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Trabalho de evento-resumo periodico
Synthesis of Pla optimized by contaminating bacteria (2017)
Uono, Magali Thiyomi; Bogsan, Cristina Stewart Bittencourt
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences, University of São Paulo. Unidade: FCF
Subjects: ÁCIDO LÁCTICO, STAPHYLOCOCCUS
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ABNT
UONO, Magali Thiyomi e BOGSAN, Cristina Stewart Bittencourt. Synthesis of Pla optimized by contaminating bacteria. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 07 out. 2024. , 2017
APA
Uono, M. T., & Bogsan, C. S. B. (2017). Synthesis of Pla optimized by contaminating bacteria. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Uono MT, Bogsan CSB. Synthesis of Pla optimized by contaminating bacteria. Brazilian Journal of Pharmaceutical Sciences. 2017 ; 53 44 res. FCF083.[citado 2024 out. 07 ]
Vancouver
Uono MT, Bogsan CSB. Synthesis of Pla optimized by contaminating bacteria. Brazilian Journal of Pharmaceutical Sciences. 2017 ; 53 44 res. FCF083.[citado 2024 out. 07 ]
Trabalho de evento-resumo
Discontinuous fermentation process by probiotic bacterium to produce antimicrobial peptide with potential application as food preservative (2017)
Azevedo, Pamela Oliveira de Souza de; Piazentin, Anna Carolina Meireles; Oliveira, Ricardo Pinheiro de Souza
Source: Anais. Conference titles: Congresso Brasileiro de Microbiologia. Unidade: FCF
Subjects: ÁCIDO LÁCTICO, ALIMENTOS NATURAIS, PEPTÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AZEVEDO, Pamela Oliveira de Souza de e PIAZENTIN, Anna Carolina Meireles e OLIVEIRA, Ricardo Pinheiro de Souza. Discontinuous fermentation process by probiotic bacterium to produce antimicrobial peptide with potential application as food preservative. 2017, Anais.. São Paulo: Sociedade Brasileira de Microbiologia (SBM), 2017. Disponível em: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm. Acesso em: 07 out. 2024.
APA
Azevedo, P. O. de S. de, Piazentin, A. C. M., & Oliveira, R. P. de S. (2017). Discontinuous fermentation process by probiotic bacterium to produce antimicrobial peptide with potential application as food preservative. In Anais. São Paulo: Sociedade Brasileira de Microbiologia (SBM). Recuperado de http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
NLM
Azevedo PO de S de, Piazentin ACM, Oliveira RP de S. Discontinuous fermentation process by probiotic bacterium to produce antimicrobial peptide with potential application as food preservative [Internet]. Anais. 2017 ;[citado 2024 out. 07 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
Vancouver
Azevedo PO de S de, Piazentin ACM, Oliveira RP de S. Discontinuous fermentation process by probiotic bacterium to produce antimicrobial peptide with potential application as food preservative [Internet]. Anais. 2017 ;[citado 2024 out. 07 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
Artigo de periodico
Pediococcus spp: an important genus of lactic acid bacteria and pediocin producers (2017)
Porto, Maria Carolina Wanderley; Kuniyoshi, Taís Mayumi; Azevedo, P. O. S; Vitolo, Michele; Oliveira, Ricardo Pinheiro de Souza
Source: Biotechnology Advances. Unidade: FCF
Subjects: ÁCIDO LÁCTICO, PROBIÓTICOS
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ABNT
PORTO, Maria Carolina Wanderley et al. Pediococcus spp: an important genus of lactic acid bacteria and pediocin producers. Biotechnology Advances, v. 35, p. 361-374, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.biotechadv.2017.03.004. Acesso em: 07 out. 2024.
APA
Porto, M. C. W., Kuniyoshi, T. M., Azevedo, P. O. S., Vitolo, M., & Oliveira, R. P. de S. (2017). Pediococcus spp: an important genus of lactic acid bacteria and pediocin producers. Biotechnology Advances, 35, 361-374. doi:10.1016/j.biotechadv.2017.03.004
NLM
Porto MCW, Kuniyoshi TM, Azevedo POS, Vitolo M, Oliveira RP de S. Pediococcus spp: an important genus of lactic acid bacteria and pediocin producers [Internet]. Biotechnology Advances. 2017 ; 35 361-374.[citado 2024 out. 07 ] Available from: https://doi.org/10.1016/j.biotechadv.2017.03.004
Vancouver
Porto MCW, Kuniyoshi TM, Azevedo POS, Vitolo M, Oliveira RP de S. Pediococcus spp: an important genus of lactic acid bacteria and pediocin producers [Internet]. Biotechnology Advances. 2017 ; 35 361-374.[citado 2024 out. 07 ] Available from: https://doi.org/10.1016/j.biotechadv.2017.03.004
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: 07 out. 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 out. 07 ] 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 out. 07 ] 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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 07 out. 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 out. 07 ] 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 out. 07 ] Available from: https://doi.org/10.1007/s12602-017-9292-8
Artigo de periodico
Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains (2017)
Roselino, M.N; Almeida, J.F. de; Canaan, J. M. M; Pinto, R. A; Ract, Juliana Neves Rodrigues ; Paula, A. V. de; Valdez, G. F. de; Rossi, E. A; Cavallini, D. C. U
Source: International Food Research Journal. Unidade: FCF
Subjects: BACTÉRIAS, ÁCIDO LÁCTICO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROSELINO, M.N et al. Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains. International Food Research Journal, v. 24, n. 6, p. 2694-2704, 2017Tradução . . Disponível em: http://www.ifrj.upm.edu.my/24%20(06)%202017/(58).pdf. Acesso em: 07 out. 2024.
APA
Roselino, M. N., Almeida, J. F. de, Canaan, J. M. M., Pinto, R. A., Ract, J. N. R., Paula, A. V. de, et al. (2017). Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains. International Food Research Journal, 24( 6), 2694-2704. Recuperado de http://www.ifrj.upm.edu.my/24%20(06)%202017/(58).pdf
NLM
Roselino MN, Almeida JF de, Canaan JMM, Pinto RA, Ract JNR, Paula AV de, Valdez GF de, Rossi EA, Cavallini DCU. Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains [Internet]. International Food Research Journal. 2017 ; 24( 6): 2694-2704.[citado 2024 out. 07 ] Available from: http://www.ifrj.upm.edu.my/24%20(06)%202017/(58).pdf
Vancouver
Roselino MN, Almeida JF de, Canaan JMM, Pinto RA, Ract JNR, Paula AV de, Valdez GF de, Rossi EA, Cavallini DCU. Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains [Internet]. International Food Research Journal. 2017 ; 24( 6): 2694-2704.[citado 2024 out. 07 ] Available from: http://www.ifrj.upm.edu.my/24%20(06)%202017/(58).pdf

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