Search Results - "Lemos Júnior, Wilson José Fernandes"

Probiotic potential and biofilm inhibitory activity of Lactobacillus casei group strains isolated from infant feces by Tarrah, Armin, da Silva Duarte, Vinícius, de Castilhos, Juliana, Pakroo, Shadi, Lemos Junior, Wilson José Fernandes, Luchese, Rosa Helena, Fioravante Guerra, André, Rossi, Rochele Cassanta, Righetto Ziegler, Denize, Corich, Viviana, Giacomini, Alessio

“…[Display omitted] Probiotic bacteria are receiving growing interest, particularly for the preparation of functional foods. In the present study, eight…”
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Draft Genome Sequence of the Yeast Starmerella bacillaris (syn., Candida zemplinina ) FRI751 Isolated from Fermenting Must of Dried Raboso Grapes by Lemos Junior, Wilson José Fernandes, Treu, Laura, Duarte, Vinícius da Silva, Campanaro, Stefano, Nadai, Chiara, Giacomini, Alessio, Corich, Viviana

“…is an ascomycetous yeast commonly present in enological environments. Here, we report the first draft genome sequence of FRI751, which will facilitate the…”
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A Natural Technology for Vacuum-Packaged Cooked Sausage Preservation with Potentially Postbiotic-Containing Preservative by de Lima, Aloizio Lemos, Guerra, Carlos Alberto, Costa, Lucas Marques, de Oliveira, Vanessa Sales, Lemos Junior, Wilson José Fernandes, Luchese, Rosa Helena, Guerra, André Fioravante

“…In this study, a potentially postbiotic-containing preservative (PPCP) was produced in an axenic fermentation system with Lacticaseibacillus paracasei DTA 83…”
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Biocontrol activity of Starmerella bacillaris yeast against blue mold disease on apple fruit and its effect on cider fermentation by Nadai, Chiara, Fernandes Lemos, Junior, Wilson José, Favaron, Francesco, Giacomini, Alessio, Corich, Viviana

“…The reduction of chemical fungicides in agriculture has led to the use of microorganisms as biocontrol agents. Starmerella bacillaris is a non-Saccharomyces…”
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Glutathione production by Saccharomyces cerevisiae: current state and perspectives by Santos, Lucielen Oliveira, Silva, Pedro Garcia Pereira, Lemos Junior, Wilson José Fernandes, de Oliveira, Vanessa Sales, Anschau, Andréia

“…Glutathione (L-γ-glutamyl-cysteinyl-glycine, GSH) is a tripeptide synthesized through consecutive enzymatic reactions. Among its several metabolic functions in…”
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Complete Genome Sequence and Carbohydrates-Active EnZymes (CAZymes) Analysis of Lactobacillus paracasei DTA72, a Potential Probiotic Strain with Strong Capability to Use Inulin by Tarrah, Armin, Pakroo, Shadi, Lemos Junior, Wilson José Fernandes, Guerra, Andre Fioravante, Corich, Viviana, Giacomini, Alessio

“…The whole genome sequence of Lactobacillus paracasei DTA72, isolated from healthy infant feces, is reported, along with the Carbohydrates-Active enZymes…”
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How Microbiome Composition Correlates with Biochemical Changes during Sauerkraut Fermentation: a Focus on Neglected Bacterial Players and Functionalities by Tlais, Ali Zein Alabiden, Lemos Junior, Wilson José Fernandes, Filannino, Pasquale, Campanaro, Stefano, Gobbetti, Marco, Di Cagno, Raffaella

“…This study provided a new perspective on the bacterial community succession during sauerkraut fermentation, and on resulting metabolic functions. While…”
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From the vineyard to the cellar: new insights of Starmerella bacillaris (synonym Candida zemplinina) technological properties and genomic perspective by Lemos Junior, Wilson José Fernandes, de Oliveira, Vanessa Sales, Guerra, Andre Fioravante, Giacomini, Alessio, Corich, Viviana

“…A large diversity of yeasts can be involved in alcoholic fermentation; however, Starmerella bacillaris strains have gained great attention due to their…”
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Whole genome comparison of two Starmerella bacillaris strains with other wine yeasts uncovers genes involved in modulating important winemaking traits by Lemos Junior, Wilson Josè Fernandes, da Silva Duarte, Vinicius, Treu, Laura, Campanaro, Stefano, Nadai, Chiara, Giacomini, Alessio, Corich, Viviana

“…Starmerella bacillaris is an osmotolerant yeast with interesting winemaking traits such as low-ethanol and high-glycerol production, previously considered as…”
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The Different Physical and Chemical Composition of Grape Juice and Marc Influence Saccharomyces cerevisiae Strains Distribution During Fermentation by Bovo, Barbara, Nadai, Chiara, Lemos Junior, Wilson Josè Fernandes, Carlot, Milena, Giacomini, Alessio, Corich, Viviana

“…During white‐grape winemaking, grape marc is separated from juice immediately after crushing. Both mark and juice are obtained from the same grapes, but they…”
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Microbial landscape of cooked meat products: evaluating quality and safety in vacuum-packaged sausages using culture-dependent and culture-independent methods over 1 year in a sustainable food chain by Lemos Junior, Wilson José Fernandes, Marques Costa, Lucas, Alberto Guerra, Carlos, Sales de Oliveira, Vanessa, Gava Barreto, Angela, Alves de Oliveira, Fabiano, de Paula, Breno Pereira, Esmerino, Erick Almeida, Corich, Viviana, Giacomini, Alessio, Guerra, André Fioravante

