Zobrazeno 1 - 10
of 32
pro vyhledávání: '"J. L. Parada"'
Publikováno v:
Journal of food protection. 45(12)
The effect of added potassium sorbate (0.25%), BHA or BHT (100 or 200 ppm) on growth of Staphylococcus aureus in synthetic media having water activity and pH adjusted to values found in process cheese was studied. Potassium sorbate (0.25%) had no sig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da3cb0199d4714c7928f1cc835ac8a18
https://pubmed.ncbi.nlm.nih.gov/30913724
https://pubmed.ncbi.nlm.nih.gov/30913724
Publikováno v:
International Journal of Food Science & Technology. 20:383-388
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac3ea5e812c91b78cdaf3ad813a1c767
https://doi.org/10.1111/j.1365-2621.1985.tb00389.x
https://doi.org/10.1111/j.1365-2621.1985.tb00389.x
Autor:
Angela Zuleta, Marcelo A. Mora, María Inés Sarchi, J. L. Parada, Maria Esther Rio, María Elena Sambucetti, Susana V. De Fabrizio
Publikováno v:
Plant Foods for Human Nutrition. 59:155-160
Formulations using cassava starch or inulin plus milk were fermented with three different lactic acid bacteria (LAB) strains: Lactobacillus plantarum D34, Lactobacillus sp. SLH6, and Streptococcus thermophilus ST4. Growth and acidification were follo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc66d8f1f29409600dc7f5bd7ee77027
https://doi.org/10.1007/s11130-004-0048-8
https://doi.org/10.1007/s11130-004-0048-8
Publikováno v:
International Dairy Journal. 6:529-535
Antiphage medium MAB18 was designed to inhibit phage multiplication in Lactococcus cells during propagation steps for cheesemaking. This medium has the essential nutrients that allow bacterial growth, and polyphosphates as internal pH control and as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0b262582798a77ff74bc6d2f8369e60
https://doi.org/10.1016/0958-6946(95)00005-4
https://doi.org/10.1016/0958-6946(95)00005-4
Autor:
C.A. Di Ciocco, J. L. Parada, J. C. Pacheco Basurco, G.González Anta, J. R. López, E. A. Rodriguez Caceres
Publikováno v:
Arid Soil Research and Rehabilitation. 10:13-20
Field experiments were carried out at the INTA Bordenave Agriculture Experiment Station to determine the effect of Azospirillum brasilense and Bacillus polymyxa on the yield of wheat. Seeds were inoculated with different strains of A. brasilense and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3292c9d256696df6700eb0ad3898bf26
https://doi.org/10.1080/15324989609381416
https://doi.org/10.1080/15324989609381416
Publikováno v:
Journal of Food Protection. 63:1591-1593
To evaluate the presence of Yersinia enterocolitica in raw chicken, 70 samples of chicken carcasses were obtained from a Buenos Aires, Argentina, processing plant. The detection of this psychotropic microorganism was carried out using the whole carca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df3390e5e32af2b3eeecf06cc6b740a8
https://doi.org/10.4315/0362-028x-63.11.1591
https://doi.org/10.4315/0362-028x-63.11.1591
Publikováno v:
World Journal of Microbiology and Biotechnology. 16:563-565
The stimulatory effect of aqueous suspensions of Spirulina platensis dry biomass extracted at pH 6.8 and 5.5 was studied on four lactic acid bacteria (LAB) grown in milk. The addition of dry S. platensis to milk (6 mg/ml) stimulated growth of Lactoco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e988e109e4ee66025c82ad6d06e57344
https://doi.org/10.1023/a:1008928930174
https://doi.org/10.1023/a:1008928930174
Publikováno v:
New Horizons in Biotechnology ISBN: 9789048164684
For thousands of years microbial cultures have been used to ferment foods and prepare different kind of products. Unstable primary foodstuffs such milk, meat and vegetables can be conserved for relatively long periods of time (Table 1), maintaining t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa32c9312909caa5b94cd71bddbc830b
https://doi.org/10.1007/978-94-017-0203-4_30
https://doi.org/10.1007/978-94-017-0203-4_30
Autor:
J L, Parada, S V, de Fabrizio
Publikováno v:
Revista Argentina de microbiologia. 33(2)
Survival of lytic bacteriophages active against Lactococcus lactis ssp. lactis and ssp. cremoris was determined after treatment with sodium hypochlorite and during storage at 4 degrees C. Three phages were isolated from dairy plants in Argentina (ARG
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::7709de48f02f1fc86b3e6c59076fa7e9
https://pubmed.ncbi.nlm.nih.gov/11494761
https://pubmed.ncbi.nlm.nih.gov/11494761
Publikováno v:
Archivos latinoamericanos de nutricion. 49(4)
Studies of cholesterol levels in a population of Gran Buenos Aires was made in 1983, 1988, 1993 and 1996, and the Argentinian alimentary habits in this period were analyzed. It was noticed a change in food consumption, with reduction in the intake of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b398718740347a27855d8b199261bcd3
https://pubmed.ncbi.nlm.nih.gov/10883297
https://pubmed.ncbi.nlm.nih.gov/10883297