Search Results - "Quintana Cavicchioli, Valéria"

Prevalence, Antimicrobial Resistance, and Diversity of Salmonella along the Pig Production Chain in Southern Brazil by Dos Santos Bersot, Luciano, Quintana Cavicchioli, Valéria, Viana, Cibeli, Konrad Burin, Raquel Cristina, Camargo, Anderson Carlos, de Almeida Nogueira Pinto, José Paes, Nero, Luís Augusto, Destro, Maria Teresa

“…Control of spp. in food production chains is very important to ensure safe foods and minimize the risks of foodborne disease occurrence. This study aimed to…”
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Influence of Emulsifying Salts on the Growth of Bacillus thuringiensis CFBP 3476 and Clostridium perfringens ATCC 13124 in Processed Cheese by Fusieger, Andressa, da Silva, Raiane Rodrigues, Cavicchioli, Valéria Quintana, Rodrigues, Rafaela da Silva, Honorato, Jaqueline Aparecida, de Jesus Silva, Sidney Rodrigues, Pena, Mariana Lage, Caggia, Cinzia, Nero, Luís Augusto, de Carvalho, Antonio Fernandes

“…Processed cheese is a dairy product with multiple end-use applications, where emulsifying salts play a fundamental role in physicochemical changes during…”
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Influence of different culture media on the antimicrobial activity of Pediococcus pentosaceus ST65ACC against Listeria monocytogenes by Oliveira, Francielly Soares, da Silva Rodrigues, Rafaela, Cavicchioli, Valéria Quintana, de Carvalho, Antônio Fernandes, Nero, Luís Augusto

“…Pediococcus pentosaceus ST65ACC is a bacteriocinogenic lactic acid bacteria (LAB) isolated from Brazilian artisanal cheese that is capable of inhibiting…”
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Physiological and molecular insights of bacteriocin production by Enterococcus hirae ST57ACC from Brazilian artisanal cheese by Cavicchioli, Valéria Quintana, Todorov, Svetoslav Dimitrov, Iliev, Ilia, Ivanova, Iskra, Drider, Djamel, Nero, Luís Augusto

“…The bacteriocinogenic Enterococcus hirae ST57ACC recently isolated from a Brazilian artisanal cheese was subjected here to additional analyses in order to…”
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Serotypes and Pulsotypes diversity of Listeria monocytogenes in a beef-processing environment by Camargo, Anderson Carlos, Dias, Mariane Rezende, Cossi, Marcus Vinícius Coutinho, Lanna, Frederico Germano Piscitelli Alvarenga, Cavicchioli, Valéria Quintana, Vallim, Deyse Christina, Pinto, Paulo Sérgio de Arruda, Hofer, Ernesto, Nero, Luís Augusto

“…Utensils and equipment from meat-processing facilities are considered relevant cross-contamination points of Listeria monocytogenes to foods, demanding…”
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Molecular tracking of Salmonella spp. in chicken meat chain: from slaughterhouse reception to end cuts by Dias, Mariane Rezende, Cavicchioli, Valéria Quintana, Camargo, Anderson Carlos, Lanna, Frederico Germano Piscitelli Alvarenga, Pinto, Paulo Sérgio de Arruda, Bersot, Luciano dos Santos, Nero, Luís Augusto

“…Due to the importance of Salmonella spp. in poultry products, this study aimed to track its main contamination routes since slaughtering reception to…”
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Genetic Diversity and Some Aspects of Antimicrobial Activity of Lactic Acid Bacteria Isolated from Goat Milk by Cavicchioli, Valéria Quintana, Dornellas, Wesley dos Santos, Perin, Luana Martins, Pieri, Fábio Alessandro, Franco, Bernadette Dora Gombossy de Melo, Todorov, Svetoslav Dimitrov, Nero, Luís Augusto

“…Lactic acid bacteria (LAB, n = 57) were previously obtained from raw goat milk, identified as Lactococcus spp. (n = 24) and Enterococcus spp. (n = 33), and…”
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Inhibition of herpes simplex virus 1 (HSV-1) and poliovirus (PV-1) by bacteriocins from lactococcus lactis subsp. lactis and enterococcus durans strains isolated from goat milk by Cavicchioli, Valéria Quintana, Carvalho, Otávio Valério de, Paiva, Janine Cerqueira de, Todorov, Svetoslav Dimitrov, Silva Júnior, Abelardo, Nero, Luís Augusto

“…•Low levels of cytotoxicity by semi-purified bacteriocins in Vero cells.•PV-1 susceptibility to E. durans semi-purified bacteriocins after virus…”
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Potential Control of Listeria monocytogenes by Bacteriocinogenic Enterococcus hirae ST57ACC and Pediococcus pentosaceus ST65ACC Strains Isolated From Artisanal Cheese by Cavicchioli, Valéria Quintana, Camargo, Anderson Carlos, Todorov, Svetoslav Dimitrov, Nero, Luís Augusto

“…Bacteriocinogenic Enterococcus hirae ST57ACC and Pediococcus pentosaceus ST65ACC strains, previously isolated from artisanal cheese, were evaluated for their…”
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Long cold storage influences the microbiological quality of raw goat milk by Yamazi, Anderson Keizo, Moreira, Thalita Scatamburlo, Cavicchioli, Valéria Quintana, Burin, Raquel Cristina Konrad, Nero, Luís Augusto

“…Storage of goat milk production in cold temperatures is a current Brazilian legislation request, however there is no specification of a limit period for this…”
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Correction: Influence of different culture media on the antimicrobial activity of pediococcus pentosaceus ST65ACC against listeria monocytogenes by Oliveira, Francielly Soares, da Silva Rodrigues, Rafaela, Cavicchioli, Valéria Quintana, de Carvalho, Antônio Fernandes, Nero, Luís Augusto

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Antibiotic Residues in Raw Cow’s Milk: A Systematic Review of the Last Decade by Costa, Lucyana Vieira, Gebara, Clarice, Zacaroni, Ozana de Fátima, Freitas, Natylane Eufransino, Silva, Adriele Nascimento da, Prado, Cristiano Sales, Nunes, Iolanda Aparecida, Cavicchioli, Valéria Quintana, Duarte, Francine Oliveira Souza, Lage, Moacir Evandro, Alencar, Fabiane Rodrigues de, Machado, Bruna Aparecida Souza, Hodel, Katharine Valéria Saraiva, Minafra, Cíntia

“…The inappropriate use of antimicrobials in dairy animals can lead to residues in raw milk and in dairy products. Foods containing residues of this nature,…”
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Influence of Emulsifying Salts on the Growth of IBacillus thuringiensis/I CFBP 3476 and IClostridium perfringens/I ATCC 13124 in Processed Cheese by Fusieger, Andressa, da Silva, Raiane Rodrigues, Cavicchioli, Valéria Quintana, Rodrigues, Rafaela da Silva, Honorato, Jaqueline Aparecida, de Jesus Silva, Sidney Rodrigues, Pena, Mariana Lage, Caggia, Cinzia, Nero, Luís Augusto, de Carvalho, Antonio Fernandes

“…Processed cheese is a dairy product with multiple end-use applications, where emulsifying salts play a fundamental role in physicochemical changes during…”
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