Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Mercedes Tamame"'
Autor:
João Miguel Rocha, Biljana Kovacevik, Sanja Kostadinović Veličkovska, Mercedes Tamame, José António Teixeira
Publikováno v:
Microorganisms, Vol 12, Iss 1, p 205 (2024)
Throughout history as well as the present, food microorganisms have been proven to play a significant role in human life [...]
Externí odkaz:
https://doaj.org/article/7a67ed401c9c4a9d8b0ed9bc47a4bce2
Publikováno v:
Agronomy, Vol 14, Iss 1, p 131 (2024)
The domestication of vines started in Asia 11,000 years ago, although it was not until the 19th century that oenology was established as a scientific discipline thanks to the research of Louis Pasteur on the role of microorganisms in wine fermentatio
Externí odkaz:
https://doaj.org/article/aa4dd472dd3d4bae80baa87ab67ff880
Autor:
Pasquale Russo, Iñaki Diez-Ozaeta, Nicola Mangieri, Mercedes Tamame, Giuseppe Spano, Maria Teresa Dueñas, Paloma López, Mari Luz Mohedano
Publikováno v:
Foods, Vol 13, Iss 1, p 69 (2023)
Gluten consumption causes several immunological and non-immunological intolerances in susceptible individuals. In this study, the dextran-producing Weissella cibaria BAL3C-5 and its derivative, the riboflavin-overproducing strain BAL3C-5 C120T, toget
Externí odkaz:
https://doaj.org/article/01100669df914f9da38295b6177395bb
Autor:
Iñaki Diez-Ozaeta, Lucía Martín-Loarte, Mari Luz Mohedano, Mercedes Tamame, José Ángel Ruiz-Masó, Gloria del Solar, María Teresa Dueñas, Paloma López
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Fermentative processes by lactic acid bacteria can produce metabolites of interest to the health and food industries. Two examples are the production of B-group vitamins, and of prebiotic and immunomodulatory dextran-type exopolysaccharides. In this
Externí odkaz:
https://doaj.org/article/cc8c18226dd1473eb75ee38c40042dd6
Autor:
Annel M. Hernández-Alcántara, Rosana Chiva, María Luz Mohedano, Pasquale Russo, José Ángel Ruiz-Masó, Gloria del Solar, Giuseppe Spano, Mercedes Tamame, Paloma López
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
This work describes a method for deriving riboflavin overproducing strains of Weissella cibaria by exposing three strains (BAL3C-5, BAL3C-7, and BAL3C-22) isolated from dough to increasing concentrations of roseoflavin. By this procedure, we selected
Externí odkaz:
https://doaj.org/article/acb8f02c9f27403fb717234fc659ff65
Autor:
João Miguel Rocha, Biljana Kovacevik, Sanja Kostadinović Veličkovska, Mercedes Tamame, José António Teixeira
Publikováno v:
Microorganisms, Vol 11, Iss 5, p 1235 (2023)
Food is rarely kept in a sterile environment and the composition of microbial associations found in various foodstuffs is widely varied. Microorganisms in food usually originate from the natural microbiota of raw materials and the surrounding environ
Externí odkaz:
https://doaj.org/article/02b2d99ca214401ca16d608f7de240f5
Autor:
María Goretti Llamas-Arriba, Annel M. Hernández-Alcántara, Mari Luz Mohedano, Rosana Chiva, Lorena Celador-Lera, Encarnación Velázquez, Alicia Prieto, María Teresa Dueñas, Mercedes Tamame, Paloma López
Publikováno v:
Foods, Vol 10, Iss 9, p 2004 (2021)
Many lactic acid bacteria (LAB) produce metabolites with applications in the food industry, such as dextran-type exopolysaccharides (EPS) and riboflavin (vitamin B2). Here, 72 bacteria were isolated from sourdoughs made by Spanish bread-makers. In th
Externí odkaz:
https://doaj.org/article/313cc33253c54b80ad4e9e92a92be480
Autor:
Rosana Chiva, Lorena Celador-Lera, José Antonio Uña, Ana Jiménez-López, María Espinosa-Alcantud, Enrique Mateos-Horganero, Soledad Vega, María Ángeles Santos, Encarna Velázquez, Mercedes Tamame
Publikováno v:
Microorganisms, Vol 9, Iss 1, p 47 (2020)
Bakers use pure microorganisms and/or traditional sourdoughs as the leavening agent for making bread. The performance of each starter and the substances produced by the microorganisms greatly affect the dough rheology and features of breads. Modern s
Externí odkaz:
https://doaj.org/article/dc189cdfa90c41119679673737dca2d4
Autor:
Pilar Martin-Marcos, Fujun Zhou, Charm Karunasiri, Fan Zhang, Jinsheng Dong, Jagpreet Nanda, Shardul D Kulkarni, Neelam Dabas Sen, Mercedes Tamame, Michael Zeschnigk, Jon R Lorsch, Alan G Hinnebusch
Publikováno v:
eLife, Vol 6 (2017)
The translation pre-initiation complex (PIC) scans the mRNA for an AUG codon in favorable context, and AUG recognition stabilizes a closed PIC conformation. The unstructured N-terminal tail (NTT) of yeast eIF1A deploys five basic residues to contact
Externí odkaz:
https://doaj.org/article/7006477ad03e4f8990e1460bfec1891b
Autor:
Uli Ohmayer, Álvaro Gil-Hernández, Martina Sauert, Pilar Martín-Marcos, Mercedes Tamame, Herbert Tschochner, Joachim Griesenbeck, Philipp Milkereit
Publikováno v:
PLoS ONE, Vol 10, Iss 12, p e0143768 (2015)
Cellular production of ribosomes involves the formation of highly defined interactions between ribosomal proteins (r-proteins) and ribosomal RNAs (rRNAs). Moreover in eukaryotic cells, efficient ribosome maturation requires the transient association
Externí odkaz:
https://doaj.org/article/75ba9da7f9a24d76ae0b858e6f4e7445