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View article: Clarifying the Dual Role of Staphylococcus spp. in Cheese Production
Clarifying the Dual Role of Staphylococcus spp. in Cheese Production Open
Staphylococcus spp. present a dual role in cheese production as some species are pathogenic, while others bring beneficial characteristics. Coagulase-positive staphylococci (CoPS), particularly Staphylococcus aureus, are of concern due to …
View article: Novel Approaches for Controlling and Analyzing Microorganisms in Foods
Novel Approaches for Controlling and Analyzing Microorganisms in Foods Open
Foodborne diseases continue to be a significant public health issue, despite improvements in food safety management systems, foodborne surveillance, better diagnostic tools, and better sanitation practices [...]
View article: Clarifying the Dual Role of <em>Staphylococcus</em> spp. in Cheese Production
Clarifying the Dual Role of <em>Staphylococcus</em> spp. in Cheese Production Open
Staphylococcus spp. present a dual role during cheese production as some species may be pathogenic, while others bring beneficial characteristics to the final products. Coagulase-positive staphylococci (CoPS) species, particularly Staphylo…
View article: AN OVERVIEW OF SALMONELLA BIOFILMS AND THEIR INHIBITION BY PLANT BIOACTIVE COMPOUNDS
AN OVERVIEW OF SALMONELLA BIOFILMS AND THEIR INHIBITION BY PLANT BIOACTIVE COMPOUNDS Open
Microbial biofilms are ubiquitous and highly successful forms of life. Among them, species found in food industries often include human pathogens like Salmonella spp., a significant concern due to its ability to adapt and survive in divers…
View article: Exploring the potential of Weissella paramesenteroides UFTM 2.6.1 in disrupting quorum sensing and attenuating virulence in Listeria monocytogenes
Exploring the potential of Weissella paramesenteroides UFTM 2.6.1 in disrupting quorum sensing and attenuating virulence in Listeria monocytogenes Open
Introduction Weissella paramesenteroides UFTM 2.6.1, isolated from unpasteurized milk, is a potentially probiotic strain exhibiting desirable properties previously demonstrated in vitro, along with a confirmed safe and promising genetic pr…
View article: Current Updates on Limosilactobacillus reuteri: Brief History, Health Benefits, Antimicrobial Properties, and Challenging Applications in Dairy Products
Current Updates on Limosilactobacillus reuteri: Brief History, Health Benefits, Antimicrobial Properties, and Challenging Applications in Dairy Products Open
This study aims to clarify the use of Limosilactobaillus reuteri (Lmb. reuteri) in dairy products, emphasizing its main characteristics and limitations through a comprehensive literature review. Lmb. reuteri, previously classified as Lacto…
View article: Food Hygiene and Handling Practices at Home: Insights from a Nationwide Survey
Food Hygiene and Handling Practices at Home: Insights from a Nationwide Survey Open
View article: Impact of non-nutritive sweeteners on bacterial quorum sensing and phenotypic expression: implications for gut microbiome dynamics
Impact of non-nutritive sweeteners on bacterial quorum sensing and phenotypic expression: implications for gut microbiome dynamics Open
Non-nutritive sweeteners (NNSs) are popular sugar substitutes, valued for their potential to reduce caloric intake and associated health risks. However, their long-term effects on the human gut microbiome remain debatable. This study inves…
View article: Unveiling Safety Concerns in Brazilian Artisanal Cheeses: A Call for Enhanced Ripening Protocols and Microbiological Assessments
Unveiling Safety Concerns in Brazilian Artisanal Cheeses: A Call for Enhanced Ripening Protocols and Microbiological Assessments Open
Brazilian artisanal cheeses have recently gained significant commercial prominence and consumer favor, primarily due to their distinctive sensory attributes and cultural and historical appeal. Many of these cheeses are made with raw milk a…
View article: Investigating processing practices and microbiological quality of minimally processed vegetables in Brazil
