Download Consulta: subjectFacets:"Probiotics" Registros recuperados: 74 Data

Consulta: subjectFacets:"Probiotics"
Registros recuperados: 74
Data/hora: 09/06/2017 01:45:30
A Lactobacillus rhamnosus strain induces protection in different sites after Salmonella enterica subsp.
enterica serovar Typhimurium challenge in gnotobiotic and conventional mice
Provedor de dados: 45
Autores: Mendonça,A.H.; Cerqueira,M.M.O.P.; Nicoli,J.R.; Sousa,S.M.M.; Nardi,R.M.D.; Souza,F.N.; Fonseca,L.M.;
Leite,M.O.; Arantes,R.M.E.
The ability of a Lactobacillus rhamnosus strain isolated from a healthy breast-fed human newborn to reduce the pathological
consequences for the host due to an experimental oral infection with Salmonella enterica subsp. enterica serov. Typhimurium in
vivo was determined using gnotobiotic and conventional mice. Conventional mice received 0.1mL probiotic milk (8.0 log
colony-forming unit) daily for 10 days before the oral pathogenic challenge (5.0 log colony-forming unit). Then probiotic
treatment was continued until the end of the experiment. Probiotic treatment in germ-free mice consisted of a single dose of the
probiotic milk at the beginning of the experiment and a challenge with S. Typhimurium 10 days later (3.0 log colony-forming
unit). A protective...
Tipo: Journal article
Palavras-chave: Intestinal infection; Lactobacilli; Probiotics; Salmonella.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000200004
A meta-analysis of probiotics for preventing necrotizing enterocolitis in preterm neonates
Provedor de dados: 56
Autores: Yang,Y.; Guo,Y.; Kan,Q.; Zhou,X.G.; Zhou,X.Y.; Li,Y.
Necrotizing enterocolitis (NEC) is one of the most common acquired diseases of the gastrointestinal tract in preterm infants. Some
randomized, controlled trials (RCTs) have indicated that probiotics may potentially lower the incidence of NEC and mortality.
However, debate still remains about the safety of probiotics and their influence on normal infant growth. We performed this
meta-analysis to assess the safety and benefits of probiotic supplementation in preterm infants. We searched in PubMed, Embase,
and Cochrane databases for English references, and in Wanfang, VIP, and CNKI databases for Chinese references. Ultimately, 27
RCTs (including 9 Chinese articles) were incorporated into this meta-analysis. Relative risk (RR) and weighted mean difference...
Tipo: Journal article
Palavras-chave: Necrotizing enterocolitis; Probiotics; Meta-analysis; Preterm.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2014000900804
Activity of encapsulated Lactobacillus bulgaricus in alginate-whey protein microspheres
Provedor de dados: 52
Autores: Chen,Meng-Yan; Zheng,Wei; Dong,Qiu-Yue; Li,Zhen-Hua; Shi,Lu-E; Tang,Zhen-Xing.
In this work, alginate-whey protein was used as wall materials for encapsulating Lactobacillus delbrueckii subsp. bulgaricus (L.
bulgaricus). The characteristics of encapsulated and free L. bulgaricus showed that the free L. bulgaricus lost viability after 1 min
exposure to simulated gastric fluid (SGF) at pH 2.0 and 2.5. However, the viability of encapsulated L. bulgaricus did not decrease
in SGF at pH 2.5 for 2 h incubation. The viable numbers of encapsulated L. bulgaricus decreased less than 1.0 log unit for 2 h
incubation in SGF at pH 2.0. For bile stability, only 1.2 log units and 2.0 log units viability of the encapsulated L. bulgaricus was
lost in 1 and 2% bile for 1 h exposure, respectively, compared with no survival of free L. bulgaricus under the...
Tipo: Journal article
Palavras-chave: Encapsulation; Alginate; Whey protein; Probiotics; Stability.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500736
An alternative for antibiotic se in poultry: probiotics
Provedor de dados: 89
Autores: Edens,FW.
Over the past 50 years, there has been increasing amounts of antibiotics used prophylactically and as growth promoters. Today,
there is a consumer and governmental outcry to eliminate that practice from poultry and livestock production. Evidence has been
accumulated to show that there is a link between risk of zoonotic disease and growth promoting antibiotic usage in livestock and
poultry. Therefore, alternatives to the use of growth promoting antibiotics must be found to promote growth or production at or
near the genetic potential of the modern day broiler, turkey, and egg producer. The use of probiotics has many potential benefits
and include modified host metabolism, immuno-stimulation, anti-inflammatory reactions, exclusion and killing of pathogens in...
Tipo: Journal article
Palavras-chave: Antibiotics; Antibiotic resistance; Benefits; Characteristics; Chickens; Defined culture; Functions; History;
Human health risk; Mechanism of action; Probiotics; Turkeys; Undefined culture; Zoonotic disease.
Ano: 2003
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2003000200001
Antagonistic activity of Lactobacillus acidophilus LA10 against Salmonella enterica serovar
Enteritidis SE86 in mice
Provedor de dados: 58
Autores: Scapin,Diane; Grando,Williani Fabiola; Rossi,Eliandra Mirlei; Perez,Karla Joseane; Malheiros,Patrícia da Silva;
Tondo,Eduardo Cesar.
Salmonella enterica serovar Enteritidis is one of the main pathogens responsible for foodborne illness in Brazil. Probiotic bacteria
can play a role in defense and recovery from enteropathogenic -infections. In this study, the ability of Lactobacillus acidophilus
LA10 to colonise and exert anta-gonistic effects in the gastrointestinal tract was tested before and during experimental infection in
conventional mice contaminated with S. Enteritidis (SE86). A dose of 0.1 mL containing 10(8) viable cells of SE86 and L.
acidophilus LA10 was orally administered by gavage to mice. The experiment was divided into groups. As a negative control,
Group 1 was administered only sterile saline solution. As a positive control, Group 2 was administered only SE86. Group 3...
Tipo: Journal article
Palavras-chave: S. Enteritidis SE86; Probiotics; Mice; Lactobacillus acidophilus LA10.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000100008
Antioxidant activities of kombucha prepared from three different substrates and changes in content
of probiotics during storage
Provedor de dados: 116
Autores: Fu,Caili; Yan,Fen; Cao,Zeli; Xie,Fanying; Lin,Juan.
Kombucha is a health-promoting fermented beverage worldwide. The present study compared the free-radical scavenging abilities
and total reducing power (TRP) of kombucha prepared from low-cost green tea (LGTK), black tea (BTK), and tea powder (TPK).
LGTK had the highest scavenging abilities against 2,2-diphenyl-1-picrylhydrazyl (DPPH), superoxide anion and hydroxyl
radicals, while BTK showed the highest TRP. Changes in content of probiotics in LGTK were investigated during storage as well.
The number of acetic acid bacteria decreased moderately up to 10 days of storage. The number of lactic acid bacteria (LAB)
decreased significantly, and their survival rate was only 0.98% at the 8th day of storage.
Tipo: Journal article
Palavras-chave: Kombucha; Antioxidant activities; Probiotics; Storage.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100018
Atividade proteolítica de cepas de Lactobacillus mucosae isoladas de leite de cabra.
Provedor de dados: 119
Autores: MORAES, G. D. de; DUARTE, T. F.; SILVA, L. M. F. da; FIGUEIREDO, H. O. S.; VASCONCELOS, A. S. do E.;
SANTOS, K. M. O. dos.
2013
Tipo: Resumo em anais de congresso (ALICE)
Palavras-chave: Lactobacillus mucosae; Probiótico; Produto lácteo; Caprino; Leite de cabra; Proteólise; Tecnologia de alimento;
Goat milk; Probiotics; Lactobacillus; Lactic acid bacteria; Food technology.
Ano: 2013
Avaliação in vitro do potencial probiótico de queijo coalho caprino adicionado de Lactobacillus
rhamnosus.
Provedor de dados: 119
Autores: ROLIM, F. R. L.; SANTOS, K. M. O. dos; BARCELOS, S. C. de; RIBEIRO, T. S.; CONCEIÇÃO, M. L. da;
OLIVEIRA, M. E. G. de; MAGNANI, M.; QUEIROGA, R. DE C. R. do EGYPTO.
Resumo: Produtos probióticos são alimentos adicionados de culturas de micro-organismos que atuam como agentes tecnológicos e
como agentes terapêuticos. Os alimentos são considerados como um veículo ideal para o fornecimento de probióticos ao trato
gastrointestinal humano pelo efeito protetor sobre as cepas probióticas durante a passagem até o seu local de ação, o intestino. O
presente trabalho analisou a sobrevivência de uma nova cepa de L. rhamnosus adicionado ao queijo tipo coalho caprino quando
exposto às condições simuladas do trato gastrointestinal.
Tipo: Resumo em anais de congresso (ALICE)
Palavras-chave: Alimento funcional; Lácteo; Lactobacillus rhamnosus; Probiótico; Caprino; Queijo; Produto derivado do leite;
Microrganismo; Coalho; Goat cheese; Goats; Milk byproducts; Health foods; Microorganisms; Probiotics.
Ano: 2014
Bebida láctea caprina com suco de uva potencialmente probiótica: viabilidade de cepas de
Lactobacillus rhamnosus e aceitabilidade sensorial.
Provedor de dados: 119
Autores: BARCELOS, S. C. de; OLIVEIRA, I. C. S. de; EGITO, A. S. do; TEIXEIRA-SÁ, D.; SANTOS, K. M. O. dos.
Ojetivou-se desenvolver uma bebida láctea fermentada caprina adicionada de suco integral de uva, utilizando duas cepas de
Lactobacillus rhamnosus, uma comercial e outra nativa, isolada a partir de queijos artesanais e selecionada em função de
propriedades probióticas e tecnológicas .
Tipo: Artigo em anais de congresso (ALICE)
Palavras-chave: Lactobacillus rhamnosus; Bebida láctea nativa; Alimento funcional; Probiótico; Suco de uva; Bebida
fermentada; Tecnologia de alimento; Processamento de alimento; Leite de cabra; Bebida fermentada; Caprino; Produto derivado
do leite; Soro de leite; Food technology; Goat milk; Health foods; Whey; Probiotics; Fermented foods.
