Silvina Fadda

Technological performance of meat-borne lactobacilli on lamb meat and fat matrices for their use in Merguez sausage fermentation

Kamel Boubakri, Lucia Cisneros, Silvina Fadda, Tayeb Idoui et autres

Algérie, ar (code pays fourni par la source)

Secretome Profiling of Lactiplantibacillus plantarum CRL681 Predicts Potential Molecular Mechanisms Involved in the Antimicrobial Activity Against Escherichia coli O157:H7

Ayelen Antonella Baillo, Leonardo Albarracín, Eliana Heredia Ojeda, Mariano Elean et autres

Background/Objectives. Lactiplantibacillus plantarum CRL681 has previously demonstrated a strong antagonistic effect against Escherichia coli O157:H7 in food matrices; however, the molecular mechanisms underlying this activity remain poorly understood. Since initial interactions between beneficial bacteria and pathogens occur mainly at the cell surface …

ar, jp (code pays fourni par la source)

Foodborne Lactic Acid Bacteria Inactivate Planktonic and Sessile Escherichia coli O157:H7 in a Meat Processing Environment: A Physiological and Proteomic Study

Lucia Cisneros, Ayelen Antonella Baillo, Diego Ploper, Pía Valacco et autres

Enterohemorrhagic Escherichia coli (EHEC) forms persistent biofilms on meat processing surfaces, posing a significant cross-contamination risk. This study assessed the antagonistic capacity of lactic acid bacteria (LAB) against EHEC under meat-processing-like conditions. Three LAB strains were tested in planktonic co-culture with EHEC …

ar, it (code pays fourni par la source)

Genomic Characterisation of Limosilactobacillus fermentum CRL2085 Unveiling Probiotic Traits for Application in Cattle Feed

Cecilia Aristimuño Ficoseco, Daniele Chieffi, Marco Montemurro, Anna Rita Bavaro et autres

Limosilactobacillus fermentum CRL2085, isolated from feedlot cattle rations, displayed high efficiency as a probiotic when administered to animals. A comprehensive genomic analysis was performed to elucidate the genetic basis underlying its probiotic potential. Fifteen genomic islands and CRISPR-Cas elements were identified in …

ar, it (code pays fourni par la source)

Physiological, microscopic and proteomic performance of Escherichia coli O157:H7 biofilms challenged with antagonistic lactic acid bacteria as a bio-decontamination tool for the food industry

Lucia Cisneros, Ayelen Antonella Baillo, Diego Ploper, Pía Valacco et autres

ar, it (code pays fourni par la source)

Physiological, Microscopic and Proteomic Performance of Escherichia Coli O157:H7 Biofilms Challenged with Antagonistic Lactic Acid Bacteria as a Bio-Decontamination Tool for the Food Industry

Lucia Cisneros, Ayelen Antonella Baillo, Diego Ploper, Pía Valacco et autres

ar (code pays fourni par la source)

Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance

Marcio Aurélio de Almeida, Silvina Fadda, Miguel Ángel Sentandreu Vicente, Nilda Doris Montes Villanueva et autres

Abstract In many industrialised countries, sodium intake exceeds the nutritional guidelines. High sodium intake has been associated with health problems, such as arterial hypertension and, consequently, a higher health risk of cardiovascular disease. The aim of this study was to evaluate overall …

br, ar, es, pe (code pays fourni par la source)

Lactic Acid Bacteria in Meat Fermentations

Silvina Fadda, Patricia Castellano, Lucrecia C. Terán, Raúl Ricardo Raya et autres

The lactic acid bacteria (LAB) communities that develop in traditional meat fermented products are a result of the stressful environmental conditions that exist during meat fermentation. In traditional fermented sausages, Latilactobacillus (L.) sakei and L. curvatus are by far the most often …

Role of Curing Agents in the Adaptive Response of the Bioprotective Latilactobacillus curvatus CRL 705 from a Physiologic and Proteomic Perspective

Lucrecia C. Terán, Alejandra Orihuel, Emilse Bentencourt, Raúl Ricardo Raya et autres

During meat processing, lactic acid bacteria (LAB) have to competitively adapt to the hostile environment produced by curing additives (CA). The objective of this study was to investigate the ability of Latilactobacillus curvatus CRL 705, a bioprotective strain of meat origin, to …

ar (code pays fourni par la source)

Role of Curing Agents in the Adaptive Response of the Bioprotective Latilactobacillus Curvatus CRL 705 from a Physiologic and Proteomic Perspective

Lucrecia C. Terán, Alejandra Orihuel, Emilse Bentencourt, Raúl Ricardo Raya et autres

During meat processing, lactic acid bacteria (LAB) have to competitively adapt to the hostile en-vironment produced by curing additives (CA). The objective of this study was to investigate the ability of Latilactobacillus curvatus CRL 705, a bioprotective strain of meat origin, to …

ar (code pays fourni par la source)

Ligilactobacillus murinus Strains Isolated from Mice Intestinal Tract: Molecular Characterization and Antagonistic Activity against Food-Borne Pathogens

Ivonne Lizeth Sandoval-Mosqueda, Adriana Llorente‐Bousquets, Carlos Ignacio Soto-Zárate, Crisóforo Mercado Márquez et autres

Considering the objectives of “One Health” and the Sustainable development Goals “Good health and well-being” for the development of effective strategies to apply against bacterial resistance, food safety dangers, and zoonosis risks, this project explored the isolation and identification of Lactobacillus strains …

mx (code pays fourni par la source)

Bioprotective Lactic Acid Bacteria and Lactic Acid as a Sustainable Strategy to Combat Escherichia coli O157:H7 in Meat

Ayelen Antonella Baillo, Lucia Cisneros, Julio Villena, Graciela Margarita Vignolo et autres

Human infection by Enterohemorrhagic Escherichia coli (EHEC) constitutes a serious threat to public health and a major concern for the meat industry. Presently, consumers require safer/healthier foods with minimal chemical additives, highlighting the need for sustainable solutions to limit and prevent risks. …

ar (code pays fourni par la source)