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Antithrombotic Activity of Milk Protein Hydrolysates by Lactic Acid Bacteria Isolated from Commercial Fermented Milks BABT
Pérez-Escalante,Emmanuel; Jaimez-Ordaz,Judith; Castañeda-Ovando,Araceli; Contreras-López,Elizabeth; Añorve-Morga,Javier; González-Olivares,Luis Guillermo.
ABSTRACT In the last decade, thrombosis has been one of the pathologies with high incidence creating great concern in Health Institutes all around the world. Considering this, the aim of this research was to determine the antithrombotic activity of peptides released during lactic fermentation. Reconstituted skim milk powder was fermented by Lactobacillus casei Shirota and Lactobacillus johnsonii LA1 isolated from commercial fermented milks. The hydrolysis degree and proteolytic profile were analyzed by trinitrobenzenesulfonic acid spectrophotometry method and by peptide polyacrylamide electrophoresis gel separation. The milk fermented by Lactobacillus casei Shirota exhibited a higher concentration of free amino groups than that fermented by Lactobacillus...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Antithrombotic activity; Peptides; Lactic fermentation; Probiotic bacteria; Commercial fermented milks.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100506
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Production of probiotic fresh white cheese using co-culture with Streptococcus thermophilus Ciênc. Tecnol. Aliment.
Yerlikaya,Oktay; Ozer,Elif.
In this research, the probiotic Streptococcus thermophilus was inoculated into milk as co-culture to produce probiotic cheese. The effects of using Streptococcus thermophilus with other probiotic bacteria on cheese composition, and microbiological viability during 28 days of storage were investigated. Sensorial properties were determined only at 1st and 28th days of storage. The results showed that the use of Streptococcus thermophilus as co-culture in probiotic cheese production did not affect negatively the cheese components. Fat and dry matter properties of cheese weren't influenced by added probiotic bacteria. However, different level of pH, salt and lactic acid were detected. All probiotic bacteria were present in high levels throughout storage of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Probiotic cheese; Streptococcus thermophilus; Fresh white cheese; Cheese starter; Probiotic bacteria.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300006
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Purification and partial identification of novel antimicrobial protein from marine bacterium Pseudoalteromonas species strain x 4 53 ArchiMer
Longeon, Arlette; Peduzzi, Jean; Barthelemy, Michel; Corre, Sophie; Nicolas, Jean-louis; Guyot, Museum National D'Histoire Naturelle.
A marine bacterium, X 153, was isolated from a pebble collected at St. Anne du Portzic (France). By 16S ribosomal DNA gene sequence analysis, X153 strain was identified as a Pseudoalteromonas sp. close to P. piscicida. The crude culture of X153 was highly active against human pathogenic strains involved in dermatologic diseases, and marine bacteria including various ichthyopathogenic Vibrio strains. The active substance occurred both in bacterial cells and in culture supernatant. An antimicrobial protein was purified to homogeneity by a 4-step procedure using size-exclusion and ion-exchange chromatography. The highly purified P-153 protein is anionic, and sodium dodecylsulfate polyacrylamide gel electrophoresis gives all apparent molecular mass of 87 kDa....
Tipo: Text Palavras-chave: Probiotic bacteria; Pseudoalteromonas; Antimicrobial protein.
Ano: 2004 URL: http://archimer.ifremer.fr/doc/2004/publication-426.pdf
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