Ano: 2016
URL: http://www.alice.cnptia.embrapa.br/handle/doc/1054577
Beneficial bacterial strains on Agaricus blazei cultivation.
Provedor de dados: 119
Autores: YOUNG, L.; CHU, J. N.; YOUNG, C.
The objective of this work was to evaluate the effects of six bacterial strains isolated from Agaricus blazei (ABM) on its
cultivation. The six strains were characterized as to their effects on the productivity, polysaccharide-protein complex (PSPC), and
polysaccharide contents of ABM cultured on sterilized casing soils. Three isolates enhanced ABM mycelium growth. Inoculation
of Arthrobacter sp. or Exiguobacterium sp. on sterile peat casing soil resulted in 64% increase in ABM mushroom total fresh
matter yield compared to the uninoculated control. Inoculation of Exiguobacterium sp., Microbacterium esteraromaticum or
Pseudomonas resinovorans on sterilized loamy casing soil resulted in 62, 95, and 59% increase in ABM mushroom total fresh
matter yield,...
Tipo: Artigo em periódico indexado (ALICE)
Palavras-chave: Microrganismo; Cogumelo; Produção agrícola; Agaricus; Beneficial microorganisms; Mushroom casing soils;
Probiotics.
Ano: 2012
URL: http://www.alice.cnptia.embrapa.br/handle/doc/930554
Beneficial bacterial strains on Agaricus blazei cultivation
Provedor de dados: 86
Autores: Young,Li-Sen; Chu,Jiunn-Nan; Young,Chiu-Chung.
The objective of this work was to evaluate the effects of six bacterial strains isolated from Agaricus blazei (ABM) on its
cultivation. The six strains were characterized as to their effects on the productivity, polysaccharide-protein complex (PSPC), and
polysaccharide contents of ABM cultured on sterilized casing soils. Three isolates enhanced ABM mycelium growth. Inoculation
of Arthrobacter sp. or Exiguobacterium sp. on sterile peat casing soil resulted in 64% increase in ABM mushroom total fresh
matter yield compared to the uninoculated control. Inoculation of Exiguobacterium sp., Microbacterium esteraromaticum or
Pseudomonas resinovorans on sterilized loamy casing soil resulted in 62, 95, and 59% increase in ABM mushroom total fresh
matter yield,...
Tipo: Journal article
Palavras-chave: Agaricus blazei; Beneficial microbe; Casing soil; Mushroom productivity; Polysaccharide-protein complex;
Probiotics.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2012000600012
Carcass and cut yields and meat qualitative traits of broilers fed diets containing probiotics and
prebiotics
Provedor de dados: 89
Autores: Pelicano,ERL; Souza,PA; Souza,HBA; Oba,A; Boiago,MM; Zeola,NMBL; Scatolini,AM; Bertanha,VA; Lima,TMA.
This study evaluated the use of different probiotics, prebiotics and symbiotics on the quality of carcasses and meat of broiler
chickens. One hundred and eight day-old Cobb male broilers were used (n=108) in a completely randomized design according to a
3x3 factorial, with 3 probiotics in the diet (no probiotics, probiotics 1, probiotics 2) and 3 prebiotics in the diet (no prebiotics,
prebiotics 1, prebiotics 2). There were nine treatments with 4 replicates and 3 birds per replicate. The results showed that the
carcass and cut yields, color (L* - lightness, a* - redness, and b* - yellowness), pH, cooking losses, shearing force and sensory
analysis were not affected by the use of different growth promoters at 42 days of age. It was concluded that growth...
Tipo: Journal article
Palavras-chave: Broilers; Carcass yield; Cut yield; Meat quality; Prebiotics; Probiotics.
Ano: 2005
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2005000300006
Characterization of the antiyeast compound and probiotic properties of a starter Lactobacillus
plantarum DW3 for possible use in fermented plant beverages
Provedor de dados: 69
Autores: Kantachote,Duangporn; Prachyakij,Pakorn; Charernjiratrakul,Wilawan; Ongsakul,Metta; Duangjitcharoen,Yodsawee;
Chaiyasut,Chaiyavat; Nitoda,Teruhiko; Kanzaki,Hiroshi.
Lactobacillus plantarum DW3 produced antifungal compounds that inhibited the growth of Rhodotorula mucilaginosa DKA,
contaminating yeast in fermented plant beverages (FPBs) and various potential human pathogens. Phenyllactic acid (PLA)
identified by gas chromatography- mass spectrometry (GC-MS) was produced at 31 mg/L PLA in MRS medium and 5 mg/ml
inhibited growth of the target yeast in vitro by 90%. Other inhibitors were also present but not specifically identified. Results of in
vitro tests showed that DW3 also had probiotic properties as it survived various human biological barriers resistance to pH 3, bile
salts, growth without vitamin B12 and the presence and absence of oxygen. Its inhibitory effect against food borne pathogenic
bacteria and spoilage...
Tipo: Journal article
Palavras-chave: Fermented plant beverage; Lactobacillus plantarum; Phenyllactic acid; Probiotics; Rhodotorula mucilaginosa;
Weight control.
Ano: 2010
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582010000500002
Comparative survival of Lactobacillus rhamnosus strains in goat cheese matrix to in vitro simulated
gastrointestinal conditions.
Provedor de dados: 119
Autores: VIEIRA, A. D. S.; BARCELOS, S. C. de; EGITO, A. S. do; SAAD, S.; SANTOS, K. M. O. dos.
2015
Tipo: Resumo em anais de congresso (ALICE)
Palavras-chave: Alimento funcional; Lácteo; Lactobacillus rhamnosus; Probiótico; Lactobacilo; Caprino; Produto derivado do
leite; Queijo; Microrganismo; Goat cheese; Health foods; Microorganisms; Milk byproducts; Probiotics.
Ano: 2015
Comparison of the effects of the dietary addition of two lactic acid bacteria on the development and
conformation of sea bass larvae, Dicentrarchus labrax, and the influence on associated microbiota
Provedor de dados: 5
Autores: Lamari, Faouzi; Castex, Mathieu; Larcher, Thibaut; Ledevin, Mireille; Mazurais, David; Bakhrouf, Amina; Gatesoupe,
Joel.
Probiotics may have many effects on health and development of fish larvae. One of the most promising is related to spinal
conformation, though the mode of action is not clearly understood. The present study attempted to investigate the effects of two
strains of lactic acid bacteria on associated microbiota, histological development and gene expression. Sea bass larvae were fed
since 5 dph (day post hatch) with either a standard control diet (Diet C), or the same diet supplemented with Pediococcus
acidilactici MA18/5M (Diet P), or with an autochthonous strain of Lactobacillus casei (X2; Diet L). The two lactic acid bacteria
were incorporated in the diets at the levels of 106 and 107 CFU (colony forming units) g-1 in two consecutive experiments,...
Tipo: Text
Palavras-chave: Fish larvae; Probiotics; Microbiota; Histopathology; Gene expression; DGGE.
Ano: 2013
URL: http://archimer.ifremer.fr/doc/00108/21966/19673.pdf
Consumer attitude regarding products containing probiotics
Provedor de dados: 65
Autores: Carvalho,Naiara Barbosa; Costa,Thiago de Melo Teixeira da; Ferreira,Marco Aurélio Marques; Simiqueli,Andréa
Alves; Minim,Valéria Paula Rodrigues.
This study sought to determine the attitude of consumers in the city of Viçosa-MG, Brazil in relation to products
containing probiotics using a validated questionnaire. A total of 352 individuals responded to questionnaires which, in addition to
the items of attitude, also assessed the health of consumers and acceptance and frequency of consumption of these products.
Internal validation utilized the Cronbach coefficient to measure the reliability of the attitude scale. To analyze the profile of these
consumers, descriptive statistics was utilized. The results indicated a low consumption of products containing probiotics by
respondents. A reliable attitude scale was obtained (alpha = 0.70). In general, the attitude of respondents was positive...
Tipo: Journal article
Palavras-chave: Probiotics; Consumer; Questionnaire; Attitude; Health benefits.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014000701319
Deconjugated Bile Salts Produced by Extracellular Bile-Salt Hydrolase-Like Activities from the
Probiotic Lactobacillus johnsonii La1 Inhibit Giardia duodenalis In vitro Growth
Provedor de dados: 5
Autores: Travers, Marie-agnes; Sow, Cisse; Zirah, Severine; Deregnaucourt, Christiane; Chaouch, Soraya; Queiroz, Rayner M.
L.; Charneau, Sebastien; Allain, Thibault; Florent, Isabelle; Grellier, Philippe.
Giardiasis, currently considered a neglected disease, is caused by the intestinal protozoan parasite Giardia duodenalis and is
widely spread in human as well as domestic and wild animals. The lack of appropriate medications and the spread of resistant
parasite strains urgently call for the development of novel therapeutic strategies. Host microbiota or certain probiotic strains have
the capacity to provide some protection against giardiasis. By combining biological and biochemical approaches, we have been
able to decipher a molecular mechanism used by the probiotic strain Lactobacillus johnsonii La1 to prevent Giardia growth in
vitro. We provide evidence that the supernatant of this strain contains active principle(s) not directly toxic to Giardia but able...
Tipo: Text
Palavras-chave: Giardiasis; Lactobacilli; Probiotics; Microbiota; Bile salts; Anti-giardial activity; Choloylglycine bile acid
hydrolase.
Ano: 2016
URL: http://archimer.ifremer.fr/doc/00351/46211/45906.pdf
Demographic and Economic Profiling of U.S. Demand for Probiotics: The Case of Drinkable Yogurt
Provedor de dados: 31
Autores: Dharmasena,
Senarath; Capps,
Oral, Jr.
Data from U.S. households for calendar year 2008 were used in examining demographic and economic factors affecting demand
for drinkable yogurts using Heckman two-step procedure. Price, region, race and gender of household head were significant
drivers of consumption of drinkable yogurts. Statistically significant sample selection bias was observed.
