Search results for " microrganism"

Production and characterization of glicosidases from Aspergillus terreus using "pastazzo" as inductor .

2010

Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.

2007

Aims:  The aim of this work was to preliminary characterize wild lactic acid bacteria (LAB), previously isolated during artisanal Pecorino Siciliano (PS) cheese-making for technological and flavour formation abilities in a model cheese system. Methods and Results:  Twelve LAB were studied for the ability to grow at 10 and 45°C, to coagulate and acidify both reconstituted skim milk and ewe's milk. Moreover, the capacity of the strains to generate aroma compounds was evaluated in a model cheese system at 30- and 60-day ripening. Flavour compounds were screened by sensory analysis and throughout gas chromatography (GC)–mass spectrometry (MS). Most of the strains were able to grow both at 10 an…

Valorization of Citrus spp. Cultivars cultivated in Sicily for the industrial use of citrus derivatives and in particular for potential alternative u…

2021

[ES] En esta tesis doctoral se discuten una serie de cuestiones científicas relacionadas con a la producción y el procesamiento de algunas especies de cítricos de especial relevancia en Sicilia y en el área mediterránea. Los objetivos se centran en estudiar la trazabilidad y sostenibilidad de la producción de algunas especies de cítricos, así como encontrar nuevas aplicaciones a los subproductos y productos de desecho de la industria, con el fin de mejorar su rentabilidad. Por lo tanto, los temas que se desarrollarán serán los siguientes: caracterización de los compuestos bioactivos presentes en aceites esenciales y en el hidrolato de diferentes especies de cítricos; seguimiento del efecto …

A survey of sourdough microbiota from Abruzzo, a region of Central Italy

2005

Le associazioni tra microrganismi

2008

Le associazioni tra microrganismi rivestono un ruolo centrale nell’ecologia microbica, la branca della microbiologia che studia le interelazioni tra micror- ganismi, dei microrganismi con organismi eucarioti (protozoi, nematodi, piante e animali) e con le componenti abiotiche dell’ambiente. I microrgani- smi possono anche partecipare ad associazioni genetiche, quali coniugazione, trasduzione e trasformazione, in particolare i batteri sono frequentemente implicati in una serie di interazioni non genetiche con altri microrganismi oggetto di questo capitolo. Infatti, in qualsiasi habitat i microrganismi viva- no e si moltiplichino essi devono interagire con altri micro- e macrorganismi facendo…