Search Results - "Poveda, Justa María"

Farming Practices Influence Antibiotic Resistance and Biogenic Amine Capacity of Staphylococci from Bulk Tank Ewe's Milk by Poveda, Justa María, Jiménez, Lorena, Perea, José Manuel, Arias, Ramón, Palop, María Llanos

“…Staphylococci are one of the main microorganisms responsible for intramammary infections in sheep, causing important economic losses for farmers and eventually…”
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Safety Evaluation of Yeasts With Probiotic Potential by Fernández-Pacheco, Pilar, Ramos Monge, Inés María, Fernández-González, Mónica, Poveda Colado, Justa María, Arévalo-Villena, María

“…This work has evaluated the safety aspects of 20 yeast strains, isolated from food environments, selected in previous works due to their probiotic potential…”
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Volatile composition, olfactometry profile and sensory evaluation of semi-hard Spanish goat cheeses by Poveda, Justa María, Sánchez-Palomo, Eva, Pérez-Coello, María Soledad, Cabezas, Lourdes

“…The volatile compounds of several semi-hard goat’s milk cheeses from different regions of Spain were isolated by Steam Distillation Extraction (SDE) and…”
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Use of probiotic yeasts with biocontrol activity for fermentation of ewe's milk by Fernández‐Pacheco, Pilar, Ramos Monge, Inés María, Poveda, Justa María, Díaz‐Maroto, M. Consuelo, Arévalo‐Villena, María

“…BACKGROUND There are sufficient scienctific studies that support the benefit that fermented dairy products produce in those who consume them. Traditionally,…”
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Occurrence of biogenic amine-forming lactic acid bacteria during a craft brewing process by Poveda, Justa María, Ruiz, Patricia, Seseña, Susana, Palop, María Llanos

“…The aims of this study were to assess the lactic acid bacteria population present during a craft brewing process and to determine their potential to produce…”
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Composition and colour indices of sheep's bulk-tank milk are influenced by production practices by Jiménez Sobrino, Lorena, Poveda Colado, Justa María, Garzón Sigler, Ana Isabel, Martínez Marín, Andrés Luis, Núñez Sánchez, Nieves, Asensio, Jesús Romero, Pérez-Guzmán Palomares, María Dolores, Arias Sánchez, Ramón

“…Over the past few years, there has been a great development of the sheep dairy sector in Spain and a wide variability in the production outcomes of farms,…”
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Fermented sheep's milk enriched in gamma-amino butyric acid (GABA) by the addition of lactobacilli strains isolated from different food environments by Ramos, Inés María, Poveda, Justa María

“…Lactic acid bacteria, and especially lactobacilli, are the main producers of γ-amino butyric acid (GABA), which has numerous potential health benefits. In this…”
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Potential of Lactobacillus strains for health-promotion and flavouring of fermented dairy foods by Rodríguez-Sánchez, Sara, Ramos, Inés María, Seseña, Susana, Poveda, Justa María, Palop, Maria Llanos

“…Ninety-eight Lactobacillus (Lb.) strains were tested for safety traits, health-promoting properties, and sensory characteristics for the strains to be used in…”
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Assessment of safety characteristics, postbiotic potential, and technological stress response of Leuconostoc strains from different origins for their use in the production of functional dairy foods by Ramos, Inés María, Rodríguez-Sánchez, Sara, Seseña, Susana, Palop, María Llanos, Poveda, Justa María

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Screening of Lactic Acid Bacteria Strains to Improve the Properties of Non-fat Set Yogurt by in situ EPS Production by Ramos, Inés María, Seseña, Susana, Poveda, Justa María, Palop, María Llanos

“…Some lactic acid bacteria (LAB) are capable of producing exopolysaccharides (EPS), which can be used in the dairy industry to reduce syneresis and improve the…”
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Lactic acid bacteria as biocontrol agents to reduce Staphylococcus aureus growth, enterotoxin production and virulence gene expression by Rodríguez-Sánchez, Sara, Ramos, Inés María, Rodríguez-Pérez, María, Poveda, Justa María, Seseña, Susana, Palop, María Llanos

“…The capacity of six lactic acid bacteria (LAB) strains to decrease both the growth of Staphylococcus aureus UCLM-1 and the production of staphylococcal…”
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Selection of Leuconostoc strains isolated from artisanal Serrano Catarinense cheese for use as adjuncts in cheese manufacture by Seixas, Felipe Nael, Rios, Edson Antônio, Martinez de Oliveira, André Luiz, Beloti, Vanerli, Poveda, Justa Maria

“…BACKGROUND Serrano Catarinense cheese is a raw bovine milk cheese produced in the region of Santa Catarina, Brazil. Twelve representative strains of…”
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Influence of a defined-strain starter and Lactobacillus plantarum as adjunct culture on volatile compounds and sensory characteristics of Manchego cheese by Gómez-Ruiz, José Ángel, Cabezas, Lourdes, Martínez-Castro, Isabel, González-Viñas, Miguel Ángel, Poveda, Justa Maria

“…Three batches of Manchego cheese were manufactured using one of the following starter culture systems: (1) a defined strain starter culture comprising…”
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Effect of the Use of Different Starter Cultures on the Proteolysis of Manchego Cheese. Other Aspects of the Ripening by Poveda Colado, Justa Maria

“…The aim of this work was to contribute to the knowledge of Manchego cheese ripening in order to improve its quality. The work was unstructured into three…”
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