0000000000179662
AUTHOR
Paloma López
showing 12 related works from this author
A real-time PCR assay for detection and quantification of 2-branched (1,3)-β-D–glucan producing lactic acid bacteria in cider
2010
28 p.-1 fig.-4 tab.
Comparative analysis of production and purification of homo- and hetero-polysaccharides produced by lactic acid bacteria
2013
2 figuras, 2 tablas
Biogenic amines in fermented foods
2010
Food-fermenting lactic acid bacteria (LAB) are generally considered to be non-toxic and non-pathogenic. Some species of LAB, however, can produce biogenic amines (BAs). BAs are organic, basic, nitrogenous compounds, mainly formed through decarboxylation of amino acids. BAs are present in a wide range of foods, including dairy products, and can occasionally accumulate in high concentrations. The consumption of food containing large amounts of these amines can have toxicological consequences. Although there is no specific legislation regarding BA content in many fermented products, it is generally assumed that they should not be allowed to accumulate. The ability of microorganisms to decarbox…
Dextrans produced by lactic acid bacteria exhibit antiviral and immunomodulatory activity against salmonid viruses
2015
36 p.-7 fig.-1 tab.-1 fig. supl.
Dextransucrase Expression Is Concomitant with that of Replication and Maintenance Functions of the pMN1 Plasmid in Lactobacillus sakei MN1
2017
The exopolysaccharide synthesized by Lactobacillus sakei MN1 is a dextran with antiviral and immunomodulatory properties of potential utility in aquaculture. In this work we have investigated the genetic basis of dextran production by this bacterium. Southern blot hybridization experiments demonstrated the plasmidic location of the dsrLS gene, which encodes the dextransucrase involved in dextran synthesis. DNA sequencing of the 11,126 kbp plasmid (pMN1) revealed that it belongs to a family which replicates by the theta mechanism, whose prototype is pUCL287. The plasmid comprises the origin of replication, repA, repB, and dsrLS genes, as well as seven open reading frames of uncharacterized f…
Real-time detection of riboflavin production by Lactobacillus plantarum strains and tracking of their gastrointestinal survival and functionality in …
2019
Some strains of lactic acid bacteria (LAB) produce riboflavin, a water-soluble vitamin of the B complex, essential for human beings. Here, we have evaluated riboflavin (B2 vitamin) production by five Lactobacillus plantarum strains isolated from chicha, a traditional maize-based fermented alcoholic beverage from north-western Argentina and their isogenic riboflavin-overproducing derivatives previously selected using roseoflavin. A direct fluorescence spectroscopic detection method to quantify riboflavin production in bacterial culture supernatants has been tested. Comparison of the efficiency for riboflavin fluorescence quantification with and without prior HPLC fractionation showed that th…
Different Modes of Regulation of the Expression of Dextransucrase in Leuconostoc lactis AV1n and Lactobacillus sakei MN1
2019
Leuconostoc lactis AV1 strain isolated from a Tunisian avocado was characterized as a dextran producer. The promoter PdsrLL and the dsrLL gene encoding the DsrLL dextransucrase responsible for the dextran synthesis were transcriptionally fused to the mCherry coding gene generating the pRCR20 plasmid. Upon plasmid transfer, both AV1n and the dextran non-producing Leuconostoc mesenteroides CM70 became red due to expression of the mCherry from the PdsrLL-dsr-mrfp transcriptional fusion. Characterization of the polymers present in cultures supernatants revealed that the DsrLL encoded from pRCR20 in the recombinant bacteria was able to synthesize dextran. The production of dextran by the DsrLL i…
Dextran production by Lactobacillus sakei MN1 coincides with reduced autoagglutination, biofilm formation and epithelial cell adhesion
2017
40 p.-7 fig.-4 fig.supl.
Functional and Nutritious Beverages Produced by Lactic Acid Bacteria
2019
Abstract Currently, in the developed countries, there is a concern about leading a healthy lifestyle including eating “organic” and “functional” food. Moreover, in recent years, the percentage of the population with food allergies or intolerances has increased. Within this framework, lactic acid bacteria (LAB), which are able to ferment a variety of foodstuffs and also colonize the human digestive tract, can play a beneficial role. Many LAB strains have the generally recognized as safe (GRAS) status and are therefore being used in the food industry, especially to produce different types of fermented beverages, because they confer “functionality” to drinks due to the production of bioactive …
Disclosing diversity of exopolysaccharide-producing lactobacilli from Spanish natural ciders
2018
24 p.-2 fig.-2 tab.-1 fig. supl.-1 tab.supl.
Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-β-D-glucan
2011
8 páginas, 2 figuras, 2 tablas -- PAGS nros. 3271-3278
The Ability of Riboflavin-Overproducing Lactiplantibacillus plantarum Strains to Survive Under Gastrointestinal Conditions
2020
17 p.-5 fig.-4 tab.+mat. supl.:5 p.-3 fig.-1 tab.