GEANY TARGINO DE SOUZA in Anais do Simpósio Latino Americano de Ciências de Alimentos

Trabalhos 4

INHIBITORY EFFECTS OF THE ESSENTIAL OIL FROM Thymus vulgaris L. ON THE AUTOCHTHONOUS MICROBIOTA OF SEMI-HARD CHEESE
Microbiologia de Alimentos (MI)

CARVALHO, R. J. ¹ ; SOUZA, G.T. ² ; SOUZA, N.T. ² ; SOUSA, J. P. ³ ; OLIVEIRA, K.A.R. ³ ; MAGNANI, M. ² ; SOUZA, E.L. ³

¹ Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center for Technology, Federal University of Paraiba. ;

² Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center for Technology, Federal University of Paraiba ;

³ Laboratory of Food Microbiology, Department of Nutrition, Center of Health Sciences, Federal University of Paraiba, Campus I, 58051-900, Brazil

vol. 2, 2015 -
35177
ANTIMICROBIAL ACTIVITY OF ESSENTIAL OIL FROM Origanum vulgare L. AGAINST PATHOGENIC AND STARTER BACTERIA IN MIXED INOCULUM
Microbiologia de Alimentos (MI)

SOUZA, G.T. ¹ ; CARVALHO, R. J. ¹ ; SOUZA, N.T. ¹ ; RODRIGUES, J. B.S. ¹ ; SOUZA, E.L. ² ; MAGNANI, M. ¹

¹ Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba ;

² Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba

vol. 2, 2015 -
35180
PRE-EXPOSURE TO SUBLETAL STRESS CONDITIONS INCREASES THE SURVIVAL OF Salmonella Enteritidis DURING SUBSEQUENT THERMAL STRESS
Microbiologia de Alimentos (MI)

MELO, A. N. F. ¹ ; SOUZA, G.T. ¹ ; ARAÚJO, A. R. R. ¹ ; SCHAFFNER, D. ² ; SOUZA, E. L. ³ ; MAGNANI, M. ¹

¹ Federal University of Paraíba, Department of Food Engineering ;

² The State University of New Jersey, Department of Food Science ;

³ Universidade Federal da Paraíba

vol. 2, 2015 -
36053
EVALUATION OF DIFFERENT DETECTION METHODS OF BIOFILM FORMATION IN Staphylococcus aureus ISOLATES FROM FOOD-CONTACT SURFACES
Microbiologia de Alimentos (MI)

SOUZA, N.T. ¹ ; ARAÚJO, A. R. R. ² ; RODRIGUES, J. B.S. ² ; SOUZA, G.T. ² ; ALCÂNTARA, J.O.S. ² ; SOUZA, E. L. ³ ; MAGNANI, M. ⁴

¹ Universidade Federal da Paraíba ;

² Federal University of Paraíba ;

³ Federal University of Paraíba, Department of Nutrition, Laboratory Food Microbiology ;

⁴ Federal University of Paraíba, Department of Food Engineering, Laboratory of Microbial Processes in Foods

vol. 2, 2015 -
36086

Anais do Simpósio Latino Americano de Ciências de Alimentos Anais do Simpósio Latino Americano de Ciências de Alimentos

GEANY TARGINO DE SOUZA

INHIBITORY EFFECTS OF THE ESSENTIAL OIL FROM Thymus vulgaris L. ON THE AUTOCHTHONOUS MICROBIOTA OF SEMI-HARD CHEESE

ANTIMICROBIAL ACTIVITY OF ESSENTIAL OIL FROM Origanum vulgare L. AGAINST PATHOGENIC AND STARTER BACTERIA IN MIXED INOCULUM

PRE-EXPOSURE TO SUBLETAL STRESS CONDITIONS INCREASES THE SURVIVAL OF Salmonella Enteritidis DURING SUBSEQUENT THERMAL STRESS

EVALUATION OF DIFFERENT DETECTION METHODS OF BIOFILM FORMATION IN Staphylococcus aureus ISOLATES FROM FOOD-CONTACT SURFACES

Coautores(as) (12)

MARCIANE MAGNANI

Evandro Leite Souza

Rayssa Julliane de Carvalho

Ana Rita Ribeiro

Jossana Pereira de Sousa

Kataryne Árabe Rimá de Oliveira

Jessica Bezerra dos Santos Rodrigues

Neyrijane Targino de Souza

Evandro Leite de Souza

João Otávio Scarano Alcântara

Adma Nadja Ferreira de Melo

Donald Schaffner

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