Navegando por Autor "Milo, Izabela da Silva"

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    Potencial antimicrobiano de Allium sativum em queijo frescal
    (Universidade Estadual do Norte do Paraná, 2019-02-28) Milo, Izabela da Silva; Peixoto, Erika Cosendey Toledo de Mello; https://orcid.org/0000-0002-9608-4282; http://lattes.cnpq.br/0963818563395019; Matsumoto, Leopoldo Sussumu; https://orcid.org/0000-0001-5102-545X; http://lattes.cnpq.br/0857955043436449; Campos, Anna Carolina Leonoelli Pires de; https://orcid.org/0000-0003-0222-5732; Fagan, Éder Paulo; https://orcid.org/0000-0002-7115-5814; http://lattes.cnpq.br/1623219384012147; Marcusso, Paulo Fernandes; https://orcid.org/0000-0002-2677-4915; http://lattes.cnpq.br/7590511974577384; Zacarias, Francielle Gibson da Silva; https://orcid.org/0000-0003-1862-675X; http://lattes.cnpq.br/1740021520322135
    In Brazil the consumption of fresh cheese is common, and because it is a product that undergoes manipulation, it is susceptible to contamination by pathogenic microorganisms, especially Staphylococcus aureus. When present in amounts above 106 CFU/g and under appropriate temperature conditions, this microorganism can produce enterotoxins causing food poisoning, posing a major public health problem. In addition to being a seasoning plant, garlic has been used for medicinal purposes, mainly by the presence of substances such as alinase, alina and allicin. Thus, the present work aimed to evaluate the antimicrobial potential of Allium sativum, as aqueous suspension (SAa) and in natura (Ain), on S. aureus (ATCC 25923) in fresh cheeses. The antibacterial activity was evaluated by determining the minimum inhibitory concentration (MIC) using the microdilution method. Thus, the following treatments were evaluated: SAa at different concentrations (0.58%, 1.11% and 2%), besides the negative control treatments (fresh cheese) and control (fresh cheese contaminated with S. aureus). The cheeses were produced with pasteurized milk, and then contaminated with 108 CFU/mL of S. aureus standard strain (ATCC 25923). SAa was added to the cheese mass by incorporation, and for evaluation of the Ain the bulbs were peeled, weighed, cut and added to the cheese mass in the proportion of 50 grams per liter of milk. The results were evaluated by withdrawing 10 grams of each cheese, diluting in 90mL of 0.9% saline, with subsequent serial decimal dilutions up to 10-4. After surface inoculation on plates with Baird Parker Agar, enriched with egg yolk solution and potassium tellurite, incubation was carried out at 35°C for 48 hours, counting the colony forming units (CFU) per gram of cheese. The analyzes were performed on days 1 (one day after of cheese manufacturing), and 5, 10 and 15 after. The MIC corresponded to 1,25%. The results showed that the three concentrations evaluated were able to decrease the bacterial count, but at the concentration of 0.58% there was growth of S. aureus in one of the cheese productions. The concentration of 1.11% showed the best result, decreasing the bacterial count by 8,48% and to Ain the average decrease was 6,23%. Therefore, garlic has antimicrobial properties against S. aureus in fresh cheese and can be used not only as a flavor differential of the product, but as a natural additive.