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April 2006 - present
Publications
Publications (43)
Limosilactobacillus fermentum Lf2 (Lf2) is an autochthonous strain that produces high levels of exopolysaccharides (EPS). The objective of this work was to evaluate the probiotic potential of Lf2 and its relationship with these metabolites in a mouse model of TNBS (trinitrobenzene sulfonic acid)-induced chronic colitis. Mice were treated intrarecta...
En la Argentina, denominado simplemente como Mozzarella–Muzzarella–
Musarela, el Pizza Cheese es un queso de pasta hilada, de mediana humedad,
semigraso, de sabor láctico suave y ligeramente salado.
El Código Alimentario Argentino (CAA), al incluir bajo la denominación
de Mozzarella tanto al queso tradicional italiano de alta humedad como
al Pizza...
Domesticated horses live under different conditions compared with their extinct wild ancestors. While housed, medicated and kept on a restricted source of feed, the microbiota of domesticated horses is hypothesized to be altered. We assessed the fecal microbiome of 57 domestic and feral horses from different locations on three continents, observing...
La presente invención se encuentra dentro del ámbito tecnológico de los derivados lácteos. En particular alimentos probióticos, funcionales e innovadores, de origen lácteo. Esta invención se circunscribe a derivados lácteos de tipo quesos de pasta hilada de leche, preferentemente de vaca, con adición de microorganismos probióticos.
What is called “the biotics family” refers to a set of terms that have emerged lately in the fields of health, nutrition, and food technology. The first three members of this family, and for which there are consensus definitions, are probiotic, prebiotic, and synbiotic. In the last decade, this family has grown significantly with the incorporation...
Using a mouse model of diet-induced obesity in males and females C57BL/6 mice, effects of a yoghurt enriched with proteins on pro-inflammatory cytokine and lipid profiles were assessed. A clear sex-dependent behaviour of the mice was shown; females gained less weight than males independent of the diet. When a high fat diet was implemented with yogh...
Breast milk can be a source of potential probiotic bacteria, but the technological capacity of isolates obtained from this source is not always guaranteed. We aimed at isolating lactobacilli from breast milk samples collected in Argentina, focusing on isolates with functional and technological potential as probiotics. Fourteen Lactobacillus and one...
Los quesos de pasta hilada comprenden un diverso grupo de quesos fabricados a partir de leches bovinas, bubalinas, caprinas u ovinas, y tuvieron su origen en la zona mediterránea norte que abarca Italia, Grecia, Balcanes, Turquía y Europa Oriental. Todos comparten, al final de la elaboración, una etapa común que consiste en sumergir la cuajada ácid...
Nowadays, there is a great interest of food industries on the development of innovative dairy products containing probiotic bacteria. Beyond yoghurt, cheeses could be a suitable matrix for the incorporation of probiotics. This work aimed to study the impact of the addition of two probiotic lactobacilli (L. rhamnosus GG and L. acidophilus LA5), eith...
Aim:
to characterise four novel autochthonous bifidobacteria isolated from monkey faeces and a B. lactis strain isolated from chicken faeces by evaluating their technological and biological/functional potential to be used as probiotics. Different stressors, including food process parameters and storage, can affect their viability and functionality...
The aim of this study was to manufacture pasta filata cheeses added with two probiotic lactobacilli: Lactobacillus rhamnosus GG and Lactobacillus acidophilus LA5, either individually or combined, and to evaluate the effect of the storage temperature (4 and 12 °C) on their chemical, microbiological, and sensorial characteristics. Three cheese types...
The roles of an exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 were studied individually or combined with a probiotic strain, Bifidobacterium animalis subsp. lactis INL1. EPS in its purified form caused an increase in the levels of cytokine TNF-α; both purified and crude EPS produced an increase in the regulatory cytokine IL-10. B...
Aim
To determine the protective capacity against Salmonella infection in mice of the cell‐free fraction (postbiotic) of fermented milk, produced at laboratory and industrial level.
Methods and Results
The proteolytic activity (PA) of five commercial cultures and eleven autochthonous Lactobacillus strains was evaluated. The DSM‐100H culture display...
This study aimed to evaluate the resistance, viability, and functionality of two strains of probiotics immobilized in solid lipid microparticles covered by a complex of gelatin and gum Arabic. Microcapsules were evaluated regarding their size, morphology, and resistance under stress conditions. Encapsulated microorganisms were evaluated concerning...
Objective
To assess the variability of secretory immunoglobulin A (S-IgA) in the lumen and feces of mice along a working day. ResultsMice were maintained under a 12 h light–dark cycle, light period starting at 8 AM. S-IgA was determined in feces and intestinal content (after one or three washes) at three points along the day: at the beginning, in t...
The aim of this study was to isolate, identify and characterize lactic acid bacteria (LAB) from spontaneously fermented maize silage, and evaluate their performance as spray-dried (SD) cultures to enhance the fermentation and the aerobic stability of maize micro-silos. Eleven strains of LAB were characterized for growth kinetics, the capability to...
Probiotic microorganisms are mainly bacteria from the genera Lactobacillus and Bifidobacterium that exert a health benefit on the host when consumed on a regular basis as dietary supplements or in foods. The fermented dairy industry was the first in successfully marketing specific strains of probiotic bacteria in products such as yogurts and fresh...
Aims:
To evaluate the effects of spray-drying of Lactobacillus rhamnosus 64 on its capacity to modulate the gut immune response and on the attenuation of TNBS-induced colitis in mice.
Methods and results:
L. rhamnosus 64 was spray-dried in cheese whey-starch solution and administered to mice for three, six or ten consecutive days. Peritoneal mac...
