Results 1 to 10 of about 27 (14)

Aislamiento de Lactobacillus plantarum LPBM10 y caracterización parcial de su bacteriocina Isolation of Lactobacillus plantarum LPBM10 and partial characterization of its bacteriocin

Vitae, 2009
Las bacterias acidolácticas (BAL) son un grupo de microorganismos Gram positivos utilizados ampliamente en la preservación de alimentos debido a sus propiedades probióticas y su capacidad para producir bacteriocinas.
Sandra ZAPATA, Juliana MUÑOZ, Orlando S RUIZ, Olga I MONTOYA, Pablo A GUTIÉRREZ   +4 more
doaj   +17 more sources

SENSORY EVALUATION OF CAPE GOOSEBERRY (Physalis peruviana L.) COLOMBIAN ECOTYPE IMPREGNATED WITH NATIVE STRAIN Lactobacillus plantarum LPBM10 AND COMMERCIAL STRAIN Lactobacillus casei ATCC 393

Vitae, 2010
Sensory evaluation is one of the most important tools in new food development, such as fruits withprobiotic microorganisms. Bacteria like L. plantarum and L. casei show beneficial health effects in peopleconsuming them.
Zaira T T MARÍN A., Misael CORTÉS R., Olga I. MONTOYA C.   +2 more
doaj   +1 more source

INFLUENCE OF BACTERIOCINS PRODUCED BY Lactobacillus plantarum LPBM10 ON SHELF LIFE OF CACHAMA HYBRID FILLETS Piaractus brachypomus x Colossoma macropomum VACUUM PACKAGED

Vitae, 2009
Some lactic acid bacteria genera (BAL) as Lactobacillus, Leuconostoc, Lactococcus or their antimicrobial products as bacteriocins are used as alternatives biopreservation of minimally processed foods kept under refrigeration.
Héctor SUÁREZ M., Alicia de FRANCISCO, Luiz H. BEIRÄO   +2 more
doaj   +1 more source

UCHUVA (Physalis peruviana L.) ECOTIPO COLOMBIA, MÍNIMAMENTE PROCESADA INOCULADA CON LA CEPA NATIVA Lactobacillus plantarum LPBM10 MEDIANTE LA TÉCNICA DE IMPREGNACIÓN A VACÍO [PDF]

Revista chilena de nutrición, 2010
Resumen es: En la ultima decada el desarrollo de alimentos funcionales ha evolucionado y su demanda se ha incrementado notablemente.
Marín A, Zaira Tatiana, Cortés R, Misael, Montoya C, Olga Inés   +2 more
openaire   +2 more sources

SENSORY EVALUATION OF CAPE GOOSEBERRY (<i>Physalis peruviana</i> L.) COLOMBIAN ECOTYPE IMPREGNATED WITH NATIVE STRAIN <i>Lactobacillus plantarum</i> LPBM10 AND COMMERCIAL STRAIN <i>Lactobacillus casei</i> ATCC 393

Vitae, 2010
Sensory evaluation is one of the most important tools in new food development, such as fruits withprobiotic microorganisms. Bacteria like L. plantarum and L. casei show beneficial health effects in peopleconsuming them. This investigation evaluates the sensory attributes of cape gooseberry inoculated withthe strains L. plantarum and L.
Zaira T T MARÍN A., Misael CORTÉS R., Olga I. MONTOYA C.   +2 more
openaire   +1 more source

EVALUACIÓN DE LA VIABILIDAD DE CRECIMIENTO DE LA CEPA NATIVA Lactobacillus plantarum LPBM10 Y LA CEPA COMERCIAL Lactobacillus casei ATCC 393 EN PULPA DE UCHUVA Y EN SOLUCIÓN ISOTÓNICA DE GLUCOSA EVALUATION OF THE VIABILITY OF GROWTH OF THE NATIVE STRAIN Lactobacillus plantarum LPBM10 AND COMMERCIAL STRAIN Lactobacillus casei ATCC393 IN CAPE GOOSEBERRY PULP AND GLUCOSE ISOTONIC SOLUTION

Vitae, 2009
El objetivo de este trabajo es evaluar la supervivencia de las cepas Lactobacillus plantarum LPBM10 y Lactobacillus casei ATCC 393, en los sustratos pulpa de uchuva y solución de glucosa (14% p/p). Se inocula una concentración 0.5 (escala McFarland) y se
Zaira T MARIN A, Misael CORTÉS R, Olga I MONTOYA C   +2 more
doaj  

Calidad físico-química y atributos sensoriales de filetes sajados biopreservados de cachama, empacados al vacío bajo refrigeración Qualidade físico-química e atributos sensoriais de filetes bio-preservados na Cachama vácuo-embalados sob refrigeração Physical-chemical quality and sensory attributes of cut bio-preserved cachama fillets vacuum packaging under refrigeration

Revista Colombiana de Ciencias Pecuarias, 2008
Las alteraciones fisicoquímicas y sensoriales fueron evaluadas en filetes sajados de híbrido de cachama (Piaractus brachypomus x Colossoma macropomum), biopreservados con un extracto crudo de bacteriocinas producidas por Lactobacillus plantarum LPBM10 ...
Héctor Suárez Mahecha, Sandra C Pardo Carrasco, Misael Cortés Rodríguez   +2 more
doaj  

EVALUATION OF THE VIABILITY OF GROWTH OF THE NATIVE STRAIN Lactobacillus plantarum LPBM10 AND COMMERCIAL STRAIN Lactobacillus casei ATCC393 IN CAPE GOOSEBERRY PULP AND GLUCOSE ISOTONIC SOLUTION

Vitae, 2009
The aim of this work is to evaluate the survival of the strains Lactobacillus plantarum LPBM10 and Lactobacillus casei ATCC 393 in substrates of cape gooseberry pulp and glucose isotonic solution (14% w/w). A concentration of 0.5 is inoculated (McFarland
Zaira T. MARÍN A., Misael CORTES R., Olga I. MONTOYA C.   +2 more
doaj  

CRUDE BACTERIOCIN EXTRACT EFFECT ON THE MICROBIOLOGICAL AND SENSORIAL CHARACTERISTICS OF SOLOMO REDONDO (Longissimus dorsi) VACUUM-PACKAGING

Vitae, 2009
The application of crude bacteriocins extract (CBE) produced by Lactobacillus plantarum LPBM10 is tested on the microbiological and sensory characteristics of rib filets (Longissimus dorsi) vacuum packing for 31 days storage at 3°C. As parameters of meat
Sandra M. VÁSQUEZ, Héctor SUÁREZ M., Olga I. MONTOYA C.   +2 more
doaj  

ISOLATION OF Lactobacillus plantarum LPBM10 AND PARTIAL CHARACTERIZATION OF ITS BACTERIOCIN

Vitae, 2009
Lactic acid bacteria are a group of Gram-positive microorganisms widely used in food preservation due to their probiotic properties and their ability to produce bacteriocins. Bacteriocins are antibiotic compounds of peptide nature which have been studied
Sandra ZAPATA, Juliana MUÑOZ, Orlando S. RUIZ, Olga I. MONTOYA, Pablo A. GUTIÉEREZ   +4 more
doaj