Tipo: Conference Paper or Presentation
Palavras-chave: Probiotics; Drinkable yogurts; Nielsen HomeScan data; Heckman two-step; Consumer/Household Economics;
Demand and Price Analysis; D11; D12.
Ano: 2011
URL: http://purl.umn.edu/98743
Desenvolvimento de queijo cremoso caprino potencialmente probiótico.
Provedor de dados: 119
Autores: BARCELOS, S. C. de; OLIVEIRA, I. C. S. de; EGITO, A. S. do; BENEVIDES, S. D.; SANTOS, K. M. O. dos.
2013
Tipo: Resumo em anais de congresso (ALICE)
Palavras-chave: Probiótico; Alimento funcional; Lactobacillus rhamnosus; Streptococcus thermophilus; Queijo cremoso;
Caprino; Tecnologia de alimento; Leite de cabra; Goat cheese; Goats; Food technology; Probiotics; Health foods; Cream cheese.
Ano: 2013
Desenvolvimento de sorvete potencialmente probiótico de leite de cabras adoçado com mel de abelhas
africanizadas.
Provedor de dados: 119
Autores: PAULA, C. M. de; PORTELA, M. C. C.; NASCIMENTO, G. O. C. do; PEREIRAM S. C.; PEREIRA, J. O. P.;
SANTOS, K. M. O. dos.
2009
Tipo: Resumo em anais de congresso (ALICE)
Palavras-chave: Leite de cabra; Tecnologia de alimento; Caprino; Sorvete; Produto derivado do leite; Alimento funcional;
Nutrição humana; Goat milk; Ice cream; Probiotics.
Ano: 2009
URL: http://www.alice.cnptia.embrapa.br/handle/doc/578226
Dietary probiotic live yeast modulates antioxidant enzyme activities and gene expression of sea bass
(Dicentrarchus labrax) larvae
Provedor de dados: 5
Autores: Tovar-ramirez, D.; Mazurais, David; Gatesoupe, J. F.; Quazuguel, Patrick; Cahu, Chantal; Zambonino-infante, J. L.
The main goal of this work was to determine the effect of dietary live yeast Debaryomyces hansenii on the enzymatic
antioxidative status of sea bass Dicentrarchus labrax larvae. Growth, activity and expression of the main antioxidative enzymes:
catalase (CAT), glutathione peroxidase (GPX) and superoxide dismutase (SOD), and heat shock protein (HSP70) were measured
in sea bass larvae at 23 and 48 days after hatching. Larvae were fed on two microdiets: group one, fed microdiet containing live
yeast and the control group fed microdiet without yeast. Heat shock protein 70 showed the same expression levels in both fish
larvae fed yeast and the control diet. The group fed D. hansenii showed highest growth and lower activity and expression levels of
GPX and SOD...
Tipo: Text
Palavras-chave: Antioxidant enzymes; Probiotics; Debaryomyces hansenii; Dicentrarchus labrax.
Ano: 2010
URL: http://archimer.ifremer.fr/doc/00002/11299/7881.pdf
Digestibility and fecal characteristics of dogs fed with Bacillus subtilis in diet
Provedor de dados: 65
Autores: Félix,Ananda Portella; Netto,Marina Volanski Teixeira; Murakami,Fabiane Yukiko; Brito,Cleusa Bernardete Marcon
de; Oliveira,Simone Gisele de; Maiorka,Alex.
Considering the benefice demonstrated by the modulating action of probiotics on the host intestinal microbiota, this study aimed
to evaluate diet digestibility and fecal characteristics of dogs fed with diets supplemented with Bacillus subtilis (C-3102). Twelve
young Beagle dogs were distributed in a completely randomized experimental design consisting of two treatments: diet with no
addition or with the addition of 0.01% Bacillus subtilis (C-3102). Dogs passed through 25 days of adaptation to the diets, and five
days of total feces collection. The following fecal characteristics were evaluated: pH, fecal score (1 - watery feces; 5: dry and hard
feces), and ammonia content. Diet mean digestibility was compared by the Tukey test, and fecal characteristics...
Tipo: Journal article
Palavras-chave: Fecal texture; Intestinal health; Intestinal microbiota; Probiotics.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782010001000019
Effect of different probiotics on broiler carcass and meat quality
Provedor de dados: 89
Autores: Pelicano,ERL; Souza,PA de; Souza,HBA de; Oba,A; Norkus,EA; Kodawara,LM; Lima,TMA de.
The present work evaluated the effect of different probiotics on carcass and meat quality of broilers. One thousand and fifty male
Cobb chicks were distributed at one day of age in a randomized design with 3 x 2 + 1 factorial arrangement (3 probiotics, 2 levels
of probiotics in drinking water and 1 negative control group), using 5 replications with 30 birds. Carcass yield was higher
(p<0.05) in control birds. Nevertheless, the groups fed with probiotics showed higher (p<0.01) leg yield at 45 days of age.
There was a significant decrease in color (lightness) and increase in pH of breast muscle 5 hours after slaughter in the probiotics
treated birds. In the sensory analysis, meat flavor and general aspect 72 hours after slaughter were better when...
Tipo: Journal article
Palavras-chave: Broilers; Carcass yield; Meat quality; Organoleptic characteristics; Probiotics.
Ano: 2003
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2003000300009
Effect of goat fresh cheese addition on the technological characteristics of guava goat milk ice cream.
Provedor de dados: 119
Autores: VIEIRA, A. D. S.; SILVA, L. M. F. da; MARTINEZ, R. C. R.; SAAD, S. M. I.; SANTOS, K. M. O. dos.
2012
Tipo: Resumo em anais de congresso (ALICE)
Palavras-chave: Aceitabilidade; Caprino; Leite de cabra; Sorvete; Polpa de fruta; Goiaba; Avaliação sensorial; Goat milk;
Acceptability; Frozen dairy products; Icecream; Probiotics.
Ano: 2012
Effect of goat milk and fresh cheese matrix on the survival of Bifidobacterium animalis subsp. lactis
Bb-12 to simulated gastrointestinal.
Provedor de dados: 119
Autores: VASCONCELOS, A. S. do E.; SILVA, L. M. F. da; MARTINEZ, R. C. R.; SAAD, S. M. I.; SANTOS, K. M. O. dos.
2012
Tipo: Resumo em anais de congresso (ALICE)
Palavras-chave: Alimento funcional probiótico; Bifidobacterium animalis; Leite de cabra; Alimento fermentado; Queijo; Goat
milk; Probiotics; Survival; Cheese.
Ano: 2012
URL: http://www.alice.cnptia.embrapa.br/handle/doc/939707
Effect of hydrolyzed copra meal separately or in combination with Bacillus cereus var. toyoi on
growth performance of broiler chickens
Provedor de dados: 2
Autores: Duarte, Karina Ferreira; Ibuki, Masahisa; Fukui, Kensuke; Kato, Masayoshi; Santos, Elaine Talita; Junqueira, Otto
Mack.
The effects of mannanase-hydrolyzed copra meal (MCM) and MCM + probiotic Bacillus cereus var. toyoi (TY) on growth
performance and gut morphometry of broiler chickens were investigated. A total of 1120-one-day-old Cobb chicks were
distributed in a completely randomized design with 4 diet treatment groups. Dietary treatments were (1) negative control; (2)
positive control (avilamycin 10 ppm); (3) 0.1% MCM for basal diets (4) 0.1% MCM + 0.05% TY. The best feed conversion ratio
(FCR), body weight (BW), productivity index (PI) was obtained with 0.1% MCM + 0.05% TY at 42 days of age. With regard to
productivity index, every supplementation group had a better rate when compared to that in negative group. Although 0.1% MCM
supplemented alone is worse than...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Avilamycin; Mannanase-hydrolyzed copra meal; Prebiotics; Probiotics.
Ano: 2014
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/22829
Effect of probiotic administration on the immune response: a systematic review of experimental
models in rats
Provedor de dados: 52
Autores: Silva,Viviam de Oliveira; Foureaux,Renata de Carvalho; Araujo,Thiago Santos; Peconick,Ana Paula;
Zangeronimo,Marcio Gilberto; Pereira,Luciano José.
The probiotic influence on the immune system, especially under pathogenic challenge conditions, still remains controversial. To
address this, a systematic review of current studies concerning the efficacy of probiotics on the immune response of rats subjected
to experimental challenges was conducted. The survey was conducted using PubMed, ISI Web of Science and Scielo databases.
Only studies which tested probiotics in vivo in rats were included. The experimental design, methodological quality, and results of
the articles were analyzed. In total 21 articles were selected for this study. The most commonly used microorganisms in the
experiments were those of the genus Lactobacillus, which was reported in 12 articles. The second most often used genus was...
Tipo: Journal article
Palavras-chave: Immunity; Probiotics; Rats; Dietary supplements.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000500007
Effect of the probiotic strain Phaeobacter gallaeciensis after bacterial challenge on the complete larval
development of Pecten maximus
Provedor de dados: 5
Autores: Genard, Bertrand; Larouche, Olivier; Nicolas, Jean-louis; Miner, Philippe; Beaudin, Marie-lou; Tremblay, Rejean.
The aim of this project was to evaluate the impact of probiotic (Phaeobacter gallaeciensis, X34 strain) treatment on the complete
development (from veliger to metamorphosis) of Pecten maximus larvae in the context of a bacterial challenge and in conditions
more representative of hatchery practices. To that effect, the present study was divided into two main steps. In the first, we used in
vitro analyses (antibiograms and microplate assays) to validate the inhibition abilities of X34 on the growth of four Vibrio
pathogen species. During the second step, we added pathogens (Vibrio pectenicida) into rearing tanks after two weeks of
pre-treatment with the probiotic and then followed the larval development of Pecten maximus through the monitoring of
survival...
Tipo: Text
Palavras-chave: Probiotics; Hatchery; Bacterial challenge; Larval development; Pecten maximus; Phaeobacter gallaeciensis;
Vibrio.
Ano: 2014
URL: http://archimer.ifremer.fr/doc/00213/32429/30895.pdf
Effect of Two Strains of Probiotics on the Antioxidant Capacity, Oxidative Stress, and Immune
Responses of Salmonella-Challenged Broilers
Provedor de dados: 89
Autores: Abudabos,AM; Alyemni,AH; Zakaria,HAH.
