The Experts below are selected from a list of 15 Experts worldwide ranked by ideXlab platform

Elane Schwinden Prudêncio - One of the best experts on this subject based on the ideXlab platform.

  • The use of Soft Fresh Cheese manufactured from freeze concentrated milk as a novelty protective matrix on Bifidobacterium BB-12 survival under in vitro simulated gastrointestinal conditions
    Lwt - Food Science and Technology, 2018
    Co-Authors: Isabella De Bona Muñoz, Silvani Verruck, Maria Helena Machado Canella, Carolinne Odebrecht Dias, Renata Dias De Mello Castanho Amboni, Elane Schwinden Prudêncio
    Abstract:

    Abstract Bifidobacterium BB-12 intended for use in functional dairy products are selected traditionally by taking into account a proper technological performance. Therefore, in vitro simulated gastrointestinal conditions should be studied to obtain essential information about the potential probiotic properties of bifidobacteria since there is a lack of this study. Our study aimed to evaluate the protective effects of probiotic and symbiotic Soft Fresh Cheeses matrices, both manufactured from the concentrated milk from the second stage of block freeze concentration process, on Bifidobacterium BB-12 survival under in vitro simulated gastrointestinal conditions. These simulated assays were done consecutively including all gastrointestinal tract compartments, such as the mouth, esophagus-stomach, duodenum, and ileum. After the simulated gastrointestinal conditions, it was possible to verify a positive effect on the viable cells count and survival rate of Bifidobacterium BB-12 in probiotic Cheese followed by symbiotic Cheese, this last one also with inulin addition. Finally, both novelty kinds of Cheese can be considered a protective matrix on Bifidobacterium BB-12 survival.

Alfonso Rodriguezlainz - One of the best experts on this subject based on the ideXlab platform.

  • recovery of mycobacterium bovis from Soft Fresh Cheese originating in mexico
    Applied and Environmental Microbiology, 2007
    Co-Authors: Beth N Harris, Janet B Payeur, Doris M Bravo, Ruben Osorio, Tod Stuber, David Farrell, Debra Paulson, Scarlett Treviso, Andrea Mikolon, Alfonso Rodriguezlainz
    Abstract:

    Recent outbreaks of human tuberculosis in the United States caused by Mycobacterium bovis have implicated Cheese originating in Mexico as a source of these infections. A total of 203 samples of Cheese originating in Mexico were cultured, and M. bovis was recovered from one specimen. Therefore, M. bovis can be recovered from Cheese and may be a source of human infections.

Isabella De Bona Muñoz - One of the best experts on this subject based on the ideXlab platform.

  • The use of Soft Fresh Cheese manufactured from freeze concentrated milk as a novelty protective matrix on Bifidobacterium BB-12 survival under in vitro simulated gastrointestinal conditions
    Lwt - Food Science and Technology, 2018
    Co-Authors: Isabella De Bona Muñoz, Silvani Verruck, Maria Helena Machado Canella, Carolinne Odebrecht Dias, Renata Dias De Mello Castanho Amboni, Elane Schwinden Prudêncio
    Abstract:

    Abstract Bifidobacterium BB-12 intended for use in functional dairy products are selected traditionally by taking into account a proper technological performance. Therefore, in vitro simulated gastrointestinal conditions should be studied to obtain essential information about the potential probiotic properties of bifidobacteria since there is a lack of this study. Our study aimed to evaluate the protective effects of probiotic and symbiotic Soft Fresh Cheeses matrices, both manufactured from the concentrated milk from the second stage of block freeze concentration process, on Bifidobacterium BB-12 survival under in vitro simulated gastrointestinal conditions. These simulated assays were done consecutively including all gastrointestinal tract compartments, such as the mouth, esophagus-stomach, duodenum, and ileum. After the simulated gastrointestinal conditions, it was possible to verify a positive effect on the viable cells count and survival rate of Bifidobacterium BB-12 in probiotic Cheese followed by symbiotic Cheese, this last one also with inulin addition. Finally, both novelty kinds of Cheese can be considered a protective matrix on Bifidobacterium BB-12 survival.

Beth N Harris - One of the best experts on this subject based on the ideXlab platform.

  • recovery of mycobacterium bovis from Soft Fresh Cheese originating in mexico
    Applied and Environmental Microbiology, 2007
    Co-Authors: Beth N Harris, Janet B Payeur, Doris M Bravo, Ruben Osorio, Tod Stuber, David Farrell, Debra Paulson, Scarlett Treviso, Andrea Mikolon, Alfonso Rodriguezlainz
    Abstract:

    Recent outbreaks of human tuberculosis in the United States caused by Mycobacterium bovis have implicated Cheese originating in Mexico as a source of these infections. A total of 203 samples of Cheese originating in Mexico were cultured, and M. bovis was recovered from one specimen. Therefore, M. bovis can be recovered from Cheese and may be a source of human infections.

Carolinne Odebrecht Dias - One of the best experts on this subject based on the ideXlab platform.

  • The use of Soft Fresh Cheese manufactured from freeze concentrated milk as a novelty protective matrix on Bifidobacterium BB-12 survival under in vitro simulated gastrointestinal conditions
    Lwt - Food Science and Technology, 2018
    Co-Authors: Isabella De Bona Muñoz, Silvani Verruck, Maria Helena Machado Canella, Carolinne Odebrecht Dias, Renata Dias De Mello Castanho Amboni, Elane Schwinden Prudêncio
    Abstract:

    Abstract Bifidobacterium BB-12 intended for use in functional dairy products are selected traditionally by taking into account a proper technological performance. Therefore, in vitro simulated gastrointestinal conditions should be studied to obtain essential information about the potential probiotic properties of bifidobacteria since there is a lack of this study. Our study aimed to evaluate the protective effects of probiotic and symbiotic Soft Fresh Cheeses matrices, both manufactured from the concentrated milk from the second stage of block freeze concentration process, on Bifidobacterium BB-12 survival under in vitro simulated gastrointestinal conditions. These simulated assays were done consecutively including all gastrointestinal tract compartments, such as the mouth, esophagus-stomach, duodenum, and ileum. After the simulated gastrointestinal conditions, it was possible to verify a positive effect on the viable cells count and survival rate of Bifidobacterium BB-12 in probiotic Cheese followed by symbiotic Cheese, this last one also with inulin addition. Finally, both novelty kinds of Cheese can be considered a protective matrix on Bifidobacterium BB-12 survival.