Zobrazeno 1 - 10
of 63
pro vyhledávání: '"Food Microbiology - Research Paper"'
Autor:
Pâmela Mynsen Machado Martins, Nádia Nara Batista, Líbia Diniz Santos, Disney Ribeiro Dias, Rosane Freitas Schwan
Publikováno v:
Braz J Microbiol
The objective of this work was to evaluate the microencapsulation feasibility of Saccharomyces cerevisiae CCMA 0543 and Torulaspora delbrueckii CCMA 0684 in three different compositions of wall material by spray-dryer. The yeasts (10(9) CFU mL(−1))
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::938d5a3258934e11195e7a12c642f3f6
https://doi.org/10.1007/s42770-022-00776-4
https://doi.org/10.1007/s42770-022-00776-4
Publikováno v:
Braz J Microbiol
The recent realisation regarding the potentiality of the long-neglected non-Saccharomyces yeasts in improving the flavour profile and functionality of alcoholic beverages has pushed researchers to search for such potent strains in many sources. We st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::891bbd7f0fbed763a9e84fce4bcdb3b9
https://doi.org/10.1007/s42770-022-00765-7
https://doi.org/10.1007/s42770-022-00765-7
Publikováno v:
Braz J Microbiol
High-throughput sequencing has provided a way to monitor the large diversity of microorganisms in fermented foods that have complex microbiota. Up to date, many kinds of cheese have been characterized with the metataxonomic approach, but the safety o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::645897b3436c081a900417f4b177b63a
https://doi.org/10.1007/s42770-022-00730-4
https://doi.org/10.1007/s42770-022-00730-4
Autor:
Biplab Bandyopadhyay, Satinath Das, Prashanta Kumar Mitra, Ashutosh Kundu, Vivekananda Mandal, Rajsekhar Adhikary, Narayan Chandra Mandal
Publikováno v:
Braz J Microbiol
Lactococcus spp. are industrially crucial lactic acid bacteria (LAB) used to manufacture lactic acid, pickled vegetables, buttermilk, cheese, and many kinds of delicious dairy foods and drinks. In addition to these, they are also being used as probio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71cd7a32592fb750d781b8170a13cdc9
https://doi.org/10.1007/s42770-022-00685-6
https://doi.org/10.1007/s42770-022-00685-6
Autor:
Yesica Ruíz-Ramírez, Paula Cecilia Guadarrama-Mendoza, Adelfo Escalante, Martha Giles-Gómez, Rogelio Valadez-Blanco
Publikováno v:
Braz J Microbiol
The objective of this work was to determine in vitro probiotic activity traits of 11 lactic acid bacteria (LAB) strains isolated from pulque obtained from three different locations in the Mexican states of Oaxaca and Puebla using the probiotic strain
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7dcbd29ec5167c18c845ca73aa1c3cd
https://doi.org/10.1007/s42770-022-00684-7
https://doi.org/10.1007/s42770-022-00684-7
Autor:
Luana Faria Silva, Juliano De Dea Lindner, Tássila Nakata Sunakozawa, Daniel Mathias Fuzette Amaral, Tiago Casella, Ana Lúcia Barretto Penna, Mara Corrêa Lelles Nogueira
Publikováno v:
Braz J Microbiol
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Made available in DSpace on 2022-05-01T09:47:14Z (GMT). No. of bitstreams: 0 Previous issue date: 2022-03-01 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9043250e5ac84cf3494db5226fb97ba2
https://doi.org/10.1007/s42770-021-00629-6
https://doi.org/10.1007/s42770-021-00629-6
Autor:
Mérilie Gagnon, Carolina Alves Petit Couto, Priscilla Oliveira Gil, Paulo Afonso Granjeiro, Heloísa Carneiro Colares, Juliana Teixeira de Magalhães, Gabriele Moreira Guimarães, Stephanie Lourrani Evangelista Neves Santos, Denis Roy, Flávio Guimarães da Fonseca, Tuânia Natacha Lopes Silva, Daniel Bonoto Gonçalves, Iracema Luisa Quintino de Carvalho
Publikováno v:
Braz J Microbiol
Amazonian palm berries (açaí, Euterpe oleracea Mart.) are fruits with high nutritional value and antioxidant activity and have aroused the interest of consumers, popularizing fruit pulps enriched with probiotics. Amazonian palm berries (açaí, Eut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f93257d16c43a238ea8d0f015e954050
https://doi.org/10.1007/s42770-021-00559-3
https://doi.org/10.1007/s42770-021-00559-3
Publikováno v:
Braz J Microbiol
In this study, different dairy products such as ice cream, yoghurt, white pickled cheese, and fermented acidophilus milk were manufactured by using either Lactobacillus acidophilus DSM 20,079 or Lactobacillus acidophilus NCFM. The counts of L. acidop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6dd5d7c7b15677b96afa3c4b5b643c57
https://doi.org/10.1007/s42770-021-00590-4
https://doi.org/10.1007/s42770-021-00590-4
Publikováno v:
Braz J Microbiol
Soy isoflavone glycoside cannot be effectively absorbed by the human intestinal tract, but probiotics with related hydrolases can transform it into aglycone to promote its absorption. In this study, a novel flavonoid-enriched yogurt was developed usi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc98122061ba10cc20489bb13233aba8
https://doi.org/10.1007/s42770-021-00598-w
https://doi.org/10.1007/s42770-021-00598-w
Publikováno v:
Braz J Microbiol
Lactic acid bacteria (LAB) are among the most prevalent microorganisms forming the autochthonous microbiota of fruit. This study aimed to select LAB isolates with probiotic aptitudes from apple, banana, grape, and orange through evaluation of in vitr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::147aef88f981e6bfccba32a9554e07f3
https://doi.org/10.1007/s42770-021-00543-x
https://doi.org/10.1007/s42770-021-00543-x