P. Teixeira

Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Bio-tecnologia, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal

[ 1 ] - In Vitro Antimicrobial Activities of Various Essential Oils Against Pathogenic and Spoilage Microorganisms

Background: Plant-derived Essential Oils (EOs) have shown remarkable antimicrobial activity against spoilage and pathogenic microorganisms isolated from food products. The objective of the current study was to determine in vitro antimicrobial effects of selected EOs against these microorganisms. Methods: Antimicrobial activity of EOs against food-borne and spoilage microorganisms was screened ...

[ 2 ] - Antibiotic Resistance of Enterobacteriaceae Isolated from The Domestic Food Related Environments

Background: Multidrug resistant Enterobacteriaceae which was confined to the hospital environments is now emerging in the domestic food related environments as well. The main objective of the present study was to investigate the prevalence of antibiotic resistant Enterobacteriaceae in the domestic food related environments.  Methods: Resistance to ampicillin, chloramphenicol, ...

[ 3 ] - Effects of Lactobacillus plantarum Bacteriocinogenic Culture on Physicochemical, Microbiological, and Sensorial Characteristics of “Chouriço Vinha d´Alhos”, a Traditional Portuguese Sausage

Background: “Chouriço Vinha d’Alhos” is a traditional fermented dry meat sausage from North of Portugal. The aim of this work was to evaluate the effects of a fresh and a lyophilized bioprotective Lactobacillus plantarum ST153Ch culture, on an industrial scale, on the physicochemical, microbiological, and sensorial characteristics of “Chouriço Vinha d’Alhos”. Methods: “Chouriço Vinha d’Alhos” ...

Co-Authors

S. Fonseca 11