The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream.

The effect of the Lactobacillus casei 01 and inulin addition on sheep milk ice cream during storage (-18 °C, 150 days) was investigated. Control, probiotic and synbiotic ice cream (10% w/w sheep milk cream; 10% w/w sheep milk cream, L. casei 01, 6 log CFU/mL; 10% w/w inulin, L. casei 01, 6 log CFU/mL, respectively) were manufactured. Microbiological counts (probiotic count, survival after in vitro gastrointestinal resistance, Caco-2 cell adhesion), bioactivity and microstructure were analysed. Physical and textural characteristics, colour parameters, thermal analysis and organic acids/volatile compounds were also evaluated. All formulations supported L. casei 01 viability and maintained above the minimum therapeutic level (>6 log CFU/mL) during storage. Inulin did not affect L. casei 01 survival after the passage through simulated gastrointestinal tract and adhesion to Caco-2 cells while improved the ACE-inhibitory and antioxidant activity. L. casei 01 addition produced several volatile compounds, such as carboxylic acids, alcohols, aldehydes and ketones. Also, scanning electron microscopy showed an interaction between probiotic bacteria and inulin fibre on synbiotic ice cream and the adhesion of L. casei to Caco-2 cells was observed.

Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time.

Cheese is a suitable matrix to deliver probiotic strains but it contains a high amount of sodium. The effect of partial substitution of NaCl by KCl and the addition of flavor enhancers (l-arginine, yeast and oregano extract) on probiotic Prato cheese was investigated after 1, 30, and 60 d of refrigerated storage (immediately after manufacturing, and during ripening and storage). Microbiological (lactic acid bacteria and probiotic Lactobacillus casei 01 counts and survival under gastrointestinal conditions), physicochemical (pH, proteolysis, fatty acids), bioactivity (antioxidant effect and angiotensin I-converting enzyme inhibitory activity), rheological, and water mobility by means of time domain low-field nuclear magnetic resonance were investigated. Significant changes in probiotic survival were observed; however, the sodium reduction and the addition of flavor enhancers did not constitute an obstacle to L. casei 01 (>108 CFU/g) during storage. Slight changes were observed in proteolysis, bioactivity, water mobility, texture profile, and fatty acids of the cheeses as a function of the flavor enhancer added. The sodium reduction and the supplementation of Prato cheese with probiotic cultures may be an effective alternative to the production of a potentially functional cheese.

Draft Genome Sequences of Salmonella enterica subsp. enterica Serovar Typhimurium Strains Isolated from Chicken and Swine Carcasses in Two Distinct Geographical Regions from Rio de Janeiro State, Brazil.

Salmonella enterica subsp. enterica serovar Typhimurium is a surveyed worldwide serotype with well-characterized genomes for several different strains. In Brazil, very few studies have submitted whole-genome sequences to GenBank. This genome may be useful to analyze the genetic mechanisms comparable to those of other related studies conducted in Brazil and globally.

Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts.

Cupuassu is an acidic fruit that has a characteristic aroma, flavor, and texture; its fiber-rich pulp can provide a different consistency than other fruit pulps. Goat milk is an excellent source of amino acids, fatty acids, and minerals, and is widely used for processing fermented milks, such as yogurt. However, compared with cow milk yogurts, it is difficult to make goat milk yogurts with a good consistency. Therefore, it is necessary to use certain technological strategies. This study was carried out to investigate the possibility of adding cupuassu pulp, probiotic (Lactobacillus acidophilus LA-5), and prebiotic (inulin) to improve the texture of goat milk yogurt. A total of 6 treatments were performed: natural (N), probiotic (Pro), prebiotic (Pre), synbiotic (S), cupuassu (C), and probiotic with cupuassu (PC). The viability of probiotic in yogurts (Pro, S, and PC) was evaluated. In addition, instrumental analyses (pH, color, apparent viscosity, and texture) were performed to evaluate the influence of these different ingredients on goat milk yogurts. The probiotic bacteria remained viable (≥7 log cfu·mL(-1)) throughout the 28d of refrigerated storage, which exceeded the minimum count required to confer probiotic physiological benefits. The pH levels of the yogurts inoculated with L. acidophilus (Pro, S, and PC) were lower than others yogurts (N, Pre, and C). However, all yogurt samples underwent gradual decreases in pH until 7 to 14d of storage. The lightness (L*) was affected initially by addition of all ingredients (cupuassu pulp, probiotic, and prebiotic). The addition of cupuassu pulp (C and PC) increased the L* during the period of storage. Apparent viscosity and firmness decreased in the PC yogurt. The consistency was highest in the yogurts with added prebiotic (Pre and S) than the other yogurts (N, Pro, C, and PC) at the end of the storage period (d 28). The cohesiveness remained constant in all yogurts (N, Pro, Pre, S, C, and PC). Based on the results obtained from the current study, it was concluded that cupuassu pulp addition improves the texture of goat milk yogurts. Therefore, this pulp could be an important technological strategy for the dairy goat industry.

