Now showing items 1-10 of 12
Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum
(Elsevier Science, 2016-07)
Honey is widely known for having antimicrobial and antioxidant activity. These abilities are attributed to honey hydrogen peroxide (H2O2) and polyphenols. Polyphenols also exert beneficial effect on some species of lactic ...
Influence of wine phenolic compounds on viability and exopolysaccharide production by Pediococcus pentosaceus
Low molecular weight phenolic fractions of Cabernet Sauvignon (LMF-C) and Malbec (LMF-M) wines from Colalao del Valle, Tucuman, Argentina, were isolated and chemically characterized. The effect of these phenolic fractions ...
Effect of honey supplementation on sourdough:lactic acid bacterial performance and gluten microstructure
In the present study we evaluate the effect of honey on the growth and fermentative ability of two sourdough fermenting lactic acid bacteria (LAB), Pediococcus pentosaceus and Lactobacillus fermentum, and the impact that ...
Identification and biotechnological characterization of lactic acid bacteria isolated from chickpea sourdough in northwestern Argentina
Chickpea, a relevant legume worldwide, can be nutritional and functionally improved by fermentation with lactic acid bacteria (LAB). In order to select suitable autochthonous starter cultures, we isolated and identified ...
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 ...
Efeito de culturas starter sobre a qualidade microbiológica de salames tipo italiano
(Universidade Federal do Rio Grande do Sul, 2018)
Biochemical and microbiological changes throughout the ripening of Argentinean fresh goat's milk cheeses made with native cultures
(Slovak University of Agriculture, 2017-04)
Two different cultures with native lactic acid bacteria (LAB) were designed, S (starter culture consisting of Lactobacillus (L.) rhamnosus UNSE308, L. delbrueckii subsp. bulgaricus UNSE309, Streptococcus (S). thermophilus ...
Skin-associated lactic acid bacteria from North American bullfrogs as potential control agents of Batrachochytrium dendrobatidis
(Public Library of Science, 2019-09)
The fungal pathogen Batrachochytrium dendrobatidis (Bd) is the causative agent of chytridiomycosis and has been a key driver in the catastrophic decline of amphibians globally. While many strategies have been proposed to ...
Probiotic bacteria and yeasts adsorb aflatoxin M1 in milk and degrade it to less toxic AFM1-metabolites
(Pergamon-Elsevier Science Ltd, 2019-10)
The presence of contaminants such as aflatoxins (AFs) in dairy products constitutes a serious risk to the health of consumers, especially children who are most sensitive to the adverse effects of AFs. The presence of ...
Aplicación de bacterias lácticas en el desarrollo de alimentos novedosos a base de granos andinos
Actualmente existe una revalorización de los granos andinos (quínoa y amaranto) por sus propiedades nutricionales, funcionales y libres de gluten. Las bacterias lácticas (BL) son ampliamente utilizadas como fermentos en ...