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28 results on '"Saad, Susana M.I."'

2. Contributors

Author

Abdolghaffari, Amir Hossein, primary, Abdollahi, Mohammad, additional, Ahanchian, Hamid, additional, Ahmad, Farah N., additional, Akbarzadeh, Fariborz, additional, Alighieri, Giovanni, additional, Amini, Amir, additional, Anadón, Arturo, additional, Anania, Caterina, additional, Annibale, Bruno, additional, Arena, Mattia Pia, additional, Arena, Angela, additional, Arés, Irma, additional, Argyri, Anthoula A., additional, Aslim, Belma, additional, Aydaş, Selcen Babaoğlu, additional, Azimi, Amirreza, additional, Ballesteros, Antonio O., additional, Barbosa, Joana, additional, Bastani, Parvin, additional, Bedani, Raquel, additional, Betta, Pasqua, additional, Biglu, Mohammad-Hossein, additional, Borges, Sandra, additional, Bucci, C., additional, Buriti, Flávia C.A., additional, Camacho-Ruiz, R.M., additional, Capozzi, Vittorio, additional, Catenazzi, Piero, additional, Celani, Camilla, additional, Chaluvadi, Saikiran, additional, Champagne, Claude P., additional, Chiesa, Claudio, additional, Clark, Eva H., additional, Collier, Robert J., additional, Colombo, Jacopo, additional, de Moreno de LeBlanc, Alejandra, additional, de Morais, Elisa Carvalho, additional, Dekker, M., additional, Di Venere, D., additional, Drago, Lorenzo, additional, Farnworth, Edward R., additional, Feleszko, Wojciech, additional, Fernandez-Arrojo, Lucia, additional, Fernández-López, J., additional, Finamore, Alberto, additional, Fiocco, Daniela, additional, Gatesoupe, F.J., additional, Ghasemi-Niri, Farnaz, additional, Giacchi, Valentina, additional, Golkhalkhali, Babak, additional, Gomez-Zavaglia, A., additional, Gooshe, Maziar, additional, Gundogdu, Zuhal, additional, Hanning, Irene, additional, Hashemi, Seyed Mohammad Bagher, additional, Hemalatha, Rajkumar, additional, Homayouni, Aziz, additional, Hotchkiss, Arland T., additional, Iovino, P., additional, Saad, Susana Marta Isay, additional, Jafarabadi, Mohammad Asghari, additional, Jafari, Seyed Ali, additional, Jamaluddin, Rosita, additional, Jeong, Ji-Kang, additional, Jirillo, Felicita, additional, Jirillo, Emilio, additional, Jones, Rheinallt M., additional, Kaur, Baljinder, additional, Kaur, Gaganjot, additional, Keshtiban, Ata K., additional, Khalili, Mohammad, additional, Khalili, Leyla, additional, Khalili, Leila, additional, Kirmiz, Nina, additional, Kumar, Manoj, additional, Lahner, Edith, additional, Lavermicocca, P., additional, LeBlanc, Jean Guy, additional, Likotrafiti, Eleni, additional, Lim, Ying-Jye, additional, Lingbeck, Jody, additional, López, Paloma, additional, Mohedano, Mª Luz, additional, Magrone, Thea, additional, Mahdavi, Reza, additional, Maleki, Davood, additional, Mallah, Fatemeh, additional, Marathe, Shreesh J., additional, Marotta, Francesco, additional, Martínez, María Aránzazu, additional, Martinez-Augustin, O., additional, Martínez-Larrañaga, María Rosa, additional, Mehrabany, Elnaz Vaghef, additional, Mills, David A., additional, Stover, Mitchel Graham, additional, Mobili, P., additional, Mohammad, Diya, additional, Mohammad-Alizadeh-Charandabi, Sakineh, additional, Redzwan, S. Mohd, additional, Monedero, Vicente, additional, Moreno Villares, Jose M., additional, Moreno-Vilet, L., additional, Morrow, Lee E., additional, Motoori, Masaaki, additional, Murthy, Jayasimha N., additional, Nácher-Vázquez, Montserrat, additional, Nagpal, Ravinder, additional, Nielsen, Dennis Sandris, additional, Nikniaz, Hossein, additional, Nikniaz, Leila, additional, Nikniaz, Zeinab, additional, Notararigo, Sara, additional, Nunes, Vânia dos Santos, additional, Orel, Rok, additional, Osman, Ali, additional, Ouwehand, Arthur C., additional, Pacifico, Lucia, additional, Panagou, Efstathios Z., additional, Park, Kun-Young, additional, Payahoo, Laleh, additional, Peluso, Ilaria, additional, Pérez-Alvarez, J.A., additional, Pérez-Ramos, Adrian, additional, Plou, Francisco J., additional, Poorbaghi, Seyedeh Leila, additional, Portales-Pérez, D.P., additional, Quigley, Eamonn M.M., additional, Ranjbar, Fatemeh, additional, Reberšak, Lea Vodušek, additional, Rhoades, Jonathan, additional, Ricke, Steven C., additional, Rodriguez-Colinas, Barbara, additional, Rodríguez-Díaz, Jesús, additional, Romano, N., additional, Russo, Pasquale, additional, Russo, F., additional, Ruszczyński, Marek, additional, Saad, Susana M.I., additional, de Medina, F. Sánchez, additional, Santonicola, A., additional, Sayas-Barberá, M.E., additional, Sciacca, Pietro, additional, Scorrano, Antonio, additional, Sendra, E., additional, Sepehrimanesh, Masood, additional, Serafini, Mauro, additional, Shek, Lynette Pei-Chi, additional, Shokrvash, Behjat, additional, Sisto, A., additional, Sivieri, Katia, additional, Skalkam, Maria Lena, additional, Soh, Shu-E, additional, Spano, Giuseppe, additional, Sugimura, Keijiro, additional, Tanaka, Koji, additional, Tassou, Chrysoula C., additional, Teixeira, Paula, additional, Tennilä, Julia, additional, Toscano, Marco, additional, Tripathi, Alok S., additional, Tymczyszyn, E., additional, Valerio, F., additional, van Zanten, Gabriella, additional, Villas Boas, Paulo José Fortes, additional, Wachholz, Patrick Alexander, additional, Watson, Ronald Ross, additional, Wiese, Maria, additional, Yadav, Hariom, additional, Yam, Kit L., additional, Yano, Masahiko, additional, Zeng, Hongliang, additional, Zhang, Yi, additional, Zheng, Baodong, additional, Ziyadi, Somayeh, additional, and Zuppa, Antonio Alberto, additional

