Mango and carrot mixed juice: a new matrix for the vehicle of probiotic lactobacilli.

This study evaluated the pH, acidity, soluble solids, color, dietary fiber, sensory acceptance and the viability of , and in mango and carrot mixed juices. In addition, this study verified the resistance of that presented greater viability to the gastrointestinal tract simulated in vitro. Three formulations were elaborated (varying the pulps concentration) and the products were stored at 8 °C for 35 days.

Development of a mixed jussara and mango juice with added GG submitted to sub-lethal acid and baric stresses.

This study evaluated the interference of sub-lethal acid (SLA) stress and high isostatic pressure (HIP) stress on the survival of GG (LGG) in mixed jussara and mango juice with the pH adjusted to 3.0 and 3.5, during 90 days of storage at 6 °C.

Effect of probiotic bacteria in composition of children's saliva.

Probiotics are widely used in the food industry and may affect the oral microbiota. This study aimed to evaluate the effect of petit-suisse plus probiotic on the microbiota of children's saliva. Strawberry flavor petit-suisse cheese plus green banana flour without Lactobacillus casei (control) and with addition of Lactobacillus casei (probiotic) were prepared and used in the experiments.

In vitro and in vivo resistance of Lactobacillus rhamnosus GG carried by a mixed pineapple (Ananas comosus L. Merril) and jussara (Euterpe edulis Martius) juice to the gastrointestinal tract.

This study evaluated the viability of Lactobacillus rhamnosus GG (LGG) and its in vitro and in vivo resistance to the gastrointestinal tract (GIT) when carried by a mixed fermented pineapple and jussara juice. The effects of product ingestion on the biochemical characteristics of the blood and on the development of aberrant crypt foci (ACF) in Wistar rats were also determined. The LGG viability in probiotic juice was higher than 7.

Quorum Sensing and Spoilage Potential of Psychrotrophic Enterobacteriaceae Isolated from Milk.

The 16S rDNA of six psychrotrophic Enterobacteriaceae isolated from cold raw milk were sequenced and the isolate 039 was identified as sp., isolates 059, 068, and 071 were identified as , 067 was identified as sp., and 099 was identified as .

Milk-deteriorating exoenzymes from Pseudomonas fluorescens 041 isolated from refrigerated raw milk.

The practice of refrigerating raw milk at the farm has provided a selective advantage for psychrotrophic bacteria that produce heat-stable proteases and lipases causing severe quality problems to the dairy industry. In this work, a protease (AprX) and a lipase (LipM) produced by Pseudomonas fluorescens 041, a highly proteolytic and lipolytic strain isolated from raw milk obtained from a Brazilian farm, have been purified and characterized. Both enzymes were purified as recombinant proteins from Escherichia coli .

Lack of AHL-based quorum sensing in Pseudomonas fluorescens isolated from milk.

Numerous bacteria coordinate gene expression in response to small signalling molecules in many cases known as acylhomoserine lactones (AHLs), which accumulate as a function of cell density in a process known as quorum sensing. This work aimed to determine if phenotypes that are important to define microbial activity in foods such as biofilm formation, swarming motility and proteolytic activity of two Pseudomonas fluorescens strains, isolated from refrigerated raw milk, are influenced by AHL molecules. The tested P.

AiiA quorum-sensing quenching controls proteolytic activity and biofilm formation by Enterobacter cloacae.

The aim of this work was to evaluate a quorum-quenching approach to identify functions regulated by quorum sensing in Enterobacter cloacae. We employed an aiiA transconjugant strain of E. cloacae that synthesizes a lactonase enzyme that hydrolyzes N-acyl homoserine lactone signaling molecules to compare bacterial phenotypes in the presence and absence of quorum signals.

Genetic diversity of Gram-negative, proteolytic, psychrotrophic bacteria isolated from refrigerated raw milk.

The random amplified polymorphic DNA (RAPD) fingerprinting technique was used to assess the genetic diversity of 70 isolates of Gram-negative proteolytic psychrotrophic bacteria that were isolated from refrigerated raw milk. Three oligonucleotides, which generated 87 fragments of polymorphic DNA, were used in the amplification reactions. The genetic distance values calculated using Jaccard's coefficient showed there was high genetic variability among the isolates.

Detection of the apr gene in proteolytic psychrotrophic bacteria isolated from refrigerated raw milk.

Bacteria of the genus Pseudomonas have been associated with the spoilage of raw milk and dairy products due to the production of thermostable proteolytic enzymes. The apr gene encodes for alkaline metalloprotease in Pseudomonas and other related bacteria. Its presence in psychrotrophic proteolytic bacteria isolated from raw milk collected from cooling tanks was verified.