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Effect of different initial pH on the growth of Streptococcus macedonicus and Streptococcus thermophilus strains
(International Dairy Journal, 2018)
Caracterización de Aminopeptidasa N de Streptococcus Thermophilus TW43Characterization of Aminopeptidase N from Streptococcus Thermophilus TW43
(Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales. Centro de Investigación y Desarrollo Tecnológico, 2006-12)
Se estudiaron las características bioquímicas y cinéticas de Aminopeptidasa N (PepN) de Streptococcus thermophilus TW43. La máxima actividad de la enzima fue determinada a pH 6,8 y 40ºC. El EDTA y la o-fenantrolina inhibieron ...
In vitro probiotic potential and anti-cancer activity of newly isolated folate-producing Streptococcus thermophilus strains
(Frontiers in Microbiology, 2019)
Streptococcus thermophilus phage monitoring in a cheese factory: Phage characteristics and starter sensitivity
(Elsevier, 2009-08)
Nineteen Streptococcus thermophilus phages isolated from an Argentinean cheese plant were studied regarding their host range, morphology, packaging mechanism and nucleotide sequence of the variable region VR2 (one of the ...
Growth, organic acids profile and sugar metabolism of Bifidobacterium lactis in co-culture with Streptococcus thermophilus: the inulin effect
(ELSEVIER SCIENCE BVAMSTERDAM, 2012)
The organic acids profile, sugar metabolism and biomass growth of Streptococcus thermophilus (St) and Bifidobacterium lactis (BI) have been studied in pure cultures or binary co-culture (St-BI) in skim milk either containing ...
Adesão de linhagem selvagem de Streptococcus thermophilus em superfície de aço inoxidável e efeitos da higienização na sua remoçãoAdhesion of a wild strain of Streptococcus thermophilus onto stainless steel surfaces and the effects of cleaning and sanification on its removal
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2000)
Diversity of Streptococcus thermophilus Phages in a Large-Production Cheese Factory in Argentina
(American Dairy Science Association, 2006-12)
Phage infections still represent a serious risk to the dairy industry, in which Streptococcus thermophilus is used in starter cultures for the manufacture of yogurt and cheese. The goal of the present study was to analyze ...