Mostrando 5 resultados de: 5
Filtros aplicados
Subtipo de publicación
Article(5)
Publisher
AgroLife Scientific Journal(1)
CYTA - Journal of Food(1)
International Food Research Journal(1)
Journal of Microbiology and Biotechnology(1)
Preventive Nutrition and Food Science(1)
Área temáticas
Microorganismos, hongos y algas(4)
Tecnología alimentaria(3)
Bioquímica(1)
Farmacología y terapéutica(1)
Salud y seguridad personal(1)
Área de conocimiento
Microbiología(5)
Antimicrobial Peptides from Lactobacillus plantarum UTNGt2 Prevent Harmful Bacteria Growth on Fresh Tomatoes
ArticleAbstract: In a previous study, the antimicrobial peptides extracted from Lactobacillus plantarum UTNGt2 of wilPalabras claves:Antimicrobial peptides, Bacteriolytic, Plantaricin W, Preservation, TomatoesAutores:Gabriela N. Tenea, Pozo T.D.Fuentes:googlescopusAntimicrobial compounds produced by Weissella confusa Cys2-2 strain inhibit Gram-negative bacteria growth
ArticleAbstract: Antimicrobial compounds produced by lactic acid bacteria emerged as a promising group of agents forPalabras claves:Bactericida, bactericidal, bacteriocin-like substances, cell integrity, integridad celular, pathogens, patógenos, PRESERVACION, Preservation, sustancias similares a las bacteriocinas, Weissella confusaAutores:Gabriela N. Tenea, Lara M.I.Fuentes:googlescopusPEPTIDES PRODUCED BY NATIVE Lactococcus lactis Ella8 IMPAIRS MEMBRANE INTEGRITY OF FOOD PATHOGENS
ArticleAbstract: Previously, we have isolated a Lactococcus lactis UTNElla8, a native strain originated from wild-typPalabras claves:Antimicrobial peptides, Bacteriolytic, Food spoilage, LACTOCOCCUS, Preservation, TomatoesAutores:Delgado Pozo T., Gabriela N. TeneaFuentes:googlescopusInhibitory effect of substances produced by native lactococcus lactis strains of tropical fruits towards food pathogens
ArticleAbstract: The use of peptides produced by lactic acid bacteria (LAB) as antimicrobial agents in food emerged fPalabras claves:Antimicrobial substances, Bacteriolytic, food pathogens, Lactococcus lactis, PreservationAutores:Clara Ortega, Gabriela N. Tenea, Hurtado P.Fuentes:googlescopusThe efficacy of bacteriocin-containing cell-free supernatant from Lactobacillus plantarum Cys5-4 to control pathogenic bacteria growth in artisanal beverages
ArticleAbstract: The increasing interest on consuming fresh, non-processed healthy food and beverages expand the resePalabras claves:antimicrobial activity, Bacteriocin, Fresh beverages, Pathogen control, PreservationAutores:Barrigas A., Gabriela N. TeneaFuentes:googlescopus