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Master's Dissertation
DOI
https://doi.org/10.11606/D.11.1984.tde-20220208-032554
Document
Author
Full name
Sandra Maria Ferraz de Arruda Sposito
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 1984
Supervisor
Title in Portuguese
Ocorrência de Bacillus coagulans e contagem bacteriana total em tomates e seus produtos no estado de São Paulo
Keywords in Portuguese
BACILLUS COAGULANS
CONTAGEM BACTERIANA
CONTAMINAÇÃO DE ALIMENTOS
PRODUTOS DERIVADOS
TOMATE
Abstract in Portuguese
O presente estudo teve como objetivo verificar a incidência de Bacillus coagulans e a contaminação bacteriana total em tomate e seus produtos. O material utilizado na análise constituiu-se de 120 amostras de tomate bruto e lavado, suco antes da concentração, polpa concentrada e extrato coletados semanalmente em uma indústria alimentícia no município de Botucatu (SP). Para a quantificação, foi utilizada a técnica de contagem em placas (pour plate) em GTY, com incubação a 31°C durante 48 horas, para a contagem total de microrganismos e em NCA, com incubação a 45°C, durante 48 horas, para a contagem de Bacillus coagulans. Os resultados revelaram índices variáveis de contaminação total de microrganismos nas amostras analisadas, sendo mais intensa na matéria prima bruta, que apresentou também, maior incidência de Bacillus coagulans, tanto em contagem total como em contagem de esporos. De um modo geral, o número de microrganismos presente nas amostras analisadas foi grande, porém, a incidência de Bacillus coagulans mostrou ser baixa no Estado de São Paulo. Não houve predominância de incidência de Bacillus coagulans em qualquer das regiões tomateiras do Estado de São Paulo analisadas.
Title in English
Occurrence of Bacillus coagulans and total bacterial count in tomatoes and their by-products in the State of São Paulo
Abstract in English
In the present work it was studied the occurrence of Bacillus coagulans and total bacterial count in tomatoes and their by-products, in the State of são Paulo. On hundred and twenty samples of raw and washed tomatoes, pre-heated juice (prior to concentration) and concentrated pulp or tomato paste were collected weekly in a food processing plant located at Botucatu (SP). Bacillus coagulans and total bacterial counts were made on plates in GTY incubated at 37°C for 48 hours and also in NCA incubated at 45°C for 48 hours. The results showed a varied contamination of microorganisms in the samples, being more intense in raw tomatoes either for total counts or for Bacillus coagulans In general., the total count of microorganisms was high but the incidence of Bacillus coagulans showed to be low in the State of são Paulo. The incidence of Bacillus coagulans was not predominant in any region of the State of São Paulo.
 
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Publishing Date
2022-02-08
 
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