L Lactis
Mostrando 1-12 de 612 artigos, teses e dissertações.
-
1. Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria
Abstract The aim of the present study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus (LA-5)® and Bifidobacterium lactis (BB-12)® encapsulation using spray drying (SD) with ricotta whey supplemented with gelatin and hydrolyzed collagen as encapsulating material. Following previous experiments, these gelatin:collagen ratios wer
Food Sci. Technol. Publicado em: 2021-09
-
2. Increase in conjugated linoleic acid content and improvement in microbial and physicochemical properties of a novel kefir stored at refrigerated temperature using complementary probiotics and prebiotic
Abstract The present study was aimed to determine the effects of Lactobacillus acidophilus LA-5, L. paracasei 431, and Bifidobacterium lactis BB-12 with lactulose on values of conjugated linoleic acid (CLA) and microbial, physicochemical, and sensory properties of a novel kefir. Thirteen groups were evaluated on days 1, 7, and 14 at 4 oC. The interaction bet
Food Sci. Technol. Publicado em: 2021-03
-
3. Microbial characterization and diversity of artisanal Ranchero cheese with emphasis in Lactococcus strains
Abstract The aim of this work is to characterize the natural microflora of artisanal Ranchero cheese and to identify Lactococcus isolates. Ten artisanal Ranchero cheese samples made with raw milk were obtained from local producers located in different geographical areas. Aerobic mesophilic, Staphylococci, Psychrophilic , total coliforms, molds, yeast and, l
Food Sci. Technol. Publicado em: 22/10/2018
-
4. Effects of heme oxygenase-1 recombinant Lactococcus lactis on the intestinal barrier of hemorrhagic shock rats
This study aimed to investigate the effects of heme oxygenase-1 recombinant Lactococcus lactis (LL-HO-1) on the intestinal barrier of rats with hemorrhagic shock. One hundred Sprague-Dawley male rats (280–320 g) were randomly divided into healthy control group (N group) and hemorrhagic shock group (H group). Each group was subdivided into HO1t, HO2t, HO3t,
Braz J Med Biol Res. Publicado em: 05/06/2017
-
5. Growth kinetic models of five species of Lactobacilli and lactose consumption in batch submerged culture
Abstract Kinetic behaviors of five Lactobacillus strains were investigated with Contois and Exponential models. Awareness of kinetic behavior of microorganisms is essential for their industrial process design and scale up. The consistency of experimental data was evaluated using Excel software. L. bulgaricus was introduced as the most efficient strain with t
Braz. J. Microbiol.. Publicado em: 2017-06
-
6. Formulation of a peach ice cream as potential symbiotic food
Abstract Today’s population increasingly demands and consumes healthy products. For this reason, the food industry has been developing and marketing food with added bioactive components. The aim of this work was to formulate a peach ice cream reduced in calories with an added probiotic (Bifidobacterium lactis Bb-12) and prebiotics (inulin), and to evaluate
Food Sci. Technol. Publicado em: 23/02/2017
-
7. Bacaba beverage produced by Umutina Brazilian Amerindians: Microbiological and chemical characterization
Bacaba chicha is a beverage prepared by the indigenous Umutina people from the bacaba fruit (Oenocarpus bacaba), a purple berry that is rich in fat and carbohydrates, as well as a source of phenolic compounds. In this study, samples of bacaba chicha beverage were collected, and the microbial community was assessed using culture-dependent and -independent tec
Braz. J. Microbiol.. Publicado em: 27/10/2015
-
8. Use of green fluorescent protein to monitor
Lactobacillus plantarum in the gastrointestinal tract of goatsThe experiment aimed to specifically monitor the passage of lactobacilli
in vivo after oral administration. The green fluorescent protein (GFP) gene was cloned downstream from the constitutive p32 promoter fromL. lactis subsp. cremoris Wg2. The recombinant expression vector, pLEM415-gfp-p32, was electroporated intoBraz. J. Microbiol.. Publicado em: 2015-09
-
9. Interação de Saccharomyces cerevisiae e Lactococcus lactis na fermentação e qualidade da cachaça artesanal
Lactococcus lactis e Saccharomyces cerevisiae foram avaliados em co-cultura durante fermentação para a produção de cachaça. L. lactis UFLA CA 312 e S. cerevisiae UFLA CA 11 foram utilizados com populações de aproximadamente 105 CFU mL-1 e 108 UFC mL-1, respectivamente. O meio contendo caldo de cana de açúcar, adicionado de 1% de extrato de levedura
Acta Sci., Agron.. Publicado em: 2015-03
-
10. Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: Application in the control of Listeria monocytogenes in fresh Minas-type goat cheese
Listeria monocytogenes is a pathogen frequently found in dairy products. Its control in fresh cheeses is difficult, due to the psychrotrophic properties and salt tolerance. Bacteriocinogenic lactic acid bacteria (LAB) with proven in vitro antilisterial activity can be an innovative technological approach but their application needs to be evaluated by means o
Braz. J. Microbiol.. Publicado em: 2015-03
-
11. Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: characterization of the bacteriocin
Lactic acid bacteria capable of producing bacteriocins and presenting probiotic potential open innovative technological applications in the dairy industry. In this study, a bacteriocinogenic strain (Lactococcus lactis subsp. lactis DF4Mi) was isolated from goat milk, and studied for its antimicrobial activity. The bacteriocin presented a broad spectrum of ac
Braz. J. Microbiol.. Publicado em: 2014-12
-
12. Evaluation of biological activities of Physalis peruviana ethanol extracts and expression of Bcl-2 genes in HeLa cells
Physalis species are used in folk medicine for phytotherapeutic properties. The extracts of medicinal plants are known to possess cytotoxic and chemopreventative compounds. In this study we investigated antibacterial, antioxidant, DNA damage preventative properties of Physalis peruviana (golden berry) on leaf and shoot ethanol extracts and their effects on c
Food Sci. Technol. Publicado em: 2014-06