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A fast PCR-based method for the characterization of prophage profiles in strains of the Lactobacillus casei group
(Elsevier Science, 2017-07)
Lysogeny is widespread among Lactobacillus strains of the casei group (L. casei, L. paracasei and L. rhamnosus), and prophages account for most strain specific DNA. Numerous PCR based methods have been developed to detect ...
Quantitative risk assessment of listeriosis associated with fermented sausage and dry-cured pork shoulder consumption in Argentina
(Elsevier, 2020-10)
The risk of acquiring listeriosis from consuming fermented sausages and dry-cured pork shoulder (capicola/bondiola) in Argentina was estimated using quantitative microbiological risk assessment. The model included data ...
The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening
(2017-10)
Tocopherols and phytosterols are lipid-soluble molecules which have been widely used in the food industry. Nevertheless, the influence of these compounds on the performance of starter lactic acid bacteria (SLAB) in fermented ...
Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity
(Elsevier, 2016-11)
Llama represents for the Andean regions a valid alternative to bovine and pork meat and thanks to the high proteins and lowfat content; it can constitute a good product for the novel food market. In this study, culture-dependent ...
The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio
(Elsevier, 2012-12)
We compared the application of high hydrostatic pressure (HHP) on unfrozen carpaccio (HHP at 20 °C) and on previously-frozen carpaccio (HHP at − 30 °C). HHP at 20 °C changed the color. The pressure increase from 400 to 650 ...
Multifunctional properties of soy milk fermented by enterococcus faecium strains isolated from raw soy milk
(American Chemical Society, 2012-10-14)
Lactic acid bacteria (LAB) isolated from soy milk were used to produce a multifunctional fermented food. Seven isolates were screened for their ability to produce peptides and free isoflavones in soy milk. The antihypertensive, ...
A calorimetric analysis of soil treated with effective microorganisms
(Elsevier Science, 2013-07)
Effective microorganisms or EM is a consortium of beneficial microorganisms (primarily photosyntheticand lactic acid bacteria, yeast, actinomycetes, and fermenting fungi) that can be applied as inoculants toincrease the ...
Genetically engineered immunomodulatory Streptococcus thermophilus strains producing antioxidant enzymes exhibit enhanced anti-inflammatory activities
(American Society For Microbiology, 2014-02)
The aims of this study were to develop strains of lactic acid bacteria (LAB) having both immunomodulatory and antioxidant properties and to evaluate their anti-inflammatory effects both in vitro, in different cellular ...
Goma arábiga, un ingrediente funcional para la formulación de productos saludables
(Universidad Nacional de Salta. Facultad de Ciencias de la Salud, 2017-12)
El consumo de fibra en nuestro país, se encuentra muy por debajo de la recomendación. Esto lleva a buscar alternativas, como el desarrollo de productos adicionados con ingredientes funcionales, como la goma arábiga. Esta ...
Effect of fosfomycin, Cynara scolymus extract, deoxynivalenol and their combinations on intestinal health of weaned piglets
(Elsevier, 2019-08)
Weaning is a challenging stage of pig farming. Animals undergo environmental, social and dietary changes leading to weaning stress syndrome. In order to compensate for the detrimental effects of weaning stress, antibiotics ...