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Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough
(Elsevier, 2019-11)Chia, is a gluten-free, rich in proteins, oilseed that is “on trend” as an alternative ingredient in food production, adding nutritional value. As a reservoir of natural biodiversity, lactic acid bacteria development, ... -
Incidence of Tetracycline and Erythromycin Resistance in Meat-Associated Bacteria: Impact of Different Livestock Management Strategies
(MDPI, 2021-10)The extensive use of antibiotics as growth promoters, or their continued abusive misuse to cure or prevent the onset of bacterial infections as occurs in the intensive farming, may have played a pivotal role in the spread ... -
Screening and characterization of potential probiotic and starter bacteria for plant fermentations
(2016-09)Probiotics are mostly consumed as fermented or fortified food products in Europe. There are two important factors in the selection of probiotic candidates regarding the potential health benefit; their viability and number ... -
Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria and Their Metabolites: A Focus on Meat Ecosystems and Industrial Environments
(2017)The globalization of trade and lifestyle ensure that the factors responsible for the emergence of diseases are more present than ever. Despite biotechnology advancements, meat-based foods are still under scrutiny because ...