Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Silvina A. Pujato"'
Publikováno v:
Viruses, Vol 11, Iss 5, p 480 (2019)
This article provides information on the characteristics of diverse phages of lactic acid bacteria and highlights the incidence of their presence in different dairy fermentations. As it is known, thermal treatments on raw milk and use of sanitizers i
Externí odkaz:
https://doaj.org/article/2f87cf9e31b8484cb9baa73f94a9e5fe
Autor:
Silvina Alicia Pujato, Diego Javier Mercanti, Mariángeles Briggiler Marcó, María Luján Capra, Andrea Quiberoni, Daniela Marta Guglielmotti
Publikováno v:
Frontiers in Food Science and Technology, Vol 4 (2024)
Lactic acid bacteria (LAB), essential in fermenting milk, produce an array of antimicrobial compounds, notably bacteriocins, which contribute to the extended shelf life of dairy goods. Bacteriocins, ribosomally synthesized peptides, display broad or
Externí odkaz:
https://doaj.org/article/1ed804fb32c541bf9fb765b69a0352e0
Publikováno v:
Biomolecules from Natural Sources. :458-469
Autor:
Silvina A. Pujato, Daniela Marta Guglielmotti, Viviana Beatriz Suárez, Andrea del Lujan Quiberoni
Publikováno v:
International Dairy Journal. 126:105227
The taxonomic characterisation of Leuconostoc species is still controversial and the methods applied including cultivation, phenotypic/biochemical and non–specific molecular methods (RAPD, PFGE, RFLP, MALDI–TOF MS and sequencing of the gene codin
Autor:
Valentina Galliani, Ariel Fernando Amadio, Silvina A. Pujato, Diego Javier Mercanti, Andrea del Lujan Quiberoni, José Matías Irazoqui
Publikováno v:
International Dairy Journal. 118:105027
A total of 49 strains of Lacticaseibacillus were screened for the presence of CRISPR-Cas systems. Type II-A CRISPR-Cas loci were sequenced for 8 Lacticaseibacillus paracasei and 3 Lacticaseibacillus rhamnosus strains. They contained 21 to 49 spacers,
Autor:
Silvina A. Pujato, Mariángeles Briggiler Marcó, Viviana Beatriz Suárez, Andrea del Lujan Quiberoni
Publikováno v:
Viruses, Vol 11, Iss 5, p 480 (2019)
Viruses
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Viruses
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
This article provides information on the characteristics of diverse phages of lactic acid bacteria and highlights the incidence of their presence in different dairy fermentations. As it is known, thermal treatments on raw milk and use of sanitizers i
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
This review focuses on the impact of bacteriophages on the manufacture of dairy foods. Firstly, the impact of phages of lactic acid bacteria in the dairy industry, where they are considered enemies, is discussed. The sources of phage contamination in
A total of 142 presumptive phage-resistant derivatives were isolated from six commercial phage-sensitive Leuconostoc mesenteroides and Leuconostoc pseudomesenteroides strains, using six phages either individually or in combination (cocktail). Genetic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23aa835a3a4335a337b79b2c62f6e223
http://linkinghub.elsevier.com/retrieve/pii/S0958694617302236
http://linkinghub.elsevier.com/retrieve/pii/S0958694617302236
Autor:
Francisco J. M. Mojica, Silvina A. Pujato, Daniela Marta Guglielmotti, Andrea del Lujan Quiberoni, Manuel Martinez-Garcia
Publikováno v:
RUA. Repositorio Institucional de la Universidad de Alicante
Universidad de Alicante (UA)
Universidad de Alicante (UA)
Unveiling virus-host interactions are relevant for understanding the biology and evolution of microbes globally, but in particular, it has also a paramount impact on the manufacture of fermented dairy products. In this study, we aim at characterizing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d3e3cadaf75f211f2572c2fc536d272
https://www.sciencedirect.com/science/article/pii/S0168160517302775
https://www.sciencedirect.com/science/article/pii/S0168160517302775
Autor:
Andrea del Lujan Quiberoni, Silvina A. Pujato, Daniela Marta Guglielmotti, Hans-W. Ackermann, Jorge Alberto Reinheimer, Rosalba Lanciotti, Francesca Patrignani
Nine Leuconostoc mesenteroides phages were isolated during blue cheese manufacture yielding faulty products with reduced eye formation. Their morphologies, restriction profiles, host ranges and long-term survival rates (25ºC, 8ºC, -20ºC and -80ºC
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8304141b12eff101979e889dd53c7df
http://hdl.handle.net/11585/321317
http://hdl.handle.net/11585/321317