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Quantitative and qualitative determination of CLA produced by bifidobacterium a...
Rodríguez-Alcalá, Luis M.; Braga, Teresa; Malcata, F. Xavier; Gomes, Ana; Fontecha, JavierBifidobacterium and lactic acid bacteria (LAB), especially from the genera Lactobacillus and Lactococcus, are commonly used in the production of fermented dairy products due to their potential probiotic characteristics. Moreover, some strains of these microorganisms also have the ability to produce conjugated linoleic acid (CLA) from linoleic acid (LA), which has attracted much attention as a novel type of bene...
An investigation of the bacteriocinogenic potential of lactic acid bacteria ass...
Corsetti, Aldo; Settanni, Luca; Braga, Teresa M.; Lopes, Maria de Fatima Silva; Suzzi, GiovannaOne hundred and thirty-seven lactic acid bacteria (LAB), previously isolated from wheat (Triticum durum) grains and nonconventional flour samples, were tested for the production of antibacterial substances. A total of 16 strains (5 Enterococcus faecium, 5 Enterococcus mundtii, 4 Pediococcus pentosaceus, 1 Lactobacillus coryniformis and 1 Lactococcus garvieae) were found to inhibit the growth of Listeria innocua...
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