Zobrazeno 1 - 10
of 18
pro vyhledávání: '"M. I. Torino"'
Publikováno v:
Food Hydrocolloids. 96:625-633
The exopolysaccharide EPS1190 was isolated with high purity from skim milk fermented by the strain Streptococcus thermophilus CRL1190, the major EPS amount being recovered at stationary growth-phase (70.7 mg/L after 16 h). This polymer revealed moder
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a5d660519321116335e91cb2232c8fa
https://doi.org/10.1016/j.foodhyd.2019.05.036
https://doi.org/10.1016/j.foodhyd.2019.05.036
Autor:
Graciela Font de Valdez, Diego A. Navarro, Theo Figueroa, M. I. Torino, María Inés Gómez, René Emanuel Lobo
Publikováno v:
Food Chemistry. 356:129627
Homopolysaccharides (HoPS) produced by lactic acid bacteria (LAB) are highly versatile, biocompatible and safe compounds. In this work, six HoPS from different species of Weisella and Leuconostoc were identified as thermally stable dextrans, with end
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f57abe1cff8ae34027d297b1b69e7484
https://doi.org/10.1016/j.foodchem.2021.129627
https://doi.org/10.1016/j.foodchem.2021.129627
Autor:
M. I. Torino, Mariano D. Obregozo, Carla Luciana Gerez, María José Fornaguera, Graciela Font de Valdez
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Revista Argentina de Microbiología, Vol 47, Iss 2, Pp 118-124 (2015)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Revista Argentina de Microbiología, Vol 47, Iss 2, Pp 118-124 (2015)
Se evaluó la estabilidad de un bioconservante semilíquido destinado a panificados envasados, desarrollado con la bacteria láctica con actividad antifúngica Lactobacillus plantarum CRL 778. Las características del bioconservante, designado como S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ebcb61ffb5a3231382be80fead47826
https://doi.org/10.1016/j.ram.2015.02.002
https://doi.org/10.1016/j.ram.2015.02.002
Publikováno v:
Journal of Applied Microbiology. 107:56-64
Aims: To evaluate whether slime-exopolysaccharides (EPS) or capsular-polysaccharide (CPS) production could protect the polymer-producing strains Streptococcus thermophilus CRL 1190 and Lactobacillus casei CRL 87 against the harsh conditions of an in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b03eeb252ff97b21337f1e3446e9696
https://doi.org/10.1111/j.1365-2672.2009.04182.x
https://doi.org/10.1111/j.1365-2672.2009.04182.x
Publikováno v:
Frontiers in Microbiology, Vol 6 (2015)
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Frontiers in Microbiology
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Frontiers in Microbiology
Lactic acid bacteria (LAB) are microorganisms widely used in the fermented food industry worldwide. Certain LAB are able to produce exopolysaccharides (EPS) either attached to the cell wall (capsular EPS) or released to the extracellular environment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4eafcf5580f7cca428171ab560991832
http://journal.frontiersin.org/Journal/10.3389/fmicb.2015.00834/full
http://journal.frontiersin.org/Journal/10.3389/fmicb.2015.00834/full
The consumers demand for food with high nutritional quality and free of chemical additives increases the need to look for new products and preservation strategies. Quinoa (Chenopodium quinoa) is an Andean pseudocereal highly appreciated because of it
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29c73beba5f568059017eae4a61e92f7
https://link.springer.com/article/10.1007/s00253-015-6473-9
https://link.springer.com/article/10.1007/s00253-015-6473-9
Publikováno v:
Journal of Applied Microbiology. 99:1123-1129
Aims: To analyse the exopolysaccharide (EPS) production by Lactobacillus helveticus ATCC 15807 in a chemically defined medium (CDM) and the effect of nutrients and stress culture conditions on cell growth and EPS formation. Methods and Results: Cultu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65a9bcf0132dbb18badd94ab357b1ca6
https://doi.org/10.1111/j.1365-2672.2005.02701.x
https://doi.org/10.1111/j.1365-2672.2005.02701.x
Publikováno v:
Applied Microbiology and Biotechnology. 68:259-265
Exopolysaccharide (EPS) production and the activities of the enzymes involved in sugar nucleotide biosynthesis in Lactobacillus helveticus ATCC 15807 under controlled pH conditions were investigated. Batch fermentations using lactose as energy source
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe0296dbf204c2e7fc6d076f2ccf8784
https://doi.org/10.1007/s00253-004-1865-2
https://doi.org/10.1007/s00253-004-1865-2
Publikováno v:
Journal of Applied Microbiology. 91:846-852
Aims: The objective of this work was to evaluate the fermentation pattern of and the exopolysaccharide (EPS) production by Lactobacillus helveticus ATCC 15807 in milk batch cultures under controlled pH (4·5, 5·0 and 6·2). Methods and Results: EPS
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4520b1253bc987a2bbe3974fc0ec411
https://doi.org/10.1046/j.1365-2672.2001.01450.x
https://doi.org/10.1046/j.1365-2672.2001.01450.x
Publikováno v:
Biotechnology Letters. 23:1799-1802
Lactobacillus helveticus grown in milk with pH control at 6.2 had a slower growth rate (μ=0.27 h−1) and produced less exopolysaccharide (49 mg l−1) but increased lactic acid production (425 mM) compared to cultures without pH control (μ=0.5 h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::358bc7191566ef759934d2deb416489c
https://doi.org/10.1023/a:1012417403787
https://doi.org/10.1023/a:1012417403787