Changes in Microbiota During Multiple Fermentation of Kefir in Different Sugar Solutions Revealed by High-Throughput Sequencing

Autor: Ángela María León Peláez, Takashi Koyanagi, Graciela L. De Antoni, Toshiki Enomoto, Raúl Ricardo Gamba

Publikováno v: SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP

Kefir is a fermented beverage produced through the activity of its grains, which is constituted by lactic acid and acetic acid bacteria and yeasts. We studied the bacterial succession during multiple fermentation of Argentinian kefir in brown sugar,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec4c8c1fb69813dd162814ed14276683
https://doi.org/10.1007/s00284-021-02501-0

Potentiality of yeasts obtained as beer fermentation residue to be used as probiotics

Autor: Graciela L. De Antoni, Sofía Sampaolesi, Raúl Ricardo Gamba, Ángela María León Peláez

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

Beer is the most consumed alcoholic beverage worldwide and brewery is a growing industry. Biomass by-product of beer production is constituted by viable and non-viable flocculated yeasts which are discarded. To increase the value of this waste, the p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9fdd3c563f6168935fabd837dd8f16c
https://www.sciencedirect.com/science/article/abs/pii/S002364381930581X

Lactobacillus strains inhibit biofilm formation of Salmonella sp. isolates from poultry

Autor: Graciela L. De Antoni, Marina Alejandra Golowczyc, Fernando Miguel Trejo, Lina Ethel Merino

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

Lactic acid bacteria (LAB) exert a strong antagonistic activity against many microorganisms including food spoilage organisms and may be used as an alternative to control biofilm formation of pathogens in food industries. The objective of this work w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6fcd22e5079bbd432695089b661dced1
http://sedici.unlp.edu.ar/handle/10915/125012

Antifungal Activity against Aspergillus parasiticus of Supernatants from Whey Permeates Fermented with Kefir Grains

Autor: Mariana Correa, Andrea L. Astoreca, Ángela María León Peláez, Graciela L. De Antoni, Teresa M. Alconada, Carolina Ni Colo, Raúl Ricardo Gamba

Publikováno v: Advances in Microbiology. :479-492

Aspergillus parasiticus, a common fungal contaminant in food, produces aflatoxin B1, which is classified as human carcinogen. Kefir is an ancient fermented beverage obtained by the fermentation of different substrates with kefir grains. A very import

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2ac2fc0653218874afac1ae8d53bbe15
https://doi.org/10.4236/aim.2015.56049

Safety Characterization and Antimicrobial Properties of Kefir-IsolatedLactobacillus kefiri

Autor: Graciela L. De Antoni, Silvia M. Racedo, María de los Ángeles Serradell, Paula Carasi, Mariángeles Díaz, Maria C. Urdaci

Publikováno v: CIC Digital (CICBA)
Comisión de Investigaciones Científicas de la Provincia de Buenos Aires
instacron:CICBA
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
BioMed Research International, Vol 2014 (2014)
BioMed Research International

Lactobacilli are generally regarded as safe; however, certain strains have been associated with cases of infection. Our workgroup has already assessed many functional properties of Lactobacillus kefiri, but parameters regarding safety must be studied

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7ce5c366d358491c2da675f50850701
https://doi.org/10.1155/2014/208974