Published
2016
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6. Maternal Diet During Pregnancy and Lactation Modulates the Human Milk Microbiota

Author

Padilha, Marina, primary, Banhos Danneskiold-Samsøe, Niels, additional, Brejnrod, Asker, additional, Hoffmann, Christian, additional, Pereira Cabral, Vanessa, additional, de Melo Iaucci, Julia, additional, Hermes Sales, Cristiane, additional, Fisberg, Regina Mara, additional, Vitor Cortez, Ramon, additional, Brix, Susanne, additional, Romano Taddei, Carla, additional, Kristiansen, Karsten, additional, and Saad, Susana M.I., additional

Published
2018
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8. Atividade das polpas de maracujá (Passiflora edulis) e goiaba (Psidium guajava) sobre Lactobacillus acidophilus em musses refrigeradas

Author

Buriti,Flávia C. A., Komatsu,Tiemy R., and Saad,Susana M.I.

Subjects
Lactobacillus acidophilus, mousse, musse, Psidium guajava, refrigeration, refrigeração, congelamento, food and beverages, freezing, Passiflora edulis
Abstract

Five pilot-scale mousse-making trials were produced and supplemented with Lactobacillus acidophilus La-5 probiotic culture: M1 with passion fruit concentrated juice (PJ); M2 with PJ and prebiotic fibre inulin; M3 with frozen passion fruit pulp (PP); M4 with frozen guava pulp (GP); M5 with GP and lactic acid. The products were stored refrigerated (4ºC) and M2 and M5 were also stored frozen (-18ºC). Viability of L. acidophilus decreased up to 4.7 log cfu.g-1 in the 21st day for refrigerated mousses containing passion fruit (M1, M2 and M3), whereas the probiotic population remained above 6 log cfu.g-1 in the mousses containing guava (M4 and M5). Inhibition due to acidity was discharged. The addition of fruits to probiotic products should be carefully planned because inhibition of probiotic strains might occur. Cinco musses foram produzidas em escala piloto e suplementadas com a cultura probiótica de Lactobacillus acidophilus La-5: M1 - com suco concentrado de maracujá (SM); M2 - com SM e fibra prebiótica inulina; M3 - com polpa congelada de maracujá (PM); M4 - com polpa congelada de goiaba (PG); M5 - com PG e ácido lático. Os produtos foram armazenados refrigerados (4ºC) e M2 e M5 também congelados (-18ºC). A viabilidade de Lactobacillus acidophilus diminuiu em até 4,7 log ufc.g-1 ao 21º dia nas musses contendo maracujá (M1, M3 e M2), enquanto a população do probiótico permaneceu acima de 6 log ufc.g-1 naquelas contendo goiaba (M4 e M5). A inibição devido à acidez foi descartada. A adição de frutas aos produtos probióticos deve ser cuidadosamente planejada, uma vez que pode haver inibição das cepas probióticas.