Abstract The present study aimed at evaluating the effect of two strains of probiotics (Bacillus subtilis PB6 and Bacillus Cereus
var. toyoi) on selected indicators of the antioxidant status and immune responses of broilers before and after challenge with
Salmonella enterica subsp. Typhimurium (S. typhimurium). Birds were distributed into the following five treatments: negative
control (CTL−); negative control+S. typhimurium (CTL+); antibiotic+S. typhimurium, (AB); Toyocerin(r)+S.
typhimurium (TOYO); and CloSTATTM+ S. typhimurium (CLOS). Birds in all treatments, except for CTL−, were
orally challenged with 3 x109 CFUS. typhimurium at 16 days of age. The results showed that total antioxidant capacity (TAC),
superoxide dismutase activity...
Tipo: Journal article
Palavras-chave: Immune responses; Probiotics; Oxidative stress; Salmonella enterica; Total antioxidant capacity (TAC).
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000100175
Effects of tropical fruit pulps and partially hydrolysed galactomannan from Caesalpinia pulcherrima
seeds on the dietary fibre content, probiotic viability, texture and sensory features of goat dairy
beverages.
Provedor de dados: 119
Autores: BURITI, F. C. A.; FREITAS, S. C. de; EGITO, A. S. do; SANTOS, K. M. O. dos.
Abstract: The use of cheese whey and probiotic cultures in the production of dairy beverages has been highly attractive;
nonetheless, whey-based goat beverages tend to be poor and watery when compared to fermented milks. The addition of fruits and
fibre ingredients might improve texture and mouthfeel of this kind of product. Fermented whey-based goat beverages prepared
using Streptococcus thermophilus TA-40 as starter culture, with added guava or soursop pulps, and with or without addition of
partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds (PHGM), showed to be good vehicles for
Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus rhamnosus Lr-32, maintaining their viability above 7 log CFU/ml
during 21 days. PHGM increased...
Tipo: Artigo em periódico indexado (ALICE)
Palavras-chave: Food ingredient; Potential dietary fiber; Alimento funcional probiótico; Caesalpinia pulcherrima;
Flamboyant-mirim; Enzima hidrolizada; Fibra dietética; Flamboyanzinho; Galactomanana; Caprino; Leite de cabra; Soro de leite;
Queijo; Produto derivado do leite; Polpa de fruta; Goma; Polissacarídeo; Viscosidade; Galactomannan; Polysaccharides;
Viscosity; Dietary fibres; Cheese whey; Whey; Enzymatic hydrolysis; Bifidobacterium; Galactomannans; Probiotics; Milk goat;
Goat cheese; Goats; Fruit pulps; Absolute viscosity.
Ano: 2014
Elaboração de bebida láctea caprina sabor uva fermentada com L. rhamnosus.
Provedor de dados: 119
Autores: OLIVEIRA, I. C. S. de; BARCELOS, S. C. de; SANTOS, K. M. O. dos.
2013
Tipo: Resumo em anais de congresso (ALICE)
Palavras-chave: Alimentos funcionais; Probiótico; Lactobacillus rhamnosus LR32; Bebida fermentada; Suco de uva; Bebida
láctea nativa; Caprino; Leite de cabra; Processamento de alimento; Produto derivado do leite; Tecnologia de alimento; Soro de
leite; Fermented foods; Goat milk; Health foods; Food technology; Whey; Probiotics.
Ano: 2013
Elaboración y caracterización de un aditivo biologicamente activo atraves de una fermentación en
estado líquido.
Provedor de dados: 32
Autores: Hernández Cadena, Javier.
La melaza de caña de azúcar en el mercado internacional se comercializaba principalmente para la alimentación animal,
actualmente tiene un mayor uso en la industria de la fermentación alcohólica y debido a su alto costo se ha venido limitado en la
ganadería. Con el objetivo de establecer el nivel óptimo de melaza en un aditivo biológicamente activo (Vitafert), se estudió en
diseño completamente al azar con arreglo factorial 3 niveles de melaza (5, 10 y 15%) y 8 tiempos de fermentación líquida (0, 1,
2, 3, 6, 9, 15 y 30 día), con 3 repeticiones por tratamientos para las variables bromatológicas y fermentativas. Para las variables
microbiológicas se utilizó un diseño completamente al azar con 3 tratamientos (niveles de melaza) y 8 repeticiones por...
Palavras-chave: Melaza; Yoghurt; Lactobacilos; Levaduras; Vitafert; Probióticos; Molasses; Yogurt; Lactobacillus; Yeast;
Probiotics; Maestría; Producción Agroalimentaria en el Trópico.
Ano: 2010
URL: http://hdl.handle.net/10521/345
Evaluation of probiotic properties of Pediococcus acidilactici B14 in association with Lactobacillus
acidophilus ATCC 4356 for application in a soy based aerated symbiotic dessert
Provedor de dados: 52
Autores: Ribeiro,Maria Carolina de Oliveira; Vandenberghe,Luciana Porto de Souza; Spier,Michele Rigon; Paludo,Katia Sabrina;
Soccol,Carlos Ricardo; Soccol,Vanete Thomaz.
The aim of this study was to evaluate the probiotic properties of Pediococcus acidilactici B14 and to study its resistance in the
gastrointestinal system when combined with Lactobacillus acidophilus ATCC 4356 and used in a potentially symbiotic aerated
soy based dessert. P. acidilactici B14 showed some important probiotic characteristics such as survival rate of 45.9% at pH 2.5;
72.4% in 0.3% bile salts and 95.8% after gastrointestinal transit at pH 4.0. Tolerance against the antibiotics cephalexin, neomycin,
vancomycin, cefotaxime and penicillin G was also observed. The strain inhibited antagonism against the following cultures:
Escherichia coli ATCC 25922, Bacillus cereus ATCC 33018, Staphylococcus aureus ATCC 6538P and Salmonella sp. The mixed
culture...
Tipo: Journal article
Palavras-chave: Pediococcus acidilactici; Lactobacillus acidophilus; Gastrointestinal system; Probiotics; Soy.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500755
Growth characteristics modeling of Bifidobacterium bifidum using RSM and ANN
Provedor de dados: 52
Autores: Meena,Ganga S.; Gupta,Suneel; Majumdar,Gautam C.; Banerjee,Rintu.
The aim of this work was to optimize the biomass production by Bifidobacterium bifidum 255 using the response surface
methodology (RSM) and artificial neural network (ANN) both coupled with GA. To develop the empirical model for the yield of
probiotic bacteria, additional carbon and nitrogen content, inoculum size, age, temperature and pH were selected as the
parameters. Models were developed using ¼ fractional factorial design (FFD) of the experiments with the selected parameters.
The normalized percentage mean squared error obtained from the ANN and RSM models were 0.05 and 0.1%, respectively.
Regression coefficient (R²) of the ANN model showed higher prediction accuracy compared to that of the RSM model. The
empirical yield model (for both ANN and RSM)...
Tipo: Journal article
Palavras-chave: Probiotics; Response surface methodology (RSM); FFD; Artificial neural network (ANN); Genetic algorithms
(GA).
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000600023
In vitro antagonistic activity of Lactobacillus casei against Helicobacter pylori
Provedor de dados: 58
Autores: Enany,Shymaa; Abdalla,Salah.
Helicobacter pylori is one of the most common causes of chronic infections in humans. Curing H. pylori infection is difficult
because of the habitat of the organism below the mucus adherent layer of gastric mucosa. Lactobacilli are known as acid-resistant
bacteria and can remain in stomach for a long time than any other organism, we aimed in this study to examine the efficacy of
Lactobacillus casei as a probiotic against H. pylori in humans. Particularly, L. casei was opted as it is considered to be one of the
widely used probiotics in dairy products. One hundred and seven strains of H. pylori were isolated from dyspeptic patients and
were tested for their antibiotic susceptibility to metronidazole (MTZ), clarithromycin (CLR), tetracycline (TET), and...
Tipo: Journal article
Palavras-chave: Helicobacter pylori; Lactobacillus casei; Probiotics.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000401201
In vitro evaluation of adhesion and aggregation abilities of four potential probiotic strains isolated
from guppy (Poecilia reticulata)
Provedor de dados: 52
Autores: Balakrishna,Aparna.
The aim of this work was to study the probiotic-related characteristics of four strains of bacteria isolated from the normal flora of
the guppy, Poecilia reticulata. In vitro results showed that the strains, namely, MBTU_PB1, MBTU_PB2, MBTU_PB3 and
MBTU_PB4 had higher adhesion abilities than the tested indicator strains. However, an association between the cell-surface
hydrophobicity and the ability to adhere to the intestinal mucus was not observed for these strains. Further, the selected strains
were strongly autoaggregating (autoaggregation percentage ≥ 80) and also showed strain-specific coaggregation
abilities with the tested indicator strains.
Tipo: Journal article
Palavras-chave: Probiotics; Adhesion; Aggreggation; Hydrophobicity; Poecilia reticulata.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000500010
Influence of phenolic compounds of Kangra tea [Camellia sinensis (L) O Kuntze] on bacterial
pathogens and indigenous bacterial probiotics of Western Himalayas
Provedor de dados: 58
Autores: Sourabh,Aditi; Kanwar,S.S.; Sud,R.G.; Ghabru,Arti; Sharma,O.P.
Phenolic compounds of nutraceutical importance viz., catechins (C), (-)-epicatechin (EC), (-)-epigallocatechin (EGC),
(-)-epigallocatechin-3-gallate (EGCG) and (-)-epicatechin-3-gallate (ECG) were estimated in fresh green tea shoots of Camellia
sinensis (L) O Kuntze cultivar. The total polyphenols and total catechins were in the range of 219.90 to 317.81 and 140.83 to
271.39 g/kg, respectively in monthly samples of tea. The values of C, EC, EGC, EGCG and ECG in tea powders as analyzed
through high performance liquid chromatography (HPLC) were in the range of 1.560 to 3.661, 13.338 to 27.766, 26.515 to
39.597, 62.903 to 102.168 and 18.969 to 39.469 mg/g, respectively. Effect of tea extracts and standard flavanols against five
pathogenic bacteria viz.,...
