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Streptococcus thermophilus Phages in Whey Derivatives: From Problem to Application in the Dairy Industry

Autor: Mariángeles Briggiler Marcó, Nicolás Machado, Andrea Quiberoni, Viviana Suárez

Publikováno v: Viruses, Vol 14, Iss 4, p 810 (2022)

Fifteen samples of whey protein concentrate (WPC) were tested against 37 commercial Streptococcus thermophilus strains to detect infective bacteriophages. Seventy-three diverse phages were isolated from 12 samples, characterized by using DNA restrict

Externí odkaz: https://doaj.org/article/687a6e8167a4419e8b5b6c98f07d01a4

Features of the compost received by use of dairy whey

Autor: V. V. Smolnikova

Publikováno v: Юг России: экология, развитие, Vol 5, Iss 3, Pp 111-116 (2015)

In the article features cjmposting of organic materials are considered at use of a traditional way and fermenting additives. Indicators of quality of the composts received with the use of dairy whey and a bacterial preparation as the fermenting addit

Externí odkaz: https://doaj.org/article/1739c734d07d4a94a48f019a3e83a240

Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria

Autor: Claucia Fernanda Volken de Souza, Wendell Dall Agnol, Gabriela Rabaioli Rama, Vanessa Mendonça Esquerdo, Daniel Neutzling Lehn, Daniela Dullius

Publikováno v: Food Science and Technology, Vol 41, Iss 3, Pp 576-586 (2020)
Food Science and Technology, Issue: ahead, Published: 30 OCT 2020
Food Science and Technology v.41 n.3 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

The aim of the present study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus (LA-5)® and Bifidobacterium lactis (BB-12)® encapsulation using spray drying (SD) with ricotta whey supplemented with gelatin and hydrolyzed

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e460b2ddcf3366f92306646c21dd988b
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300576&tlng=en

Potential of Lacto-Gypsum as an Amendment to Build Soil Quality

Autor: David P. Wall, G. Bondi, Hilda Keane, Owen Fenton, Parikshit Sawdekar

Publikováno v: Frontiers in Sustainability, Vol 1 (2021)
Frontiers in Sustainability

Strategies for amendment use on agricultural soils are needed to help build resilience against potential soil threats. Gypsum amendments are commonly applied to soils to improve soil quality and nutrient supply. However, the sustainability of supply

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f7289874606762844676035f7c6e843
https://doi.org/10.3389/frsus.2020.625727