ReP USP - Resultado da busca

Artigo de periodico
Effect of polydextrose on the growth of Pediococcus pentosaceus as well as lactic acid and bacteriocin-like inhibitory substances (BLIS) production (2022)
Porto, Maria Carolina Wanderley; Azevedo, Pamela Oliveira de Souza de ; Lourenço, Felipe Rebello ; Converti, Attilio ; Vitolo, Michele; Oliveira, Ricardo Pinheiro de Souza
Source: Microorganisms. Unidade: FCF
Subjects: ÁCIDO LÁCTICO, INDÚSTRIA DE ALIMENTOS, MICROBIOLOGIA DE ALIMENTOS
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ABNT
PORTO, Maria Carolina Wanderley et al. Effect of polydextrose on the growth of Pediococcus pentosaceus as well as lactic acid and bacteriocin-like inhibitory substances (BLIS) production. Microorganisms, v. 10, p. 1-18 art. 1898, 2022Tradução . . Disponível em: https://doi.org/10.3390/microorganisms10101898. Acesso em: 14 nov. 2024.
APA
Porto, M. C. W., Azevedo, P. O. de S. de, Lourenço, F. R., Converti, A., Vitolo, M., & Oliveira, R. P. de S. (2022). Effect of polydextrose on the growth of Pediococcus pentosaceus as well as lactic acid and bacteriocin-like inhibitory substances (BLIS) production. Microorganisms, 10, 1-18 art. 1898. doi:10.3390/microorganisms10101898
NLM
Porto MCW, Azevedo PO de S de, Lourenço FR, Converti A, Vitolo M, Oliveira RP de S. Effect of polydextrose on the growth of Pediococcus pentosaceus as well as lactic acid and bacteriocin-like inhibitory substances (BLIS) production [Internet]. Microorganisms. 2022 ; 10 1-18 art. 1898.[citado 2024 nov. 14 ] Available from: https://doi.org/10.3390/microorganisms10101898
Vancouver
Porto MCW, Azevedo PO de S de, Lourenço FR, Converti A, Vitolo M, Oliveira RP de S. Effect of polydextrose on the growth of Pediococcus pentosaceus as well as lactic acid and bacteriocin-like inhibitory substances (BLIS) production [Internet]. Microorganisms. 2022 ; 10 1-18 art. 1898.[citado 2024 nov. 14 ] Available from: https://doi.org/10.3390/microorganisms10101898
Artigo de periodico
Cultivation of lactic acid bacteria and evaluation of the antimicrobial potential of partially purified bacteriocin-like inhibitory substances against cariogenic and food pathogens (2022)
Silva, Amanda Romana Santos da ; Azevedo, Pamela Oliveira de Souza de ; Converti, Attilio ; Oliveira, Ricardo Pinheiro de Souza
Source: Fermentation. Unidade: FCF
Subjects: ÁCIDO LÁCTICO, BACTÉRIAS, BACTERICIDAS, CÁRIE DENTÁRIA
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ABNT
SILVA, Amanda Romana Santos da et al. Cultivation of lactic acid bacteria and evaluation of the antimicrobial potential of partially purified bacteriocin-like inhibitory substances against cariogenic and food pathogens. Fermentation, v. 8, n. 8, p. 1-14, 2022Tradução . . Disponível em: https://doi.org/10.3390/fermentation8080400. Acesso em: 14 nov. 2024.
