Genomic Insights Into Five Strains of With Biotechnological Potential Isolated From , a Traditional Maize-Based Fermented Beverage From Northwestern Argentina.

Lactic acid bacteria (LAB) are indigenous microorganisms that have been involved in food fermentations throughout history to preserve food and also to give special characteristics to them. The traditional fermented foods that are still being elaborated in indigenous populations around the world are a potential source of LAB with important biotechnological properties and/or beneficial to health. In a previous work, LAB biodiversity associated with , a traditional maize-based fermented beverage from Northwestern Argentina, was studied, both by culture dependent and independent methods.

Real-Time Detection of Riboflavin Production by Strains and Tracking of Their Gastrointestinal Survival and Functionality and Using mCherry Labeling.

Some strains of lactic acid bacteria (LAB) produce riboflavin, a water-soluble vitamin of the B complex, essential for human beings. Here, we have evaluated riboflavin (B2 vitamin) production by five strains isolated from , a traditional maize-based fermented alcoholic beverage from north-western Argentina and their isogenic riboflavin-overproducing derivatives previously selected using roseoflavin. A direct fluorescence spectroscopic detection method to quantify riboflavin production in bacterial culture supernatants has been tested.

Validation study of a scale for assessing three personality functional dimensions among Venezuelan HIV-positive patients.

Background: Personality has been recognized as a key variable in the prediction of treatment adherence and health care behaviors in patients living with chronic diseases.

Purpose: In order to contribute to the prediction of treatment-adherence behaviors among HIV-positive patients, this study aimed to test the metric properties of the 12-item Stress-Related Situations Scale (SRSS-12), which assesses four interactive styles of personality related to stressful situations when receiving treatment for a chronic disease.

Patients And Methods: This cross-sectional study was performed with a nonprobability sampling between May and June 2016.

In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains.

Cereal-based functional beverages represent social, economic, and environmental sustainable opportunities to cope with emerging trends in food consumption and global nutrition. Here we report, for the first time, the polyphasic characterization of three cereal-based kefir-like riboflavin-enriched beverages, obtained from oat, maize and barley flours, and their comparison with classical milk-based kefir. The four matrices were successfully fermented with commercial starters: i) milk-kefir and ii) water-kefir, proving the potential of cereal ingredients in the formulation of dairy-like fermented beverages with milk-kefir starter behavior better in these matrices.