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Effect of Phenolic Compounds on Viability of Wine Spoilage Lactic Acid Bacteria: A Structure-Activity Relationship Study
(American Society for Enology and Viticulture, 2017-04)
The effects of wine phenolic compounds (PCs), hydroxybenzoic acids, hydroxycinnamic acids, and a flavanol, on the growth of Lactobacillus hilgardii and Pediococcus pentosaceus, both isolated from Argentine red wine, were ...
Diversity and functional properties of lactic acid bacteria isolated from wild fruits and flowers present in northern Argentina
(Frontiers Media S.A., 2019-05-21)
Lactic acid bacteria (LAB) are capable of converting carbohydrate substrates into organic acids (mainly lactic acid) and producing a wide range of metabolites. Due to their interesting beneficial properties, LAB are widely ...
Functional fermented cherimoya (Annona cherimola Mill.) juice using autochthonous lactic acid bacteria
(Elsevier Science, 2020-12)
The biochemical and functional properties of fermented Annona cherimola Mill. (cherimoya) juice using five lactic acid bacteria (LAB) isolated from autochthonous fruits from Northwestern Argentina were studied in this work. ...
Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria and Their Metabolites: A Focus on Meat Ecosystems and Industrial Environments
(2017)
The globalization of trade and lifestyle ensure that the factors responsible for the emergence of diseases are more present than ever. Despite biotechnology advancements, meat-based foods are still under scrutiny because ...
Esterolytic and lipolytic activities of lactic acid bacteria isolated from ewe's milk and cheese
(International Association for Food Protection, 2002-12)
In the present work, we report on the esterase and lipase activities of lactic acid bacteria representing the genera Lactococcus, Leuconostoc, Lactobacillus, and Enterococcus isolated from ewe’s milk and cheeses. Esterase ...
Survival and beneficial properties of lactic acid bacteria from raniculture subjected to freeze-drying and storage
(Wiley, 2014-01)
Aim: To evaluate the effect of freeze-drying and storage conditions on the viability and beneficial properties of lactic acid bacteria (LAB) for raniculture. Methods and Results: Lactococcus lactis CRL 1584, L. lactis CRL ...
Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages
(Elsevier, 2009-05)
To study the effect of high-pressure homogenization on virus inactivation, phages specific for Lactobacillus delbrueckii, Lactobacillus helveticus, Streptococcus thermophilus, Lactococcus lactis, Lactobacillus paracasei ...
Identification of dominant lactic acid bacteria isolated from grape juices: Assessment of its biochemical activities relevant to flavor development in wine
(Dove Press, 2009-12)
We investigated the dominant lactic acid bacteria (LAB) from grape juice and commencement of malolactic fermentation (MLF) samples of a cellar located in Argentina and assessment of its β-glucosidase activity and butter ...
Application of vitamin-producing lactic acid bacteria to treat intestinal inflammatory diseases
(Springer, 2020-02-28)
Recent studies have shown that inflammatory diseases are becoming more frequent throughout the world. The causes of these disorders are multifactorial and include genetic, immunological, and environmental factors, and ...
Technological performance and selection of lactic acid bacteria isolated from argentinian grains as starters for wheat sourdough
(Springer, 2021-01-24)
The selection of lactic acid bacteria strains is interesting for the development of sourdough to obtain wheat bread with improved technological and nutritional properties. In this work, the performance of ten different LAB ...