Investigating processing practices and microbiological quality of minimally processed vegetables in Brazil Open
View article: REMOTE TEACHING AND RESEARCH PRACTICES IN THE FOOD SCIENCE FIELD DURING THE COVID-19 PANDEMIC
REMOTE TEACHING AND RESEARCH PRACTICES IN THE FOOD SCIENCE FIELD DURING THE COVID-19 PANDEMIC Open
Social restrictions during the COVID-19 pandemic caused a temporary closure of higher-education institutions. We accessed the impact on teaching and research practices in the food science field during 2020 through online data collection on…
View article: Changes in eating habits and lifestyle during the first year of the <scp>COVID</scp>‐19 pandemic across metropolitan regions in Brazil and Germany: A survey‐based cross‐sectional study
Changes in eating habits and lifestyle during the first year of the <span>COVID</span>‐19 pandemic across metropolitan regions in Brazil and Germany: A survey‐based cross‐sectional study Open
COVID‐19 caused profound societal changes to cope rapidly with the new circumstances. The food market changed its quantity, quality, form, and frequency dynamics. Consequently, food‐eating habits and lifestyles like physical exercise likel…
View article: Editorial: Microbiological aspects of non-conventional foods, ingredients and beverages
Editorial: Microbiological aspects of non-conventional foods, ingredients and beverages Open
EDITORIAL article Front. Microbiol., 12 December 2023Sec. Food Microbiology Volume 14 - 2023 | https://doi.org/10.3389/fmicb.2023.1340215
View article: Labeling of ready-to-eat minimally processed vegetables sold in Brazil
Labeling of ready-to-eat minimally processed vegetables sold in Brazil Open
Introduction: Ready-to-eat minimally processed vegetables (RTE-MPV) are vegetables subjected to several steps that modify their natural structure, while maintaining the same freshness and nutritional quality as the fresh produce. Since the…
View article: Proposta de Pesquisa Científica para Avaliação da Segurança Microbiológica de Queijos Artesanais fabricados com leite cru e maturados por período inferior a 60 dias produzidos no estado de São Paulo
Proposta de Pesquisa Científica para Avaliação da Segurança Microbiológica de Queijos Artesanais fabricados com leite cru e maturados por período inferior a 60 dias produzidos no estado de São Paulo Open
Introdução: No Brasil, a legislação exige maturação mínima de 60 dias para queijos produzidos com leite cru, salvo se houver comprovação científica de que a redução do prazo não compromete a segurança do produto, como ocorreu com alguns qu…
View article: Genomic characterization of Staphylococcus aureus from Canastra Minas Artisanal Cheeses
Genomic characterization of Staphylococcus aureus from Canastra Minas Artisanal Cheeses Open
View article: Quorum sensing interference by phenolic compounds – A matter of bacterial misunderstanding
Quorum sensing interference by phenolic compounds – A matter of bacterial misunderstanding Open
Over the past decade, numerous publications have emerged in the literature focusing on the inhibition of quorum sensing (QS) by plant extracts and phenolic compounds. However, there is still a scarcity of studies that delve into the specif…
View article: Minimally Processed Vegetables in Brazil: An Overview of Marketing, Processing, and Microbiological Aspects
Minimally Processed Vegetables in Brazil: An Overview of Marketing, Processing, and Microbiological Aspects Open
The global demand for minimally processed vegetables (MPVs) has grown, driven by changes in the population’s lifestyle. MPVs are fresh vegetables that undergo several processing steps, resulting in ready-to-eat products, providing convenie…
View article: Listeria monocytogenes: An Inconvenient Hurdle for the Dairy Industry
Listeria monocytogenes: An Inconvenient Hurdle for the Dairy Industry Open
Listeria monocytogenes is an opportunistic pathogen that affects specific groups of individuals, with a high mortality rate. The control of L. monocytogenes in dairy industries presents particular challenges, as this bacterium is capable o…
