Disorders related to human health involving proteins that form the gluten network are increasingly in society, justifying need offer bakery products for this market niche. This study aimed gather important information about challenges technological production gluten-free market. The approach encompasses development of frozen dough baking, use cryoprotectants maintain cell viability during freez...

Research with fermented olives as a source of wild Lactic Acid Bacteria (LAB) strains probiotic and biotechnological characteristics constitutes promising field work. The present study evaluated in vitro probiotic, antifungal, antimycotoxigenic potential LAB isolates from naturally Brazilian table olives. Among fourteen isolates, the Levilactobacillus brevis CCMA 1762, Lactiplantibacillus pento...

Lactic acid bacteria (LAB) have a major role in biopreservation of foods because they are considered safe and are designated as GRAS (Generally Recognized as Safe) organisms. The preservative property of LAB is attributed to the combined action of a range of antimicrobial substances viz. lactic acid, acetic acid, propionic acid, carbon dioxide, hydrogen peroxide, bacteriocins and antifungal pep...

In this study, the effect of lactococcin BZ on microbiological quality of fresh beef is investigated. For this purpose, the meat samples were treated with various amounts of lactococcin BZ (200-2500 AU/mL), a bacteriocin produced by Lactococcus lactis spp. lactis BZ, and kept at 4-5 °C for 12 days. During storage, the microbiological properties of the meat samples with or without lactococcin BZ...

Understanding the role of food-related factors on efficacy protective cultures is essential to attain optimal results for developing biopreservation-based strategies. The aim this work was assess and model growth Latilactobacillus sakei CTC494 Listeria monocytogenes CTC1034, their interaction, in two different ready-to-eat fish products (i.e., surimi-based product tuna pâté) at 2 12 °C. existin...

Food preservation is enhancing shelf-life and food quality to eliminate food-related illness and product spoilage, especially by the use of food additives.The growing consumer demand for effective preservation of food without altering its nutritional quality and free of potential health risks andto find an attractive and alternative approach to chemical preservatives, have stimulated research i...