A5089215023- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Meat and Animal Product Quality
- Milk Quality and Mastitis in Dairy Cows
- Microbial Metabolites in Food Biotechnology
- Enzyme Production and Characterization
- Bee Products Chemical Analysis
- Polyamine Metabolism and Applications
- Mycotoxins in Agriculture and Food
- Insect and Pesticide Research
- Essential Oils and Antimicrobial Activity
- Listeria monocytogenes in Food Safety
- Identification and Quantification in Food
- Food composition and properties
- Food Safety and Hygiene
- GABA and Rice Research
- Microbial Metabolism and Applications
- Proteins in Food Systems
- Gut microbiota and health
- Ruminant Nutrition and Digestive Physiology
- Polysaccharides and Plant Cell Walls
- Educational Outcomes and Influences
- Phytochemicals and Antioxidant Activities
- Fermentation and Sensory Analysis
- Sensory Analysis and Statistical Methods
Universidad de León
2014-2024
Ministère de la Santé et de l'Hygiène Publique
2017
Universidade de Vigo
1997-2002
Universidad de León
1995-1996
This study assessed 16 different honey samples in order to select the best one for therapeutic purposes. First, a of honey's main bioactive compounds was carried out. Then phenolic profiles were determined and specific quantified using HPLC system coupled mass spectrometer. Then, antioxidant activity, by three vitro methods, antibacterial activity against reference strains clinical isolates evaluated. Great variability among observed regarding ascorbic acid (between 0.34 ± 0.00 75.8 0.41...
Twenty lactic acid bacteria (LAB) isolated from artisanal cheeses and previously selected for their technological properties were screened enzymatic activities, antimicrobial activity safety. The aim was to select those LAB strains that safe showed advantageous the development of starter cultures cheese making, discarding could transfer antibiotic resistance or produce any toxic biogenic amines. Aminopeptidase activities detected in most strains, particularly high substrate leucine...
The aim of this research was to find out the effect different combinations starter and non-starter cultures on proteolysis Castellano cheese during ripening. Four batches were prepared, each containing autochthonous lactobacilli or Leuconostoc, compared with other a control batch, that used only commercial starter. To achieve this, nitrogen fractions (pH 4.4-soluble 12 % trichloroacetic acid soluble nitrogen, polypeptide casein nitrogen), levels free amino acids biogenic amines assessed....
The microbial groups of technological interest (aerobic mesophilic flora, presumptive lactococci, lactobacilli, leuconostocs, enterococci, Micrococcaceae and mou Ids yeasts) were enumerated throughout the ripening process in 4 batches Armada goat's milk cheese (2 ripened summer 2 autumn).High counts ail observed (loglO cfu/g: aerobic flora 6. enterococci 2.9~.29,); highest being generally reached 1-week-old cheese.Beyond this, they progressively dropped until end ripening.In first 8 weeks...
The chemical, microbiological, and texture characteristics rheological properties of sourdoughs were studied in the course fermentations at 25 35°C over a period 72 hours. After 6 h fermentation, pH decreased rapidly sourdough 35°C. However, after values slightly lower 25°C. To obtain with an optimum pH, 11 required 25°C 9 Acidity increased more slowly similar both types dough 24 h, but higher Counts lactic acid bacteria showed counts. Sourdough evinced elastic behaviour, larger modulus Both...
Numerous studies have explored the antibacterial properties of different types honey from all around world. However, data available describing how acts against bacteria are few. The aim this study was to apply a flow cytometry (FC) protocol examine and characterize primary effects three varieties (avocado, chestnut polyfloral) upon physiological status Staphylococcus aureus Escherichia coli cells reveal their action mechanisms. samples on membrane potential, integrity, metabolic activity...
This article describes a microbiological study carried out on lacón, dry-cured meat product made in the north-west of Spain from fore extremity pig. Using classical methods, aerobic mesophilic flora, salt-tolerant lactic acid bacteria, Enterobacteriaceae, enterococci, moulds and yeasts were enumerated, some physicochemical parameters (pH, aw moisture NaCl contents) determined representative number isolates flora (the main microbial group) identified during manufacture five batches. All...
Ripened cheese is among fermented food the most often associated with poisoning from biogenic amines. The influence of ripening time, heat treatment milk and effect using a different ewe breed on amine (BA) content Zamorano was studied by high-performance liquid chromatography. Physicochemical, proteolytic microbiological parameters were also studied.BA increased significantly during their final values around 400 mg kg(-1). Cheeses elaborated raw duplicated concentration BA relative to those...