Jessica Bezerra dos Santos Rodrigues

Potential prebiotic properties of cashew apple (Anacardium occidentale L.) agro-industrial byproduct on Lactobacillus species.

BACKGROUND The prebiotic effects of a cashew apple (Anacardium occidentale L.) agro-industrial byproduct powder (CAP) on different potentially probiotic Lactobacillus strains, namely Lactobacillus acidophilus LA-05, Lactobacillus casei L-26 and Lactobacillus paracasei L-10, were assessed using in vitro experimental models. Accordingly, the growth of the Lactobacillus strains when cultivated in a broth containing CAP (20 or 30 g L-1 ), glucose (20 g L-1 ) or fructooligosaccharides (FOS) (20 g L-1 ) was monitored over 48 h; the prebiotic activity scores of CAP were determined; and the changes in pH values, production of organic acids and consumption of sugars in growth media were verified. RESULTS During the 48-h cultivation, similar viable cell counts were observed for the Lactobacillus strains grown in the different media tested. The CAP presented positive prebiotic activity scores toward all the tested Lactobacillus strains, indicating a desirable selective fermentable activity relative to enteric organisms. The cultivation of the Lactobacillus strains in broth containing glucose, FOS or CAP resulted in high viable cell counts, a decreased pH, the production of organic acids and the consumption of sugars over time, revealing intense bacterial metabolic activity. CONCLUSION The CAP exerts potential prebiotic effects on different potentially probiotic Lactobacillus strains and should be an added-value ingredient for the food industry.

Lipolytic activity of Staphylococcus aureus from human wounds, animals, foods, and food-contact surfaces in Brazil.

INTRODUCTION S. aureus is of great importance to public health due to its pathogenicity. This study aimed to evaluate lipase production by S. aureus isolates from different sources. METHODOLOGY Lipolytic activity was determined using Tween-Calcium agar (48 hours; 35°C). RESULTS Eighty-six percent of the isolates from human wounds were positive for lipase production. The frequencies of isolates positive for lipase production were 33.3% from cow udders, 15.4% from the nasal cavities of cattle, 82.9% from ricotta cheeses, and 100% and 91.7% from meat- and vegetable-contact surfaces, respectively. CONCLUSION The production of lipase varied among the isolates according to their source.

Activity of Origanum Vulgare L. and Rosmarinus Officinalis L. Essential Oils and Their Constituents Against Staphylococcus Aureus in Mixed Culture

Jessica Bezerra dos Santos Rodrigues, Vanessa Goncalves Honorio, Danilo Elias Xavier, Geany Targino de Souza, Evandro Leite de Souza, Marciane Magnani. Activity of Origanum vulgare L. and Rosmarinus officinalis L. Essential Oils and Their Constituents Against Staphylococcus aureus in Mixed Culture. In: Anais do 12o Congresso Latinoamericano de Microbiologia e Higiene de Alimentos MICROAL 2014 [= Blucher Food Science Proceedings, num.1, vol.1]. Sao Paulo: Editora Blucher, 2014. DOI 10.5151/foodsci-microal-324 Activity of Origanum vulgare L. and Rosmarinus officinalis L. Essential Oils and Their Constituents Against Staphylococcus aureus in Mixed Culture

Biofilm Formation of Staphylococcus Aureus Isolates From Food-Contact Surfaces of Food Processing Environments of Hospitals

Jessica Bezerra dos Santos Rodrigues, Neyrijane Targino de Souza, Vanessa Goncalves Honorio, Danilo Elias Xavier, Allan de Jesus dos Reis Albuquerque, Fabio Correia Sampaio, Evandro Leite de Souza, Marciane Magnani. Biofilm Formation of Staphylococcus Aureus Isolates From Food-Contact Surfaces of Food Processing Environments of Hospitals. In: Anais do 12o Congresso Latinoamericano de Microbiologia e Higiene de Alimentos MICROAL 2014 [= Blucher Food Science Proceedings, num.1, vol.1]. Sao Paulo: Editora Blucher, 2014. DOI 10.5151/foodsci-microal-266 Biofilm Formation of Staphylococcus aureus Isolates From Food-Contact Surfaces of Food Processing Environments of Hospitals

Incorporação de Óleo Essencial de Origanum Vulgare L. em Filmes A Base de Quitosana Como Alternativa Para Inibição de Rhizopus Stolonifer em Tomates do Tipo Cereja (Lycopersicon Esculentum Var. Cerasiforme)

Jessica Bezerra dos Santos Rodrigues, Ana Julia Alves Aguiar Athayde, Ingrid Conceicao Dantas Guerra, Nereide Serafim Timoteo dos Santos, Priscila Dinah Oliveira, Evandro Leite de Souza. Incorporacao de Oleo Essencial de Origanum vulgare L. em Filmes A Base de Quitosana Como Alternativa Para Inibicao de Rhizopus stolonifer em Tomates do Tipo Cereja (Lycopersicon esculentum var. cerasiforme). In: Anais do 12o Congresso Latinoamericano de Microbiologia e Higiene de Alimentos MICROAL 2014 [= Blucher Food Science Proceedings, num.1, vol.1]. Sao Paulo: Editora Blucher, 2014. DOI 10.5151/foodsci-microal-288 Incorporacao de Oleo Essencial de Origanum vulgare L. em Filmes A Base de Quitosana Como Alternativa Para Inibicao de Rhizopus stolonifer em Tomates do Tipo Cereja (Lycopersicon esculentum Var. cerasiforme)

Antimicrobial Activity of the Origanum Vulgare L. Essential Oil Against Pathogenic and Starter Bacteria Species Related To Brazilian Semi-Hard Cheese (Coalho)

Geany Targino de Souza, Rayssa Julliane de Carvalho, Neyrijane Targino de Souza, Jessica Bezerra dos Santos Rodrigues, Danilo Elias Xavier, Evandro Leite de Souza, Marciane Magnani. Antimicrobial Activity of the Origanum vulgare L. Essential Oil Against Pathogenic and Starter Bacteria Species Related To Brazilian Semi-Hard Cheese (Coalho). In: Anais do 12o Congresso Latinoamericano de Microbiologia e Higiene de Alimentos MICROAL 2014 [= Blucher Food Science Proceedings, num.1, vol.1]. Sao Paulo: Editora Blucher, 2014. DOI 10.5151/foodsci-microal-325 Antimicrobial Activity of the Origanum vulgare L. Essential Oil Against Pathogenic and Starter Bacteria Species Related To Brazilian Semi-Hard Cheese (Coalho)

Eficácia de Ácidos Orgânicos Na Sobrevivência da Escherichia Coli em Caldo Vegetal de Alface (Lactuca Sativa L.)

Geany Targino de Souza, Jessica Bezerra dos Santos Rodrigues, Rayssa Julliane de Carvalho, Neyrijane Targino de Souza, Kataryne Arabe Rima de Oliveira, Rilavia Almeida Lima, Evandro Leite de Souza, Maria Lucia da Conceicao. Eficacia de Acidos Orgânicos na Sobrevivencia da Escherichia coli em Caldo Vegetal de Alface (Lactuca sativa L.). In: Anais do 12o Congresso Latinoamericano de Microbiologia e Higiene de Alimentos MICROAL 2014 [= Blucher Food Science Proceedings, num.1, vol.1]. Sao Paulo: Editora Blucher, 2014. DOI 10.5151/foodsci-microal-340 Eficacia de Acidos Orgânicos na Sobrevivencia da Escherichia coli em Caldo Vegetal de Alface (Lactuca sativa L.)