APA
Silva, A. R. S. da, Azevedo, P. O. de S. de, Converti, A., & Oliveira, R. P. de S. (2022). Cultivation of lactic acid bacteria and evaluation of the antimicrobial potential of partially purified bacteriocin-like inhibitory substances against cariogenic and food pathogens. Fermentation, 8( 8), 1-14. doi:10.3390/fermentation8080400
NLM
Silva ARS da, Azevedo PO de S de, Converti A, Oliveira RP de S. Cultivation of lactic acid bacteria and evaluation of the antimicrobial potential of partially purified bacteriocin-like inhibitory substances against cariogenic and food pathogens [Internet]. Fermentation. 2022 ; 8( 8): 1-14.[citado 2024 nov. 14 ] Available from: https://doi.org/10.3390/fermentation8080400
Vancouver
Silva ARS da, Azevedo PO de S de, Converti A, Oliveira RP de S. Cultivation of lactic acid bacteria and evaluation of the antimicrobial potential of partially purified bacteriocin-like inhibitory substances against cariogenic and food pathogens [Internet]. Fermentation. 2022 ; 8( 8): 1-14.[citado 2024 nov. 14 ] Available from: https://doi.org/10.3390/fermentation8080400
Artigo de periodico
Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham (2020)
Azevedo, Pamela Oliveira de Souza de ; Mendonça, Carlos Miguel Nóbrega ; Seibert, Liane ; Domínguez, José M; Converti, Attilio ; Gierus, Martin ; Oliveira, Ricardo Pinheiro de Souza
Source: Brazilian Journal of Microbiology. Unidade: FCF
Subjects: PRESUNTO, LISTERIA, CONSERVANTES, MICROBIOLOGIA DE ALIMENTOS
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ABNT
AZEVEDO, Pamela Oliveira de Souza de et al. Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham. Brazilian Journal of Microbiology, v. 51, p. 949–956, 2020Tradução . . Disponível em: https://doi.org/10.1007/s42770-020-00245-w. Acesso em: 14 nov. 2024.
APA
Azevedo, P. O. de S. de, Mendonça, C. M. N., Seibert, L., Domínguez, J. M., Converti, A., Gierus, M., & Oliveira, R. P. de S. (2020). Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham. Brazilian Journal of Microbiology, 51, 949–956. doi:10.1007/s42770-020-00245-w
NLM
Azevedo PO de S de, Mendonça CMN, Seibert L, Domínguez JM, Converti A, Gierus M, Oliveira RP de S. Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham [Internet]. Brazilian Journal of Microbiology. 2020 ; 51 949–956.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1007/s42770-020-00245-w
Vancouver
Azevedo PO de S de, Mendonça CMN, Seibert L, Domínguez JM, Converti A, Gierus M, Oliveira RP de S. Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham [Internet]. Brazilian Journal of Microbiology. 2020 ; 51 949–956.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1007/s42770-020-00245-w
Artigo de periodico
Antibacterial and antifungal activity of crude and freeze-dried bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus (2020)
Azevedo, Pamela Oliveira de Souza de ; Mendonça, Carlos Miguel Nóbrega ; Moreno, Ana Carolina Ramos ; Bueno, Antonio Vinicius Iank; Almeida, Sonia Regina Yokomizo de; Seibert, Liane; Converti, Attilio ; Watanabe, Ii-sei ; Gierus, Martin ; Oliveira, Ricardo Pinheiro de Souza
Source: Scientific Reports. Unidades: BIOTECNOLOGIA, ICB, FCF
Subjects: ANATOMIA, BACTÉRIAS GRAM-POSITIVAS, ÁCIDO LÁCTICO, ANTIFÚNGICOS, ANTIBIOTICOS, FUNGOS, GRÃOS, MILHO, MEMBRANA CELULARES, CITOTOXINAS
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ABNT
AZEVEDO, Pamela Oliveira de Souza de et al. Antibacterial and antifungal activity of crude and freeze-dried bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus. Scientific Reports, v. 10, p. 1-14 art. 12291, 2020Tradução . . Disponível em: https://doi.org/10.1038/s41598-020-68922-2. Acesso em: 14 nov. 2024.
