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1
Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk
Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk
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Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk

Ricardo Pinheiro de Souza Oliveira Ana Carolina Rodrigues Florence; Patrizia Perego; Maricê Nogueira de Oliveira; Attilio Converti

International Journal of Food Microbiology Amsterdam v. 145, n. 1, p. 22-27, 2011

Amsterdam 2011

Item não circula. Consulte sua biblioteca.(Acessar)

2
Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk
Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk
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Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk

Ricardo Pinheiro de Souza Oliveira Patrizia Perego; Maricê Nogueira de Oliveira; Attilio Converti

LWT - Food Science and Technology Amsterdam v. 44, n. 2, p. 520-523, 2011

Amsterdam 2011

Item não circula. Consulte sua biblioteca.(Acessar)

3
Prebiotic effect of inulin on the growth and organic acid profile of bifidobacterium lactis in co-culture with Strptococcus thermophilus
Prebiotic effect of inulin on the growth and organic acid profile of bifidobacterium lactis in co-culture with Strptococcus thermophilus
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Prebiotic effect of inulin on the growth and organic acid profile of bifidobacterium lactis in co-culture with Strptococcus thermophilus

Ricardo Pinheiro de Souza Oliveira Patrizia Perego; Maricê Nogueira de Oliveira; Attilio Converti; International Conference on Industrial Biotechnology (2012 Palermo)

Chemical Engineering Transactions Milano v. 27, n. p., 2012

Milano 2012

Item não circula. Consulte sua biblioteca.(Acessar)

4
L-tryptophane supplementation improves Lactobacillus acidophilus viability in probiotic dairy beverages
L-tryptophane supplementation improves Lactobacillus acidophilus viability in probiotic dairy beverages
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Artigo de Congresso 		Adicionar ao Meu Espaço

L-tryptophane supplementation improves Lactobacillus acidophilus viability in probiotic dairy beverages

Thamires Maria Simões da Silva Cristina Stewart Bittencourt Bogsan; Ricardo Pinheiro de Souza Oliveira; Maricê Nogueira de Oliveira; Congresso Brasileiro de Microbiologia (29. 2017 Foz do Iguaçu); Encontro Nacional de Microbiologia Ambiental/ENAMA (15. 2017 Foz do Iguaçu); International Meeting on Paracoccidioidomycosis/PCM (14. 2017 Foz do Iguaçu); Reunião LACER (Coalisão Latinoamericana de Pesquisadores em Escherichia Coli) Simpósio do Instituto Nacional de Pesquisa em Resistência aos Antimicrobianos/INPRA (6. 2017 Foz do Iguaçu)

Anais São Paulo : Sociedade Brasileira de Microbiologia (SBM), 2017

São Paulo Sociedade Brasileira de Microbiologia SBM 2017

Acesso online

5
Influence of cooling temperature on viability and post-acidification of yoghurt cultures and Lactobacillus paracasei Lpc-37 in fermentend soy powder
Influence of cooling temperature on viability and post-acidification of yoghurt cultures and Lactobacillus paracasei Lpc-37 in fermentend soy powder
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Influence of cooling temperature on viability and post-acidification of yoghurt cultures and Lactobacillus paracasei Lpc-37 in fermentend soy powder

Anna Carolina Meireles Piazentin Ricardo Pinheiro de Souza Oliveira; Congresso Brasileiro de Microbiologia (29. 2017 Foz do Iguaçu); Encontro Nacional de Microbiologia Ambiental/ENAMA (15. 2017 Foz do Iguaçu); International Meeting on Paracoccidioidomycosis/PCM (14. 2017 Foz do Iguaçu); Reunião LACER (Coalisão Latinoamericana de Pesquisadores em Escherichia Coli) Simpósio do Instituto Nacional de Pesquisa em Resistência aos Antimicrobianos/INPRA (6. 2017 Foz do Iguaçu)

