Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent
Abstract: The presence of mycotoxigenic fungi such as Aspergillus, Penicillium, and Fusarium genera represents a problem in food preservation and consequently, its spoilage. During the fermentation process with lactic acid bacteria, a range of secondary metabolites associated with beneficial health effects were released. In the present study, goat whey fermented by Lactobacillus plantarum (CECT 220, 221, 223, and 748) species has shown a satisfactory inhibitory effect against 28 fungi, showing for certain species of Fusarium genus and also, for Aspergillus steynii, a value of minimum inhibitory concentration until 1.95 g/L. In addition, phenyllactic acid was identified in each sample of fer…
Actividad antifúngica y antitoxigénica in vitro y en alimentos de bacterias ácido lácticas
El desarrollo de hongos en materias primas, alimentos y piensos puede ser responsable de pérdidas económicas considerables por disminuir la calidad y reducir la vida media de todos ellos. Además, algunos hongos pueden producir compuestos potencialmente tóxicos, lo que supone un problema de seguridad alimentaria para los consumidores. La bioconservación es un concepto que se refiere al empleo de microorganismos o sus productos metabólicos en los alimentos, para inhibir el crecimiento o destruir microorganismos no deseados, con el objetivo de mejorar la seguridad, conservar la calidad y extender la vida útil de los productos alimenticios. La presente Tesis Doctoral tiene por objeto el estudio…
Transformation of Ochratoxin A by Microorganisms Isolated from Tempranillo Grapes in Wine Systems
Mycotoxins are toxic metabolites produced by various genera of fungi. Fungi belonging to species of the genera Aspergillus and Penicillium are the main source of ochratoxin A (OTA) in wine. The reduction of OTA in must and wine has been studied using physical, chemical, and biological technologies. In this paper, we report on the capacity of different cultures isolated from Tempranillo winegrapes contaminated with fungus to degrade OTA in tryptic soy broth (TSB) medium at pH 3.5 and 6.5. We studied the interaction between OTA and four isolates during alcoholic fermentation of red wine. This study showed that microorganism isolates reduced the content of OTA in TSB medium and in the wine exp…
Predetermination and Change in Living Beings
Phenomenology constitutes a movement which unfolds in different directions: some are nearer to Edmund Husserl’s thoughts (1859–1938), as the orthodox manifestation of the movement; others are further afield, as would be the case of Nicolai Hartmann (1882–1950): his thoughts are considered to be outside the scope of phenomenology, whereas others see him as a heterodox manifestation of the movement. In any case, Hartmann uses phenomenology in order to purify philosophical problems, without disregarding the scientific contribution. This dependence on the sciences is more obvious in his last works, and especially in his Ontology, and this paper will focus on one of its aspects.
Inhibitory Activity of Shrimp Waste Extracts on Fungal and Oomycete Plant Pathogens
(1) Background: This study was aimed at determining the in vitro inhibitory effect of new natural substances obtained by minimal processing from shrimp wastes on fungi and oomycetes in the genera Alternaria, Colletotrichum, Fusarium, Penicillium, Plenodomus and Phytophthora