Effect of natural antimicrobials on in vitro Escherichia Coli in Minas Frescal cheese

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorInst Fed Educ Ciencia & Tecnol Goiano-
Autor(es): dc.contributorUniversidade Federal de Goiás (UFG)-
Autor(es): dc.creatorSilva, Kamilla Soares [UNESP]-
Autor(es): dc.creatorViana, Leticia Fleury-
Autor(es): dc.creatorGuariglia, Bruna Ariel Dias-
Autor(es): dc.creatorSoares, Joao Paulo [UNESP]-
Autor(es): dc.creatorGarcia, Lismaira Goncalves Caixeta-
Autor(es): dc.creatorSantos, Priscila Alonso dos-
Data de aceite: dc.date.accessioned2022-02-22T00:10:29Z-
Data de disponibilização: dc.date.available2022-02-22T00:10:29Z-
Data de envio: dc.date.issued2020-12-09-
Data de envio: dc.date.issued2020-12-09-
Data de envio: dc.date.issued2019-08-12-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1108/NFS-04-2019-0120-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/196805-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/196805-
Descrição: dc.descriptionPurpose The growing consumer demand for microbiologically safe and quality products with sensory properties similar to those of natural products has spurred the search for natural flavourings with an antimicrobial effect on foods. The purpose of the present study is to evaluate the in vitro antimicrobial activity of malagueta chili pepper and dedo de moca hot pepper on Minas Frescal cheese supplemented with Escherichia coli strains. Design/methodology/approach Each cheese contained 0, 10, 15 and 20 per cent concentrations of malagueta chilli pepper and dedo de moca hot pepper supplemented with 200 mu L of E. coli/kg cheese. The cheeses were stored under refrigeration at 7 degrees C for 28 days. The E. coli, pH and titratable acidity were analysed for this cheese. Findings Dedo de moca hot pepper showed a bacteriostatic effect on E. coli strains being more efficient on day 1. However, the malagueta hot pepper showed bactericidal effect and was efficient during the 28 days of storage. The pH showed a gradual decrease (p = 0.000) throughout the storage period; therefore, the acidity was increased even when the CFU/g count remained constant. The peppers had an antimicrobial effect on E. coli strains, and thus might be an alternative to extend the shelf life of Minas frescal cheese. Originality/value The study of natural condiments as an antimicrobial alternative is important because they prevent infections and food infections, increase shelf life and make it possible to offer differentiated products in the market.-
Descrição: dc.descriptionUniv Estadual Paulista, Sao Jose Do Rio Preto, Brazil-
Descrição: dc.descriptionInst Fed Educ Ciencia & Tecnol Goiano, Rio Verde, Brazil-
Descrição: dc.descriptionUniv Fed Goias, Ciencia & Tecnol Alimentos, Campus Samambaia, Goiania, Go, Brazil-
Descrição: dc.descriptionUniv Estadual Paulista, Dept Biol, Sao Jose Do Rio Preto, Brazil-
Descrição: dc.descriptionInst Fed Educ Ciencia & Tecnol Goiano, Dept Food Engn, Rio Verde, Brazil-
Descrição: dc.descriptionUniv Estadual Paulista, Sao Jose Do Rio Preto, Brazil-
Descrição: dc.descriptionUniv Estadual Paulista, Dept Biol, Sao Jose Do Rio Preto, Brazil-
Formato: dc.format433-442-
Idioma: dc.languageen-
Publicador: dc.publisherEmerald Group Publishing Ltd-
Relação: dc.relationNutrition & Food Science-
???dc.source???: dc.sourceWeb of Science-
Palavras-chave: dc.subjectAntimicrobials-
Palavras-chave: dc.subjectShelf life-
Palavras-chave: dc.subjectCapsicum L-
Palavras-chave: dc.subjectNatural condiment-
Palavras-chave: dc.subjectMinas Frescal cheese-
Título: dc.titleEffect of natural antimicrobials on in vitro Escherichia Coli in Minas Frescal cheese-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

Não existem arquivos associados a este item.