A5039486057- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Food composition and properties
- Enzyme Production and Characterization
- Meat and Animal Product Quality
- Fermentation and Sensory Analysis
- Polysaccharides and Plant Cell Walls
- Food Quality and Safety Studies
- Biofuel production and bioconversion
- Gut microbiota and health
- Genomics and Phylogenetic Studies
- Phytochemicals and Antioxidant Activities
- Nanocomposite Films for Food Packaging
- Polyamine Metabolism and Applications
- Protein Hydrolysis and Bioactive Peptides
- Postharvest Quality and Shelf Life Management
- Bacteriophages and microbial interactions
- Essential Oils and Antimicrobial Activity
- Polysaccharides Composition and Applications
- Amino Acid Enzymes and Metabolism
- Horticultural and Viticultural Research
- Oral microbiology and periodontitis research
- Proteins in Food Systems
- Folate and B Vitamins Research
- Collagen: Extraction and Characterization
University of the Basque Country
2015-2024
University of Nevada, Las Vegas
2020-2021
Centro de Estudios e Investigaciones Técnicas de Gipuzkoa
2007
Probiotics, prebiotics and synbiotics are frequently-used components for the elaboration of functional food. Currently, most commercialized probiotics limited to a few strains genera Bifidobacteria, Lactobacillus Streptococcus, which produce exopolysaccharides (EPS). This suggests that beneficial properties these microorganisms may be related biological activities biopolymers. In this work we report 2-substituted-(1,3)-β-D-glucan non-dairy bacterial origin has prebiotic effect on three...
Exopolysaccharides have prebiotic potential and contribute to the rheology texture of fermented foods. Here we analyzed in vitro bioavailability immunomodulatory properties 2-substituted (1,3)-beta-D-glucan-producing bacterium Pediococcus parvulus 2.6. It resists gastrointestinal stress, adheres Caco-2 cells, induces production inflammation-related cytokines by polarized macrophages.
To study the occurrence of histidine, tyrosine and ornithine decarboxylase activity in lactic acid bacteria (LAB) isolated from natural ciders to examine their potential produce detrimental levels biogenic amines.The presence amines a synthetic broth cider was determined by reversed-phase high-performance liquid chromatography (RP-HPLC). Among 54 LAB strains tested, six (five lactobacilli one oenococci) were amine producers both media. Histamine tyramine formed investigated. Lactobacillus...
To study the influence of medium constituents on growth, and exopolysaccharide (EPS) production by a strain Oenococcus oeni. The structure one EPSs has also been characterized.EPS concentration was estimated phenol/sulfuric acid method. After purification fractionation crude EPSs, sugar composition determined GLC-MS TMS methyl glycosides. major polysaccharide is 2-substituted-(1-3)-beta-D-glucan. This methylation analysis conventional (1)H- (13)C-nuclear magnetic resonance spectroscopy. In...
Many lactic acid bacteria (LAB) produce metabolites with applications in the food industry, such as dextran-type exopolysaccharides (EPS) and riboflavin (vitamin B2). Here, 72 were isolated from sourdoughs made by Spanish bread-makers. In presence of sucrose, colonies 22 isolates showed a ropy phenotype, NMR analysis their EPS supported that 21 them dextran producers. These identified random amplified polymorphic DNA (RAPD) patterns rrs pheS gene sequences LAB belonging to four species...