Effects of polyethylene film wrap on cooler shrink and the microbial status of beef carcasses.

The present study evaluated the use of polyethylene film wrapping of beef half carcasses and its effects on cooler shrink, cooling characteristics and microbial status of the half carcasses. Film wrapping reduced cooler shrink by 55.2%, 43.1%, 36.0% and 30% after 24, 48, 72 and 96 h of cooling, respectively, compared to the unwrapped half carcasses, whereas the surface water activity showed no significant differences among the time periods. The wrapped half carcasses had a lower cooling rate and higher surface and internal temperatures. The highest values of the aerobic mesophiles, Staphylococcus aureus and Enterobacteriaceae were found in the half carcasses wrapped in film. No significant differences were found in the values of Escherichia coli. The polyethylene film was effective in reducing cooler shrink; however, it caused a delay in cooling, thereby enabling greater microbial occurrences and counts and impairing the hygienic and sanitary conditions of the carcasses, which may be an impediment to the practical application of this technology.

Teor de histamina na musculatura branca vermelha da sardinha verdadeira (Sardinella brasiliensis) / Amount of histamine produced in the white and red musculature of the Sardinella brasiliensis

Entre as aminas biogênicas produzidas no pescado durante o processo de deterioração, destaca-se a histamina, proveniente da descarboxilação do aminoácido histidina. Sabe-se que nos peixes de came escura, a musculatura branca é mais rica neste aminoácido do que a musculatura vermelha, em decorrência dos aspectos bioquímicos e fisiológicos necessários à vida do animal. Tendo em vista a importância da produção da histamina, seja para a análise do frescor ou para estimar o potencial de risco para a saúde do consumidor, este estudo teve como objetivo avaliar a produção de histamina na musculatura branca e vermelha de sardinhas (Sardinella brasiliensis), através da cromatografia de camada delgada. As amostras foram divididas em dois lotes, sendo um inoculado com Morganella morganii e outro não inoculado. Metade das amostras foi armazenada sob refrigeração (1°C +- 1°C) e o restante sob temperatura de 25°C. Nas amostras não inoculadas mantidas sob refrigeração. a produção de histamina foi mais precoce e inicialmente mais intensa na musculatura branca do que na vermelha. Nesta mesma temperatura, as amostras inoculadas apresentaram teores acima de 10mg/1OOg já no sétimo dia de análise, para os dois tipos de musculatura. Nas amostras mantidas sob temperatura ambiente, inoculadas ou não, a produção de histamina alcançou o limite máximo permitido após 12 horas de estocagem, nas duas musculaturas. Apesar da produção de histamina ter sido, em condições adequadas de refrigeração (1°C), inicialmente maior na musculatura branca, esta diferença não afeta o grau de aceitabilidade do produto para este parâmetro, uma vez que o nível máximo permitido foi atingido igualmente no 11o dia de estocagem

Efeito da embalagem em atmosfera modificada sobre a conservação de lingüiça frescal de frango / Effect of the atmosphere packaging modified about the conservation of fresh poultry chicken

