Zobrazeno 1 - 9 of 9 pro vyhledávání: '"Marianela Juárez del Valle"'
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Akademický článek
Milk fermented with selected strains of lactic acid bacteria is able to improve folate status of deficient rodents and also prevent folate deficiency
Autor: Jonathan Emiliano Laiño, Hortensia Zelaya, Marianela Juárez del Valle, Graciela Savoy de Giori, Jean Guy LeBlanc
Publikováno v: Journal of Functional Foods, Vol 17, Iss , Pp 22-32 (2015)
Folate deficiencies are common in many parts of the world. The use of folate producing food grade microorganisms has been proposed as a more natural alternative to fortification with the chemical folic acid. The aim of this study was to evaluate the
Externí odkaz: https://doaj.org/article/0665c89d9b6f4cbd8f7bb9379ad05754
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2
Folate production and fol genes expression by the dairy starter culture Streptococcus thermophilus CRL803 in free and controlled pH batch fermentations
Autor: Marianela Juárez del Valle, Jonathan Emiliano Laiño, Jean Guy LeBlanc, Elvira Maria Hebert, Graciela Savoy de Giori
Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Folate production by Streptococcus thermophilus CRL 803 was examined during batch fermentations without pH control and at constant pH (6.0 and 5.0) at different incubation temperatures. Folate production was higher at 42 °C under both constant and n
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6709a33daa17d4e04120588fb07b71fc
https://doi.org/10.1016/j.lwt.2017.07.004
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3
Factors stimulating riboflavin produced byLactobacillus plantarumCRL 725 grown in a semi-defined medium
Autor: Jonathan Emiliano Laiño, Marianela Juárez del Valle, Graciela Savoy de Giori, Jean Guy LeBlanc
Publikováno v: Journal of Basic Microbiology. 57:245-252
Riboflavin (vitamin B2 ) is one of the B-group water-soluble vitamins and is essential for energy metabolism of the cell. The aim of this study was to determine factors that affect riboflavin production by Lactobacillus (L.) plantarum CRL 725 grown i
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b7ca9a792df5e287736199b7a5c8aec
https://doi.org/10.1002/jobm.201600573
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4
B-Group Vitamins Production by Probiotic Lactic Acid Bacteria
Autor: María Pía Taranto, Marianela Juárez del Valle, Jonathan Emiliano Laiño, Graciela Savoy de Giori, Jean Guy LeBlanc, Fernando Sesma
Publikováno v: Biotechnology of Lactic Acid Bacteria
Biotechnology of lactic acid bacteria: novel applications
Vitamin production by lactic acid bacteria (LAB) has gained the attention of the scientific community. It has been shown that certain foods fermented with LAB contain high levels of B‐group vitamins as a result of microbial biosynthesis. Recently,
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dace8b24fd992564628055afd408f6ed
https://doi.org/10.1002/9781118868386.ch17
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5
Relationships between the genome and some phenotypical properties of Lactobacillus fermentum CECT 5716, a probiotic strain isolated from human milk
Autor: Leónides Fernández, Susana Delgado, Juan M. Rodríguez, Marianela Juárez del Valle, Jonathan Emiliano Laiño, Esther Jiménez, Nivia Cárdenas, Baltasar Mayo, Jean Guy LeBlanc, Graciela Savoy de Giori, Fernando Sesma
Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname
Lactobacillus fermentum CECT 5716, isolated from human milk, has immunomodulatory, anti-inflammatory, and anti-infectious properties, as revealed by several in vitro and in vivo assays, which suggests a strong potential as a probiotic strain. In this
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d65f1c62384567d76d4462a01e5a1c89
https://link.springer.com/article/10.1007/s00253-015-6429-0
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6
Milk fermented with selected strains of lactic acid bacteria is able to improve folate status of deficient rodents and also prevent folate deficiency
Autor: Marianela Juárez del Valle, Jonathan Emiliano Laiño, Hortensia Zelaya, Jean Guy LeBlanc, Graciela Savoy de Giori
Publikováno v: Journal of Functional Foods, Vol 17, Iss, Pp 22-32 (2015)
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Folate deficiencies are common in many parts of the world. The use of folate producing food grade microorganisms has been proposed as a more natural alternative to fortification with the chemical folic acid. The aim of this study was to evaluate the
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9cbf84543ac0a56213437d5060e069e
http://www.sciencedirect.com/science/article/pii/S1756464615002480
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7
Applicability of a Lactobacillus amylovorus strain as co-culture for natural folate bio-enrichment of fermented milk
Autor: Marianela Juárez del Valle, Graciela Savoy de Giori, Jean Guy LeBlanc, Jonathan Emiliano Laiño
The ability of 55 strains from different Lactobacillus species to produce folate was investigated. In order to evaluate folic acid productivity, lactobacilli were cultivated in the folate-free culture medium (FACM). Most of the tested strains needed
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::decc601d0830496178f6e3952489f4b1
https://www.sciencedirect.com/science/article/pii/S0168160514004358
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8
Effect of Heat Treatment in A Fermented Milk Product Naturally Bio-Encriched in Folate Using Lactic Acid Bacteria
Autor: Jonathan Emiliano Laiño, Jean Guy LeBlanc, Graciela Savoy de Giori, Marianela Juárez del Valle
Publikováno v: Proceedings of the XII Latin American Congress on Food Microbiology and Hygiene.
Jonathan Laino, Marianela Juarez del Valle, Graciela Savoy de Giori, Jean Guy LeBlanc. Effect of Heat Treatment in A Fermented Milk Product Naturally Bio-Encriched in Folate Using Lactic Acid Bacteria. In: Anais do 12o Congresso Latinoamericano de Mi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::da97c4eb7c2145cc7fe01f3c83672378
https://doi.org/10.5151/foodsci-microal-218
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9
Development of a high folate concentration yogurt naturally bio-enriched using selected lactic acid bacteria
Autor: Jonathan Emiliano Laiño, Jean Guy LeBlanc, Graciela Savoy de Giori, Marianela Juárez del Valle
Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Folate concentrations in yogurts vary widely and are normally considered low due to an inadequate selection of starter cultures and fermentation conditions. In this study, folate producing Lactobacillus delbrueckii subsp. bulgaricus (3 strains) and S
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2c4a2a00c36387837b971c65f4498e9
http://www.sciencedirect.com/science/article/pii/S0023643813001990
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