Zobrazeno 1 - 10
of 67
pro vyhledávání: '"Silvina Fadda"'
Publikováno v:
Bacteria, Vol 2, Iss 4, Pp 142-154 (2023)
During meat processing, lactic acid bacteria (LAB) have to competitively adapt to the hostile environment produced by curing additives (CA). The objective of this study was to investigate the ability of Latilactobacillus curvatus CRL 705, a bioprotec
Externí odkaz:
https://doaj.org/article/b17a21f9bc904e0d8edb8133acd93166
Autor:
Ivonne Lizeth Sandoval-Mosqueda, Adriana Llorente-Bousquets, Carlos Soto, Crisóforo Mercado Márquez, Silvina Fadda, Juan Carlos Del Río García
Publikováno v:
Microorganisms, Vol 11, Iss 4, p 942 (2023)
Considering the objectives of “One Health” and the Sustainable development Goals “Good health and well-being” for the development of effective strategies to apply against bacterial resistance, food safety dangers, and zoonosis risks, this pro
Externí odkaz:
https://doaj.org/article/05a8d8ac64c646708ad2d79fe4271a28
Publikováno v:
Foods, Vol 12, Iss 2, p 231 (2023)
Human infection by Enterohemorrhagic Escherichia coli (EHEC) constitutes a serious threat to public health and a major concern for the meat industry. Presently, consumers require safer/healthier foods with minimal chemical additives, highlighting the
Externí odkaz:
https://doaj.org/article/90ca78533703488cabad78576d1ed453
Autor:
Ayelen Baillo, Julio Villena, Leonardo Albarracín, Mikado Tomokiyo, Mariano Elean, Kohtaro Fukuyama, Sandra Quilodrán-Vega, Silvina Fadda, Haruki Kitazawa
Publikováno v:
Microorganisms, Vol 11, Iss 1, p 63 (2022)
Currently, probiotic bacteria with not transferable antibiotic resistance represent a sustainable strategy for the treatment and prevention of enterotoxigenic Escherichia coli (ETEC) in farm animals. Lactiplantibacillus plantarum is among the most ve
Externí odkaz:
https://doaj.org/article/46f95870cb2446a6a6fc9cb7f2e7c102
Autor:
Lucrecia C Terán, Sergio A Cuozzo, María C Aristimuño Ficoseco, Silvina Fadda, Stéphane Chaillou, Marie-Christine Champomier-Vergès, Monique Zagorec, Elvira M Hébert, Raúl R Raya
Publikováno v:
PLoS ONE, Vol 15, Iss 4, p e0230857 (2020)
The nucleotide sequences of plasmids pRC12 (12,342 bp; GC 43.99%) and pRC18 (18,664 bp; GC 34.33%), harbored by the bacteriocin-producer Lactobacillus curvatus CRL 705, were determined and analyzed. Plasmids pRC12 and pRC18 share a region with high D
Externí odkaz:
https://doaj.org/article/2534a4eec0be4be0aa42a5e058cba0f6
Autor:
Lucía Brown, Josefina M. Villegas, Mariano Elean, Silvina Fadda, Fernanda Mozzi, Lucila Saavedra, Elvira M. Hebert
Publikováno v:
Scientific Reports, Vol 7, Iss 1, Pp 1-11 (2017)
Abstract The proteolytic system of Lactobacillus plays an essential role in bacterial growth, contributes to the flavor development of fermented products, and can release bioactive health-beneficial peptides during milk fermentation. In this work, a
Externí odkaz:
https://doaj.org/article/e1454c1049444b1085e58a8a95fe73ff
Autor:
Alejandra Orihuel, Lucrecia Terán, Jenny Renaut, Graciela M. Vignolo, André M. De Almeida, María L. Saavedra, Silvina Fadda
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Human infection by Enterohemorrhagic Escherichia (E.) coli (EHEC) occurs through the ingestion of contaminated foods such as milk, vegetable products, water-based drinks, and particularly minced meats. Indeed EHEC is a pathogen that threatens public
Externí odkaz:
https://doaj.org/article/e323c672f25f4c7393d03541733e2e7d
Autor:
Maria Eugenia Ortiz, Juliana Bleckwedel, Silvina Fadda, Gianluca Picariello, Elvira M Hebert, Raúl R Raya, Fernanda Mozzi
Publikováno v:
PLoS ONE, Vol 12, Iss 1, p e0169441 (2017)
Several plants, fungi, algae, and certain bacteria produce mannitol, a polyol derived from fructose. Mannitol has multiple industrial applications in the food, pharmaceutical, and medical industries, being mainly used as a non-metabolizable sweetener
Externí odkaz:
https://doaj.org/article/39f831f577974357b7f3c283bccbeb1d
Autor:
Miriam T. Nediani, Luis García, Lucila Saavedra, Sandra Martínez, Soledad López Alzogaray, Silvina Fadda
Publikováno v:
Microorganisms, Vol 5, Iss 2, p 26 (2017)
Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. In the present study, spontane
Externí odkaz:
https://doaj.org/article/00ac85c98a634f04a1ca8ca9a552606d
Autor:
Leonardo Albarracin, Fernanda Raya Tonetti, Kohtaro Fukuyama, Yoshihito Suda, Binghui Zhou, Ayelén A. Baillo, Silvina Fadda, Lucila Saavedra, Shoichiro Kurata, Elvira M. Hebert, Haruki Kitazawa, Julio Villena
Publikováno v:
Bacteria; Volume 1; Issue 3; Pages: 136-160
Lactiplantibacillus plantarum strains are used in the food industry for their probiotic properties. Some of these bacteria have immunomodulatory effects on the host and are able to improve resistance against different pathogens, including viruses. Ho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84fa8e7c489fd289f0b68e89599a8048