Results 11 to 20 of about 230,427 (189)

Bacteriocin‐phage interaction (BaPI): Phage predation of Lactococcus in the presence of bacteriocins

MicrobiologyOpen, 2022
Bacteriophages infecting dairy starter bacteria are a leading cause of milk fermentation failure and strategies to reduce the risk of phage infection in dairy settings are demanded.
Claudia Rendueles, Susana Escobedo, Ana Rodríguez, Beatriz Martínez   +3 more
doaj   +2 more sources

Human milk immune factors, maternal nutritional status, and infant sex: The INSPIRE study

American Journal of Human Biology, Volume 35, Issue 11, November 2023., 2023
Abstract Objectives Breastfeeding is an energetically costly and intense form of human parental investment, providing sole‐source nutrition in early infancy and bioactive components, including immune factors. Given the energetic cost of lactation, milk factors may be subject to tradeoffs, and variation in concentrations have been explored utilizing the
Beatrice Caffé, Aaron Blackwell, Bethaney D. Fehrenkamp, Janet E. Williams, Ryan M. Pace, Kimberly A. Lackey, Lorena Ruiz, Juan M. Rodríguez, Mark A. McGuire, James A. Foster, Daniel W. Sellen, Elizabeth W. Kamau‐Mbuthia, Egidioh W. Kamundia, Samwel Mbugua, Sophie E. Moore, Andrew M. Prentice, Linda J. Kvist, Gloria E. Otoo, Rossina G. Pareja, Lars Bode, Dubale Gebeyehu, Debela K. Gindola, Sarah Boothman, Katherine Flores, Michelle K. McGuire, Courtney L. Meehan   +25 more
wiley   +1 more source

Enterocin AS‐48 inhibits the growth of – and biofilm formation by – lactic acid bacteria responsible for the accumulation of biogenic amines in cheese

International Journal of Food Science &Technology, Volume 58, Issue 11, Page 5865-5873, November 2023., 2023
Enterocin AS‐48 inhibits the growth of – and biofilm formation by – lactic acid bacteria responsible for the accumulation of biogenic amines in cheese. Summary Cheese is a fermented food in which toxic concentrations of biogenic amines (BAs) may accumulate, mainly as a result of the metabolism of certain lactic acid bacteria (LAB); the formation of ...
Agustina Sarquis, Luis Alberto Villarreal, Victor Ladero, Mercedes Maqueda, Beatriz del Rio, Miguel A. Alvarez   +5 more
wiley   +1 more source

Critical features of an in vitro intestinal absorption model to study the first key aspects underlying food allergen sensitization

Comprehensive Reviews in Food Science and Food Safety, Volume 22, Issue 2, Page 971-1005, March 2023., 2023
Abstract New types of protein sources will enter our diet in a near future, reinforcing the need for a straightforward in vitro (cell‐based) screening model to test and predict the safety of these novel proteins, in particular their potential risk for de novo allergic sensitization. The Adverse Outcome Pathway (AOP) for allergen sensitization describes
Wieneke Dijk, Caterina Villa, Sara Benedé, Emilia Vassilopoulou, Isabel Mafra, María Garrido‐Arandia, Mónica Martínez Blanco, Gregory Bouchaud, Tamara Hoppenbrouwers, Simona Lucia Bavaro, Linda Giblin, Karen Knipping, Ana Maria Castro, Susana Delgado, Joana Costa, Shanna Bastiaan‐Net   +15 more
wiley   +1 more source

¿Qué aditivos se pueden encontrar en los productos lácteos? y ¿Son necesarios?

Educación y Salud Boletín Científico Instituto de Ciencias de la Salud Universidad Autónoma del Estado de Hidalgo, 2022
Los productos lácteos constituyen una parte importante dentro de la dieta habitual, sin embargo, para mejorar aspectos sensoriales, conservación y una mejor estabilidad se utilizan algunos aditivos.
Gabriela Michell Sosa Téllez, Javier García Díaz, Marina Segovia Lugo, Miroslava Zamora Delgado, Silvia Guillen Velasco, Esther Ramírez Moreno   +5 more
semanticscholar   +1 more source

Gestión financiera de la pyme manufacturera de productos lácteos en Colombia (2014- 2019)

Revista Estrategia Organizacional, 2021
Este artículo presenta los resultados de una investigación que tiene como objetivo evaluar el desempeño financiero de la pequeña y mediana empresa del sector elaboración de productos lácteos en Colombia en el período 2014-2019, para lo cual se emplea ...
J. Rivera-Godoy
semanticscholar   +1 more source

Maternal Diet Is Associated with Human Milk Oligosaccharide Profile

Molecular Nutrition &Food Research, Volume 66, Issue 15, August 2022., 2022
There is a complex interaction between maternal diet and HMO. Maternal diet is associated with the composition and diversity of HMO human milk in a secretor status‐dependent manner. Dietary fiber and polyphenols are identified as the best dietary predictors of HMO profile in secretor mothers. Scope Human milk oligosaccharides (HMOs) are complex glycans
Marta Selma‐Royo, Sonia González, Miguel Gueimonde, Melinda Chang, Annalee Fürst, Cecilia Martínez‐Costa, Lars Bode, Maria Carmen Collado   +7 more
wiley   +1 more source

Phage Lytic Protein LysRODI Prevents Staphylococcal Mastitis in Mice

Frontiers 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, Victoria Garrido, Lucía Fernández, Silvia Portilla, Ana Rodríguez, María Jesús Grilló, Pilar García   +6 more
doaj   +1 more source

Implementación de la estrategia ambiental Producción más Limpia (PmL) para el proceso productivo de la microempresa Productos Lácteos del Norte

AlfaPublicaciones, 2021
El presente artículo tiene por objetivo implementar la estrategia ambiental Producción más Limpia (PmL) en el proceso productivo de la microempresa Productos Lácteos del Norte, mediante la aplicación de esta estrategia de gestión eficiente, para obtener ...
Maria Soledad Cepeda Moreno
semanticscholar   +1 more source

Functional bacterial cultures for dairy applications: Towards improving safety, quality, nutritional and health benefit aspects

Journal of Applied Microbiology, Volume 133, Issue 1, Page 212-229, July 2022., 2022
Abstract Traditionally, fermentation was used to preserve the shelf life of food. Currently, in addition to favouring food preservation, well standardized and controlled industrial processes are also aimed at improving the functional characteristics of the final product.
Felipe González‐González, Susana Delgado, Lorena Ruiz, Abelardo Margolles, Patricia Ruas‐Madiedo   +4 more
wiley   +1 more source