The native bacteria and yeasts present in Portuguese kefir grains stored under four distinct
sets of environmental conditions have been isolated and identified on the basis of …

Thirty-five strains of lactic acid bacteria (20 species) were screened for the ability to produce
volatile phenols from the corresponding phenolic acids, p-coumaric and ferulic, in culture …

Ninety cheeses of the type Picante da Beira Baixa (a hard, highly salted, and spicy traditional
cheese produced in Portugal from a mixture of goat's and ewe's milks) were manufactured …

The influence of phenolic (p-coumaric, caffeic, ferulic, gallic and protocatechuic) acids on
glucose and organic acid metabolism by two strains of wine lactic acid bacteria (Oenococcus …

Background Listeriosis is a rare disease caused by the bacterium Listeria monocytogenes,
the normal vehicle of which is food. The disease, which is largely confined to its risk groups of …

The bacteriophage P22/Salmonella Typhimurium system, as well as human erythrocytes have
been used to assay for protection, against forced oxidation caused by hydrogen peroxide, …

Bacteriophage/bacterium systems have been employed in the past in assays for virucidal
activity. A novel application of one such system is proposed here for the in vivo determination …

Many of the difficulties faced nowadays by society at large in maintaining a safe food supply
can be effectively addressed by more and (preferably) better science. However, excellence …

Several chemical probes were used to evaluate the effect of p-coumaric acid on different cell
structures of Lact. hilgardii 5 and O. oeni VF. Minimum Inhibitory Concentrations (MIC) were …

Lactic acid bacteria (LAB) can multiply in wines and metabolize residual sugars, organic
acids and other metabolites affecting the quality of finished wines. These bacteria (particularly …