Background: Mild Colombian coffees are recognized worldwide for their high-quality coffee cup. However, there have been some failures in post-harvest practices, such as coffee grain fermentation. These failures could occasionally lead to defects and inconsistencies in quality products and economic losses...
RESUMEN El objetivo de este trabajo fue estudiar la fermentación láctica como bioestrategia para potenciar la actividad antioxidante de la avena. Se evaluó la capacidad de 31 cepas de bacterias lácticas (BL) para adaptarse a un sistema de avena/agua (SAA) mediante la determinación del crecimiento, l...
BACKGROUND: Endometritis is the most common disease of dairy cows and traditionally treated with antibiotics. Lactic acid bacteria can inhibit the growth of pathogens and also have potential for treatment of endometritis. Using PacBio single-molecule real-time sequencing technology, we sequenced the full...
Lactobacillales/genética,
Endometritis/tratamiento farmacológico,
Ácido Láctico,
Antibacterianos/administración & dosificación,
Bacterias/efectos de los fármacos,
ARN Ribosómico 16S/genética,
Secuenciación de Nucleótidos de Alto Rendimiento/métodos,
Bacterias/crecimiento & desarrollo,
Lactobacillales/metabolismo,
Útero/microbiología,
Bacterias/aislamiento & purificación,
Microbiota,
Enfermedades de los Bovinos/tratamiento farmacológico
Bactérias ácido láticas (BAL) produzem substâncias inibitórias de patógenos e deteriorantes de
alimentos e isso tem despertado interesse sobre seu uso na preservação e na segurança sanitária
desses produtos. Assim, o estudo foi realizado com o objetivo de avaliar a atividade inibitória de
Stre...
During the Gorgonzola-type cheese preparation there are proteolysis and lipolysis which may be influenced by the type of starter culture chosen. Six manufacturing steps were selected to identify which of them is most suitable for biogenic amines (BA) formation (1- milk, 2- lactic acid bacterial culture a...
O kefir é uma bebida probiótica que contribui com benefícios à saúde. A sua utilização em preparações
como o sorvete contribui para incorporação de micro-organismos probióticos na formulação
podendo estimular seu consumo com objetivo funcional, por meio de uma sobremesa apreciada
entre os c...
Abstract The present work discusses the technological and new selection criteria that should be included for selecting lactic acid bacteria for production of fermented meat. Lactic acid bacteria isolated from Bulgarian traditional fermented "lulanka" salami was studied regarding some positive technologic...
Antibacterianos/farmacología,
Aminas Biogénicas/metabolismo,
Fermentación,
Microbiología de Alimentos,
Inocuidad de los Alimentos,
Lactobacillales/efectos de los fármacos,
Lactobacillales/genética,
Lactobacillales/aislamiento & purificación,
Lactobacillales/metabolismo,
Productos de la Carne/microbiología,
Porcinos
The aim of this work is to study the oregano essential oil (OEO) composition from Northwestern Argentinean regions and to evaluate its effect on the lactic starter cultures. The oregano used, Origanum vulgare var hirtum, was obtained from Andalgalá, Catamarca. The essential oil presented high amounts of...
Background: Ready to eat sliced-cooked-meat-products (RTE) are popular convenience foods. Slicing of such products at retail point is a common practice in supermarkets. Due to handling, as well as the supermarket environment, it has been suggested that the counts and presence of specific lactic acid bact...
