Impacts on the quality of surface water in a urban perimeter of the Rio Grande watershed, Brazilian Cerrado.

The aim of this study was to assess the spatiotemporal variation in water quality in the Grande River and the Ondas River, in the city of Barreiras, Bahia, Brazil. Water samples were collected at 11 points along the rivers, and eight physical-chemical parameters (electrical conductivity, pH, alkalinity, apparent and true color, turbidity, dissolved oxygen, and biochemical oxygen demand) and three microbiological indicators (heterotrophic bacteria, total and thermotolerant coliforms) were analyzed. Spatiotemporal variation was assessed using the multivariate techniques of principal component analysis/factorial analysis (PCA/FA) and hierarchical cluster analysis (HCA).

Sensitivity of Salmonella Typhimurium to nisin in vitro and in orange juice under refrigeration.

The influence of environmental factors on Salmonella sensitivity to nisin in vitro and in refrigerated orange juice were investigated. Nisin activity was observed in the different conditions, but the highest efficiency was achieved at lower pH (4.0) and with higher bacteriocin concentration (174 µM).

Comparison of stress conditions to induce viable but non-cultivable state in Salmonella.

Salmonella can enter on the viable but non-culturable state (VBNC), characterized by the loss of ability to grow in routine culture media hindering detection by conventional methods and underestimation of the pathogen. Despite advances in research done so far, studies comparing conditions that lead Salmonella into the VBNC state are scarce. The main objective of this study was to evaluate different stresses to induce Salmonella to the VNBC state.

Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology.

Bacteriocins are ribosomally synthesized peptides that have bacteriostatic or bactericidal effects on other bacteria. The use of bacteriocins has emerged as an important strategy to increase food security and to minimize the incidence of foodborne diseases, due to its minimal impact on the nutritional and sensory properties of food products. Gram-negative bacteria are naturally resistant to the action of bacteriocins produced by Gram-positive bacteria, which are widely explored in foods.