Published
2007

10. Influence of raw meat natural background flora on growth of Escherichia coli O157: H7 in ground beef

Author

Saad, Susana M.I. and Franco, Bernadette D.G.M.

Subjects
H7 [Escherichia coli O157], ground beef, antagonismo, carne moída, antagonism
Abstract

Escherichia coli O157:H7 is a foodborne pathogen of increasing importance. It has been involved in several threatening outbreaks, most of them associated with meat products. In this study, the influence of some bacteria from the natural background flora of raw meat over E.coli O157:H7 in ground beef stored under refrigeration and at room temperature was evaluated. Different levels of E.coli O157:H7 (101-102, 103-104 and 106-107 CFU/g), inoculated in ground beef samples, were challenged with strains of non-pathogenic E.coli, Pseudomonas putida or Leuconostoc sp. Growth of the pathogen was monitored using standard cultural methods and an ELISA-type rapid method. Non-pathogenic E.coli, Pseudomonas putida and Leuconostoc sp. did not affect growth of E.coli O157:H7 in ground beef, both under refrigeration and at room temperature. Based on these findings, the low occurrence of E.coli O157:H7 in raw meat may not be attributed to antagonistic effects of bacteria from the natural background flora. Escherichia coli O157:H7 é um patógeno de origem alimentar de importância crescente, tendo sido envolvido em diversos surtos ameaçadores, a maioria deles associada ao consumo de produtos cárneos. Neste estudo foi avaliada a influência de algumas bactérias da microbiota natural da carne crua sobre E. coli O157:H7 em amostras de carne bovina moída armazenadas em refrigeração e à temperatura ambiente. As amostras foram inoculadas com diferentes níveis de E. coli O157:H7 (101, 103 e 106 UFC/g) e de E. coli não patogênica, Pseudomonas putida ou Leuconostoc sp. A multiplicação do patógeno foi monitorada através de metodologia convencional e através de método rápido do tipo ELISA. E. coli não patogênica, Pseudomonas putida e Leuconostoc sp. não exerceram influência sobre a multiplicação de E. coli O157:H7 em carne moída, tanto em refrigeração como à temperatura ambiente. Assim sendo, a baixa ocorrência de E. coli O157:H7 em carne crua não pode ser atribuída a efeitos antagônicos de bactérias de sua microbiota natural.

Published
1999

12. Effect of galactooligosaccharides andBifidobacterium animalisBb-12 on growth ofLactobacillus amylovorusDSM 16698, microbial community structure, and metabolite production in anin vitrocolonic model set up with human or pig microbiota

Author

Martinez, Rafael C.R., primary, Cardarelli, Haíssa R., additional, Borst, Wendy, additional, Albrecht, Simone, additional, Schols, Henk, additional, Gutiérrez, Odette P., additional, Maathuis, Annet J.H., additional, de Melo Franco, Bernadette D.G., additional, De Martinis, Elaine C.P., additional, Zoetendal, Erwin G., additional, Venema, Koen, additional, Saad, Susana M.I., additional, and Smidt, Hauke, additional

Published
2012
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14. In vitro evaluation of gastrointestinal survival of Lactobacillus amylovorus DSM 16698 alone and combined with galactooligosaccharides, milk and/or Bifidobacterium animalis subsp. lactis Bb-12

Author

Martinez, Rafael C.R., primary, Aynaou, Azz-Eddine, additional, Albrecht, Simone, additional, Schols, Henk A., additional, De Martinis, Elaine C.P., additional, Zoetendal, Erwin G., additional, Venema, Koen, additional, Saad, Susana M.I., additional, and Smidt, Hauke, additional

Published
2011
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26. Effect of galactooligosaccharides and Bifidobacterium animalis Bb-12 on growth of Lactobacillus amylovorus DSM 16698, microbial community structure, and metabolite production in an in vitro colonic model set up with human or pig microbiota.

Author

Martinez, Rafael C.R., Cardarelli, Haíssa R., Borst, Wendy, Albrecht, Simone, Schols, Henk, Gutiérrez, Odette P., Maathuis, Annet J.H., Melo Franco, Bernadette D.G., Martinis, Elaine C.P., Zoetendal, Erwin G., Venema, Koen, Saad, Susana M.I., and Smidt, Hauke

Subjects
SACCHARIDES, BIFIDOBACTERIUM, LACTOBACILLUS, BACTERIAL growth, BIOTIC communities, POLYMERASE chain reaction, PROBIOTICS
Abstract