View article: Editorial: Community series in microbiological safety and quality aspects of fermented dairy products, volume II
Editorial: Community series in microbiological safety and quality aspects of fermented dairy products, volume II Open
EDITORIAL article Front. Microbiol., 21 March 2023Sec. Food Microbiology Volume 14 - 2023 | https://doi.org/10.3389/fmicb.2023.1182373
View article: N-acetylcysteine (NAC) attenuates quorum sensing regulated phenotypes in Pseudomonas aeruginosa PAO1
N-acetylcysteine (NAC) attenuates quorum sensing regulated phenotypes in Pseudomonas aeruginosa PAO1 Open
View article: High Level of Interaction between Phages and Bacteria in an Artisanal Raw Milk Cheese Microbial Community
High Level of Interaction between Phages and Bacteria in an Artisanal Raw Milk Cheese Microbial Community Open
Our work demonstrated a dynamic yet stable microbial ecosystem during cheese production using an endogenous starter culture. This was observed across several distinct producers and was marked by genomic evidence of continued phage-bacteriu…
View article: Food Safety Issues Related to Eating In and Eating Out
Food Safety Issues Related to Eating In and Eating Out Open
Because of growing urbanization and lack of time to prepare meals at home, eating out or getting food delivered have become common trends for many people. The consumption of food from unknown sources may impose an increased chance of conta…
View article: Obtaining Bioproducts from the Studies of Signals and Interactions between Microalgae and Bacteria
Obtaining Bioproducts from the Studies of Signals and Interactions between Microalgae and Bacteria Open
The applications of microalgae biomass have been widely studied worldwide. The classical processes used in outdoor cultivations of microalgae, in closed or open photobioreactors, occur in the presence of bacteria. Understanding how communi…
View article: Furanone and phytol influence metabolic phenotypes regulated by acyl-homoserine lactone in Salmonella
Furanone and phytol influence metabolic phenotypes regulated by acyl-homoserine lactone in Salmonella Open
View article: Antimicrobial and Antioxidant Activity of Apricot (<i>Mimusopsis comersonii</i>) Phenolic‐Rich Extract and Its Application as an Edible Coating for Fresh‐Cut Vegetable Preservation
Antimicrobial and Antioxidant Activity of Apricot (<i>Mimusopsis comersonii</i>) Phenolic‐Rich Extract and Its Application as an Edible Coating for Fresh‐Cut Vegetable Preservation Open
Edible coatings have several advantages in preserving foods, such as avoiding water loss, controlling microbial growth, and reducing the need for preservatives added directly to the product. Antimicrobial action can be obtained by adding a…
View article: N-Acetylcysteine (NAC) Attenuates Quorum Sensing Regulated Phenotypes in Pseudomonas Aeruginosa PAO1
N-Acetylcysteine (NAC) Attenuates Quorum Sensing Regulated Phenotypes in Pseudomonas Aeruginosa PAO1 Open
View article: Supplementary data of endogenous starter culture and cheese metagenomes
Supplementary data of endogenous starter culture and cheese metagenomes Open
The first description of the virome composition in Brazilian artisanal Canastra cheese and the phage-bacterial interactions in this food system. Here you can access the contigs that compose the 16 metagenome-assembled genomes (MAG) explore…
View article: Supplementary data of endogenous starter culture and cheese metagenomes
Supplementary data of endogenous starter culture and cheese metagenomes Open
The first description of the virome composition in Brazilian artisanal Canastra cheese and the phage-bacterial interactions in this food system. Here you can access the contigs that compose the 16 metagenome-assembled genomes (MAG) explore…
View article: Exploring Phenolic Compounds as Quorum Sensing Inhibitors in Foodborne Bacteria
Exploring Phenolic Compounds as Quorum Sensing Inhibitors in Foodborne Bacteria Open
The emergence of multidrug-resistant bacteria stimulates the search for new substitutes to traditional antimicrobial agents, especially molecules with antivirulence properties, such as those that interfere with quorum sensing (QS). This st…