Search Results - "Landete, J.M."

Plant and mammalian lignans: A review of source, intake, metabolism, intestinal bacteria and health by Landete, J.M.

“…Lignans are present in a wide range of foods consumed daily in the Western world such as flaxseed and other seeds, as well as vegetables, fruits and beverages…”
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Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine by Landete, J.M., Ferrer, S., Pardo, I.

“…Biogenic amines are undesirable in all foods and beverages because if consumed at too high concentration, they may induce food-borne intoxications. The…”
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Effector Molecules and Regulatory Proteins: Applications by Landete, J.M

“…Bacteria respond to their external environment by modulating gene expression in the presence of certain effector molecules. The adaptive responses are mediated…”
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Which lactic acid bacteria are responsible for histamine production in wine? by Landete, J.M, Ferrer, S, Pardo, I

“…Aims: To quantify the ability of 136 lactic acid bacteria (LAB), isolated from wine, to produce histamine and to identify the bacteria responsible for…”
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Response of Lactobacillus casei BL23 to phenolic compounds by Rivas‐Sendra, A, Landete, J.M, Alcántara, C, Zúñiga, M

“…Aims: To determine the inhibitory effect of phenolic compounds on Lactobacillus casei BL23, the role of two component signal transduction systems (TCS) and the…”
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Regulation of hdc expression and HDC activity by enological factors in lactic acid bacteria by Landete, J.M, Pardo, I, Ferrer, S

“…The aim of this work was to study the influence of enological factors on the histidine decarboxylase gene (hdc) expression and on histidine decarboxylase…”
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Comparative survey of putrescine production from agmatine deamination in different bacteria by Landete, J.M., Arena, M.E., Pardo, I., Manca de Nadra, M.C., Ferrer, S.

“…This article aims to study putrescine production in Lactobacillus hilgardii strain X 1B, an agmatine degrader isolated from wine, and to compare it with three…”
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Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X₁B isolated from wine by Arena, M.E, Landete, J.M, Manca de Nadra, M.C, Pardo, I, Ferrer, S

“…To elucidate and characterize the metabolic putrescine synthesis pathway from agmatine by Lactobacillus hilgardii X₁B. The putrescine formation from agmatine…”
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Ellagitannins, ellagic acid and their derived metabolites: A review about source, metabolism, functions and health by Landete, J.M.

“…Ellagitannins (ETs) and ellagic acid (EA) are polyphenols present in some fruits, nuts and seeds, such as pomegranates, black raspberries, raspberries,…”
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Development of multi-strain probiotic cheese: Nisin production in food and gut by Langa, S., Peirotén, A., Gaya, P., Escudero, C., Rodríguez-Mínguez, E., Landete, J.M., Arqués, J.L.

“…Three strains with technological and probiotic properties (Lactococcus lactis INIA 650, Lacticaseibacillus paracasei INIA P272 and Bifidobacterium breve INIA…”
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Short communication: Combined antimicrobial activity of reuterin and diacetyl against foodborne pathogens by Langa, S, Martín-Cabrejas, I, Montiel, R, Landete, J M, Medina, M, Arqués, J L

“…Reuterin (β-hydroxypropionialdehyde) is a broad-spectrum antimicrobial substance produced by some strains of Lactobacillus reuteri during anaerobic…”
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Molecular methods for the detection of biogenic amine-producing bacteria on foods by Landete, José María, de las Rivas, Blanca, Marcobal, Angela, Muñoz, Rosario

“…Biogenic amines are low molecular weight organic bases that can be detected in raw and processed foods. Several toxicological problems resulting from the…”
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Coproduction of colicin V and lactic acid bacteria bacteriocins in lactococci and enterococci strains of biotechnological interest by Langa, S., Arqués, J.L., Medina, M., Landete, J.M.

“…Aims The aim of this study was the coproduction in a single strain of the Gram‐negative bacteriocin colicin V with other bacteriocins from lactic acid bacteria…”
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Biogenic Amines in Wines from Three Spanish Regions by Landete, José M, Ferrer, Sergi, Polo, Lucía, Pardo, Isabel

“…One hundred and sixty-three wines from La Rioja, Utiel-Requena, and Tarragona were analyzed to determine if there were any differences in the concentrations of…”
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Response of Lactobacillus casei BL23 to phenolic compounds: Response to phenolic compounds by Rivas-Sendra, A., Landete, J.M., Alcántara, C., Zúñiga, M.

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Tyramine and phenylethylamine production among lactic acid bacteria isolated from wine by Landete, José María, Pardo, Isabel, Ferrer, Sergi

“…The ability of wine lactic acid bacteria to produce tyramine and phenylethylamine was investigated by biochemical and genetic methods. An easy and accurate…”
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High-added-value antioxidants obtained from the degradation of wine phenolics by Lactobacillus plantarum by Landete, José María, Rodríguez, Héctor, De las Rivas, Blanca, Muñoz, Rosario

“…Disposal of the waste from wine production has long been a problem for wineries, mainly because of the presence of phenolic compounds. In this study, we…”
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Characterization of a second ornithine decarboxylase isolated from Morganella morganii by De Las Rivas, Blanca, González, Ramón, Landete, José María, Muñoz, Rosario

“…The genes involved in the putrescine formation by Morganella morganii were investigated because putrescine is an indicator of food process deterioration. We…”
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Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X 1 B isolated from wine by Arena, M.E., Landete, J.M., Manca de Nadra, M.C., Pardo, I., Ferrer, S.

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Characterization of a Benzyl Alcohol Dehydrogenase from Lactobacillus plantarum WCFS1 by Landete, José María, Rodríguez, Héctor, de las Rivas, Blanca, Muñoz, Rosario

“…Aroma is an important sensory parameter of food products. Lactic acid bacteria have enzymatic activities that could be important in the modification of food…”
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