Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Madalyd Yurani Vera-Peña"'
Publikováno v:
Dyna, Vol 89, Iss 224 (2022)
Lactiplantibacillus plantarum is a Gram-positive bacterium that belongs to the lactic acid bacteria (LAB) group commonly used in the food industry. To use this microorganism, high biomass concentration is necessary, and models need to be established
Externí odkaz:
https://doaj.org/article/81dedb19780e48d0a0e7b42c751599cf
Publikováno v:
Universitas Scientiarum, Vol 25, Iss 2, Pp 341-358 (2020)
Lactic acid bacteria (LAB) have an important role in the food industry because they are used in the production of fermented foods. To use these microorganisms in the food industry, it is necessary to obtain a high amount of biomass. One of the mos
Externí odkaz:
https://doaj.org/article/7f93c820c5bb47fabe62008c36369f1b
Autor:
Francia Elena Valencia-García, Karina Edith Motato-Rocha, Madalyd Yurani Vera-Peña, Martha Liliana Sepúlveda-Lindarte
Publikováno v:
Dyna, Vol 85, Iss 206, Pp 155-161 (2018)
The isolation of bacteria from artisanal dairy products has increased in different countries, it has reported special technological properties, responsible for giving to dairy products unique characteristics. The kinetic parameters of native microorg
Externí odkaz:
https://doaj.org/article/7d29e8aa2b744054856add064db5a66f
Publikováno v:
Ingeniería y Ciencia, Vol 15, Iss 29 (2019)
Las bacterias ácido lácticas (BAL) son microorganismos que se utilizan como cultivos iniciadores o probióticos, los cuales son de interés en la industria alimentaria y farmacéutica. La preservación de las BAL por diferentes métodos de secado e
Externí odkaz:
https://doaj.org/article/8410e783978f41b28387f7729dd883eb
Autor:
Martha Liliana Sepúlveda-Lindarte, Madalyd Yurani Vera-Peña, Francia Elena Valencia-García, Karina Edith Motato-Rocha
Publikováno v:
Repositorio UdeA
Universidad de Antioquia
instacron:Universidad de Antioquia
DYNA, Volume: 85, Issue: 206, Pages: 155-161, Published: SEP 2018
Dyna, Vol 85, Iss 206, Pp 155-161 (2018)
Universidad de Antioquia
instacron:Universidad de Antioquia
DYNA, Volume: 85, Issue: 206, Pages: 155-161, Published: SEP 2018
Dyna, Vol 85, Iss 206, Pp 155-161 (2018)
The isolation of bacteria from artisanal dairy products has increased in different countries, it has reported special technological properties, responsible for giving to dairy products unique characteristics. The kinetic parameters of native microorg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::393902ac19c1c684080eda8e8d94c3f1
https://doi.org/10.15446/dyna.v85n206.70995
https://doi.org/10.15446/dyna.v85n206.70995
Publikováno v:
Ingeniería y Ciencia, Volume: 15, Issue: 29, Pages: 179-213, Published: JUN 2019
Resumen Las bacterias ácido lácticas (BAL) son microorganismos que se utilizan como cultivos iniciadores o probióticos, los cuales son de interés en la industria alimentaria y farmacéutica. La preservación de las BAL por diferentes métodos de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51831f0b80888b9d2f95374bf5108219
http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S1794-91652019000100179&lng=en&tlng=en
http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S1794-91652019000100179&lng=en&tlng=en
