• Publications
  • Influence
Viability and beta-galactosidase activity of dairy propionibacteria subjected to digestion by artificial gastric and intestinal fluids.
TLDR
The results suggest that P. acidipropionici would be a good source of beta-galactosidase activity in the intestine and propose a practical and effective in vitro method as a tool of screening and selection of potential probiotic bacteria. Expand
Systemic augmentation of the immune response in mice by feeding fermented milks with Lactobacillus casei and Lactobacillus acidophilus.
TLDR
Results suggest that L. casei and L. acidophilus, associated with intestinal mucosae, can influence the level of activation of the immune system, and the possible clinical application of fermented milks as immunopotentiators is discussed. Expand
Prevention of gastrointestinal infection using immunobiological methods with milk fermented with Lactobacillus casei and Lactobacillus acidophilus.
TLDR
The results suggest that the augmentation of resistance to salmonellae caused by the treatment with L.b. casei- + Lb. Expand
Hydrolysis of Pork Muscle Sarcoplasmic Proteins byLactobacillus curvatus and Lactobacillus sake
TLDR
In general, cell viability and also proteolytic events were promoted when cell suspensions were provided with cell extracts as an extra source of enzymes and when L. curvatus was involved. Expand
Hydrolysis of muscle myofibrillar proteins by Lactobacillus curvatus and Lactobacillus sake.
TLDR
Proteolytic enzyme activities of whole cells and cell free extracts of L. curvatus and L. sake generated peptides considered important for cured-meat taste, and revealed a profile of extra and intracellular enzymes. Expand
Physical adsorption of aflatoxin B1 by lactic acid bacteria and Saccharomyces cerevisiae: a theoretical model.
TLDR
Application of the proposed physical adsorption model to experimental data suggests that different microorganisms have similar K(eq) values and that the differences in toxin removal efficiency are mainly due to differences in M values. Expand
Effect of different complex carbon sources on growth and bacteriocin synthesis of Enterococcus faecium.
TLDR
Results are promising because the trend today is to employ eubiotic or symbiotic products and their use in the poultry industry could be a natural way to protect the flocks against potential pathogens. Expand
The probiotic properties of propionibacteria
TLDR
The results indicate that this feeding influences the composition of the intestinal microf1ora, specially modifying the number of anaerobes and col- iforms in the caecal content, and that PAB may have a role in the prevention of colon cancer. Expand
Protein Degradation by Lactobacillus plantarum and Lactobacillus casei in a Sausage Model System
TLDR
The generation of free amino acids as well as the pH drop at the end of the incubation period was maximal in presence of the mixed starter culture, thereby demonstrating the suitability of these strains to be used in the fermentation of meat products. Expand
A synthetic medium for comparative nutritional studies of lactobacilli.
TLDR
The composition of a synthetic medium supporting the growth of lactobacilli is given and it was found that all the strains tested needed L-glutamic acid, L-valine and L-leucine, and a group of them also required L-arginine,L-tyrosine andL-tryptophan. Expand
...
1
2
3
4
5
...