Buscar
Mostrando ítems 1-10 de 90
Control of spoilage fungi by lactic acid bacteria
(Academic Press Inc Elsevier Science, 2013-03)
The evaluation of the potentiality of lactic acid bacteria (LAB) strains isolated from different origins to inhibit mould growth and to identify and characterize the antifungal metabolites were the aims of this study. ...
Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties.
(Elsevier, 2009-02)
The ability of lactic acid bacteria (LAB) to inhibit Aspergillus, Fusarium, and Penicillium, the main contaminants in bread, was evaluated. Only four strains (Lactobacillus plantarum CRL 778, Lactobacillus reuteri CRL 1100, ...
Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread
(Springer Verlag Berlín, 2015-03-12)
The consumers demand for food with high nutritional quality and free of chemical additives increases the need to look for new products and preservation strategies. Quinoa (Chenopodium quinoa) is an Andean pseudocereal ...
Incidence of lactic acid bacteria and Aspergillus flavus in brewer's grains and evaluation of potential antifungal activity of these bacteria
(Pergamon-Elsevier Science Ltd., 2014-02)
Feed destined for animal production as brewer's grains can be contaminated by Aspergillus section Flavi species. Lactic acid bacteria (LAB) play a defining role in the preservation and microbial safety of fermented foods. ...
Effects of antifungal carriers based on chitosan-coated iron oxide nanoparticles on microcosm biofilms
(2021-05-01)
Resistance of Candida species to conventional therapies has motivated the development of antifungal nanocarriers based on iron oxide nanoparticles (IONPs) coated with chitosan (CS). This study evaluates the effects of ...
Antifungal starter culture for packed bread: influence of two storage conditionsFermento láctico antifúngico para panificados envasados: influencia de dos condiciones de almacenamiento
(Asociación Argentina de Microbiología, 2015-04-17)
Se evaluó la estabilidad de un bioconservante semilíquido destinado a panificados envasados, desarrollado con la bacteria láctica con actividad antifúngica Lactobacillus plantarum CRL 778. Las características del bioconservante, ...
Soy protein – Poly (lactic acid) bilayer films as biodegradable material for active food packaging
(Elsevier, 2013-12)
The preparation and characterization of biodegradable bilayer films from isolated soy protein (SPI) and poly (lactic acid) (PLA) were carried out in this work. The films showed high transparency and strong adhesion between ...
Inhibition of mycotoxin-producing Aspergillus nomius VSC 23 by lactic acid bacteria and Saccharomyces cerevisiae
(Sociedade Brasileira de Microbiologia, 2010-12)
The effect of different fermenting microorganisms on growth of a mycotoxin- producing Aspergillus nomius was assayed. Two lactic acid bacteria, Lactobacillus fermentum and Lactobacillus rhamnosus, and Saccharomyces cerevisiae, ...
Antifungal and antimycotoxigenic effect of lactobacillus plantarum CRL 778 at different water activity valuesEfecto antifúngico y antimicotoxigénico de lactobacillus plantarum CRL 778 a diferentes valores de actividad de agua
(Asociación Argentina de Microbiología, 2019-04)
Ocratoxina A (OTA) es una micotoxina producida por hongos filamentosos con un alto impacto en la seguridad alimentaria debido a su toxicidad. En la última década se ha reportado ampliamente a nivel mundial, la presencia ...