Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Silvia Simona Grosu-Tudor"'
Autor:
Catalina Voaides, Oana Boiu-Sicuia, Florentina Israel-Roming, Medana Zamfir, Silvia Simona Grosu-Tudor, Iulia Roxana Angelescu, Calina Petruta Cornea
Publikováno v:
Biomedicines, Vol 10, Iss 11, p 2867 (2022)
Vegetable juices are new carrier variants for beneficial bacteria, representing an alternative to dairy-fermented products, especially for vegan, strict vegetarian, or allergic consumers. The aim of this study was to characterize several Romanian nat
Externí odkaz:
https://doaj.org/article/5184a2fced82499785f0e15128c57417
Publikováno v:
Fermentation, Vol 10, Iss 3, p 150 (2024)
Lactobacillus helveticus 34.9 was isolated from a sample of Romanian home-made fermented milk, producing both surface layer proteins and a class III bacteriocin. The present study aimed to investigate the biological and functional role of the S-layer
Externí odkaz:
https://doaj.org/article/651e9d1435e747feb84c85304afd80ab
Autor:
Medana Zamfir, Iulia-Roxana Angelescu, Catalina Voaides, Calina-Petruta Cornea, Oana Boiu-Sicuia, Silvia-Simona Grosu-Tudor
Publikováno v:
Microorganisms, Vol 10, Iss 12, p 2314 (2022)
At present, there is an increasing interest in beverages of non-dairy origin, as alternatives to those based on milk, but having similar health-promoting properties. Fermentation with specific bacteria or consortia may enhance the functionality of th
Externí odkaz:
https://doaj.org/article/7e386d95f28f4ab6a6022d3080783da8
Publikováno v:
Journal of Applied Microbiology. 134
AimsTo characterize S-layer proteins produced by four lactobacilli isolated from Romanian artisan fermented products.Methods and resultsFour lactobacilli strains have been shown to produce S-layer proteins, both under optimal and stressfull condition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c39a6e9b10162e50a24394b397d31fdd
https://doi.org/10.1093/jambio/lxac063
https://doi.org/10.1093/jambio/lxac063
Autor:
Iulia-Roxana Angelescu, Silvia-Simona Grosu-Tudor, Lucia-Roxana Cojoc, Gabriel-Mihai Maria, Gabriela N. Chirițoiu, Cristian V. A. Munteanu, Medana Zamfir
Publikováno v:
World Journal of Microbiology and Biotechnology. 38
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49db507fb6c73fc748ba9bd25e71b803
https://doi.org/10.1007/s11274-022-03408-z
https://doi.org/10.1007/s11274-022-03408-z
Autor:
Iulia-Roxana Angelescu, Medana Zamfir, Gabriel-Mihai Maria, Lucia-Roxana Cojoc, Silvia-Simona Grosu-Tudor
Traditionally fermented foods and beverages are still produced and consumed at a large scale in Romania. They are rich sources for novel lactic acid bacteria with functional properties and with potential application in food industry or health. Lactob
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::624e2fd8171a04e2177f15250a353c29
https://doi.org/10.21203/rs.3.rs-808205/v1
https://doi.org/10.21203/rs.3.rs-808205/v1
Publikováno v:
Annals of Microbiology. 69:1557-1565
Purpose Scientific information regarding the microbial content and functional aspects of fermented beverages traditionally produced in certain parts of Europe are scarce. However, such products are believed to have some health benefits and might cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cbc2e3f639bd79f78c06456b281be41c
https://doi.org/10.1007/s13213-019-01540-0
https://doi.org/10.1007/s13213-019-01540-0
Autor:
Luc De Vuyst, Medana Zamfir, Iulia-Roxana Stefan, Mihaela-Marilena Stancu, Calina-Petruta Cornea, Silvia-Simona Grosu-Tudor
Publikováno v:
Romanian Biotechnological Letters. 24:440-447
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a10557c9ce9e336e77979e811a4c4c42
https://doi.org/10.25083/rbl/24.3/440.447
https://doi.org/10.25083/rbl/24.3/440.447
Publikováno v:
International Journal of Food Science & Technology. 51:2164-2170
Summary Lactococcus lactis 19.3 produces a bacteriocin with a wide inhibitory spectrum, including the food pathogen Listeria monocytogenes. The producing strain was able to grow and produce similar amounts of bacteriocin in MRS medium, cow's milk and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a62496fbd8455cbc22f1e4fb7d6242d
https://doi.org/10.1111/ijfs.13196
https://doi.org/10.1111/ijfs.13196
Characterization of some bacteriocins produced by lactic acid bacteria isolated from fermented foods
Publikováno v:
World Journal of Microbiology and Biotechnology. 30:2459-2469
Lactic acid bacteria (LAB) isolated from different sources (dairy products, fruits, fresh and fermented vegetables, fermented cereals) were screened for antimicrobial activity against other bacteria, including potential pathogens and food spoiling ba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1310563e8b0657b103de902db489d78
https://doi.org/10.1007/s11274-014-1671-7
https://doi.org/10.1007/s11274-014-1671-7