“…Over the last few decades, advancements in process safety and quality methods have been significantly improved, yet new challenges continue to emerge in the…”
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Identification and Selection of Prospective Probiotics for Enhancing Gastrointestinal Digestion: Application in Pharmaceutical Preparations and Dietary Supplements by Cappello, Claudia, Tlais, Ali Zein Alabiden, Acin-Albiac, Marta, Lemos Junior, Wilson José Fernandes, Pinto, Daniela, Filannino, Pasquale, Rinaldi, Fabio, Gobbetti, Marco, Di Cagno, Raffaella

“…Our study investigated the effectiveness of 446 strains of lactic acid bacteria (LAB) belonging to different species and isolated from diverse sources (food,…”
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Safety and Stability of Two Potentially Probiotic Lactobacillus Strains After In Vitro Gastrointestinal Transit by Lemos Junior, Wilson José Fernandes, Guerra, André Fioravante, Tarrah, Armin, da Silva Duarte, Vinícius, Giacomini, Alessio, Luchese, Rosa Helena, Corich, Viviana

“…According to FAO and WHO, probiotics are defined as live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. Most…”
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New fermented plant-based ingredients in sourdough breads enhanced nutritional value and impacted on gut microbiota by Mastrolonardo, Federica, Costantini, Alice, Polo, Andrea, Verni, Michela, Junior, Wilson José Fernandes Lemos, Tlais, Ali Zein Alabiden, Nikoloudaki, Olga, Granehäll, Lena Birgitta Marie, Gobbetti, Marco, Pontonio, Erica, Di Cagno, Raffaella

“…•Sourdough breads were prepared with fermented plant-based non-conventional flours.•New breads had improved protein digestibility and starch hydrolysis.•New…”
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Growth Parameters and Survivability of Saccharomyces boulardii for Probiotic Alcoholic Beverages Development by de Paula, Breno Pereira, Chávez, Davy William Hidalgo, Lemos Junior, Wilson José Fernandes, Guerra, André Fioravante, Corrêa, Mariana Ferreira Dutra, Pereira, Karen Signori, Coelho, Maria Alice Zarur

“…The aim of this research was to optimize the growth parameters (pH, ethanol tolerance, initial cell concentration and temperature) for Saccharomyces boulardii…”
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Modeling the Thermal Inactivation of Monascus ruber Ascospores Isolated from Green Olive ( Arauco Cultivar) Storage Brine: An Alternative Strategy to Reduce Antifungal Chemical Agents by Cappato, Leandro Pereira, Dias-Martins, Amanda Mattos, Meireles, Izadora Martina de Freitas, Ferreira, Elisa Helena da Rocha, Lemos Junior, Wilson José Fernandes, Rosenthal, Amauri

“…is an important fungus that causes spoilage in table olives, resulting in the darkening of the brine, the softening of the fruit, increased pH, and apparent…”
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Lactobacillus paracasei probiotic properties and survivability under stress-induced by processing and storage of ice cream bar or ice-lolly by Guerra, André Fioravante, Lemos Junior, Wilson José Fernandes, Santos, Geraldo Oliveira dos, Andrighetto, Christian, Gianomini, Alessio, Corich, Viviana, Luchese, Rosa Helena

“…Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. The aim of this study was to identify…”
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Effects of Pressure and Magnetic Field on Glutathione Production by Saccharomyces cerevisiae by Lemos Júnior, Wilson José Fernandes, Gonçalves, Ingrid da Mata, Guedes, Juliane Borges, Deamici, Kricelle Mosquera, Santos, Lucielen Oliveira

“…Abstract Saccharomyces cerevisiae (S. cerevisiae) has been studied as a model microorganism to understand the mechanism of glutathione (GSH) production…”
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Impact of a Biopreservative Derived from Lactic Fermentation on Quality after Food Processing: A Case Study on Sliced Cooked Ham by Fioravante Guerra, André, Gava Barreto, Angela, Rodrigues Viviani, Isabella, Marques Costa, Lucas, Alberto Guerra, Carlos, Corich, Viviana, Giacomini, Alessio, Lemos Junior, Wilson José Fernandes

“…This study presents an innovative approach to enhancing the shelf life and maintaining the quality of sliced cooked ham through the application of a natural…”
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Chemoprevention of DMH-Induced Early Colon Carcinogenesis in Male BALB/c Mice by Administration of Lactobacillus Paracasei DTA81 by da Silva Duarte, Vinícius, Dos Santos Cruz, Bruna Cristina, Tarrah, Armin, Sousa Dias, Roberto, de Paula Dias Moreira, Luiza, Lemos Junior, Wilson José Fernandes, Fidélis Silva, Lívia Carneiro, Rocha Santana, Gabriele, Licursi de Oliveira, Leandro, Gouveia Peluzio, Maria do Carmo, Mantovani, Hilario Cuquetto, Corich, Viviana, Giacomini, Alessio, de Paula, Sérgio Oliveira

“…We evaluated the effects of the probiotic candidate DTA81 (DTA81) on liver oxidative stress, colonic cytokine profile, and gut microbiota in mice with induced…”
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