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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)
Gluten breakdown by lactobacilli and pediococci strains isolated from sourdough
(Wiley Blackwell Publishing, Inc, 2006-05-16)
Aims: To evaluate the growth and metabolic activity of lactobacilli and pediococci strains in a gluten base medium (GBM), formulated for a proper selection of proteolytic strains to be used in sourdough fermentation. Methods ...
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 ...
Silagem de cana-de-açúcar tratada com aditivos químicos e microbianos: composição química e desempenho de vacas em lactaçãoSilage cane sugar treated with chemical additives and microbiological and performance of dairy cows with silages with additives
(Universidade Federal de ViçosaBRGenética e Melhoramento de Animais Domésticos; Nutrição e Alimentação Animal; Pastagens e ForragiculMestrado em ZootecniaUFV, 2015)
Novel lactic acid bacteria strains as inoculant for alfalfa and corn silages and microbiome of rehydrated corn and sorghum grain silagesUso de novas estirpes de bactérias láticas como inoculantes para silagens de alfafa e milho e microbioma de silagens de grãos de milho e sorgo reidratados
(Universidade Federal de Viçosa, 2019)
Functionality of lactic acid bacteria peptidase activities in the hydrolysis of gliadin-like fragments
(Wiley Blackwell Publishing, Inc, 2008-11)
Aims: To evaluate the role of the peptidase activities from sourdough lactic acid bacteria (LAB) in the degradation of α-gliadin fragments. Methods and Results: Different proline-containing substrates were hydrolysed by ...
Desarrollo de biopelículas probióticas tolerantes a la desecación que inhiben el crecimiento de patógenos transmitidos por los alimentos en superficies de acero inoxidable
(2022-07-22)
Actualmente, se estima que cada año entre 600 millones de enfermedades y 420,000 muertes en todo el mundo son ocasionadas por enfermedades transmitidas por los alimentos. Dichas enfermedades se dan principalmente por ...
Use of crude glycerine and microbial inoculants to improve the fermentation process of Tifton 85 haylages
(Springer, 2019-10-22)
The increase in haylage production leads to the search for additives that improve its fermentation and nutritional value. This study aimed to assess the effect of adding crude glycerine and microbial additives on losses, ...