Anais São Paulo : Sociedade Brasileira de Microbiologia (SBM), 2017

São Paulo Sociedade Brasileira de Microbiologia SBM 2017

Acesso online

6
Production of bacteriocin-like inhibitory substance by Bifidobacterium lactis in skim milk supplemented with additives
Production of bacteriocin-like inhibitory substance by Bifidobacterium lactis in skim milk supplemented with additives
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Production of bacteriocin-like inhibitory substance by Bifidobacterium lactis in skim milk supplemented with additives

Fabio Andres Castilho Martinez José Manuel Domínguez; Attilio Converti; Ricardo Pinheiro de Souza Oliveira

Journal of Dairy Research New York v. 82, n. 3, p. 350-355, 2015

New York 2015

Item não circula. Consulte sua biblioteca.(Acessar)

7
Influence of prebiotic ingredients on the growth kinetics and bacteriocin production of Lactococcus lactis
Influence of prebiotic ingredients on the growth kinetics and bacteriocin production of Lactococcus lactis
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Influence of prebiotic ingredients on the growth kinetics and bacteriocin production of Lactococcus lactis

Luiz Rogério Ludwig Farinha Sabrina da Silva Sabo; Maria C Porto; Ellen Cristina Souza; Maricê Nogueira de Oliveira; Ricardo Pinheiro de Souza Oliveira

Chemical Engineering Transactions New York v. 43, p. 313-318, 2015

New York 2015

Item não circula. Consulte sua biblioteca.(Acessar)

8
Effect of different prebiotics on growth and bacteriocin production by Lactobacillus plantarum
Effect of different prebiotics on growth and bacteriocin production by Lactobacillus plantarum
Material Type:
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Effect of different prebiotics on growth and bacteriocin production by Lactobacillus plantarum

Sabrina da Silva Sabo Pamela Oliveira de Souza de Azevedo; Ricardo Pinheiro de Souza Oliveira; Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences, University of São Paulo (20. 2015 São Paulo); Annual Research Symposium on Pharmaceutical Sciences (7. 2015 São Paulo)

Brazilian Journal of Pharmaceutical Sciences São Paulo v. 51, suppl. 1, p. 10 res. FCF016, 2015

São Paulo 2015

Item não circula. Consulte sua biblioteca.(Acessar)

9
Effect of PH and polydextrose suplementation in Pediococcus pentosaceus ATC43200 growth and bioproducts synthesis during shaked-growing
Effect of PH and polydextrose suplementation in Pediococcus pentosaceus ATC43200 growth and bioproducts synthesis during shaked-growing
Material Type:
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Effect of PH and polydextrose suplementation in Pediococcus pentosaceus ATC43200 growth and bioproducts synthesis during shaked-growing

Maria Carolina Wanderley Porto Pamela Oliveira de Souza de Azevedo; Michele Vitolo; Ricardo Pinheiro de Souza Oliveira; Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences, University of São Paulo (20. 2015 São Paulo); Annual Research Symposium on Pharmaceutical Sciences (7. 2015 São Paulo)

Brazilian Journal of Pharmaceutical Sciences São Paulo v. 51, suppl. 1, p. 31 res. FCF058, 2015

São Paulo 2015

Item não circula. Consulte sua biblioteca.(Acessar)

10
Evaluation of ultrasound method for analysis of protein and fat in buffalo milk
Evaluation of ultrasound method for analysis of protein and fat in buffalo milk
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Evaluation of ultrasound method for analysis of protein and fat in buffalo milk

Ariane Silveira Santiago Thamires Simões; Cristina Stewart Bittencourt Bogsan; Ricardo Pinheiro de Souza Oliveira; Pharmaceutical Sciences and Technology Meeting of the Faculty of Pharmaceutical Sciences, University of São Paulo (21. 2016 São Paulo); Annual Research Symposium on Pharmaceutical Sciences (8. 2016 São Paulo)

Brazilian Journal of Pharmaceutical Sciences São Paulo v. 52, suppl. 1, p. 30 res. FCF056, 2016

São Paulo 2016

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Oliveira, R
  2. Converti, A
  3. Oliveira, M
  4. Perego, P
  5. Azevedo, P

Neste Assunto:

  1. Probióticos
  2. Lactobacillus
  3. Leite
  4. Iogurte
  5. Bactérias Láticas

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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