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Characterization of bacteriocin-producing lactic acid bacteria isolated from native fruits of ecuadorian Amazon
ArticleAbstract: Tropical, wild-Type fruits are considered biodiverse "hotspots" of microorganisms with possible funcPalabras claves:Antimicrobial substances, bacteriocins, Foodborne pathogens, Lactic acid bacteria (LAB)Autores:Clara Ortega, Gabriela N. Tenea, Garzón K.Fuentes:googlescopusCombinations of Peptide-Protein Extracts from Native Probiotics Suppress the Growth of Multidrug-Resistant Staphylococcus aureus and Citrobacter freundii via Membrane Perturbation and Ultrastructural Changes
ArticleAbstract: The occurrence of multidrug-resistant pathogens in the food chain causes health problems in humans,Palabras claves:antimicrobials, CITROBACTER FREUNDII, Membrane alteration, probiotics, Sem, STAPHYLOCOCCUS AUREUS, TEM, “fried egg” phenotypeAutores:Angamarca E., Gabriela N. Tenea, Olmedo D.Fuentes:googlescopusComparative transcriptome profiling in winter wheat grown under different agricultural practices
ArticleAbstract: Wheat (Triticum aestivum L.), one of the three most important cereal crops worldwide, has a dominantPalabras claves:Gene Expression, Multivariate statistics, Organic Agriculture, transcriptome profiling, TRITICUM AESTIVUM, winter wheat flag leavesAutores:Cordeiro Raposo F., Gabriela N. Tenea, Maquet A.Fuentes:googlescopusAntimicrobial 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 cocktail combining specific peptide extracts from native probiotic bacteria hamper adulteration of ready-to-eat mango wedges
ArticleAbstract: Consumption of ready-to-eat chopped fruits sold in the streets is a concern, as such activities arePalabras claves:Antimicrobial, Bacteriolytic, lactic acid bacteria, Mango, Membrane integrity, PeptidesAutores:Gabriela N. Tenea, Olmedo 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:googlescopusCoupling Nicotiana tabaccum transgenic plants with Rhizophagus irregularis for phytoremediation of heavy metal polluted areas
ArticleAbstract: Several studies have shown that hairy roots (HRs) can increase the phytoextraction of organic and inPalabras claves:Agrobacterium rhizogenes, arbuscular mycorrhizal fungi, Hairy roots, Heavy Metals, phytoremediationAutores:Cucu N., Gabriela N. Tenea, Ion S., Iordache V., Neagoe A.Fuentes:googlescopusFortification of cocoa semi-skimmed milk formulations with native lactic acid bacteria: Cell viability, physicochemical and functional properties for developing novel foods
ArticleAbstract: This study aimed to evaluate several cocoa semi-skimmed milk formulations (CSMFs) as potential carriPalabras claves:Antioxidant activity, COCOA, lactic acid bacteria, Polyphenols, probioticsAutores:Gabriela N. Tenea, Pamela AscantaFuentes:scopusInhibitory 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:googlescopusInhibitory substances produced by native lactobacillus plantarum UTNCys5-4 control microbial population growth in meat
ArticleAbstract: Microbial contamination is the cause of extensive economic loss in the food sector. Previously, thePalabras claves:Autores:Gabriela N. Tenea, Guaña J.M.Fuentes:googlescopus