A5007864246- Probiotics and Fermented Foods
- Bacteriophages and microbial interactions
- Microbial Metabolites in Food Biotechnology
- Food composition and properties
- Genomics and Phylogenetic Studies
- Meat and Animal Product Quality
- Microbial Inactivation Methods
- Microbial infections and disease research
- Enzyme Production and Characterization
- Listeria monocytogenes in Food Safety
- Viral gastroenteritis research and epidemiology
- Polyamine Metabolism and Applications
- Glycosylation and Glycoproteins Research
- Agricultural and Food Production Studies
- Salmonella and Campylobacter epidemiology
- Food Safety and Hygiene
- Fermentation and Sensory Analysis
- Mycobacterium research and diagnosis
- Food Quality and Safety Studies
- CRISPR and Genetic Engineering
- Gut microbiota and health
- Food Chemistry and Fat Analysis
- Bacillus and Francisella bacterial research
- Oral microbiology and periodontitis research
- Protein purification and stability
Consejo Nacional de Investigaciones Científicas y Técnicas
2010-2024
National University of the Littoral
2009-2023
University of Bologna
2012
Bambino Gesù Children's Hospital
2012
Universidade de São Paulo
2012
Universiti Sains Malaysia
2012
Centro Científico Tecnológico - Santa Fe
2012
Bacteriophages can cause great economic losses due to fermentation failure in dairy plants. Hence, physical and chemical treatments of raw material and/or equipment are mandatory maintain phage levels as low possible. Regarding thermal used kill pathogenic bacteria or achieve longer shelf-life products, neither temperature long time nor high short pasteurization were able inactivate most lactic acid (LAB) phages. Even though phages did not survive 90°C for 2 min, there some that resisted...
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Lactic acid bacteria (LAB), essential in fermenting milk, produce an array of antimicrobial compounds, notably bacteriocins, which contribute to the extended shelf life dairy goods. Bacteriocins, ribosomally synthesized peptides, display broad or narrow-spectrum activity, thus holding promise food preservation. The classification LAB bacteriocins is intricate, reflecting evolving genomic insights and biosynthesis mechanisms. Strategies for integrating into products include purified forms,...
Three indigenous Lactobacillus delbrueckii subsp. bulgaricus bacteriophages and their adsorption process were characterized.Phages belonged to Bradley's group B or the Siphoviridae family (morphotype B1). They showed low burst size short latent periods. A remarkably high sensitivity pH was also demonstrated. Indigenous phage genomes linear double-stranded DNA molecules of approx. 31-34 kbp, with distinctive restriction patterns. Only one genome appeared contain cohesive ends. Calcium ions...
A total of 16 soft and semihard Argentinean cheeses, 95 pasteurized cheese–milk samples, were analysed for microorganisms responsible blowing. Lactic acid bacteria (starter microflora) resulted in high numbers (> 10 7 colony‐forming units (cfu)/g). Coliform yeast counts lower than 4 cfu/g. Cremoso cheeses blown by leuconostocs, lactobacilli Bacillus polymyxa . Mozzarella was spoiled B. macerans Semihard affected spore‐forming ( Clostridium ), propionic strains. Clostridia, , leuconostocs...
Cell-free supernatant from Leuconostoc citreum MB1 revealed specific antilisterial activity. Preliminary studies demonstrated the proteinaceous, heat-stable, bacteriocin-like trait of antimicrobial components present in supernatant. Determination genes encoding bacteriocins by PCR and DNA sequencing led to amplification products highly homologous with leucocin A (found diverse species) UviB Leuc. KM20) sequences. Additionally, activity cell-free was an inhibition halo SDS-PAGE gel subjected...