Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Luara Simões"'
Publikováno v:
Toxins, Vol 15, Iss 1, p 71 (2023)
Food and feed contamination by fungi, especially by toxigenic ones, is a global concern because it can pose serious health problems when the production of mycotoxins is involved. Lactic acid bacteria (LAB), well-known for fermenting foods, have been
Externí odkaz:
https://doaj.org/article/c2ec737518c64c8a81595567f8fd6d31
Autor:
Luara Simões, Natália Fernandes, Angélica de Souza, Luiz dos Santos, Marciane Magnani, Luís Abrunhosa, José Teixeira, Rosane Freitas Schwan, Disney Ribeiro Dias
Publikováno v:
Fermentation, Vol 8, Iss 6, p 277 (2022)
Research with fermented olives as a source of wild Lactic Acid Bacteria (LAB) strains with probiotic and biotechnological characteristics constitutes a promising field of work. The present study evaluated in vitro probiotic, antifungal, and antimycot
Externí odkaz:
https://doaj.org/article/6137525828c842909cfe3d938ed09703
Publikováno v:
Letters in Applied Microbiology. 76
Actinomycetes produce secondary metabolites with many bioactivities such as antimicrobial, which can be useful as alternatives against resistant bacterial strains. Therefore, the screening of new habitats is likely to provide new strains with high po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ce30f21c78da5f1711cb40ed418f02a
https://doi.org/10.1093/lambio/ovad036
https://doi.org/10.1093/lambio/ovad036
Autor:
José Teixeira, Luís Abrunhosa, Natalia De Andrade Teixeira Fernandes, Luara Simões, Disney Ribeiro Dias
Publikováno v:
Toxins; Volume 15; Issue 1; Pages: 71
Food and feed contamination by fungi, especially by toxigenic ones, is a global concern because it can pose serious health problems when the production of mycotoxins is involved. Lactic acid bacteria (LAB), well-known for fermenting foods, have been
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::055112ed391736c8241fcb3896c4e244
https://hdl.handle.net/1822/81918
https://hdl.handle.net/1822/81918
Publikováno v:
Fermentation. 9:207
The demand for biosurfactants (BS) produced by yeast for use in industrial processes and products is increasing. Therefore, there has been an increase in the number of publications related to characterization of surfactant compounds produced by yeast
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b51a677f9bd61fa41cef30ed02e1321
https://doi.org/10.3390/fermentation9030207
https://doi.org/10.3390/fermentation9030207
Autor:
Luara Simões
Publikováno v:
International Conference on Medicinal and Food Plant Research & 3rd Sino-CPLP Symposium on Natural Products and Biodiversity Resources.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4fe172416c5b35dfac982ce1ceec0b0f
https://doi.org/10.3389/978-2-88966-548-8
https://doi.org/10.3389/978-2-88966-548-8