Loading...
Publication
Atividade antimicrobiana de fungos endofíticos isolados da espécie Rosmarinus officinalis L
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 1.66 MB | Adobe PDF |
Authors
Abstract(s)
As doenças transmitidas por alimentos ainda são consideradas um importante problema
de saúde pública. Assim sendo, a indústria alimentícia recorre a diversas estratégias para
promover a conservação e preservação dos alimentos, entre elas, o uso de aditivos
alimentares, de origem natural ou sintética. O uso de antimicrobianos naturais como
possíveis alternativas para inibir o crescimento de microrganismos patogénicos
presentes em alimentos e estender seu prazo de validade vem sendo cada vez mais
estudado. Os microrganismos endofíticos, são geralmente encontrados no interior de
plantas, nas partes aéreas, como folhas e caule, e são capazes de produzir substâncias
antimicrobianas e outros produtos de interesse biotecnológico. A espécie Rosmarinus
officinalis L., conhecida popularmente como alecrim, possui propriedades
antimicrobianas, principalmente em relação ao seu potencial efeito inibidor de
microrganismos patogénicos em alimentos. Assim, o presente estudo, visa isolar e
identificar os fungos endofíticos do alecrim e avaliar a sua atividade antimicrobiana.
Foodborne illnesses are still considered an issue of high importance in the health safety arena. Therefore, the food industry resorts to several strategies to promote the conservation and preservation of food, within them the use of additives, natural or synthetic. The utilization of natural antimicrobians as possible alternatives to inhibit the growth of pathogenic microorganisms present in food, and extend its shelf life has been studied more often in the recent years. The endophytic microorganisms, are generally found in plants, on the aeareal portions such as leaves and stems, and are capable of producing antimicrobial substances along with other products of biotechnologic interest. The species Rosmarinus officinalis L., known as Rosemary, has antimicrobial properties, specially in regards to inhibiting pathogenic microorganisms found in foods. Thus, this study seeks to isolate and identify the endophytic fungi of the rosemary and evaluate its antimicrobial properties.
Foodborne illnesses are still considered an issue of high importance in the health safety arena. Therefore, the food industry resorts to several strategies to promote the conservation and preservation of food, within them the use of additives, natural or synthetic. The utilization of natural antimicrobians as possible alternatives to inhibit the growth of pathogenic microorganisms present in food, and extend its shelf life has been studied more often in the recent years. The endophytic microorganisms, are generally found in plants, on the aeareal portions such as leaves and stems, and are capable of producing antimicrobial substances along with other products of biotechnologic interest. The species Rosmarinus officinalis L., known as Rosemary, has antimicrobial properties, specially in regards to inhibiting pathogenic microorganisms found in foods. Thus, this study seeks to isolate and identify the endophytic fungi of the rosemary and evaluate its antimicrobial properties.
Description
Keywords
Microrganismos endofíticos Atividade antimicrobiana Doenças transmitidas por alimentos Endophytic microorganisms Antimicrobial properties Food-borne illness