A5042198788- Probiotics and Fermented Foods
- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Milk Quality and Mastitis in Dairy Cows
- Fermentation and Sensory Analysis
- Proteins in Food Systems
- Sensory Analysis and Statistical Methods
- Animal Nutrition and Physiology
- Gut microbiota and health
- Parasitic Infections and Diagnostics
- Biochemical Analysis and Sensing Techniques
- Congenital Anomalies and Fetal Surgery
- Animal Diversity and Health Studies
- Microbial Metabolites in Food Biotechnology
- Polyamine Metabolism and Applications
- Identification and Quantification in Food
- Parasitic infections in humans and animals
- Mycotoxins in Agriculture and Food
- Food composition and properties
- Diet and metabolism studies
- Biopolymer Synthesis and Applications
- Aquaculture disease management and microbiota
- Food Safety and Hygiene
- Pediatric Hepatobiliary Diseases and Treatments
- Legionella and Acanthamoeba research
Universidad Autónoma Metropolitana
2025
Universidad Publica de Navarra
2004-2020
Universidad Nacional Autónoma de México
1995-2014
Universidad de Navarra
2012
Type 2 diabetes (T2D) is a complex metabolic disease, which involves maintained hyperglycemia due to the development of an insulin resistance process. Among multiple risk factors, host intestinal microbiota has received increasing attention in T2D etiology and progression. In present study, we have explored effect long-term supplementation with non-dairy fermented food product (FFP) Zucker Diabetic Fatty (ZDF) rats model. The FFP induced improvement glucose homeostasis according results...
Optimization of food storage has become a central issue for science and biotechnology, especially in the field functional foods. The aim this work was to investigate influence different strategies fermented product (FFP) further determine whether regular (room temperature (RT) standard packaging (SP)) could be refined. Eight experimental conditions (four temperatures × two packaging) were simulated changes FFP's microbial ecology (total bacteria, lactic acid bacteria (LAB), yeasts)...
Free amino acids (FAAs) and volatile components were analysed in commercial samples of yoghurt Actimel ® drink as well laboratory‐made kefir. The lysine cysteine the principal accounted for about 70% total FAAs all samples. However, acid profiles different fermented milk products differed: on whole values most observed to be significantly higher A 50 identified. largest number volatiles found Ethanol, 2,3‐ butanodione 3‐hidroxybutan‐2‐one prevalent components, with ethanol kefir
The evolution of physicochemical parameters, and the most important microbial groups, were determined for following three batches 'Cameros' goat's milk cheese during ripening: Batch R elaborated with raw milk, RS addition a starter culture, PS pasteurized same culture. No differences in total solids (TS) or content NaCl, fat nitrogen (expressed as percentages TS) found ripening. pH, acidity non‐protein (NPN, expressed percentage TN) showed significant between batches. inoculated fastest drop...
Obesity is a worldwide epidemic characterized by excessive fat accumulation, associated with multiple comorbidities and complications. Emerging evidence points to gut microbiome as driving force in the pathogenesis of obesity. Vinegar intake, traditional remedy source exogenous acetate, has been shown improve glycemic control have anti-obesity effects. New functional foods may be developed supplementing food probiotics. B. coagulans suitable choice because its resistance high temperatures....
A two-strain starter culture containing Lactobacillus plantarum CIDCA 83114, a potential probiotic strain isolated from kefir grains, and Streptococcus thermophilus 321 was tested for the preparation of fermented milk product. Kluyveromyces marxianus 8154, yeast with immunomodulatory properties included to formulate three-strain culture. Supernatants enterohaemorragic Escherichia coli, shiga-toxin-producing strain, along or were in medium Vero-cell surface cultures. The results demonstrated...
The lactic flora of two ewe' s-milk chee ses regulated by Appellations Origin, Roncal and Idiazabal cheeses, manufactured in the autonomous region Navarre (Spain), was identified compared.263,494, 464 isolates lactococci, Iactobacilli, leuconostocs, respectively, were isolated throughout ripening from both cheeses presumably using morphological, phenotypical biochemical methods.The distribution lactococci species not significantly different Lactococcus lactis subsp being main JO days...
Lactobacilli, and specifically Lactobacillus plantarum, are an important group of microorganisms in ovine cheeses, even though they not ordinarily included the starter cultures added. The present study effected counts lactobacilli Roncal Protected Designation Origin (PDO) milk cheese samples isolated a total 1026 strains. strains were identified to species level by polymerase chain reaction (PCR) using L. plantarum-specific oligonucleotide primers, belonging this then characterized randomly...