Macroencapsulation of Limosilactobacillus reuteri DSPV002C as nutritional supplement for piglets: Storage stability and survival in gastrointestinal conditions.

Autor: Zimmermann JA; Laboratory of Food Analysis, Institute of Veterinary Science, National University of the Littoral, National Council of Scientific and Technical Research, Kreder 2805, S3080HOF Esperanza, Province of Santa Fe, Argentina., Sirini N; Laboratory of Food Analysis, Institute of Veterinary Science, National University of the Littoral, National Council of Scientific and Technical Research, Kreder 2805, S3080HOF Esperanza, Province of Santa Fe, Argentina., Olivero CR; Laboratory of Food Analysis, Institute of Veterinary Science, National University of the Littoral, National Council of Scientific and Technical Research, Kreder 2805, S3080HOF Esperanza, Province of Santa Fe, Argentina., Renna MS; Laboratory of Applied Cellular and Molecular Biology, Institute of Veterinary Science, National University of the Littoral, National Council of Scientific and Technical Research, Kreder 2805, S3080HOF Esperanza, Province of Santa Fe, Argentina., Signorini ML; Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Kreder 2805, S3080HOF Esperanza, Province of Santa Fe, Argentina; National Council of Scientific and Technical Research, National Institute of Agricultural Technology EEA Rafaela, Ruta 34 Km 227, 2300 Rafaela, Province of Santa Fe, Argentina. Electronic address: marcelo.signorini@gmail.com., Zbrun MV; Laboratory of Food Analysis, Institute of Veterinary Science, National University of the Littoral, National Council of Scientific and Technical Research, Kreder 2805, S3080HOF Esperanza, Province of Santa Fe, Argentina; Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Kreder 2805, S3080HOF Esperanza, Province of Santa Fe, Argentina., Frizzo LS; Laboratory of Food Analysis, Institute of Veterinary Science, National University of the Littoral, National Council of Scientific and Technical Research, Kreder 2805, S3080HOF Esperanza, Province of Santa Fe, Argentina; Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Kreder 2805, S3080HOF Esperanza, Province of Santa Fe, Argentina., Soto LP; Laboratory of Food Analysis, Institute of Veterinary Science, National University of the Littoral, National Council of Scientific and Technical Research, Kreder 2805, S3080HOF Esperanza, Province of Santa Fe, Argentina; Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Kreder 2805, S3080HOF Esperanza, Province of Santa Fe, Argentina.

Publikováno v: Revista Argentina de microbiologia [Rev Argent Microbiol] 2024 Jan-Mar; Vol. 56 (1), pp. 90-101. Date of Electronic Publication: 2023 Nov 01.

Applicability of the probiotic Lactiplantibacillus plantarum BFL as an adjunct culture in a dry fermented sausage.

Autor: Sirini N; Laboratory of Food Analysis ¨Med. Vet R. Dalla Santina¨, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral (UNL)- National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina., Stegmayer M; Laboratory of Food Analysis ¨Med. Vet R. Dalla Santina¨, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral (UNL)- National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina., Ruiz MJ; Laboratory of Food Analysis ¨Med. Vet R. Dalla Santina¨, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral (UNL)- National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina., Cuffia F; Institute of Food Technology/Sensory Analysis Department, Faculty of Chemical Engineering, National University of the Litoral (UNL), 1° de Mayo 3250, Santa Fe, Santa Fe, Argentina., Rossler E; Laboratory for the Analysis of fodder concentrates and agricultural supplies of the Faculty of Agricultural Sciences (FCA), National University of the Litoral (UNL), R.P Kreder 2805- S3080, Argentina., Otero J; Department of Public Health, Faculty of Veterinary Science, National University of the Litoral, (UNL) Esperanza, Province of Santa Fe, Argentina., Soto L; Laboratory of Food Analysis ¨Med. Vet R. Dalla Santina¨, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral (UNL)- National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina; Department of Public Health, Faculty of Veterinary Science, National University of the Litoral, (UNL) Esperanza, Province of Santa Fe, Argentina., Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Universidade de Vigo, Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, 32004 Ourense, Spain., Pérez-Álvarez JÁ; IPOA Research Group (UMH-1 Grupo REVIV-Generalitat Valenciana), Dept Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Ctra Beniel, Km 3.2, 03312 Orihuela, Spain., Rosmini M; Laboratory of Food Analysis ¨Med. Vet R. Dalla Santina¨, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral (UNL)- National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina; Department of Public Health, Faculty of Veterinary Science, National University of the Litoral, (UNL) Esperanza, Province of Santa Fe, Argentina. Electronic address: mrosmini@unl.edu.ar., Frizzo L; Laboratory of Food Analysis ¨Med. Vet R. Dalla Santina¨, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral (UNL)- National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina; Department of Public Health, Faculty of Veterinary Science, National University of the Litoral, (UNL) Esperanza, Province of Santa Fe, Argentina.

Publikováno v: Meat science [Meat Sci] 2023 Jun; Vol. 200, pp. 109166. Date of Electronic Publication: 2023 Mar 16.

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Murine colonization model by Campylobacter coli DSPV458.

Autor: Ruiz, M. J., Soto, L. P., Sirini, N. E., Werning, M. L., Olivero, C. R., Zimmermann, J. A., Zbrun, M. V., Acosta, F. F., Signorini, M. L., Frizzo, L. S.

Publikováno v: Journal of Applied Microbiology; Feb2022, Vol. 132 Issue 2, p1457-1466, 10p

Development of Healthier and Functional Dry Fermented Sausages: Present and Future.

Autor: Sirini N; Laboratory of Food Analysis 'Med. Vet R. Dalla Santina', Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), Esperanza 3080, Province of Santa Fe, Argentina., Munekata PES; Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain., Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.; Universidade de Vigo, Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, 32004 Ourense, Spain., Stegmayer MÁ; Laboratory of Food Analysis 'Med. Vet R. Dalla Santina', Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), Esperanza 3080, Province of Santa Fe, Argentina., Pateiro M; Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain., Pérez-Álvarez JÁ; IPOA Research Group (UMH-1 Grupo REVIV-Generalitat Valenciana), Dept Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Ctra Beniel, Km 3.2, 03312 Orihuela, Spain., Sepúlveda N; Centro de Tecnología e Innovación de la Carne (CTI-Carne), Universidad de La Frontera, Temuco 4780000, Chile.; Departamento de Producción Agropecuaria, Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco 4780000, Chile., Sosa-Morales ME; Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato 36500, Guanajuato, Mexico., Teixeira A; Escola Superior Agrária, Instituto Politécnico de Bragança, Apartado 172, 5301-855 Bragança, Portugal., Fernández-López J; IPOA Research Group (UMH-1 Grupo REVIV-Generalitat Valenciana), Dept Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Ctra Beniel, Km 3.2, 03312 Orihuela, Spain., Frizzo L; Laboratory of Food Analysis 'Med. Vet R. Dalla Santina', Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), Esperanza 3080, Province of Santa Fe, Argentina.; Department of Public Health, Faculty of Veterinary Science, National University of the Litoral, Esperanza 3080, Province of Santa Fe, Argentina., Rosmini M; Department of Public Health, Faculty of Veterinary Science, National University of the Litoral, Esperanza 3080, Province of Santa Fe, Argentina.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Apr 14; Vol. 11 (8). Date of Electronic Publication: 2022 Apr 14.