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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 ...
Biotechnological characterization of lactic acid bacteria and yeast isolates from spontaneous sourdough for the development of bread with postbioticlike potential
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022-06-10)
Sourdough (SD) is defined as the fermentation of flour, water, and otheringredients by lactic acid bacteria (LAB) and yeasts, which can be grownspontaneously from the flour and the environment or be inoculated as starter ...
Short communication: An evaluation of the effectiveness of Lactobacillus buchneri 40788 to alter fermentation and improve the aerobic stability of corn silage in farm silos
(AMER DAIRY SCIENCE ASSOC-ADSA, 2009)
The objective of this study was to determine if the effects of inoculation with Lactobacillus buchneri 40788 were detectable when applied to whole-plant corn stored in farm silos. Corn silage was randomly sampled from farms ...
Ancestral Andean grain quinoa as source of lactic acid bacteria capable to degrade phytate and produce B-group vitamins
(Elsevier Science, 2016-11-28)
The lactic acid bacteria (LAB) microbiota of quinoa grains (QG) and spontaneous sourdough (QSS) was evaluated. Different strains of Lactobacillus (L.) plantarum (7), L. rhamnosus (5), L. sakei (1), Pediococcus (Ped.) ...
Beneficial properties of lactic acid bacteria isolated from a Rana catesbeiana hatchery
(Wiley Blackwell Publishing, Inc, 2009-12)
This work addresses the selection of potentially probiotic lactic acid bacteria (LAB) to be used in raniculture. Thus, strains belonging to the genera Pediococcus pentosaceus, Leuconostoc mesenteroides, Lactococcus lactis ...
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 ...
Uso de ultrassom na produção de salame tipo italiano
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2016-05-19)
The aim of this study was to evaluate the effect of ultrasound application (US, bath 25 kHz, 500 W) on physical, chemical and microbiological properties of Italian-type fermented sausage during processing and storage. The ...
Valor nutritivo das silagens de grão de milho reidratado com diferentes texturas de endosperma e inoculantes
(Universidade Federal do TocantinsAraguaínaCURSO::ARAGUAÍNA::PRESENCIAL::BACHARELADO::ZOOTECNIAAraguaínaGraduação, 2022)