Zobrazeno 1 - 10
of 195
pro vyhledávání: '"Giuseppe, Meca"'
Autor:
Emanuele La Bella, Mario Riolo, Carlos Luz, Andrea Baglieri, Ivana Puglisi, Giuseppe Meca, Santa Olga Cacciola
Publikováno v:
Biological Control, Vol 191, Iss , Pp 105478- (2024)
The objectives of this study were to (i) test the in vitro inhibitory activity of fermented consortia of the cyanobacterium Arthrospira platensis (syn. Spirulina platensis) and two selected strains of the Lactiplantibacillus plantarum (formerly Lacto
Externí odkaz:
https://doaj.org/article/7adb294038a94afd9661c5eb1f2bc4ad
Autor:
Mario Riolo, Ana Moreno Villena, Jorge Calpe, Carlos Luz, Giuseppe Meca, Nunzio Tuccitto, Santa Olga Cacciola
Publikováno v:
Biological Control, Vol 189, Iss , Pp 105443- (2024)
The aim of the study was to develop an effective bio-formulation for preventing post-harvest fungal rots in fresh citrus fruit through a multi-step process that includes isolation and characterization of lactic acid bacteria (LABs) from citrus fruit
Externí odkaz:
https://doaj.org/article/d437bdd777d54ff18d04afb3c4e93c93
Publikováno v:
Foods, Vol 13, Iss 12, p 1920 (2024)
Filamentous fungi exhibit remarkable adaptability to diverse substrates and can synthesize a plethora of secondary metabolites. These metabolites, produced in response to environmental stimuli, not only confer selective advantages but also encompass
Externí odkaz:
https://doaj.org/article/535e67697cbc4bf1b695c78fc2fc150a
Autor:
Alberto Gonçalves Evangelista, Tiago de Melo Nazareth, Carlos Luz, Victor Dopazo, Ana Moreno, Mario Riolo, Giuseppe Meca, Fernando Bittencourt Luciano
Publikováno v:
Animals, Vol 14, Iss 3, p 388 (2024)
Probiotics are increasingly recognized for their potential in managing bacterial challenges in animal production. This study aimed to evaluate the probiotic potential of Bacillus and Streptomyces strains, specifically their bioprotective ability agai
Externí odkaz:
https://doaj.org/article/2b2e22f74b464070a28dee96d6573f70
Autor:
Mario MASIELLO, Romy EL GHORAYEB, Stefania SOMMA, Carine SAAB, Giuseppe MECA, Antonio F. LOGRIECO, Wassim HABIB, Antonio MORETTI
Publikováno v:
Phytopathologia Mediterranea, Vol 16, Iss 2 (2022)
Alternaria is a ubiquitous genus that may infect wheat in many countries, causing the disease black point. The present study aimed to assess contamination by fungi, of durum wheat kernels from Lebanon, and identify the main Alternaria species contami
Externí odkaz:
https://doaj.org/article/06f9da5fda9f49cb8043eccb92a6f3df
Autor:
Ermes Ivan Rovetto, Carlos Luz, Federico La Spada, Giuseppe Meca, Mario Riolo, Santa Olga Cacciola
Publikováno v:
Toxins, Vol 15, Iss 7, p 407 (2023)
This study identified secondary metabolites produced by Alternaria alternata, Colletotrichum gloeosporioides, and Penicillium digitatum in fruits of two blood orange cultivars before harvest. Analysis was performed by UHPLC–Q-TOF-MS. Three types of
Externí odkaz:
https://doaj.org/article/5394911f19574161acd32a449de14843
Publikováno v:
Foods, Vol 12, Iss 7, p 1427 (2023)
The growing interest in functional foods has fueled the hunt for novel lactic acid bacteria (LAB) found in natural sources such as fermented foods. Thus, the aims of this study were to isolate, identify, characterize, and quantify LAB’s antifungal
Externí odkaz:
https://doaj.org/article/fa9777720ee6458fb1e57798f8755618
Autor:
Carla Lafuente, Jorge Calpe, Leonardo Musto, Tiago de Melo Nazareth, Victor Dopazo, Giuseppe Meca, Carlos Luz
Publikováno v:
Foods, Vol 12, Iss 4, p 686 (2023)
Traditional sourdough is obtained using a mixture of flour and water stored at room temperature until acidification. Therefore, adding lactic acid bacteria (LAB) can improve the quality and safety of sourdough bread. Faced with this problem, four dry
Externí odkaz:
https://doaj.org/article/5c4fedec387e4a42a102da46f0855e59
Autor:
Francisco Illueca, Ana Moreno, Jorge Calpe, Tiago de Melo Nazareth, Victor Dopazo, Giuseppe Meca, Juan Manuel Quiles, Carlos Luz
Publikováno v:
Foods, Vol 12, Iss 4, p 864 (2023)
Nowadays, the consumer seeks to replace synthetic preservatives with biopreservation methods, such as sourdough in bread. Lactic acid bacteria (LAB) are used as starter cultures in many food products. In this work, commercial yeast bread and sourdoug
Externí odkaz:
https://doaj.org/article/17b6206d624541fd9094328082a14dc8
Autor:
Daiyang Xia, Lin Yang, Jiajie Cui, Yu Li, Xianzhi Jiang, Giuseppe Meca, Shunxiang Wang, Yan Feng, Yujie Zhao, Jiangfan Qin, Yongwen Zhu, Hui Ye, Wence Wang
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Monochromatic light is widely used in industry, medical treatment, and animal husbandry. Green-blue light has been found to stimulate the proliferation of satellite cells and the results of studies on the effects of blue light on poultry vary widely.
Externí odkaz:
https://doaj.org/article/7a3246a324de45c2b43f464f2696fa5f