APA
Azevedo, P. O. de S. de, Mendonça, C. M. N., Moreno, A. C. R., Bueno, A. V. I., Almeida, S. R. Y. de, Seibert, L., et al. (2020). Antibacterial and antifungal activity of crude and freeze-dried bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus. Scientific Reports, 10, 1-14 art. 12291. doi:10.1038/s41598-020-68922-2
NLM
Azevedo PO de S de, Mendonça CMN, Moreno ACR, Bueno AVI, Almeida SRY de, Seibert L, Converti A, Watanabe I-sei, Gierus M, Oliveira RP de S. Antibacterial and antifungal activity of crude and freeze-dried bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus [Internet]. Scientific Reports. 2020 ; 10 1-14 art. 12291.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1038/s41598-020-68922-2
Vancouver
Azevedo PO de S de, Mendonça CMN, Moreno ACR, Bueno AVI, Almeida SRY de, Seibert L, Converti A, Watanabe I-sei, Gierus M, Oliveira RP de S. Antibacterial and antifungal activity of crude and freeze-dried bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus [Internet]. Scientific Reports. 2020 ; 10 1-14 art. 12291.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1038/s41598-020-68922-2
Artigo de periodico
Effects of pH and sugar supplements on bacteriocin-like inhibitory substance production by Pediococcus pentosaceus (2019)
Azevedo, Pamela Oliveira de Souza de ; Azevedo, Hernando Fernandes de; Figueroa, Elias; Converti, Attilio ; Domínguez, José Manuel; Oliveira, Ricardo Pinheiro de Souza
Source: Molecular Biology Reports. Unidade: FCF
Subjects: AÇÚCAR, BACTÉRIAS LÁTICAS
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ABNT
AZEVEDO, Pamela Oliveira de Souza de et al. Effects of pH and sugar supplements on bacteriocin-like inhibitory substance production by Pediococcus pentosaceus. Molecular Biology Reports, v. 46, n. 5, p. 4883-4891, 2019Tradução . . Disponível em: https://doi.org/10.1007/s11033-019-04938-w. Acesso em: 14 nov. 2024.
APA
Azevedo, P. O. de S. de, Azevedo, H. F. de, Figueroa, E., Converti, A., Domínguez, J. M., & Oliveira, R. P. de S. (2019). Effects of pH and sugar supplements on bacteriocin-like inhibitory substance production by Pediococcus pentosaceus. Molecular Biology Reports, 46( 5), 4883-4891. doi:10.1007/s11033-019-04938-w
NLM
Azevedo PO de S de, Azevedo HF de, Figueroa E, Converti A, Domínguez JM, Oliveira RP de S. Effects of pH and sugar supplements on bacteriocin-like inhibitory substance production by Pediococcus pentosaceus [Internet]. Molecular Biology Reports. 2019 ; 46( 5): 4883-4891.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1007/s11033-019-04938-w
Vancouver
Azevedo PO de S de, Azevedo HF de, Figueroa E, Converti A, Domínguez JM, Oliveira RP de S. Effects of pH and sugar supplements on bacteriocin-like inhibitory substance production by Pediococcus pentosaceus [Internet]. Molecular Biology Reports. 2019 ; 46( 5): 4883-4891.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1007/s11033-019-04938-w
Artigo de periodico
Application of nisin as biopreservative of pork meat by dipping and spraying methods (2019)
Azevedo, Pamela Oliveira de Souza de ; Converti, Attilio; Gierus, Martin ; Oliveira, Ricardo Pinheiro de Souza
Source: Brazilian Journal of Microbiology. Unidade: FCF
Subjects: CONSERVAÇÃO DE ALIMENTOS, MICROBIOLOGIA DE ALIMENTOS
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ABNT
AZEVEDO, Pamela Oliveira de Souza de et al. Application of nisin as biopreservative of pork meat by dipping and spraying methods. Brazilian Journal of Microbiology, v. 50, p. 523-526, 2019Tradução . . Disponível em: https://doi.org/10.1007/s42770-019-00080-. Acesso em: 14 nov. 2024.
