Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Carina V Bergamini"'
Autor:
Elisa C. Ale, José M. Irazoqui, Analía Ale, Guillermo H. Peralta, Melisa Puntillo, Patricia Burns, Gabriela Correa Olivar, Jimena Cazenave, Carina V. Bergamini, Ariel F. Amadio, Ana G. Binetti
Publikováno v:
Fermentation, Vol 10, Iss 2, p 77 (2024)
Limosilactobacillus fermentum Lf2 (Lf2) is an autochthonous strain that produces high levels of exopolysaccharides (EPS). The objective of this work was to evaluate the probiotic potential of Lf2 and its relationship with these metabolites in a mouse
Externí odkaz:
https://doaj.org/article/8ef0f2956a2744ab95002549e88901f9
Autor:
Federico A. Piovano, Soledad G. Aspromonte, Carina V. Bergamini, Paula Giménez, Alicia V. Boix
Publikováno v:
Latin American Applied Research - An international journal. 53:1-6
The hydrothermal conversion of a multiple sugars solution (xylose, arabinose and glucose) was studied using high surface ZrO2-based catalysts to produce lactic acid. The catalysts were synthesized by template-assisted sol-gel method and alternative t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66fff74ea6024058859d75aaa6e32ca9
https://doi.org/10.52292/j.laar.2023.1145
https://doi.org/10.52292/j.laar.2023.1145
Autor:
Guillermo H Peralta, Andres Aguirre, María D Milagros Bürgi, Luciano J Martínez, Virginia H Albarracín, Hugo G Menzella, Leila Pozza, Erica R Hynes, Carina V Bergamini
Publikováno v:
International Journal of Dairy Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b59e319f711620d265a4565dbf1af309
https://doi.org/10.1111/1471-0307.12949
https://doi.org/10.1111/1471-0307.12949
Autor:
Claudia I. Vénica, Irma V. Wolf, María V. Beret, Carina V. Bergamini, Patricia Burns, Ana Binetti, María C. Perotti
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 103(2)
Four commercial starter cultures containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (S1, S2, S3 and S4; S3 also contained Limosilactobacillus fermentum) were compared for fermentation, volatile flavor compounds, phy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc3fd248184cdcabceaff1220a60690e
https://pubmed.ncbi.nlm.nih.gov/36468613
https://pubmed.ncbi.nlm.nih.gov/36468613
Autor:
Paula Giménez, Guillermo H. Peralta, Mara E. Batistela, Facundo Cuffia, Elisa C. Ale, I. Verónica Wolf, M. Cristina Perotti, Erica R. Hynes, Carina V. Bergamini
Publikováno v:
International Dairy Journal. 140:105594
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a10aabd2c3252ede6651949b5e9e032
https://doi.org/10.1016/j.idairyj.2023.105594
https://doi.org/10.1016/j.idairyj.2023.105594
Autor:
Paula Giménez, Guillermo H. Peralta, Mara E. Batistela, Guillermo A. George, Elisa C. Ale, Juan Pablo Quintero, Erica R. Hynes, Carina V. Bergamini
Publikováno v:
International Dairy Journal. 140:105595
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eca26b2d9955e5aa1b67e54fc8634fa7
https://doi.org/10.1016/j.idairyj.2023.105595
https://doi.org/10.1016/j.idairyj.2023.105595
Autor:
Guillermo H. Peralta, María D. Milagros Bürgi, Luciano J. Martínez, Virginia H. Albarracín, I. Verónica Wolf, Adrián A. Perez, Liliana G. Santiago, Erica R. Hynes, Carina V. Bergamini
Publikováno v:
International Dairy Journal. 131:105371
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::425001bbeeda8d4437c650490139cda4
https://doi.org/10.1016/j.idairyj.2022.105371
https://doi.org/10.1016/j.idairyj.2022.105371
Publikováno v:
Journal of the science of food and agriculture. 96(15)
Different types of reduced-lactose yogurt, obtained by lactose hydrolysis using β-galactosidase enzyme, are commercially available. The breakdown of lactose modifies the carbohydrate profile, including the production of prebiotic galacto-oligosaccha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::74b452318a5e9115d8c4d2821726a0db
https://pubmed.ncbi.nlm.nih.gov/27342764
https://pubmed.ncbi.nlm.nih.gov/27342764
Publikováno v:
Journal of the science of food and agriculture. 93(11)
Argentinean semi-hard goat's cheeses manufactured with and without the addition of autochthonous adjunct cultures of Lactobacillus plantarum ETC17, Lactobacillus rhamnosus ETC14 and Enterococcus faecium ETC3 were analysed to evaluate the effect of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::7b284b76382937db5c5739fdccc333ea
https://pubmed.ncbi.nlm.nih.gov/23529871
https://pubmed.ncbi.nlm.nih.gov/23529871