Properties of Lactobacilli and Their Ability to Inhibit the Adhesion of Enteropathogenic Bacteria to Caco-2 and HT-29 Cells by Fonseca, Hugo Calixto, de Sousa Melo, Dirceu, Ramos, Cíntia Lacerda, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…We evaluated the probiotic properties of lactic acid bacteria using resistance, safety, and functional assays. A preliminary subtractive screening of nineteen…”
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Antioxidant capacity of cocoa beans and chocolate assessed by FTIR by Batista, Nádia Nara, de Andrade, Dayana Pereira, Ramos, Cíntia Lacerda, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…The total antioxidant capacity (TAC) and total phenolic compounds (TPC) of cocoa beans and chocolate produced from spontaneous and inoculated fermentations of…”
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Evaluation of potentially probiotic yeasts and Lactiplantibacillus plantarum in co-culture for the elaboration of a functional plant-based fermented beverage by Ferreira, Iara, de Sousa Melo, Dirceu, Menezes, Aline Galvão Tavares, Fonseca, Hugo Calixto, de Assis, Bianca Beatriz Torres, Ramos, Cíntia Lacerda, Magnani, Marciane, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…[Display omitted] •The blend of almonds, oats, and sunflower seeds turned out to be an interesting matrix for producing a vegan probiotic drink.•The strains…”
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Dynamic behavior of Saccharomyces cerevisiae, Pichia kluyveri and Hanseniaspora uvarum during spontaneous and inoculated cocoa fermentations and their effect on sensory characteristics of chocolate by Batista, Nadia Nara, Ramos, Cíntia Lacerda, Ribeiro, Disney Dias, Pinheiro, Ana Carla Marques, Schwan, Rosane Freitas

“…The dynamic of Saccharomyces cerevisiae, Pichia kluyveri and Hanseniaspora uvarum during spontaneous and inoculated cocoa fermentations and their effect on…”
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Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast by Freire, Ana Luiza, Ramos, Cintia Lacerda, Schwan, Rosane Freitas

“…Traditional Brazilian indigenous fermented foods and beverages are potential sources of new food products that promote health, but they are still produced by…”
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Microencapsulation of presumptive probiotic bacteria Lactiplantibacillus plantarum CCMA 0359: Technology and potential application in cream cheese by de Andrade, Dayana Pereira, Bastos, Sabrina Carvalho, Ramos, Cíntia Lacerda, Simões, Luara Aparecida, de Andrade Teixeira Fernandes, Natalia, Botrel, Diego Alvarenga, Magnani, Marciane, Schwan, Rosane Freitas, Dias, Disney Ribeiro

“…Microencapsulation appears to be a promising technique for protecting probiotics against conditions found in gastrointestinal digestion. Therefore, the…”
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