APA
Azevedo, P. O. de S. de, Converti, A., Gierus, M., & Oliveira, R. P. de S. (2019). Application of nisin as biopreservative of pork meat by dipping and spraying methods. Brazilian Journal of Microbiology, 50, 523-526. doi:10.1007/s42770-019-00080-
NLM
Azevedo PO de S de, Converti A, Gierus M, Oliveira RP de S. Application of nisin as biopreservative of pork meat by dipping and spraying methods [Internet]. Brazilian Journal of Microbiology. 2019 ; 50 523-526.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1007/s42770-019-00080-
Vancouver
Azevedo PO de S de, Converti A, Gierus M, Oliveira RP de S. Application of nisin as biopreservative of pork meat by dipping and spraying methods [Internet]. Brazilian Journal of Microbiology. 2019 ; 50 523-526.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1007/s42770-019-00080-
Artigo de periodico
Antimicrobial activity of bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus: from shake flasks to bioreactor (2019)
Azevedo, Pamela Oliveira de Souza de ; Converti, Attilio; Gierus, Martin ; Oliveira, Ricardo Pinheiro de Souza
Source: Molecular Biology Reports. Unidade: FCF
Subjects: FERMENTAÇÃO, ÁCIDO LÁCTICO, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AZEVEDO, Pamela Oliveira de Souza de et al. Antimicrobial activity of bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus: from shake flasks to bioreactor. Molecular Biology Reports, v. 46, p. 461-469, 2019Tradução . . Disponível em: https://doi.org/10.1007/s11033-018-4495-y. Acesso em: 14 nov. 2024.
APA
Azevedo, P. O. de S. de, Converti, A., Gierus, M., & Oliveira, R. P. de S. (2019). Antimicrobial activity of bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus: from shake flasks to bioreactor. Molecular Biology Reports, 46, 461-469. doi:10.1007/s11033-018-4495-y
NLM
Azevedo PO de S de, Converti A, Gierus M, Oliveira RP de S. Antimicrobial activity of bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus: from shake flasks to bioreactor [Internet]. Molecular Biology Reports. 2019 ; 46 461-469.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1007/s11033-018-4495-y
Vancouver
Azevedo PO de S de, Converti A, Gierus M, Oliveira RP de S. Antimicrobial activity of bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus: from shake flasks to bioreactor [Internet]. Molecular Biology Reports. 2019 ; 46 461-469.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1007/s11033-018-4495-y
Artigo de periodico
Production of fermented skim milk supplemented with different grape pomace extracts: effect on viability and acidification performance of probiotic cultures (2018)
Azevedo, Pamela Oliveira de Souza de; Aliakbarian, Bahar; Casazza, Alessandro Alberto; LeBlanc, Jean Guy; Perego, Patrizia; Oliveira, Ricardo Pinheiro de Souza
Source: PharmaNutrition. Unidade: FCF
Subjects: PROBIÓTICOS, LEITE DESNATADO, LACTOBACILLUS, COMPOSTOS FENÓLICOS
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ABNT
AZEVEDO, Pamela Oliveira de Souza de et al. Production of fermented skim milk supplemented with different grape pomace extracts: effect on viability and acidification performance of probiotic cultures. PharmaNutrition, v. 6, n. 2, p. 64-68, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.phanu.2018.03.001. Acesso em: 14 nov. 2024.
APA
Azevedo, P. O. de S. de, Aliakbarian, B., Casazza, A. A., LeBlanc, J. G., Perego, P., & Oliveira, R. P. de S. (2018). Production of fermented skim milk supplemented with different grape pomace extracts: effect on viability and acidification performance of probiotic cultures. PharmaNutrition, 6( 2), 64-68. doi:10.1016/j.phanu.2018.03.001
NLM
Azevedo PO de S de, Aliakbarian B, Casazza AA, LeBlanc JG, Perego P, Oliveira RP de S. Production of fermented skim milk supplemented with different grape pomace extracts: effect on viability and acidification performance of probiotic cultures [Internet]. PharmaNutrition. 2018 ; 6( 2): 64-68.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.phanu.2018.03.001
Vancouver
Azevedo PO de S de, Aliakbarian B, Casazza AA, LeBlanc JG, Perego P, Oliveira RP de S. Production of fermented skim milk supplemented with different grape pomace extracts: effect on viability and acidification performance of probiotic cultures [Internet]. PharmaNutrition. 2018 ; 6( 2): 64-68.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.phanu.2018.03.001
Artigo de periodico
Influence of temperature and pH on the production of biosurfactant, bacteriocin and lactic acid by Lactococcus lactis CECT-4434 (2017)
Souza, Ellen Cristina; Azevedo, Pamela Oliveira de Souza de; Domínguez, José Manuel; Converti, Attilio; Oliveira, Ricardo Pinheiro de Souza
Source: Cyta - Journal of Food. Unidade: FCF
Subjects: LACTOCOCCUS, ÁCIDO LÁCTICO
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ABNT
SOUZA, Ellen Cristina et al. Influence of temperature and pH on the production of biosurfactant, bacteriocin and lactic acid by Lactococcus lactis CECT-4434. Cyta - Journal of Food, v. 15, n. 4, p. 525-530, 2017Tradução . . Disponível em: https://doi.org/10.1080/19476337.2017.1306806. Acesso em: 14 nov. 2024.
