Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Maria Arevalo-Villena"'
Autor:
Antonio Bevilacqua, Leonardo Petruzzi, Maria Arevalo-Villena, Panagiotis Kandylis, Aspasia Nisiotou
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Externí odkaz:
https://doaj.org/article/1e5b5938fa624b39ba2880a80b770539
Publikováno v:
Fermentation, Vol 10, Iss 8, p 389 (2024)
The biodiversity of several beekeeping environments and honey samples was studied. The bacterial and yeast counts ranged from 0.00 to 5.19 Log CFU/g and from 0.00 to 3.33 Log CFU/g, respectively, presenting significant differences between the values.
Externí odkaz:
https://doaj.org/article/e0279622bf674856baeba34b4bf91d70
Publikováno v:
Ultrasonics Sonochemistry, Vol 79, Iss , Pp 105775- (2021)
Ultrasound is one of the most promising non-thermal an emerging technique in food technology. The objective of the present work was to evaluate the effect of different ultrasonic treatments on the most important wine microbiota (Saccharomyces and non
Externí odkaz:
https://doaj.org/article/d61192a603a642c3a7231557ab0d154b
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
In grapes, monoterpenes and norisoprenoids are in the form of non-volatile compounds, flavourless glycosides which could enhance the aroma of wines after its hydrolysis using β- glucosidases enzymes. It is known that the use of immobilised enzymes o
Externí odkaz:
https://doaj.org/article/9bf4dc788f6d4845a6990596d0984898
Autor:
Pilar Fernández-Pacheco, Inés María Ramos Monge, Mónica Fernández-González, Justa María Poveda Colado, María Arévalo-Villena
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
This work has evaluated the safety aspects of 20 yeast strains, isolated from food environments, selected in previous works due to their probiotic potential. Among the different strains, there are Saccharomyces and non-Saccharomyces yeasts. Before sa
Externí odkaz:
https://doaj.org/article/cffc03c0a54f49f8a523f0630ec6d902
Publikováno v:
Animals, Vol 11, Iss 11, p 3197 (2021)
The prevalence of Escherichia coli was analysed in poultry products from different Spanish retailers and determined its antibiotic resistance capability by phenotypic (ampicillin, amoxicillin, chloramphenicol, gentamicin, imipenem, cefotaxime, tetrac
Externí odkaz:
https://doaj.org/article/d72dff633e8447be9603f408a2f6f705
Publikováno v:
Journal of Fungi, Vol 7, Iss 3, p 177 (2021)
Due to the evident demand for probiotic microorganisms, a growing number of scientific studies have involved the preliminary selection of new strains, but deeper studies for knowing specific functional and biotechnological properties are needed. In t
Externí odkaz:
https://doaj.org/article/9d728d9df60543829d8e183dc6f1176d
Autor:
Beatriz García-Béjar, Daniel Sánchez-Carabias, Marina Alarcon, María Arévalo-Villena, Ana Briones
Publikováno v:
Animals, Vol 10, Iss 12, p 2340 (2020)
The wild yeast community was studied in fermented sausages from pork and game meat (deer and wild boar) during the maturation process from different curing rooms. Although the biotechnological importance of yeasts in the maturation process of pork sa
Externí odkaz:
https://doaj.org/article/48669f39abcc4924b33505a9fbff86db