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Your search keyword '"F. M. Sant'Anna"' showing total 2 results
Start Over Author "F. M. Sant'Anna" Publisher wiley
2 results on '"F. M. Sant'Anna"'

1. Lactic acid bacteria isolated from Brazilian Minas artisanal cheeses and theirin vitroantagonisms againstMycobacterium bovisBCG

Author

Álvaro Cantini Nunes, Cosme Damião Barbosa, Naiara Chaves Figueiredo, Letícia Goulart de Oliveira, Gabriela Oliveira E. Silva, Marcelo Resende de Souza, R.D. Castro, Andrey Pereira Lage, and F. M. Sant'Anna

Subjects
0301 basic medicine, Mycobacterium bovis, biology, Process Chemistry and Technology, 030106 microbiology, Bioengineering, biology.organism_classification, In vitro, Microbiology, Lactic acid, 03 medical and health sciences, chemistry.chemical_compound, chemistry, Bacteria, Food Science
Published
2018

2. Assessment of the probiotic potential of lactic acid bacteria isolated from Minas artisanal cheese produced in theCampo das Vertentesregion, Brazil

Author

F. M. Sant'Anna, Andréia Marçal da Silva, Letícia Goulart de Oliveira, Marcelo Resende de Souza, R.D. Castro, Jacques Robert Nicoli, Álvaro Cantini Nunes, Luige Biciati Alvim, and L.B. Acurcio

Subjects
0301 basic medicine, 030106 microbiology, Bioengineering, Microbiology, law.invention, 03 medical and health sciences, chemistry.chemical_compound, Probiotic, law, Lactobacillus, Food science, biology, Process Chemistry and Technology, 0402 animal and dairy science, food and beverages, Pediococcus acidilactici, 04 agricultural and veterinary sciences, Raw milk, biology.organism_classification, 040201 dairy & animal science, Lactic acid, chemistry, Pediococcus, Lactobacillus plantarum, Bacteria, Food Science
Abstract

The microbiota of the Brazilian Minas artisanal cheese, made from raw milk, is not well known and may include probiotic bacteria. This study aimed to assess the in vitro and in vivo probiotic properties of the lactic acid bacteria isolated from these cheeses. Thirty-six samples of the Lactobacillus/Pediococcus group were selected for in vitro investigation. Pediococcus acidilactici (PA2) and Lactobacillus plantarum (LP4) showed the best results and were tested for their ability to protect Salmonella Typhimurium orally infected mice. LP4 showed better probiotic potential than PA2 and allowed higher values of weight gain (P

Published
2017

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