Tipo: Journal article
Palavras-chave: Kangra tea; Western Himalayas; Probiotics; Catechins; Antibacterial activity.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000300007
Lactobacillus Pentosus Ita23 and L. Acidipiscis Ita44 Enhance Feed Conversion Efficiency and
Beneficial Gut Microbiota in Broiler Chickens
Provedor de dados: 89
Autores: Altaher,YW; Jahromi,MF; Ebrahim,R; Zulkifli,I; Liang,JB.
Although the use of probiotics especially Lactobacillus and Bifidobacteria species on growth and feed utilization in poultry
production has been extensively studied, the results were inconsistent presumably because the mode of action of probiotic is
multi-factorial and each probiotic strain may affect the host in a specific manner. This study investigated the probiotic effect of
two strains of Lactobacillus (Lactobacillus pentosus ITA23 and Lactobacillus acidophilus ITA44; 109 cells/kg feed) isolated from
mulberry (Morus Alba) silage on the growth performance, cecal microbial population, and blood cholesterol of broiler chickens.
One hundred twenty male broiler chicks (Cobb500) were randomLy allocated to two groups (control and treatment) of six
replicates...
Tipo: Journal article
Palavras-chave: Broiler chickens; Cholesterol; Lactobacillus; Low density lipoprotein; Probiotics.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015000200159
Live yeasts in the gut: Natural occurrence, dietary introduction, and their effects on fish health and
development
Provedor de dados: 5
Autores: Gatesoupe, Joel.
This minireview summarizes the present state of knowledge concerning the importance of yeasts in fish gut. Yeasts have been
commonly isolated in the gastrointestinal tract, and high population densities were sometimes noted in healthy fish, but the data
were quite variable in terms of colony counts and taxonomical diversity. Rhodotorula sp. seemed relatively frequent in both
marine and freshwater fish, and Debaryomyces hansenii has been found to be dominant in rainbow trout. Some other dominant
strains have been described, such as Metschnikowia zobelii, Trichosporon cutaneum, and Candida tropicalis in marine fish, and
Candida sp., Saccharomyces cerevisiae, and Leucosporidium sp. in rainbow trout. The natural proliferation of yeasts in fish mucus
may be...
Tipo: Text
Palavras-chave: Immune system; Growth promotion; Gut maturation; Gastrointestinal microbiota; Probiotics; Yeast.
Ano: 2007
URL: http://archimer.ifremer.fr/doc/2007/publication-2144.pdf
Mechanism of action of probiotics
Provedor de dados: 52
Autores: Hemaiswarya,S; Raja,R.; Ravikumar,R.; Carvalho,Isabel S.
The modern diet doesn't provide the required amount of beneficial bacteria. Maintenance of a proper microbial ecology in the host
is the main criteria to be met for a healthy growth. Probiotics are one such alternative that are supplemented to the host where by
and large species of Lactobacillus, Bifidobacterium and Saccharomyces are considered as main probiotics. The field of probiotics
has made stupendous strides though there is no major break through in the identification of their mechanism of action. They exert
their activity primarily by strengthening the intestinal barrier and immunomodulation. The main objective of the study was to
provide a deep insight into the effect of probiotics against the diseases, their applications and proposed mechanism of...
Tipo: Journal article
Palavras-chave: Anti-allergic; Gastrointestinal problems; Immunomodulation; Infectious diseases; Probiotics.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000100015
Microbial profile of a kefir sample preparations: grains in natura and lyophilized and fermented
suspension
Provedor de dados: 116
Autores: Bergmann,Rafaela Strada de Oliveira; Pereira,Maria Aparecida; Veiga,Sandra Maria Oliveira Moraes; Schneedorf,José
Maurício; Oliveira,Nelma de Mello Silva; Fiorini,João Evangelista.
Probiotics are supplementary foods developed by microbial strains that improve animal health beyond basic nutrition. Probiotics
are consumed orally, regardless of being considered as normal inhabitants of the intestines, able to survive in enzimatic and biliary
secretions. Kefir is a probiotic originated from the old continent, fermented by several bacteria and yeasts, encapsulated in a
polyssacharide matrix, and resembles jelly grains. Kefir is also presented as its sourish product both in sugary or milky
suspensions containing vitamins, aminoacids, peptides, carbohydrates, ethanol, and volatile compounds. Kefir is known to have a
diverse microbial content depending on the country and fermentative substrates, which cause distinct probiotic effects. In...
Tipo: Journal article
Palavras-chave: Aqueous fermentation; Kefir; Microorganisms; Probiotics.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400029
Monoassociation with Lactobacillus acidophilus UFV-H2b20 stimulates the immune defense
mechanisms of germfree mice
Provedor de dados: 56
Autores: Neumann,E.; Oliveira,M.A.P.; Cabral,C.M.; Moura,L.N.; Nicoli,J.R.; Vieira,E.C.; Cara,D.C.; Podoprigora,G.I.;
Vieira,L.Q.
Probiotics are formulations containing live microorganisms or microbial stimulants that have some beneficial influence on the
maintenance of a balanced intestinal microbiota and on the resistance to infections. The search for probiotics to be used in
prevention or treatment of enteric infections, as an alternative to antibiotic therapy, has gained significant impulse in the last few
years. Several studies have demonstrated the beneficial effects of lactic acid bacteria in controlling infection by intestinal
pathogens and in boosting the host's nonspecific immune response. Here, we studied the use of Lactobacillus acidophilus
UFV-H2b20, a lactic acid bacterium isolated from a human newborn from Viçosa, Minas Gerais, Brazil, as a probiotic. A
suspension...
Tipo: Journal article
Palavras-chave: Lactobacillus; Macrophages; Kupffer cells; Probiotics.
Ano: 1998
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X1998001200009
Morphometry and ultra-structure of the intestinal mucosa of broilers fed different additives
Provedor de dados: 89
Autores: Pelicano,ERL; Souza,PA; Souza,HBA; Figueiredo,DF; Amaral,CMC.
This study aimed at evaluating the effect of the use of different growth promoters on the morphometry and ultra-structure of the
intestinal mucosa of 42-day-old broilers. A total number of 36 male Cobb broilers was distributed in a randomized experimental
design with a 3 x 3 factorial arrangement, with 3 prebiotic and 3 probiotic sources in the feed, summing up 9 treatments, with 4
replicates each. There was a significant interaction (P<0.01) among the studied factor for villi height (VH) in all intestinal
segments, and for crypt depth (CD) in the duodenum and the ileum. In the duodenum, higher villi were obtained in the control
group, with the combination of B. subtilis and prebiotics, and with the single use of MOS+OA. No VH differences were
observed...
Tipo: Journal article
Palavras-chave: Broilers; Probiotics; Prebiotics; Digestive system; Intestinal villi.
Ano: 2007
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2007000300006
Pathogenic threats and probiotic use in larviculture of the scallop, Pecten maximus
Provedor de dados: 5
Autores: Kesarcodi-watson, Aditya; Miner, Philippe; Nicolas, Jean-louis; Asmani, Katia; Robert, Rene.
During a series of experiments, bacteriological elements in scallop larval rearing were investigated: larvae susceptibility to
pathogens as a function of their age, and the use of probiotic bacteria during larviculture. Younger larvae (d5 PF) were highly
more susceptible to pathogenic-challenge than their older siblings, which were challenged at an older age (d15 PF). A challenge
with 104 CFU mL−1 of V. pectenicida killed 100% of d5 PF larvae 7 days following challenge, yet killed only 9% of d15 PF
larvae 9 days following challenge. Use of the probiotics Phaeobacter gallaeciensis, Alteromonas macleodii 0444 and
Neptunomonas sp. 0536, provided for larger larvae, a high yield of competent larvae and, perhaps more importantly, protection
against...
Tipo: Text
Palavras-chave: Scallop; Pecten maximus; Probiotics; Alteromonas macleodii; Neptunomonas; Phaeobacter.
Ano: 2016
URL: http://archimer.ifremer.fr/doc/00210/32153/30900.pdf
Performance of broilers fed diets containing natural growth promoters
Provedor de dados: 89
Autores: Pelicano,ERL; Souza,PA; Souza,HBA; Oba,A; Norkus,EA; Kodawara,LM; Lima,TMA.
The present study evaluated the effect of different probiotics on the performance of broiler chickens. A thousand and fifty
one-day-old male Cobb chicks were distributed in a completely randomized design in a 3 x 2 + 1 factorial arrangement (3
probiotics sources in the diet, 2 probiotics concentrations in drinking water and 1 control group), with 5 repetitions of 30 birds per
parcel. The results showed better feed conversion (p<0.01) (1-21, 22-35 and 1-45 days) and weight gain (p<0.05) (22-35 and
1-45 days) in the control group in relation to the groups receiving probiotics. The use of Bacillus subtilis in the diet improved
(p<0.05) feed conversion during the growing phase, but this was not seen in the following period. Thus, it was concluded that...
Tipo: Journal article
Palavras-chave: Broiler chickens; Performance; Probiotics.
Ano: 2004
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2004000400007
Phisicochemical, sensory, and microbiological evaluation and development of symbiotic fermented
drink
Provedor de dados: 116
Autores: Dias,Mônica de Lucena Lira Aguiar; Salgado,Silvana Magalhães; Guerra,Nonete Barbosa; Livera,Alda Verônica Souza;
Andrade,Samara Alvachian Cardoso; Ximenes,Graciliane Nobre da Cruz.
The goal of this study was to develop a symbiotic lacteous drink, evaluate its physicochemical and sensory characteristics, and
verify the viability of Lactobacillus acidophilus in the drink. The milk serum-based drink consisted of 50% milk serum containing
10% saccharose, 25% powdered milk, 15% yacon pulp, and cultures of Lactobacillus acidophilus-La 5E and Bifidobacterium
bifidum BB12. It was stored for up to 21 days under refrigeration. The milk serum-based drink was analyzed for protein, ether
extract, total dietary fiber, total frutans, carbohydrate content, color, pH, acidity, and contamination by coliforms, and Salmonella
sp. Coliforms and Salmonella sp were not detected, and L. acidophilus and B. bifidum provided satisfactory probiotic counts up
to...
