Navegando por Assunto "Biofilme"

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Acesso aberto (Open Access)
Propriedades tecnológicas e antimicrobiana de biofilmes de proteínas de peixe com óleo essencial de cravo.
(Universidade Federal do Pará, 2017-09-18) SILVA, Wagner Barreto da; LIMA, Consuelo Lúcia Sousa de; http://lattes.cnpq.br/2971385954203459; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769
The objective of this work was to evaluate the antimicrobial capacity of biofilms elaborated with proteins extracted from filleting residues of gilt (Brachyplatysoma roussauxii) added with essential oil of clove (Eugenia caryophyllata), besides analyzing the technological properties of the films. Two biofilms were prepared, one with 2% of myofibrillar proteins extracted from fillets and the other with 2% of gelatin of the skin of gilt, by the casting method. The concentrations of clove essential oil were 0% (white), 1%, 1.5% and 2% relative to the volume of solution. In the films, the antimicrobial activity was evaluated by the disc-diffusion method and mechanical analyzes (elongation and tensile strength), barrier (permeability to water vapor, water solubility and swelling index), thickness, color and characteristics morphological and structural analyzes using scanning electron microscopy (SEM). Myofibrillar proteins and gelatins extracted from gilt shavings and skin are excellent raw materials for application in biofilms, with protein content of 94.92% and 79.67% and yield of 14.10% and 32.92%, respectively. The biofilms added clove essential oil presented excellent values of water vapor permeability and high elongation values contributing to a better application in food, as well as yellow coloration with low intensity. The biofilms of myofibrillar proteins had an inhibitory effect on the concentrations used against Gram positive bacteria, Staphylococus aureus and Enterococus fecalis. Gelatin biofilms added with OEC did not inhibit the growth of Gram-positive and Gram-negative bacteria.
Acesso aberto (Open Access)
Transmissão IoT e sistema fuzzy para detecção dos níveis de interferência em sensores de temperatura afetados pela formação de biofilme
(Universidade Federal do Pará, 2024-02-28) BALBINOT, Tatiane Ferraz; RAMOS, Rommel Thiago Jucá; http://lattes.cnpq.br/1274395392752454; https://orcid.org/0000-0002-8032-1474; ARAÚJO, Jasmine Priscyla Leite de; http://lattes.cnpq.br/4001747699670004; https://orcid.org/0000-0003-3514-0401
The development of biofilm on the surface of sensors in prolonged contact with water can result in inconsistent data collection and even equipment wear. Therefore, constant monitoring of the equipment becomes necessary, and for maintaining data integrity, predictive maintenance is essential. In this scenario, the Internet of Things (IoT) and its applications emerge as one of the viable alternatives for real-time data transmission, as it offers distributed communication solutions, lower costs, and easy access for users. This study analyzes temperature sensor data stored in the cloud through statistical calculations. Based on these analyses, the thresholds of the developed Fuzzy system are defined, indicating the need for sensor cleaning according to the noise level generated by the presence of biofilm, to maintain the integrity of the collected data.