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Native lactic acid bacteria from Argentine: Characterization, technological properties and their contribution on healthy benefits of Argentinean goat cheeses
(Scholars Press, 2016)
In cheesemaking, to increase the intensity of the flavour of cheese, it is becoming increasingly common to inoculate pasteurized milk with selected lactic acid bacteria (LAB) isolated from good quality raw milk. These ...
Functional fermented cherimoya (Annona cherimola Mill.) juice using autochthonous lactic acid bacteria
(Elsevier Science, 2020-12)
The biochemical and functional properties of fermented Annona cherimola Mill. (cherimoya) juice using five lactic acid bacteria (LAB) isolated from autochthonous fruits from Northwestern Argentina were studied in this work. ...
An overview of plant-autochthonous microorganisms and fermented vegetable foods
(Elsevier, 2020-02-28)
Fermented plant-based foods and beverages constitute foods of high nutritional and functional value with appreciated health beneficial effects. They represent a natural and sustainable alternative to counteract the large ...
Biodiversity and succession of lactic microbiota involved in Brazilian buffalo mozzarella cheese production
(2022-03-01)
The biodiversity and succession of lactic acid bacteria (LAB) involved in the production and storage of Brazilian buffalo mozzarella cheese were evaluated. The isolates were characterized by Gram staining and catalase test, ...
Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese
(Wiley-Blackwell, 2015-02-01)
The water buffalo mozzarella cheese is a typical Italian cheese which has been introduced in the thriving Brazilian market in the last 10 y, with good acceptance by its consumers. Lactic acid bacteria (LAB) play an important ...
Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese
(2020-05-01)
Thermophilic and mesophilic lactic acid bacteria (LAB), such as Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, and Lactococcus lactis, play a crucial role in the technological ...
Quinoa sourdough-based biscuits with high antioxidant activity fermented with autochthonous lactic acid bacteria
(Wiley Blackwell Publishing, Inc, 2022-10)
Aims: To evaluate the capacity of autochthonous lactic acid bacteria (LAB) (43) from Andean grains to increase the antioxidant activity (AOA) and total phenolic compounds (TPCs) in quinoa sourdough to select best performing ...
Lactic acid bacteria in meat fermentations: role of autochthonous starter cultures on quality, safety and health
(CRC Press - Taylor & Francis Group, 2019)
Acid production by lactic acid bacteria (LAB) results in a drop of the pH, contributing to the formation of a gel-like texture and acid taste. Proteolysis of meat proteins has been widely studied, and the contribution of ...
Use of Autochthonous Lactic Acid Bacteria as Starter Culture of Pasteurized Milk Adobera Cheese
(MDPI. International Journal of Environmental Research and Public Health, 2023)
Safety, environmental and technological characterization of beneficial autochthonous lactic bacteria, and their vaginal administration to pregnant cows for the design of homologous multi-strain probiotic formulas
(Springer, 2021-09)
In recent years, veterinary probiotic formulations constitute an interesting alternative to the use of antibiotics in animals for human consumption, but beneficial microorganisms must meet certain requirements to be included ...