Zobrazeno 1 - 10
of 82
pro vyhledávání: '"Fernanda Mozzi"'
Autor:
Florencia Mohamed, Luciana G. Ruiz Rodriguez, Azul Zorzoli, Helge C. Dorfmueller, Raúl R. Raya, Fernanda Mozzi
Publikováno v:
PLoS ONE, Vol 18, Iss 2 (2023)
The Fructobacillus genus is a group of obligately fructophilic lactic acid bacteria (FLAB) that requires the use of fructose or another electron acceptor for their growth. In this work, we performed a comparative genomic analysis within the genus Fru
Externí odkaz:
https://doaj.org/article/de82e01c1ec540d5a003ce4062e93825
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
The fiber, vitamin, and antioxidant contents of fruits contribute to a balanced human diet. In countries such as Argentina, several tropical fruits are witnessing a high yield in the harvest season, with a resulting surplus. Fruit fermentation using
Externí odkaz:
https://doaj.org/article/18e71cec75d14c888d00a7186b69d985
Autor:
Fernando Gabriel Martínez, Gustavo Moreno-Martin, Micaela Pescuma, Yolanda Madrid-Albarrán, Fernanda Mozzi
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 8 (2020)
Selenium (Se) is an essential micronutrient for the majority of living organisms, and it has been identified as selenocysteine in the active site of several selenoproteins such as glutathione peroxidase, thioredoxin reductase, and deiodinases. Se def
Externí odkaz:
https://doaj.org/article/ed77d8f5d71e4598a262e843db01bb6b
Autor:
Micaela Pescuma, Beatríz Gomez-Gomez, Teresa Perez-Corona, Graciela Font, Yolanda Madrid, Fernanda Mozzi
Publikováno v:
Journal of Functional Foods, Vol 35, Iss , Pp 466-473 (2017)
Selenium, which is present as SeCys in selenoproteins, is involved in cancer prevention, thyroid functioning, and pathogen inhibition. Lactobacilli can biotransform inorganic Se into seleno-amino acids. Growth, Se accumulation and seleno-amino acid f
Externí odkaz:
https://doaj.org/article/84e6ed631cac47bebe915550a84b8154
Autor:
Lucía Brown, Josefina M. Villegas, Mariano Elean, Silvina Fadda, Fernanda Mozzi, Lucila Saavedra, Elvira M. Hebert
Publikováno v:
Scientific Reports, Vol 7, Iss 1, Pp 1-11 (2017)
Abstract The proteolytic system of Lactobacillus plays an essential role in bacterial growth, contributes to the flavor development of fermented products, and can release bioactive health-beneficial peptides during milk fermentation. In this work, a
Externí odkaz:
https://doaj.org/article/e1454c1049444b1085e58a8a95fe73ff
Autor:
Luciana G. Ruiz Rodríguez, Florencia Mohamed, Juliana Bleckwedel, Roxana Medina, Luc De Vuyst, Elvira M. Hebert, Fernanda Mozzi
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
Lactic acid bacteria (LAB) are capable of converting carbohydrate substrates into organic acids (mainly lactic acid) and producing a wide range of metabolites. Due to their interesting beneficial properties, LAB are widely used as starter cultures, a
Externí odkaz:
https://doaj.org/article/001c4db7d9d84aaa81e89f3081d8a845
Autor:
Maria Eugenia Ortiz, Juliana Bleckwedel, Silvina Fadda, Gianluca Picariello, Elvira M Hebert, Raúl R Raya, Fernanda Mozzi
Publikováno v:
PLoS ONE, Vol 12, Iss 1, p e0169441 (2017)
Several plants, fungi, algae, and certain bacteria produce mannitol, a polyol derived from fructose. Mannitol has multiple industrial applications in the food, pharmaceutical, and medical industries, being mainly used as a non-metabolizable sweetener
Externí odkaz:
https://doaj.org/article/39f831f577974357b7f3c283bccbeb1d
Autor:
Fernando Gabriel Martínez, Gustavo Moreno-Martin, Fernanda Mozzi, Yolanda Madrid, Micaela Pescuma
Publikováno v:
Applied Microbiology and Biotechnology. 107:1329-1339
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::792ee4620527396466af95a40866b090
https://doi.org/10.1007/s00253-023-12379-6
https://doi.org/10.1007/s00253-023-12379-6
Autor:
Ana Sofía Isas, Facundo Escobar, Eduardo Álvarez-Villamil, Verónica Molina, Raquel Mateos, Emilio Lizarraga, Fernanda Mozzi, Carina Van Nieuwenhove
Publikováno v:
Food Bioscience. 53:102516
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::07d98aaa98d263e059805888774b555a
https://doi.org/10.1016/j.fbio.2023.102516
https://doi.org/10.1016/j.fbio.2023.102516