180 research outputs found
Putative probiotics decrease cell viability and enhance chemotherapy effectiveness in human cancer cells: role of butyrate and secreted proteins
Risk-based control of food-borne pathogens Listeria monocytogenes and Salmonella enterica in the Italian fermented sausages Cacciatore and Felino
Antilisterial Effect and Influence on Listeria monocytogenes Gene Expression of Enterocin or Enterococcus faecalis in Sliced Dry-Cured Ham Stored at 78C
Bilberry pomace in rabbit nutrition: effects on growth performance, apparent digestibility, caecal traits, bacterial community and antioxidant status
Yellow mealworm inclusion in diets for heavy-size broiler chickens: Implications for intestinal microbiota and mucin dynamics
Characterization of Lactococcus strains isolated from artisanal Oaxaca cheese
Lactococci strains obtained from raw-milk Oaxaca cheese through its production process in two factories from the Tulancingo Valley, Mexico, were isolated and characterized. A total of 120 colonies were selected from the growth in M17 and MRS agars. Twenty were identified as lactococci strains, all Lactococcus lactis, and were characterized by molecular and phenotypic methods including carbohydrate use, enzymatic profile, acidifying capacity, and antibiotic and phage resistance. High phenotypic diversity was observed and confirmed among the Lactococcus lactis strains by rep-PCR fingerprints. Fifty percent of the strains were resistant to streptomycin and 35% to erythromycin. Nine isolates were considered as fast acidifying strains. The predominant volatile compounds produced were 3-methylbutanol, 3-methylbutanal and butane-2,3-dione. A selection of strains isolated in this study has shown satisfactory characteristics to be used as potential starters for the industrial production of Oaxaca cheese.Peer reviewe
Study of the fecal microbiota as affected by omnivore, vegetarian or vegan diets through culture dependent and independent analysis
Effect of insect live larvae as environmental enrichment on poultry gut health: Gut mucin composition, microbiota and local immune response evaluation
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