Ciência, Tecnologia & Ambiente最新文献

筛选

英文中文

Antimicrobial substances produced by Bacillus spp.: innovations for food application 芽孢杆菌生产的抗菌物质:食品应用的创新

Ciência, Tecnologia & Ambiente Pub Date : 2023-01-01 DOI: 10.4322/2359-6643.13246

Vinícius dos Santos Ribeiro, Paula da Silva Pereira, Juliana Oliveira dos Santos, Bibiana Alexandre, Fernanda Cortez Lopes, Lilian Raquel Hickert, Lúcia Allebrandt da Silva Ries, Patricia da Silva Malheiros, Karla Joseane Perez

{"title":"Antimicrobial substances produced by Bacillus spp.: innovations for food application","authors":"Vinícius dos Santos Ribeiro, Paula da Silva Pereira, Juliana Oliveira dos Santos, Bibiana Alexandre, Fernanda Cortez Lopes, Lilian Raquel Hickert, Lúcia Allebrandt da Silva Ries, Patricia da Silva Malheiros, Karla Joseane Perez","doi":"10.4322/2359-6643.13246","DOIUrl":"https://doi.org/10.4322/2359-6643.13246","url":null,"abstract":"One of the main challenges faced in the production of food is microbial contamination and spoilage. Due to the increasing consumer demand for safe foods and with low addition of synthetic preservatives, industry is looking for natural and safe alternatives. In this scenario, antimicrobial peptides stand out. Bacillus spp. are considered excellent producers of antimicrobial substances such as bacteriocins, bacteriocin-like substances (BLIS), and lipopeptides. However, these substances face practical and economic obstacles that make their definitive use in the food industry difficult. The present work aims to develop a systematic literature review focused on antimicrobial substances produced by Bacillus spp., as well as new technologies developed with potential use in the food industry and the difficulties faced in their development and application. The search resulted in 175 papers and these were refined based on the selection criteria, resulting in 28 studies included in this systematic review. Nanotechnology and hurdle technology proved to be potential strategies to promote controlled release of active substances, increase the stability of antimicrobial compounds in contact with food matrices and increase the spectrum of action compared to the antimicrobial used alone. In conclusion, the use of antimicrobial peptides produced by Bacillus spp. as natural food preservatives shows great potential, however, it is necessary to optimize production processes when thinking about scaling up for industrial production.","PeriodicalId":477492,"journal":{"name":"Ciência, Tecnologia & Ambiente","volume":"94 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135913801","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

O hidrocondicionamento afeta a germinação e sobrevivência de Piptadenia moniliformis 水化作用影响念珠菌梨腺菌的萌发和存活

Ciência, Tecnologia & Ambiente Pub Date : 2023-01-01 DOI: 10.4322/2359-6643.13248

José Laurindo dos Santos, Victor Souza Seixas de Oliveira, Carlos Alexandre da Silva Pires, Elizamar Ciríaco da Silva

{"title":"O hidrocondicionamento afeta a germinação e sobrevivência de Piptadenia moniliformis","authors":"José Laurindo dos Santos, Victor Souza Seixas de Oliveira, Carlos Alexandre da Silva Pires, Elizamar Ciríaco da Silva","doi":"10.4322/2359-6643.13248","DOIUrl":"https://doi.org/10.4322/2359-6643.13248","url":null,"abstract":"Seed dormancy and cycles of hydration and dehydration (HD) are common factors that affect the germination and establishment of plants in the semiarid region of northeastern Brazil. Therefore, the objective of this study was to investigate the effects of the application of cycles of hydration and dehydration (HD) in the seeds of Piptadenia Moniliformis to determine if this technique brings benefits or damages to the germination and survival of seedlings. For this, the seed lot of P. Moniliformis was characterized as biometrics and moisture percentage. After the soaking and drying curve, HD cycles [0C - control, 1C, 2C and 3C - soaking cycles at time X (3.5 hours) or time Y (11 hours) with 5 hours of drying] were applied to the seeds. Germinative parameters and seedling survival (%S) were analyzed. The seeds had a humidity of 7.05%, characterizing as orthodox. The average time for 50% germination was reduced in the cycles at time X. At time Y, the cycles caused a significant reduction in germination in 2C and 3C, as well as a reduction in seed vigor ranging from 49.28% to 79.73% in all cycles in relation to time X and reduced seedling survival. Therefore, the application of discontinuous hydration in phase II (time Y) is not recommended as an alternative technique to produce seedlings of this species.","PeriodicalId":477492,"journal":{"name":"Ciência, Tecnologia & Ambiente","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135504742","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0