Tipo: Journal article
Palavras-chave: Probiotics; Yacon; Milk drink.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400030
Potential of probiotic bacteria for the control of the postharvest disease of strawberry caused by
Botritis cinerea.
Provedor de dados: 119
Autores: PANSA, C. C.; CASTELIANI, A. G. B.; PAULO, E. M.; SILVA, J. L. da; PARMA, M. M.; FERNANDES, T. A. R.;
MELO, I. S. de.
Abstract: Botrytis cinerea is a phytopathogenic fungus known popularly as gray mold, it is transmitted by air and currently it has
caused serious damage to strawberry crop, impacting the culture in all development stages. The disease occurs after penetration of
the fungus in the plant tissues through wounds, caused during handling or collecting. One of the most common alternatives used to
control the pathogen is the use of synthetic fungicides, presenting itself as the causal agent of environmental damage and human
health. Aiming to reduce this problem, the search for new strategies that have less impact on the environment has been identified
as a priority, currently the biological control is emerging in agricultural systems as one of the most viable...
Tipo: Resumo em anais de congresso (ALICE)
Palavras-chave: Probiotic; Botrytis cinerea; Biological control; Probiotics.
Ano: 2015
Potentiel probiotique de levures productrices des polyamines dans le développement du système
digestif du bar Dicentrarchus labrax et de la cabrilla arenera Paralabrax maculatofasciatus
Provedor de dados: 5
Autores: Tovar, Dariel.
The interest in probiotics for aquaculture is increasing rapidly. In the present work we evaluated the potential of some yeast to
induce the larvae gut maturation in sea bass larvae Dicentrarchus labrax. The production of polyamines putrescine, spermidine
and spermine was quantified in ten yeast strains using high performance liquid chromatography (HPLC). Afterwards,
fluorescently labelled yeast adhesion to the intestine of sea bass larvae and the spotted sand bass (Paralabrax maculatofasciatus)
was evaluated by fluorescent microscopy. Two of them, CBS 8339 strain (Debaryomyces hansenii) and X2180 strain
(Saccharomyces cerevisiae) produce the polyamines of our interest. The same strains showed the best adhering capabilities to the
sea bass and spotted sand...
Tipo: Text
Palavras-chave: Ontogeny; Digestive enzymes; Fish larvae; Polyamines; Probiotics; Ontogénèse; Enzymes digestives; Larves de
poisson; Polyamines; Probiotiques.
Ano: 2002
URL: http://archimer.ifremer.fr/doc/2002/these-103.pdf
Probiosis: concepts and prospects
Provedor de dados: 89
Autores: Barbosa,Lima R; Figueiredo-Lima,DF; Givisiez,PEN; Rabello,CBV; Gonzales,E; Silva,JHV.
The use of probiotics in animal and human feeding has been a subject of increasing interest both for the academia and the
industry, mostly due to their potential positive effects on health and profitability. However, the knowledge on the composition of
bacterial gastrointestinal communities in humans and animals, as well as its respective nutritional requirements, is far from being
elucidated. Due to the ban of the use of antibiotic growth promoters in animal feeds, there has been an increasing interest on the
utilization of probiotics to improve animal intestinal health under commercial settings. However, the possibility of horizontal
transference of antibiotic-resistant genes between probiotic bacteria and pathogenic species has become a concern of...
Tipo: Journal article
Palavras-chave: Antibiotics; Microbiota; Prebiotics; Probiotics; Phytogenics.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2010000400001
Probiotic level effects on growth performance, carcass traits, blood parameters, cecal microbiota, and
immune response of broilers
Provedor de dados: 42
Autores: POURAKBARI,MOHAMMADREZA; SEIDAVI,ALIREZA; ASADPOUR,LEILA; MARTÍNEZ,ANDRÉS.
Probiotic effects on growth performance, carcass traits, blood parameters, cecal microbiota, and immune response of broilers were
studied. Two hundred one-day-old male chickens were allocated to one of five treatments (four replicates of 10 birds per
treatment): control, and the same control diet supplemented with 0.005%, 0.01%, 0.015% and 0.02% probiotics. Probiotics in feed
at 0.01% or higher levels of supplementation improved body weight gain (+12%) and feed conversion rate (-5%) compared with
the control. There were no effects on carcass traits, but the relative weights of drumsticks and wings showed increasing and
decreasing linear responses, respectively, to probiotic supplementation level. Blood plasma glucose and albumin contents linearly
increased...
Tipo: Journal article
Palavras-chave: Digestion; Immunity; Poultry; Probiotics; Production.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652016000301011
Probiotic properties of Lactobacillus mucosae strains isolated from brazilian goat milk.
Provedor de dados: 119
Autores: SANTOS, K. M. O. dos; ABREU, L. R. de; MORAES, G. M. D. de; MATOS, C. R.; SILVA, L. M. F. da; FRANCO, B.
D. G. de M.; TODROV, S. D.
2013
Tipo: Resumo em anais de congresso (ALICE)
Palavras-chave: Lactobacillus mucosae; Probiótico; Produto lácteo; Caprino; Leite de cabra; Goat milk; Probiotics; Health foods;
Milk products.
Ano: 2013
Probiotics enhance the recovery of gut atrophy in experimental malnutrition
Provedor de dados: 47
Autores: Dock,Diana B.; Aguilar-Nascimento,José E.; Latorraca,Marcia Q.
AIM: The aim of this study was to evaluate the effect of probiotics on the recovery of the bowel atrophy induced by malnutrition
in rats. METHODS: Twenty-and-six Wistar rats (200-250g) were fed with either a normoproteic (sham group, n=6) or a
free-protein diet (n=20) during 12 days. Twelve malnourished rats were randomized to recover during 15 days with either a
hydrolyzed diet (control group, n=6) or the same diet enriched with probiotics (Streptococcus thermophilus and Lactobacillus
helveticus; probiotic group, n=6). RESULTS: Probiotic group showed similar gain of body, liver and bowel weight than controls.
At the jejunum, both the villus height (383±49 vs. 321±46mm; p=0.04) and crypt depth (157±31 vs. 125±10mm; p=0.04) were
greater in probiotic group...
Tipo: Journal article
Palavras-chave: Probiotics; Malnutrition; Small bowel; Colon; Mucosa.
Ano: 2004
URL: http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S0327-95452004000200003
Probiotics prevent growth deficit of colon wall strata of malnourished rats post-lactation
Provedor de dados: 42
Autores: Lima,Dirlene P.; Azevedo,Jorge F. de; Hermes-Uliana,Catchia; Alves,Gilberto; Sant'ana,Débora M.G.; Araújo,Eduardo
J.A.
The objective of this study was to analyze morphometrically the colon wall strata of malnourished rats supplemented with
probiotics. Sixteen recently weaned Wistar rats (Rattus norvegicus) were distributed into four groups: animals that received
commercial chow (G1, n = 4); animals that received the same feed as G1 and were supplemented with probiotics (G2, n = 4);
animals that received chow with 4% of proteins (G3, n = 4); animals that received the same feed as G3 and were supplemented
with probiotics (G4, n = 4). After 12 weeks, the proximal colon was collected and submitted to histological processing. Three-µm
cuts were stained with H.E., Periodic Acid Schifff (P.A.S.) + diasthasis solution and Alcian Blue (A.B.) pH 2.5 and pH 1.0. The
morphometric...
Tipo: Journal article
Palavras-chave: Histology; Large intestine; Malnourishment; Morphometry; Probiotics.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652012000300015
Processamento artesanal de queijo caprino simbiótico tipo petit-suisse.
Provedor de dados: 14
Autores: VIEIRA, A. D. S.; SANTOS, K. M. O. dos; BARCELOS, S. C. de; OLIVEIRA, I. C.; SAAD, S. M. I.
Descreve o processo desenvolvido para a produção do queijo tipo petit-suisse simbiótico a partir de leite de cabra e polpa de
maracujá, com adição da cultura probiótica Lactobacillus rhamnosus Lr-32 e dos ingredientes prebióticos inulina e
frutooligossacarideos (FOS). Alternativamente, outras culturas probióticas comercialmente disponíveis e diferentes polpas de
frutas podem ser utilizadas para a produção do queijo caprino tipo petit-suisse, mediante ajustes na formulação recomendada.
Tipo: Comunicado Técnico (INFOTECA-E)
Palavras-chave: Alimento funcional; Produção artesanal; Petit-suisse Cheese; Synbiotic; Probiotics; Prebiotics; Caprino; Queijo;
Tecnologia de alimento; Produto derivado do leite; Milk products; Goat cheese.
Ano: 2014
Processamento de leite caprino fermentado probiótico com suco de uva.
Provedor de dados: 14
Autores: SANTOS, K. M. O. dos; OLIVEIRA, I. C. de; LINHARES, J. M. R.; BARCELOS, S. C. de; TONUCCI, L. B.;
CABRAL, L. M. C.
Dscreve o processo de produção de leite caprino fermentado com bactérias probióticas e suco de uva desenvolvido em pesquisa
que envolveu a Embrapa Caprinos e Ovinos, a Embrapa Agroindústria de Alimentos e a Embrapa Uva e Vinho
Tipo: Comunicado Técnico (INFOTECA-E)
Palavras-chave: Alimento funcional probiótico; Bactérias ácido-lácticas; Acid lactic bacteria; Suco de uva; Caprino; Leite de
cabra; Alimento fermentado; Produto derivado do leite; Tecnologia de alimento; Processamento; Fermentação; Uva; Suco de
fruta; Goat milk; Probiotics; Fruit juices; Food technology; Milk product; Fermented foods; Fermented products; Grape juice.
Ano: 2013
Productive traits of broiler chickens fed diets containing different growth promoters
Provedor de dados: 89
Autores: Pelicano,ERL; Souza,PA de; Souza,HBA de; Leonel,FR; Zeola,NMBL; Boiago,MM.
