Mostrando 5 resultados de: 5
Filtros aplicados
Publisher
Critical Reviews in Food Science and Nutrition(1)
Food Chemistry(1)
Food and Chemical Toxicology(1)
Frontiers in Microbiology(1)
Journal of the Science of Food and Agriculture(1)
Área temáticas
Microorganismos, hongos y algas(4)
Fisiología y materias afines(2)
Alimentación y bebidas(1)
Farmacología y terapéutica(1)
Área de conocimiento
Nutrición(1)
Origen
scopus(5)
Characterization of the binding capacity of mercurial species in Lactobacillus strains
ArticleAbstract: BACKGROUND: Metal sequestration by bacteria has been proposed as a strategy to counteract metal contPalabras claves:Biosorption, cell wall, LACTOBACILLUS, Mercury, methylmercuryAutores:Alcántara C., Carlos Jadán-Piedra, Devesa V., Monedero V., Vélez D., Zúñiga M.Fuentes:scopusEffect of lactic acid bacteria on mercury toxicokinetics
ArticleAbstract: The capacity of two LAB strains to inhibit inorganic [Hg(II)] and organic (methyl-Hg; MeHg) mercuryPalabras claves:Autores:Carlos Jadán-Piedra, Crespo Á., Devesa V., Monedero V., Vélez D., Zúñiga M.Fuentes:scopusUse of lactic acid bacteria and yeasts to reduce exposure to chemical food contaminants and toxicity
ReviewAbstract: Chemical contaminants that are present in food pose a health problem and their levels are controlledPalabras claves:cyanotoxins, lactic acid bacteria, Metals, Mycotoxins, PESTICIDES, SaccharomycesAutores:Carlos Jadán-Piedra, Chiocchetti G.M., Devesa V., Monedero V., Vélez D., Zúñiga M.Fuentes:scopusPolyphosphate in Lactobacillus and its link to stress tolerance and probiotic properties
ArticleAbstract: The synthesis of the inorganic polymer polyphosphate (poly-P) in bacteria has been linked to stressPalabras claves:LACTOBACILLUS, Mercury, polyphosphate, Polyphosphate kinase, probioticAutores:Alcántara C., Carlos Jadán-Piedra, Coll-Marqués J.M., Devesa V., Monedero V., Vélez D., Zúñiga M.Fuentes:scopusThe use of lactic acid bacteria to reduce mercury bioaccessibility
ArticleAbstract: Mercury in food is present in either inorganic [Hg(II)] or methylmercury (CH3Hg) form. Intestinal abPalabras claves:Bioaccessibility, lactic acid bacteria, Mercury, methylmercury, Mushrooms, SeafoodAutores:Alcántara C., Carlos Jadán-Piedra, Devesa V., Monedero V., Vélez D., Zúñiga M.Fuentes:scopus