Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Castellano, Patricia Haydee"'
Autor:
Hernández-Nolasco, Zuemy, Ríos-Corripio, Ma. Antonieta, Hidalgo-Contreras, Juan Valente, Castellano, Patricia Haydeé, Rubio-Rosas, Efraín, Hernández-Cázares, Aleida S.
Publikováno v:
In LWT 15 January 2024 192
Autor:
Vignolo, Graciela Margarita, Castellano, Patricia Haydee, Fontana, Cecilia Alejandra, Cocconcelli, Pier Sandro, Fadda, Silvina G.
Publikováno v:
Lactic Acid Bacteria: Microbiological and Functional Aspects
Acid production by lactic acid bacteria (LAB) results in a drop of the pH, contributing to the formation of a gel-like texture and acid taste. Proteolysis of meat proteins has been widely studied, and the contribution of LAB to peptides and amino aci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3498::b9257931bac3b878b47b267cbb953f8b
https://www.taylorfrancis.com/books/e/9780429057465/chapters/10.1201/9780429057465-14
https://www.taylorfrancis.com/books/e/9780429057465/chapters/10.1201/9780429057465-14
Se investigó la capacidad formadora de biofilms en cepas de bacterias lácticas (BL) con actividad anti-Listeria en medios de cultivos y sobre superficies industriales a diferentes temperaturas. Lactobacillus curvatus CRL705, CRL1532 y Lactobacillus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3498::44d4fdff43873945339347a8d51e26df
http://www.publitec.com.ar/system/noticias.php?id_prod=508&id_cat=4&mover=1
http://www.publitec.com.ar/system/noticias.php?id_prod=508&id_cat=4&mover=1
Publikováno v:
Handbook of fermented meat and poultry
Meat products and processed meats resulted from the need to preserve meat in ancient times. Preservative and palatability effects must have been discovered after mixing comminuted fresh meat with salt contaminated with nitrate, spices, or herbs, stuf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3498::9fac52c871140b347beb10bdd12b125e
Autor:
Castellano, Patricia Haydee, Farias, Maria Eugenia, Holzapfel, W., Vignolo, Graciela Margarita
Five strains of Listeria monocytogenes, four strains of Listeria innocua and a strain of Listeria seeligeri showed different sensitivities to lactocin 705 (17 000 AU ml-1), enterocin CRL35 (8500 AU m1-1) and nisin (2500 IU mi-1) at different phs (5,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3498::27dad8a05aa6cfe5e8be238b7f4e72db
https://link.springer.com/article/10.1023/A:1010320808989
https://link.springer.com/article/10.1023/A:1010320808989