A embalagem de alimentos em atmosfera modificada consiste na substituição do ar que rodeia o produto que pretende conservar, por um gás ou uma mistura de gases que ofereça as melhores condições para a manutenção da qualidade física e microbiológica do produto, por um período de tempo maior. Sendo assim, o presente trabalho teve como objetivo avaliar o efeito da embalagem de lingüiça frescal de frango em atmosfera modificada. Depois de elaboradas, as amostras foram introduzidas em embalagens plásticas de baixa permeabilidade. Foram divididas em 6 lotes, embaladas com aproximadamente 1,5 L de ar (100 por cento), N2 (100 por cento), CO2 (100 por cento), 20/80, 40/60 e 80/20 CO2/N2 e termo-seladas. As amostras foram armazenadas a 4±1ºC durante 21 dias. Durante este período, tomaram-se amostras determinando o pH, contagem total de microrganismos heterotróficos aeróbios mesófilos e psicrotróficos, contagem de bactérias. Os parâmetros de crescimento (fase de latência e tempo de duplicação) dos microrganismos foram determinados mediante a equação de Baranyi. Durante o período de armazenamento, não foi observado o crescimento de enterobactérias, demonstrando assim, a inocuidade da matéria-prima, bem como a aplicação das boas práticas de fabricação durante o processo de elaboração da lingüiça. De acordo com as análises realizadas, pôde-se observar que a lingüiça embalada em 80/20 CO2 /N2 apresentou o maior tempo de vida útil, atingindo ao final dos 21 dias de estocagem, o limite quanto á contagem de microrganismos heterotróficos mesófilos (107 UFC/g). De um modo geral, pode-se afirmar que as lingüiças embaladas com CO2 apresentaram maior vida útil, com exceção das embaladas com 20/80 CO2 /N2 , que ao final da primeira semana de estocagem já apresentaram sinais de deterioração. Tal fato também foi observado nas lingüiças embaladas com N2 (100 por cento), que apresentaram vida útil de 6 dias. Nestas mesmas atmosferas, detectou-se um maior desenvolvimento das bactérias láticas, o que provavelmente contribuiu para a aceleração da deteriora. Quanto aos valores de pH, observou-se que ao final do período de estocagem, as atmosferas N2 (100 por cento) e 20/80 CO2 /N2 apresentaram os menores valores, quando comparadas às demais atmosferas. Este fato pode ser explicado pelo maior crescimento das bactérias láticas, que acarretaram a acidificação do meio.

Campylobacter jejuni/coli : Methodology of Isolation and Possible Interfering Factors in Primary Culture.

The prevalence of Campylobacter jejuni and Campylobacter coli was investigated in 64 samples of fresh retail chicken purchased from commercial slaughterhouses located in Brazil. Campylobacter spp. were isolated from 40 (62.5%) of 64 analyzed samples. The strains biotyped according to Lior were classified as C. jejuni biotypes I and II, and C. coli biotypes I and II. The efficiency of different procedures for recovering Campylobacter spp. from chicken carcasses was tested. The enrichment procedure was significantly less effective than direct plating (P < 0.05), detecting 19 of 40 (47.5%) as opposed to 38 of 40 (95%) positive samples. Using direct plating the efficiency of Blaser's selective supplement was significantly more effective (P < 0.05) than Skirrow's selective supplement. To verify which factors could be affecting Campylobacter spp. growth in enrichment broth, the pH was measured after incubation for 48 h at 42°C and lactobacilli, coliforms, and enterococci were enumerated. Most of the Campylobacter -negative samples presented high levels of indicator microorganisms, which may have hindered the recovery of Campylobacter spp. during the enrichment procedure.

Enterobacteriaceae em especiarias utilizadas na elaboraçäo de embutidos cárneos / Enterobacteriaceae in the spices utilized in the elaboration of the sausages products

Os autores promoveram uma avaliaçäo bacteriológica, através da metodología recomendada pelo "Compendium of methods for the microbiological examination of foods", constatando a presença de microorganismos da família enterobacteriaceae em diferentes tipos de especiarias utilizadas na elaboraçäo de embutidos cárneos. Do total de quarenta amostras analisadas 87,5% mostraram a presença de representantes da família Enterobacteriaceae. Entre os diferentes gêneros da família enterobacteriaceae isolados temos a assinalar: Klebsiella; Enterobacter; Providencia; Citrobacter e Proteus