A validated in vitro model of the large intestine ( TIM-2), set up with human or pig faeces, was used to evaluate the impact of potentially probiotic Lactobacillus amylovorus DSM 16698, administered alone (i), in the presence of prebiotic galactooligosaccharides ( GOS) (ii), and co-administered with probiotic Bifidobacterium animalis ssp. lactis Bb-12 ( Bb-12) (iii) on GOS degradation, microbial growth ( L. amylovorus, lactobacilli, bifidobacteria and total bacteria) and metabolite production. High performance anion exchange chromatography revealed that GOS degradation was more pronounced in TIM-2 inoculated with pig faeces than with human faeces. Denaturing gradient gel electrophoresis profiling of PCR-amplified 16S r RNA genes detected a more complex Lactobacillus spp. community in pig faecal material than in human faecal inoculum. According to 16S r RNA gene-targeted q PCR, GOS stimulated the growth of lactobacilli and bifidobacteria in faecal material from both materials. The cumulative production of short chain fatty acids and ammonia was higher ( P < 0.05) for pig than for human faeces. However, lactate accumulation was higher ( P < 0.05) in the human model and increased after co-administration with GOS and Bb-12. This study reinforced the notion that differences in microbiota composition between target host organisms need to be considered when animal data are extrapolated to human, as is often done with pre- and probiotic intervention studies. [ABSTRACT FROM AUTHOR]

Published
2013
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27. Biopreservation by Lactobacillus paracaseiin Coculture with Streptococcus thermophilusin Potentially Probiotic and Synbiotic Fresh Cream Cheeses

Author

Buriti, Flávia C.A., Haíssa, Cardarelli, R., and Saad, Susana M.I.

Abstract

The viability of Lactobacillus paracaseiand its effect on growth of the microbiota in potentially probiotic and synbiotic fresh cheeses during storage at 4 ± 1°C was investigated. Three cheese-making trials (T1, T2, and T3) were prepared in quadruplicate, all supplemented with a Streptococcus thermophilusculture. L. paracaseisubsp. paracaseiwas added to cheeses in T1 and T2, and inulin was added to cheeses in T2. Counts of L. paracasei, S. thermophilus, coliforms, Escherichia coli, Staphylococcusspp., DNase-positive Staphylococcus, and yeasts and molds were monitored during storage for up to 21 days. Viable counts of L. paracaseiin probiotic (T1) and synbiotic (T2) cheeses remained above 7 log CFU/g during the entire storage period, whereas counts of S. thermophilusremained above 9.5 log CFU/g for cheeses from T1, T2, and T3. Populations of coliforms, Staphylococcusspp., and DNase-positive Staphylococcuswere higher in T3 cheese and differed significantly from those in cheeses from T1 and T2 (P< 0.05). Inhibition of contaminants prevailed when both L. paracaseiand S. thermophiluswere present in fresh cream cheese and probably was due to acid production by both strains; bacteriocin production was not found. Addition of inulin in T2 did not impact microbial viability (P> 0.05). L. paracaseisubsp. paracaseiin coculture with S. thermophiluswas inhibitory against microbial contaminants in fresh cream cheese with or without the addition of inulin, indicating the potential use of this combination in a probiotic and synbiotic product.

Published
2007
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28. Influence of Lactic Acid Bacteria on Survival of Escherichia coliO157:H7 in Inoculated Minas Cheese during Storage at 8.5°C

Author

Saad, Susana M.I., Vanzin, Cézar, Oliveira, Maricê N., and Franco, Bernadette D.G.M.

Abstract

Minas cheese is a typical Brazilian fresh cheese, manufactured by addition of rennin and CaCl2to milk, followed by draining the curd. The intrinsic characteristics of this product make it favorable for growth of pathogens, including Escherichia coliO157:H7. The influence of the addition of a commercial mesophilic type O lactic culture to this product on the growth of this pathogen during storage at 8.5°C was evaluated. Eight different formulations of Minas cheese were manufactured using raw or pasteurized milk and with or without salt and lactic culture. Individual portions of each formulation were transferred to sterile plastic bags and inoculated with E. coliO157:H7 to yield ca. 103or 106CFU/g. After blending by hand massaging the bags, samples were stored at 8.5°C for up to 14 days. E. coliO157:H7 was counted after 1, 2, 7, and 14 days of storage using 3M Petrifilm Test Kit-HEC. Counts in samples without added lactic culture showed a 2-log increase in the first 24 h and remained constant during the following 14 days. Counts in samples with added lactic culture showed a 0.5-log increase in the first 24 h, followed by a decrease. These variations were statistically significant (P< 0.05). No significant variations (P> 0.05) were obtained for cheese samples manufactured with pasteurized or raw milk, with or without salt. Results indicate that the addition of type O lactic culture may be an additional safeguard to well-established good manufacturing practices and hazard analysis and critical control point programs in the control of growth of E. coliO157:H7 in Minas cheese.

Published
2001
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