APA
Souza, E. C., Azevedo, P. O. de S. de, Domínguez, J. M., Converti, A., & Oliveira, R. P. de S. (2017). Influence of temperature and pH on the production of biosurfactant, bacteriocin and lactic acid by Lactococcus lactis CECT-4434. Cyta - Journal of Food, 15( 4), 525-530. doi:10.1080/19476337.2017.1306806
NLM
Souza EC, Azevedo PO de S de, Domínguez JM, Converti A, Oliveira RP de S. Influence of temperature and pH on the production of biosurfactant, bacteriocin and lactic acid by Lactococcus lactis CECT-4434 [Internet]. Cyta - Journal of Food. 2017 ; 15( 4): 525-530.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1080/19476337.2017.1306806
Vancouver
Souza EC, Azevedo PO de S de, Domínguez JM, Converti A, Oliveira RP de S. Influence of temperature and pH on the production of biosurfactant, bacteriocin and lactic acid by Lactococcus lactis CECT-4434 [Internet]. Cyta - Journal of Food. 2017 ; 15( 4): 525-530.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1080/19476337.2017.1306806
Artigo de periodico
Stimulating Effects of Sucrose and Inulin on Growth, Lactate, and Bacteriocin Productions by Pediococcus pentosaceus (2017)
Azevedo, Pamela Oliveira de Souza de; Converti, Attilio; Domínguez, José Manuel; Oliveira, Ricardo Pinheiro de Souza
Source: Probiotics and Antimicrobial Proteins. Unidade: FCF
Subjects: ÁCIDO LÁCTICO, ALIMENTOS FERMENTADOS
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ABNT
AZEVEDO, Pamela Oliveira de Souza de et al. Stimulating Effects of Sucrose and Inulin on Growth, Lactate, and Bacteriocin Productions by Pediococcus pentosaceus. Probiotics and Antimicrobial Proteins, v. 9, p. 466-472, 2017Tradução . . Disponível em: https://doi.org/10.1007/s12602-017-9292-8. Acesso em: 14 nov. 2024.
APA
Azevedo, P. O. de S. de, Converti, A., Domínguez, J. M., & Oliveira, R. P. de S. (2017). Stimulating Effects of Sucrose and Inulin on Growth, Lactate, and Bacteriocin Productions by Pediococcus pentosaceus. Probiotics and Antimicrobial Proteins, 9, 466-472. doi:10.1007/s12602-017-9292-8
NLM
Azevedo PO de S de, Converti A, Domínguez JM, Oliveira RP de S. Stimulating Effects of Sucrose and Inulin on Growth, Lactate, and Bacteriocin Productions by Pediococcus pentosaceus [Internet]. Probiotics and Antimicrobial Proteins. 2017 ; 9 466-472.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1007/s12602-017-9292-8
Vancouver
Azevedo PO de S de, Converti A, Domínguez JM, Oliveira RP de S. Stimulating Effects of Sucrose and Inulin on Growth, Lactate, and Bacteriocin Productions by Pediococcus pentosaceus [Internet]. Probiotics and Antimicrobial Proteins. 2017 ; 9 466-472.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1007/s12602-017-9292-8

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