The aim of this study was to adjust technological parameters: acidification of the curd (pH 5.25) and time (2, 5, 10 and 20 min) and stretching temperature (58, 62.5 and 68 °C) in order to make a pasta filata cheese carrying a probiotic bacterium at levels higher than 10⁷ CFU/g. A control and a probiotic cheese were produced. Lactobacillus rhamnosu...
Gut microbiota dysbiosis plays a central role in the development and perpetuation of chronic inflammation in inflammatory bowel disease (IBD) and therefore is key target for interventions with high quality and functional probiotics. The local production of stable probiotic formulations at limited cost is considered an advantage as it reduces transp...
Lactobacillus fermentum Lf2 is a strain which is able to produce high levels (approximately 1 g/l) of
crude exopolysaccharide (EPS) when it is grown in optimised conditions. The aim of this work was to
characterize the functional aspects of this EPS extract, focusing on its application as a dairy food
additive. Our findings are consistent with an E...
The probiotic Lactobacillus paracasei A13, treated at 50 MPa sub-lethal high pressure homogenisation (HPH), was used as adjunct for producing Caciotta cheese. The cell HPH treatment was used because it has been proven to increase the in vitro strain functionality. The starters and Lb. paracasei A13 viability, the cheese hydrolytic patterns and orga...
The aim of this study was to evaluate the influence of microbiological and technological factors on the viability and functionality of probiotic Lactobacillus strains. In particular, the influence of harvesting time, food matrix, refrigerated storage, time of inoculation and refrigerated storage in fermented milk on the resistance to simulated gast...
Some strains of the genus Bifidobacterium are considered probiotics and can be added as adjunct cultures to functional dairy products. Lactobacillus delbrueckii subsp. lactis is used as a starter in food fermentations. The influence of co-culturing strains Bifidobacterium longum NCIMB 8809 and L. delbrueckii subsp. lactis 193 on the physiology and...
Buttermilk is a suitable substrate for fermentation with proteolytic strains of Lactobacillus in order to release peptide fractions able to enhance the gut mucosal immune system. We aimed to determine the influence of the degree of proteolysis of buttermilk proteins on their functionality. Animals received for seven consecutive days the cell-free f...
Low levels of High Pressure of Homogenization (HPH) can be applied directly to lactic acid bacteria cells in order to enhance some functional properties. In a previous work we observed that a 50 MPa HPH treatment increased Lactobacillus paracasei A13 hydrophobicity and resistance to simulated gastric digestion. The aim of this work was to assess th...
The capacity of lactic acid bacteria to produce exopolysaccharides (EPS) conferring microorganisms a ropy phenotype could be an interesting feature from a technological point of view. Progressive adaptation to bile salts might render some lactobacilli able to overcome physiological gut barriers but could also modify functional properties of the str...
In a previous work, bile-salt-resistant derivatives were obtained from non-intestinal lactobacilli. The aim of this work was to investigate the impact of bile adaptation of Lactobacillus delbrueckii subsp. lactis 200 on morphology, surface properties, in vivo interaction capacity with the gut and ability to activate the gut immune response. Electro...
Probiotic bacteria, according to the definition adopted by the World Health Organization in 2002, are live microorganisms, which when administered in adequate amounts confer a health benefit to the host. Recent studies show that the same probiotic strain produced and/or preserved under different storage conditions, may present different responses r...
Progressive adaptation to bile might render some lactobacilli able to withstand physiological bile salt concentrations. In this work, the adaptation to bile was evaluated on previously isolated dairy strains of Lactobacillus delbrueckii subsp. lactis 200 and L. delbrueckii subsp. lactis 200+, a strain derived thereof with stable bile-resistant phen...
To ferment buttermilk, a low-cost by-product of the manufacture of butter, with a proteolytic strain of Lactobacillus helveticus, to enhance its value by the production of a functional peptide-enriched powder.
Buttermilk was fermented with Lact. helveticus 209, a strain chosen for its high proteolytic activity. To enhance the release of peptidic fr...
RESUMEN Escherichia coli productor de toxina Shiga (Stx) (STEC) O157:H7 es un patógeno asociado a enfermedades transmi-tidas por alimentos, fundamentalmente de origen animal. Se investigó la presencia de E. coli O157 en 250 muestras de carne picada y hamburguesas obtenidas de comercios de las ciudades de Santa Fe y Santo Tomé (Pcia. de Santa Fe) y...
High pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatment for food preservation and diversification. In order to evaluate its potential for the production of fermented milks carrying probiotic bacteria, four types of fermented milks were manufactured from HPH treated and heat treated (HT) milk wit...
The growth of six probiotic commercial strains of lactobacilli was assessed in reconstituted dried whey and buttermilk supplemented with yeast extract, meat peptone, soy peptone, tryptone or casein acid hydrolysate at 0.3%, 0.6% or 1%. The addition of 1% glucose was also tested. Growth and acidification kinetics were determined at 37°C using MRS br...
Our aim was to obtain derivatives of non-intestinal lactobacilli—commonly used in the dairy industry—able to grow under physiological concentrations of bile salts. Six resistant derivatives (five from Lactobacillus delbrueckii subsp. lactis and one from L. acidophilus) growing in the presence of 0.5% bile salts were obtained from 24 strains of L. d...
High-pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatment of food preservation and diversification. Its effectiveness on the deactivation of pathogenic and spoilage microorganisms in model systems and real food is well documented. To evaluate the potential of milk treated by HPH for the production...
Shiga toxin (Stx)-producing Escherichia coli (STEC) is an emergent pathogen associated with foodborne diseases, especially foodstuffs of animal origin. A total of 250 beef samples (ground beef and hamburgers) obtained from retail outlets in Santa Fe and Santo Tomé cities, and 150 milk samples from bulk tank milk from dairy barns of the region were...
