A5061133708- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Meat and Animal Product Quality
- Microbial Inactivation Methods
- Listeria monocytogenes in Food Safety
- Milk Quality and Mastitis in Dairy Cows
- Proteins in Food Systems
- Microbial Metabolites in Food Biotechnology
- Phytoestrogen effects and research
- Food composition and properties
- Enzyme Production and Characterization
- Polyamine Metabolism and Applications
- Identification and Quantification in Food
- Food Safety and Hygiene
- Phytase and its Applications
- Pomegranate: compositions and health benefits
- Digestive system and related health
- Antimicrobial Resistance in Staphylococcus
- Microencapsulation and Drying Processes
- Biochemical Analysis and Sensing Techniques
- Phytochemicals and Antioxidant Activities
- Fermentation and Sensory Analysis
- Microbial Metabolism and Applications
- Infant Nutrition and Health
- Protein purification and stability
Consejo Superior de Investigaciones Científicas
1981-2023
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
2011-2021
Instituto de Ciencia y Tecnología de Alimentos y Nutrición
1996-2015
Instituto de Tecnologia de Alimentos
1996-2013
Phytoestrogens are plant-derived polyphenols with a structure similar to human estrogens. The three main groups of phytoestrogens, isoflavones, ellagitannins, and lignans, transformed into equol, urolithins, enterolignans, respectively, by bacteria. These metabolites have more estrogenic/antiestrogenic antioxidant activities than their precursors, they bioavailable. aim this study was analyze the metabolism lignans ellagitannins gut microbiota, possible correlation in these phytoestrogens....
Of 124 staphylococcal strains isolated from sheep milk, 78 produced enterotoxin A, B, C, or D when evaluated by an enzyme-linked immunosorbent assay. Enterotoxins A and D, elaborated 44 43 strains, respectively, showed the highest incidence. Enterotoxin production coagulase-negative (one Staphylococcus cohnii, three S. epidermidis, five haemolyticus, four xylosus) was detected. Linear logarithmic-logarithmic regressions of optical density on concentration yielded best-fitting equations for...
The inhibitory effect of enterocin 4, a bacteriocin produced by Enterococcus faecalis INIA on Listeria monocytogenes strains Ohio and Scott A during themanufacture ripening Manchego cheese was investigated. Raw ewe's milk wasinoculated with ca 105 cfu ml−1 L.monocytogenes 1% commercial lactic starter, an Ent. 4 culture, or each culture. cheeses were manufactured according tousual procedures. counts decreased 3 log units after8 h 6 after 7 d in made from inoculated faecalisINIA both cultures,...
ABSTRACT The effect of high-pressure (HP) treatments combined with bacteriocins lactic acid bacteria (LAB) produced in situ on the survival Escherichia coli O157:H7 cheese was investigated. Cheeses were manufactured from raw milk inoculated E. at approximately 10 5 CFU/ml. Seven different bacteriocin-producing LAB added 6 CFU/ml as adjuncts to starter. pressurized day 2 or 50 300 MPa for min 500 min, 10°C both cases. After 60 days, counts cheeses without and not 5.1 log CFU/g. A higher...
Summary The microflora of ten batches La Serena cheese, made from raw milk Merino ewes and using vegetable rennet as coagulant, was monitored throughout a 60 d ripening period. After 15 d, lactic acid bacteria predominated in the interior whilst acid-utilizing species yeasts moulds on cheese surface. Coagulase-positive staphylococci were not detected or surface any cheeses after 45 faecal coliforms found d. Higher death rates recorded for spring than winter.
Summary Casein breakdown and free fatty acids formation were studied in ten batches of La Serena cheese throughout a 60 d ripening period. A rapid degradation α s1 -casein occurred, with only 18·6% residual being detected d-old cheese, whereas 49·5% β-casein remained unattacked. High pH values, low NaCl-in-moisture concentrations high moisture contents enhanced proteolysis. Lac-tobacilli yeasts the microbial groups which significantly influenced breakdown, affected hydrolysis. No significant...
Almost all soy isoflavones exist as glycosides, daidzin, genistin, and glycitin. We analyzed the capacity of 92 strains lactic acid bacteria (LAB) bifidobacteria with biotechnological interest to process glycosylated glycitin in their more bioavailable aglycones metabolites dihydrodaidzein (DHD), O-desmethylangolensin, equol. Representative four genera studied Lactobacillus, Enterococcus, Lactococcus, Bifidobacterium were able produce daidzein, genistein, glycitein, exception lactobacilli,...
The presence of Staphylococcus aureus in six dry-cured meat-processing facilities was investigated. S. detected 3.8% surfaces from five facilities. occurrence clearly higher during processing (4.8%) than after cleaning and disinfection (1.4%). Thirty-eight isolates were typified by PFGE MLST. Eleven sequence types (STs) defined ST30 (32%) ST12 (24%) the most abundant. Enterotoxin genes 53% isolates. enterotoxin A gene (sea) present all isolates, seb one ST1 isolate, sec two ST45 Sixteen...