This study evaluated the effect of different probiotics and prebiotics on the performance of broilers. One-day-old male broiler
chicks from the Cobb strain (n=1,260) were randomly distributed in a 3 x 3 factorial arrangement, considering 3 probiotics and 3
prebiotics sources. Nine treatments with 4 repetitions and 35 birds per parcel were used. The results showed that there was no
influence of treatment on feed intake at the different rearing phases. Better weight gain (p<0.05) was seen when diet was
supplemented with the phosphorylated mannanoligosaccharide-based prebiotic (MOS) compared to diets without prebiotics. Feed
conversion of birds fed diets with probiotics and prebiotics was better than feed conversion of birds not receiving such additives....
Tipo: Journal article
Palavras-chave: Broiler chickens; Performance; Prebiotics; Probiotics.
Ano: 2004
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2004000300008
Protein digestion in juvenile turbot (<i>Scophthalmus maximus</i>) and effects of
dietary administration of <i>Vibrio proteolyticus</i>
Provedor de dados: 27
Autores: De Schrijver, R.; Ollevier, F.P.
The trial was made to study the protein digestion in juvenile turbot during passage of digesta from stomach to rectum. Moreover,
diet supplementation with the potential probiotic bacteria, <i>Vibrio proteolyticus</i>, was evaluated with regard to
protein digestion. For a 3-week period, fish (25-30 g) were fed by oral intubation and received either a liquid mixture consisting of
40% nonpurified control diet and 60% water or this mixture supplemented with 10 <sup>10</sup> viable <i>V.
proteolyticus</i> ml <sup>-1</sup>. Daily dry matter was 1.5% body weight. As digesta progressed from the
stomach to the foregut, hindgut and rectum, the increase in apparent nitrogen digestibility was accompanied by higher...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Aquaculture; Diets; Digestibility; Digestion; Feeding experiments; Fish culture; Food conversion; Nitrogen;
Probiotics; Probiotics; Proteins; Scophthalmus maximus; Stomach; Scophthalmus maximus; Vibrio proteolyticus.
Ano: 2000
URL: http://www.vliz.be/nl/open-marien-archief?module=ref&refid=9593
Resistência de cepas de Lactobacillus plantarum a condições do trato gastrointestinal e sais biliares
humano simuladas in vitro.
Provedor de dados: 119
Autores: MORAES, G. M. D.; EGITO, A. S. do; MATOS, C. R.; BARCELOS, S. C.; SANTOS, K. M. O. dos.
2015
Tipo: Artigo em anais de congresso (ALICE)
Palavras-chave: Probiótico; Alimento funcional; Lactobacillus plantarum; Nutrição humana; Probiotics; Lactobacillus plantarum;
Human nutrition.
Ano: 2015
Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian
cheeses.
Provedor de dados: 119
Autores: SANTOS, K. M. O. dos; VIEIRA, A. D. S.; SALLES, H. O.; OLIVEIRA, J. da S.; ROCHA, C. R. C.; BORGES, M. de
F.; BRUNO, L. M.; FRANCO, B. D. G. de; TODOROV, S. D.
This study aimed to characterize the safety and technological properties of Enterococcus faecium strains isolated from Brazilian
Coalho cheeses. High levels of co-aggregation were observed between Enterococcus faecium strains EM485 and EM925 and both
Escherichia coli and Clostridium perfringens. Both strains presented low levels of hydrophobicity. E. faecium EM485 and EM925
were both able to grow in the presence of 0.5% of the sodium salts of taurocholic acid (TC), taurodeoxycholic acid (TDC),
glycocholic acid (GC), and glycodeoxycholic acid (GDC), although they showed the ability to deconjugate only GDC and TDC.
Both strains showed good survival when exposed to conditions simulating the gastro intestinal tract (GIT). When tested for the
presence of...
Tipo: Artigo em periódico indexado (ALICE)
Palavras-chave: Probiotic properties; Technological properties; Probiótico; Resistência a antibiótico; Segurança alimentar;
Queijo; Enterococcus faecium; Resistance to antibiotics; Food security; Probiotics; Cheese.
Ano: 2015
URL: http://dx.doi.org/10.1590/S1517-838246120131245
Screening of Lactobacillus spp. for the prevention of Pseudomonas aeruginosa pulmonary infections
Provedor de dados: 5
Autores: Alexandre, Youenn; Le Berre, Rozenn; Barbier, Georges; Le Blay, Gwenaelle.
Background: Pseudomonas aeruginosa is an opportunistic pathogen that significantly increases morbidity and mortality in
nosocomial infections and cystic fibrosis patients. Its pathogenicity especially relies on the production of virulence factors or
resistances to many antibiotics. Since multiplication of antibiotic resistance can lead to therapeutic impasses, it becomes necessary
to develop new tools for fighting P. aeruginosa infections. The use of probiotics is one of the ways currently being explored.
Probiotics are microorganisms that exert a positive effect on the host's health and some of them are known to possess antibacterial
activities. Since most of their effects have been shown in the digestive tract, experimental data compatible with the...
Tipo: Text
Palavras-chave: Pseudomonas aeruginosa; Lactobacillus; Probiotics; Organic acids; Biofilm formation; Elastolytic activity.
Ano: 2014
URL: http://archimer.ifremer.fr/doc/00197/30842/29211.pdf
Sorvete potencialmente probiótico de leite de cabra e mel de abelhas africanizadas: características
probióticas, fisico-químicas, microbiológicas e sensoriais, no município de Sobral/CE.
Provedor de dados: 119
Autores: PAULA, C. M. de; PORTELA, M. C. C.; PEREIRA, J. O. P.; SANTOS, K. M. O. dos; NASCIMENTO, G. O. C. do.
A ingestão de alimentos que, além de fornecerem a nutrição, promovem a saúde, é de vital importância, como os alimentos
funcionais adicionados de microrganismos probióticos, os quais auxiliam no equilíbrio da microbiota intestinal. Os alimentos
adicionados de probióticos devem conter tais microrganismos em quantidades mínimas suficientes para oferecer efeito benéfico,
ou seja, 106 unidades formadoras de colônia (ufc)/g de produto, ou 108 a 109 ufc/porção. O leite de cabra é um produto
caracterizado por vantagens tais como glóbulos de gordura de menor tamanho, alta digestibilidade, ser hipoalergênico, além de um
bom balanço de aminoácidos essenciais, o que o torna altamente recomendado para crianças e idosos. O mel de abelhas é um
alimento energético no...
Tipo: Resumo em anais de congresso (ALICE)
Palavras-chave: Produto lácteo congelado; Leite de cabra; Caprino; Sorvete; Alimento preparado; Alimento funcional probiótico;
Mel; Abelha; Goat milk; Ice cream; Frozen dairy products; Probiotics.
Ano: 2009
URL: http://www.alice.cnptia.embrapa.br/handle/doc/658268
Stability of free and immobilized Lactobacillus acidophilus and Bifidobacterium lactis in acidified
milk and of immobilized B. lactis in yoghurt
Provedor de dados: 58
Autores: Grosso,Carlos Raimundo Ferreira; Fávaro-Trindade,Carmen Sílvia.
This study evaluated the stability of Bifidobacterium lactis (Bb-12) and of Lactobacillus acidophilus (La-05) both free and
immobilized in calcium alginate, in milk and in acidified milk (pH 5.0, 4.4 and 3.8). The stability of immobilized B. lactis in
yoghurt (fermented to pH 4.2), during 28 days of refrigerated storage was also evaluated. The efficiency of two culture media
(modified MRS agar and Reinforced Clostridial Agar plus Prussian Blue) for counting of B. lactis in yoghurt was determined.
Lee's agar was used to count Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus when B. lactis were
counted in the MRS medium. B. lactis and L. acidophilus in both free and immobilized forms presented satisfactory rates of
survival in milk...
Tipo: Journal article
Palavras-chave: Probiotics; Immobilization; Alginate; Lactobacillus acidophilus; Bifidobacterium lactis; Yoghurt; Milk;
Lactobacillus bulgaricus.
Ano: 2004
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822004000100025
Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks
Provedor de dados: 116
Autores: Yerlikaya,Oktay.
Dairy products that contain probiotic bacteria are those that are produced with various fermentation methods, especially lactic acid
fermentation, by using starter cultures and those that have various textures and aromas. Fermented dairy products are popular due
to their differences in taste and their favourable physiological effects. Today, fermented dairy beverages in general are produced
locally by using traditional methods. Recently, due to the increased demand for natural nutrients and probiotic products, fermented
dairy beverages have reached a different position and are considered to have an important impact on human health and nutrition.
In this article, probiotic bacteria and functional dairy products that are produced by using probiotic bacteria...
Tipo: Journal article
Palavras-chave: Probiotics; Fermented dairy products; Lactic acid bacteria; Dairy drinks.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200001
Studies on probiotics properties of two lactobacillus strains
Provedor de dados: 52
Autores: Brizuela,María Antonieta; Serrano,Paulina; Pérez,Yovanka.
"In vitro" studies were carried out for the selection of Lactobacillus strains with probiotics characteristics. Two strains of
Lactobacillus were evaluated for the growth specific rate, generation time, acids, bile and antimicrobial resistances. "In vitro" tests
indicated that the strains presented a potential for being used as probiotics.
Tipo: Journal article
Palavras-chave: Probiotics; Lactobacillus; Selection.
Ano: 2001
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132001000100013
Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different
temperatures
Provedor de dados: 116
Autores: Randazzo,Cinzia Lucia; Pitino,Iole; Licciardello,Fabio; Muratore,Giuseppe; Caggia,Cinzia.
The survival of six probiotic wild strains of Lactobacillus rhamnosus was compared with that of a type strain during 78 days of
storage at 25 and 5 ºC in peach synthetic medium (PSM) and commercial peach jam (PJ). Changes in viable cell counts, pH
values, sugar content, and colour parameters were monitored. All strains exhibited better performances in PJ than in PSM,
showing count values higher than 7 Log cfu g-1 up to 78 days of storage at 5 ºC. Almost all wild strains remained above the
critical value of 6 Log cfu g-1 in samples stored at 25 ºC up to 45 days, while the Lb. rhamnosus GG type strain, used as control,
was not able to survive later than 15 days. In the synthetic medium used, the strains showed better survival in the samples
incubated at 25...
