0000000000216620

AUTHOR

Mª Teresa Dueñas

showing 3 related works from this author

Comparative analysis of production and purification of homo- and hetero-polysaccharides produced by lactic acid bacteria

2013

2 figuras, 2 tablas

beta-GlucansPolymers and PlasticsSpectrophotometry InfraredLactobacillus suebicusPolysaccharideMethylationlaw.inventionchemistry.chemical_compoundMicroscopy Electron TransmissionlawMaterials ChemistryLactic acid bacteriaMethodsPediococcusPurificationchemistry.chemical_classificationBacteriological TechniquesStrain (chemistry)biologyOtras Ciencias QuímicasOrganic ChemistryLactococcus lactisPolysaccharides BacterialCiencias QuímicasHeteropolysaccharidesProductionDextransbiology.organism_classificationLactic acidCulture MediaLactococcus lactisHomopolysaccharideschemistryBiochemistryLeuconostoc mesenteroidesGenes BacterialFermentationRecombinant DNACIENCIAS NATURALES Y EXACTASBacteriaLeuconostoc
researchProduct

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 …

education.field_of_studyAllergyFood industrybiologybusiness.industryPopulationfood and beveragesbiology.organism_classificationmedicine.diseaseLactic acidchemistry.chemical_compoundchemistryIntolerancesGenerally recognized as safemedicineFermentationFood sciencebusinesseducationBacteria
researchProduct

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

beta-GlucansPopulationBiologyShelf lifeProbioticMicrobiologylaw.inventionBeveragesProbioticchemistry.chemical_compoundlawGeneticsLactic acid bacteriaAnimalsFood sciencePediococcuseducationOrange juiceJuiceeducation.field_of_studyGastrointestinal tractMicrobial ViabilityProbioticsfood and beveragesHydrogen-Ion Concentrationbiology.organism_classificationYogurtOrders of magnitude (mass)Lactic acidLactobacillusMilkchemistryFood MicrobiologyAnimal Science and ZoologyProteoglycansBacteriaFood ScienceCitrus sinensis
researchProduct