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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
(Routledge, 2018-04)
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 ...
Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus
(2015-12)
Objectives: To qualitatively and quantitatively characterize a low molecular weight phenolic fraction (LMF) of Malbec wine from Cafayate, Argentina, and evaluate its effect on viability and exopolysaccharide production of ...
Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines
(Bentham Open, 2014-09)
For the first time, the qualitative and quantitative characterization of phenolic compounds of lower molecular weight fraction (LMF) were evaluated in commercial Cabernet Sauvignon (CS) and Tannat (T) wines varieties ...
Effect of honey supplementation on sourdough:lactic acid bacterial performance and gluten microstructure
(Elsevier, 2017-04)
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
(Elsevier, 2018-07)
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 ...
Isolation of lactic acid bacteria from the digestive tract of the pigletAislamiento de Bacterias Ácido Lácticas a partir del Tracto Digestivo del Lechón
(Universidad Nacional Mayor de San Marcos, Facultad de Medicina Veterinaria, 2017)
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 ...