Tipo: Journal article
Palavras-chave: Lactobacillus rhamnosus; Jam; Probiotics; Quality indices.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400009
The influence of different combinations of probiotic bacteria and fermentation temperatures on the
microbiological and physicochemical characteristics of fermented lactic beverages containing soybean
hydrosoluble extract during refrigerated storage
Provedor de dados: 116
Autores: Fiorentini,Ângela Maria; Ballus,Cristiano Augusto; Oliveira,Marlon Leonardo de; Cunha,Márcio Ferraz; Klajn,Vera
Maria.
Lactic beverages containing probiotics were prepared with whole UHT milk, whey of Mozzarella cheese, soybean hydrosoluble
extract and sugar. Three formulations were studied, each one containing a different combination of probiotic/starter bacteria,
fermented at two different temperatures (37 and 45 °C). The aim of this work was to verify the influence of these variables on the
viability of probiotic microorganisms and on the physicochemical stability of lactic beverages during storage under refrigeration
(21 days at 7 °C). The results indicated that the fermentation temperature had a significant effect on the viability of probiotic
bacteria. Counts for Lactobacillus acidophilus were affected by storage time, resulting appropriate after 21 days only for the...
Tipo: Journal article
Palavras-chave: Bifidobacterium spp; Lactobacillus acidophilus; Lactic beverages; Soybean; Probiotics; Functional foods.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300008
The Influence of Probiotic Bacteria (Bacillus Toyoi) on Livability and Performance of Young
Meat-Type Turkeys
Provedor de dados: 89
Autores: Batkowska,J; Brodacki,A; Tomczyk,G.
ABSTRACT The aim of study was to determine the impact of a probiotic preparation containing live bacteria Bacillus cereus var.
toyoi on the performance of turkeys in order to define the effective dose of the preparation and to evaluate its influence on poults'
livability in the first month of life. Three hundred and sixty B.U.T. 9 male turkey were divided into three groups. The control
group (I) was fed a diet with no probiotic additive, and groups II and III were given a probiotic product containing 0.2x109 and
1x109 B. toyoi CFU/kg of feed respectively. Body weight was recorded in weeks 1, 6, and 18. Livability, feed conversion ratio,
and European Efficiency Factor (EEF) were estimated. In experiment II, the impact of a standardized probiotic dose on...
Tipo: Journal article
Palavras-chave: Bacillus toyoi; Poults mortality; Probiotics; Turkeys.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015000400433
Use of prebiotics and probiotics of bacterial and yeast origin for free-range broiler chickens
Provedor de dados: 89
Autores: Pelícia,K; Mendes,AA; Saldanha,ESPB; Pizzolante,CC; Takahashi,SE; Moreira,J; Garcia,RG; Quinteiro,RR; Paz,ICLA;
Komiyama,CM.
This study aimed to evaluate the effects of probiotics and prebiotics of bacterial and yeast origin on the performance, development
of the digestive system, carcass yield and meat quality of free-range broiler chickens. Five hundred and sixty male chicks of the
strain ISA S757-N were reared from one to 84 days old. The birds were distributed in four treatments according to a completely
randomized block design: T1 = Control, T2 = Probiotics and Prebiotics of bacterial origin, T3 = Probiotics and prebiotics of yeast
origin, T4 = Probiotics and prebiotics of bacterial origin + probiotics and prebiotics of yeast origin. There were four repetitions
with 35 birds per repetition, and the birds had access to a pasture area after 35 days of age. Characteristics...
Tipo: Journal article
Palavras-chave: Free-range broiler chickens; Digestive system; Probiotics; Symbiotics; Yeast.
Ano: 2004
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2004000300006
Use of Pseudomonas stutzeri and Candida utilis in the improvement of the conditions of Artemia
culture and protection against pathogens
Provedor de dados: 58
Autores: Abdelkarim,Mahdhi; Kamel,Chaieb; Fathi,Kammoun; Amina,Bakhrouf.
To evaluate the effect of two bacterial strains isolated from Artemia cysts and yeast (Candida utilis) on the survival, growth and
total biomass production of its larvae, challenge tests were performed with Candida utilis, Pseudomonas stutzeri and Pasteurella
haemolityca. In addition, a pathogenic strain of Vibrio alginolyticus was tested for comparative purposes. Pseudomonas stutzeri
and Candida utilis have no impact on survival, but enhance growth and total biomass production of the larvae. However, we noted
that Pasteurella haemolityca affect negatively Artemia larvae. The adhesion and antagonism assay demonstrates that Candida
utilis and Pseudomonas stutzeri are fairly adherent and play an important role in the enhancement of the protection of Artemia...
Tipo: Journal article
Palavras-chave: Artemia; Probiotics; Adhesion; Yeast; Bacteria.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000100017
Uso de promotores de crescimento para cabritos leiteiros, fase de aleitamento.
Provedor de dados: 119
Autores: BARROS, N. N.; SANTOS, Y. C. da C.; FERREIRA, M. P. de B.
A fase de aleitamento de cabritos leiteiros esta inserida no periodo de seu maior potencial de crescimento. Nesta fase, os animais
sao susceptiveis as enterites (diarreias) de origem alimentar e/ou infecciosa, consideradas como a principais causas de baixo
desempenho de cabritos. Assim, este experimento foi conduzido para avaliar o efeito de promotores de crescimento sobre o
desempenho de cabritos leiteiros, na fase de aleitamento. Foram utilizados 30 crias, femeas, sendo 15 da raca Saanen e 15 da raca
Anglo-Nubiana. Os animais foram aleitados com leite de vaca durante todo o periodo experimental e receberam capim elefante e
concentrado ad libitum a partir de 15 dias de idade. Os tratamentos foram: T1= leite de vaca, T2= leite de vaca+salinomicina e
T3=...
Tipo: Artigo em periódico indexado (ALICE)
Palavras-chave: Probiótico; Salinomicina; Desaleitamento; Dairy goat; Caprino leiteiro; Cabra leiteira; Ganho de peso;
Performance; Crescimento; Aleitamento; Desmama; Estimulante de crescimento animal; Goats; Weight gain; Weaning;
Salinomycin; Probiotics; Animal growth promoters; Suckling.
Ano: 1999
Utilização de extrato aquoso das sementes de gergelim como substrato para o crescimento de bactérias
lácteas probióticas.
Provedor de dados: 119
Autores: BARCELOS, S. C. de; MORAES, G. M. D.; SILVA, L. M. F. da; SALLES, H. O.; EGITO, A. S. do.
2014
Tipo: Resumo em anais de congresso (ALICE)
Palavras-chave: Lactobacillus rhamnosus; Streptococcus thermophilus; Extrato aquoso; Sucedâneo do leite; Probiótico; Bacterias
ácidos lácticas; Gergelim; Sesamum indicum; Extrato; Semente; Probiotics; Lactic acid bacteria.
Ano: 2014
URL: http://www.alice.cnptia.embrapa.br/handle/doc/993316
Viabilidade da cepa l. mucosae potencialmente probiótica em queijo de cabra tipo coalho.
Provedor de dados: 119
Autores: MORAES, G. M. D.; SANTOS, K. M. O. dos; BARCELOS, C. S.; LOPES, S. A.; EGITO, A. S. do.
2015
Tipo: Artigo em anais de congresso (ALICE)
Palavras-chave: Lactobacillus mucosae; Alimento funcional; Bactéria ácido láctico; Leite de cabra; Queijo; Caprino; Nutrição
humana; Coalho; Probiotics; Health foods; Lactic acid bacteria; Goat milk; Cheese; Human nutrition; Rennet.
Ano: 2015
Viability of probiotic micro-organism Lactobacillus acidophilus in dairy chocolate dessert and its
action against foodborne pathogens
Provedor de dados: 65
Autores: Rosa,Luciana Justo Beserra; Esper,Luciana Maria Ramires; Cabral,Julia do Prado Lima Guimarães; Franco,Robson
Maia; Cortez,Marco Antônio Sloboda.
ABSTRACT: The ability to produce antimicrobial factors is considered an important feature of probiotic microorganisms.
Bacteriocins, hydrogen peroxide, acetic acid and lactic acid are examples of these substances. The present research aimed to
develop probiotic dairy desserts (DD) with Lactobacillus acidophilus and evaluate the viability of this strain, as well as its action
on food pathogens. Treatments with and without interactions between L. acidophilus and pathogenic Gram-negative bacteria
(Salmonella sp. and Escherichia coli O157:H7) and Gram positive (Bacillus cereus and Staphylococcus aureus) were produced.
The products were stored at a temperature of 8°C and analyzed at the times 24, 48, 72 hours, 7 days and 28 days (at 28 days, only
T1 was...
Tipo: Journal article
Palavras-chave: Probiotics; Dairy dessert; Lactobacillus acidophilus.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000200368
Yeast as a feed additive for training horses
Provedor de dados: 64
Autores: Rezende,Adalgiza Souza Carneiro de; Trigo,Pablo; Lana,Ângela Maria Quintão; Santiago,Juliano Martins;
Silva,Vinicius Pimentel; Montijano,Francisco Castejón.
This research analyses the yeast supplementation effect on the digestibility of nutrients and metabolic performance in training
horses. Twelve horses were assigned into 2 groups: Pr (20 g of probiotics daily per horse) and control. The diet consisted of
roughage (haylage) and commercial rations and all horses were trained for 6 weeks. LIPE® indicator was used during 7 days and
feces collected for five days to determine nutrient digestibility. DM, CP, DE, P, NDF, ADF, HCEL and lignin were determined.
All horses were subjected to incremental ergospirometry test before and at the end of training. Horses that received live yeast
showed an increase (p<0.05) of 4.1% in the digestibility of HCEL. After training, both horse groups presented higher tolerance
to...
Tipo: Journal article
Palavras-chave: Nutritional additives; Equine; Exercise; Probiotics.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000300012