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        Pediocin PA-1 production by Pediococcus pentosaceus ET34 using non-detoxified hemicellulose hydrolysate obtained from hydrothermal pretreatment of sugarcane bagasse 

        Universidade de São Paulo (USP); Universidade Federal de Santa Catarina (UFSC); Handong Global University; Universidad Central de Venezuela; Food Bioscience Department Teagasc Food Research Centre; University College Cork; Genoa University; National Research Center for Energy and Materials (CNPEM); Universidade Estadual Paulista (UNESP) (2021-10-01)
        Listeria monocytogenes is one of the foodborne pathogens of most concern for food safety. To limit its presence in foods, bacteriocins have been proposed as natural bio-preservatives. Herein, a bacteriocin was produced on ...

        Pediocin PA-1 production by Pediococcus pentosaceus ET34 using non-detoxified hemicellulose hydrolysate obtained from hydrothermal pretreatment of sugarcane bagasse 

        Universidade de São Paulo (USP); Universidade Federal de Santa Catarina (UFSC); Handong Global Univ; Univ Cent Venezuela; Teagasc Food Res Ctr; Univ Coll Cork; Genoa Univ; Natl Res Ctr Energy & Mat CNPEM; Universidade Estadual Paulista (UNESP) (Elsevier B.V., 2021-08-01)
        Listeria monocytogenes is one of the foodborne pathogens of most concern for food safety. To limit its presence in foods, bacteriocins have been proposed as natural bio-preservatives. Herein, a bacteriocin was produced on ...

        Efecto de aceite de oliva y coco emulsificado con proteína de soya como sustituto parcial de grasa de cerdo en salami semi seco fermentado 

        Avaroma G., Liliana; Fajardo M., Marco A. (Zamorano: Escuela Agrícola Panamericana, 2016., 2016)

        Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines 

        Stivala, Maria Gilda; Villecco, Margarita B.; Fanzone, Martín; Jofré, Viviana; Rodriguez Vaquero, Maria Jose; Aredes Fernández, Pedro Adrián (Bentham Science Publishers, 2014-01)
        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 ...

        Pediococcus argentinicus sp. nov. from Argentinean fermented wheat flour and identification of Pediococcus species by pheS, rpoA and atpA sequence analysis 

        De Bruyne, Katrien; Franz, Charles M. A. P.; Vancanneyt, Marc; Schillinger, Ulrich; Mozzi, Fernanda Beatriz; Font, Graciela Maria; De Vuyst, Luc; Vandamme, Peter (Society for General Microbiology, 2008-12-01)
        A Gram-positive, small coccus-shaped lactic acid bacterium, strain LMG 23999T, was isolated from Argentinean wheat flour. 16S rRNA gene sequence analysis revealed that the phylogenetic position of the novel strain was ...

        Avaliação da utilização do melaço da cana-de-açucar, como substrato para o crescimento de Pediococcus pentosaceus 

        Narvaez Villavicencio, Angel Roberto (2012)

        Utilización de un co-cultivo en la producción de bacteriocinas con potencial aplicación en alimentos 

        Gutierrez Cortés, Carolina (2018-07-27)
        La obtención de bacterias ácido lácticas (BAL) bacteriocinogénicas, el desarrollo de medios de cultivo alternativos más económicos y la búsqueda de condiciones de cultivo óptimas para el incremento en la producción de ...

        Avaliação in vitro do potencial de segurança, probiótico e tecnológico de Pediococcus pentosaceus isolado de leite de ovelhas 

        Fernandes, Mayara Leal (2017-05-12)
        Testes de avaliação de potencial de segurança, probiótico e tecnológicos foram realizados em seis isolados de Pediococcus pentosaceus (Ac1Pd, Ac3Pd, Ac4Pd, Ac5Pd, Ac7Pd, Ac22Pd) provenientes de leite de ovelha. Os resultados ...

        Bactérias com potencial probiótico do intestino de tambaqui (Colossoma macropomum) 

        Pilarski, Fabiana [UNESP]; Universidade Estadual Paulista (Unesp) (Universidade Estadual Paulista (Unesp), 2017-02-17)
        Os probióticos são microorganismos vivos que afetam de forma benéfica o hospedeiro ou o ambiente. Na aquicultura podem ser usados tanto na água como na ração, mas seu uso na alimentação é destacado como uma das principais ...

        Efecto de bacteriocinas de Pediococcus pentosaceus 147 incorporadas en recubrimientos comestibles para la preservación de queso campesino 

        Jutinico Shubach, Adriana Paola (Universidad Nacional de Colombia - Sede Bogotá, 2018-03-19)
        La biopreservación de alimentos es referida a la extensión de la vida útil y mejoramiento de la seguridad de los alimentos mediante el uso de agentes antimicrobianos de origen natural tal como bacteriocinas. En este trabajo ...
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        Red de Repositorios Latinoamericanos
        + of 4.000.000
        Available publications
        163 Participating institutions
        Dirección de Servicios de Información y Bibliotecas (SISIB)
        Universidad de Chile
        Membership Login
        Featured collections
        • Latin American Theses
        • Argentinean Theses
        • Chilean Theses
        • Peruvian Theses
        Latest collections added
        • Argentina
        • Brazil
        • Colombia
        • México
        Dirección de Servicios de Información y Bibliotecas (SISIB)
        Universidad de Chile
        Red de Repositorios Latinoamericanos | 2006-2018