M
Meg da Silva Fernandes
Researcher at State University of Campinas
Publications - 23
Citations - 426
Meg da Silva Fernandes is an academic researcher from State University of Campinas. The author has contributed to research in topics: Enterococcus faecium & Enterococcus faecalis. The author has an hindex of 12, co-authored 23 publications receiving 320 citations. Previous affiliations of Meg da Silva Fernandes include Universidade Estadual de Londrina & Universidade Federal de Santa Maria.
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Journal ArticleDOI
Evaluation of the isoflavone and total phenolic contents of kefir-fermented soymilk storage and after the in vitro digestive system simulation.
Meg da Silva Fernandes,Fernando Sanches de Lima,Daniele Rodrigues,Cíntia Ladeira Handa,Marcela Fernanda Geton Guelfi,Sandra Garcia,Elza Iouko Ida +6 more
TL;DR: Kfir-fermented soymilk is a good source of aglycone isoflavones and phenolics, since the content of these substances was increased significantly after the in vitro digestive system simulation of the product.
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Parameters of the fermentation of soybean flour by Monascus purpureus or Aspergillus oryzae on the production of bioactive compounds and antioxidant activity.
Cíntia Ladeira Handa,Fernando Sanches de Lima,Marcela Fernanda Geton Guelfi,Meg da Silva Fernandes,Sandra R. Georgetti,Elza Iouko Ida +5 more
TL;DR: All fermentation parameters affected the isoflavone content when fermented by Monascus purpureus, whereas the TPC or antioxidant activities remained almost unchanged, and achieving suitable fermentation parameters is essential to increase bioactive compounds in the DSF that makes it promising for food industrial applications.
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Behavior of Listeria monocytogenes in a multi-species biofilm with Enterococcus faecalis and Enterococcus faecium and control through sanitation procedures.
TL;DR: Peracetic acid was the most effective disinfectant, eliminating the multi-species biofilms under all tested conditions (counts of the all microorganisms <0.4 log CFU/cm(2)).
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Growth potential of Listeria monocytogenes in probiotic cottage cheese formulations with reduced sodium content
Ana Laura Tibério de Jesus,Meg da Silva Fernandes,Bruna A. Kamimura,Leonardo do Prado-Silva,Ramon Silva,Erick A. Esmerino,Adriano G. Cruz,Anderson S. Sant'Ana +7 more
TL;DR: In this article, the growth potential of Listeria monocytogenes in six formulations of probiotic (Lactobacillus acidophilus and Bifidobacterium lactis) reduced-sodium cottage cheese containing or not NaCl, combined with KCl and/or MgCl2 stored under different temperature conditions was assessed.
Journal ArticleDOI
Enterotoxigenic profile, antimicrobial susceptibility, and biofilm formation of Bacillus cereus isolated from ricotta processing
Meg da Silva Fernandes,Graciela Fujimoto,Isabela Schneid,Dirce Yorika Kabuki,Arnaldo Yoshiteru Kuaye +4 more
TL;DR: Sources of Bacillus cereus contamination in a ricotta processing plant were evaluated and the enterotoxigenic potential, antimicrobial susceptibility, and biofilm formation of the isolates were verified.