Výsledky vyhledávání - "Guillermo Hugo Peralta"

Functional properties of exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 and its impact when combined with Bifidobacterium animalis INL1 in yoghurt

Autor: Ana Griselda Binetti, Guillermo Hugo Peralta, Elisa Carmen Ale, Jorge Alberto Reinheimer, Maxence J. B. Bourin, Olga Beatriz Ávila, Patricia Burns, Liliana Contini

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

In the present work, the functional roles of an exopolysaccharide (EPS) extract form Lactobacillus fermentum Lf2 were studied by means of in vitro and in vivo assays, individually or combined with a probiotic strain, Bifidobacterium animalis subsp. l

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e9bb449755e5cbf9d2f6ac473da7b43
https://doi.org/10.1016/j.idairyj.2019.04.014

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Culture media based on effluent derived from soy protein concentrate production for Lacticaseibacillus paracasei 90 biomass production: statistical optimisation, mineral characterization, and metabolic activities

Autor: Erica Rut Hynes, Luciana Vera-Candioti, Guillermo Hugo Peralta, I. Verónica Wolf, Carina Viviana Bergamini, Renzo Sánchez, M. Victoria Beret

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

The waste and by-products of the soybean industry could be an economic source of nutrients to satisfy the high nutritional demands for the cultivation of lactic acid bacteria. The aims of this work were to maximize the biomass production of Lacticase

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d8e2434c51f23c759986897b574cfb9
https://pubmed.ncbi.nlm.nih.gov/34609626

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Disruption treatments on two strains of Streptococcus thermophilus: Levels of lysis/permeabilisation of the cultures, and influence of treated cultures on the ripening profiles of Cremoso cheese

Autor: Erica Rut Hynes, Guillermo Hugo Peralta, Carina Viviana Bergamini

The influence of several disruption treatments on the viability and the release of intracellular enzymes of two strains of Streptococcus thermophilus (St1 and St2) was studied. In addition, the impact of the incorporation of disrupted cultures of St2

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b708451836649e1196e6b0e986a9502f

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Preventing undesired eye formation in soft cheese

Autor: Erica Rut Hynes, Gabriela María de Luján Audero, D. Guglielmotti, Carina Viviana Bergamini, Guillermo Hugo Peralta, Roxana Páez, P. Giménez

Publikováno v: International Dairy Journal. 116:104958

The ability of the adjunct culture Lacticaseibacillus paracasei 90 (L90) to prevent undesired eye formation by heterofermentative bacteria was assessed in soft cheeses, ripened either in normal conditions or with interruptions in the cold chain. Leuc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a65e79e7fbfa369cf0566aa15ca431e3
https://doi.org/10.1016/j.idairyj.2020.104958

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Performance of Lactobacillus paracasei 90 as an adjunct culture in soft cheese under cold chain interruption

Autor: Erica Rut Hynes, Maria Cristina Perotti, Ana Griselda Binetti, Carina Viviana Bergamini, Alejandra Cuatrin, Guillermo Hugo Peralta, Elisa Carmen Ale, Gabriela María de Luján Audero, Luciana Maria Costabel, Ivana Nieto, Irma Veronica Wolf

Publikováno v: International Dairy Journal. 109:104779

In this work, we simulated cold chain interruptions in soft cheeses of high-moisture toassess their impact on ripening, putting attention on the behaviour of an adjunct cultureof Lactobacillus paracasei 90 (L90) when it was added. Temperature variati

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d57c5a4ea28830e1797e16261d61809
https://doi.org/10.1016/j.idairyj.2020.104779

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Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria

Autor: Carina Viviana Bergamini, Gabriela María de Luján Audero, I. Verónica Wolf, Erica Rut Hynes, Guillermo Hugo Peralta, Roxana Páez, M. Cristina Perotti

Spray-drying of lactic cultures provides direct-to-vat starters, which facilitate their commercialization and use. However, this process may alter the metabolic activity and deteriorate technological features. In this work, we assessed the influence

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc5216f562474ae98d5934067214dbac

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Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive

Autor: Ana Griselda Binetti, Guillermo Hugo Peralta, Jorge Alberto Reinheimer, Marcos J. Perezlindo, Elisa Carmen Ale, Yanina Lorena Pavón, N. Sabbag, Carina Viviana Bergamini, S. C. Costa

Publikováno v: Food research international (Ottawa, Ont.). 90

Lactobacillus fermentum Lf2, an autochthonous strain isolated as a non starter culture in Cremoso cheese, produces high EPS levels (~ 1 g/L) in optimized conditions (SDM broth, pH 6.0, 30 °C, 72 h). Technological (texture profile and rheological ana

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64fa55632b7211a8baf9108790766a6a
https://pubmed.ncbi.nlm.nih.gov/29195880

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Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract

Autor: Erica Rut Hynes, Maria Cristina Perotti, Carina Viviana Bergamini, Irma Veronica Wolf, Guillermo Hugo Peralta

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

Many studies about influence of Lactococcus lactis on cheese flavour have been reported, while the impact of mesophilic lactobacilli and Streptococcus thermophilus, either as single or mixed cultures, have been less studied. The ability of Lactobacil

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8309ffe648577140ed22d1b742f4cb46

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Aminotransferase and glutamate dehydrogenase activities in lactobacilli and streptococci

Autor: Erica Rut Hynes, Guillermo Hugo Peralta, Carina Viviana Bergamini

Publikováno v: Brazilian Journal of Microbiology
Brazilian Journal of Microbiology, Vol 47, Iss 3, Pp 741-748
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Brazilian Journal of Microbiology, Volume: 47, Issue: 3, Pages: 741-748, Published: SEP 2016
Brazilian Journal of Microbiology v.47 n.3 2016
Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM

Aminotransferases and glutamate dehydrogenase are two main types of enzymes involved in the initial steps of amino acid catabolism, which plays a key role in the cheese flavor development. In the present work, glutamate dehydrogenase and aminotransfe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::312527c41782377597c1a42417a7857d
https://pubmed.ncbi.nlm.nih.gov/27266631

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