Results 1 to 10 of about 485 (71)

Characterization of the Biofilms Formed by Histamine-Producing Lentilactobacillus parabuchneri Strains in the Dairy Environment

open access: yesFoods, 2023
Lentilactobacillus parabuchneri, a lactic acid bacterium, is largely responsible for the production and accumulation of histamine, a toxic biogenic amine, in cheese. L. parabuchneri strains can form biofilms on the surface of industry equipment.
Agustina Sarquis   +5 more
doaj   +1 more source

Phage Lytic Protein LysRODI Prevents Staphylococcal Mastitis in Mice

open access: yesFrontiers in Microbiology, 2020
Phage lytic proteins are promising antimicrobials that could complement conventional antibiotics and help to combat multi-drug resistant bacteria that cause important human and animal infections. Here, we report the characterization of endolysin LysRODI (
Diana Gutiérrez   +6 more
doaj   +1 more source

Aminas biógenas en alimentos: métodos moleculares para la detección e identificación de bacterias productoras

open access: yesArbor: Ciencia, Pensamiento y Cultura, 2020
Las aminas biógenas son compuestos nitrogenados de pequeño tamaño con actividad biológica que se forman por la descarboxilación enzimática de ciertos aminoácidos. Las aminas biógenas se encuentran presentes en todos los seres vivos, en los que participan
Beatriz del Río   +4 more
doaj   +1 more source

Seasonal and regional influences on the fatty acid composition of cow's milk fat from Asturias. Spain

open access: yesGrasas y Aceites, 2004
The effect of seasonal and geographical influences on the fatty acid compositions of cow's milk fat from Asturias (northern Spain ) was studied. The majority of the fatty acids analysed presented differences (p < 0.05) due to the seasonal factor, only ...
Leocadio Alonso   +2 more
doaj   +1 more source

Study of the lipidic fraction of the artisanal blue cheeses from the Principado de Asturias

open access: yesGrasas y Aceites, 1994
A study concerning the lipidic fraction in relation to esterified fatty acids composition, free fatty acids contents, triglyceride analysis and gross composition characteristics from artisanal blue cheeses made in the Principado de Asturias was carried ...
L. Alonso, C. Antuña, M. I. Pardo
doaj   +1 more source

Bacteriófagos y endolisinas en la industria alimentaria

open access: yesArbor: Ciencia, Pensamiento y Cultura, 2020
La obtención de alimentos sanos y seguros requiere de técnicas de conservación inocuas para el consumidor y para el me­dio ambiente, entre las que se destaca la bioconservación.
Diana Gutiérrez Fernández   +3 more
doaj   +1 more source

Characterizing the Transcriptional Effects of Endolysin Treatment on Established Biofilms of Staphylococcus aureus

open access: yesBio-Protocol, 2018
Biofilms are the most common lifestyle of bacteria in both natural and human environments. The organized structure of these multicellular communities generally protects bacterial cells from external challenges, thereby enhancing their ability to survive ...
Lucía Fernández   +6 more
doaj   +1 more source

Role of Bifidobacteria on Infant Health

open access: yesMicroorganisms, 2021
Bifidobacteria are among the predominant microorganisms during infancy, being a dominant microbial group in the healthy breastfed infant and playing a crucial role in newborns and infant development.
Silvia Saturio   +6 more
doaj   +1 more source

Understanding the Mechanisms That Drive Phage Resistance in Staphylococci to Prevent Phage Therapy Failure

open access: yesViruses, 2022
Despite occurring at the microscopic scale, the armed race between phages and their bacterial hosts involves multiple mechanisms, some of which are just starting to be understood.
Andrea Jurado   +3 more
doaj   +1 more source

Characterization of apple seed oil with Denomination of Origin from Asturias, Spain

open access: yesGrasas y Aceites, 2014
The content and composition of lipids isolated from the seeds of seven apple species from Asturias (Spain) were characterized. The highest content in oil corresponded to Collao (22.73±0.81 g·100 g-1 of seed), followed by Raxao and Riega (20.19±0.74 g·100
J. C. Bada   +3 more
doaj   +1 more source

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