Publications by authors named "Gabriela Diosma"
Article Synopsis
- The study tested whey fermented with kefir grains as a way to reduce fungal contamination in poultry feed, which can cause economic losses and health issues.
- Fermented whey significantly decreased the germination of multiple fungal species and made the feed two to four times more resistant to contamination compared to untreated feed.
- Additionally, the fermented whey maintained high levels of beneficial microorganisms even after 30 days, enhancing the feed's safety and shelf life.
Yeasts from kefir grains: isolation, identification, and probiotic characterization.
World J Microbiol Biotechnol
January 2014
Kefir-a traditional beverage whose consumption has been associated with health benefits-is a logical natural product to investigate for new probiotic strains. The aim of the present work was to isolate and identify kefir yeasts and select those with acid and bile tolerance to study their adhesion to epithelial cells and their transit through mouse gut. From 4 milky and 3 sugary kefir grains, 34 yeast strains were isolated and identified by means of classical microbiological and molecular-genetic methods (whole-cell protein pattern, internal-transcribed-spacer amplification, and analysis of restriction-fragment-length polymorphisms).
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