Madeleine Hidalgo‐Morales

Instituto Tecnologico de Veracruz

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V.J. Robles-Olvera

Instituto Tecnologico de Veracruz

G.C. Rodrı́guez-Jimenes

Instituto Tecnologico de Veracruz

M.A. Garcı́a-Alvarado

Instituto Tecnologico de Veracruz

Apollinaire Tsopmo

Carleton University

Fabiola Sánchez-López

Instituto Tecnologico de Veracruz

M.A. Salgado-Cervantes

Instituto Tecnologico de Veracruz

Manuel Méndez-Chávez

Instituto Tecnologico de Veracruz

Mario Ramírez‐Lepe

Instituto Tecnologico de Veracruz

Hugo S. Garcı́a

Tecnológico Nacional de México

Carlos A. Ledesma‐Escobar

University of Córdoba

Cooperative Institutions

Instituto Tecnologico de Veracruz

Tecnológico Nacional de México

Biochemical Society

Centro de Investigación en Alimentación y Desarrollo

Institut National de la Recherche Agronomique

Universidad Nacional Autónoma de México

Universidad Autónoma del Estado de Hidalgo

Autonomous University of San Luis Potosí

Carleton University

Sunan Kalijaga State Islamic University Yogyakarta

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Effect of Temperature, pH and Water Activity on <i>Penicillium digitatum</i> Growth

Journal of Applied Mathematics and Physics (2014)

María Luisa Carrillo-Inungaray Madeleine Hidalgo‐Morales G.C. Rodrı́guez-Jimenes M.A. Garcı́a-Alvarado Mario Ramírez‐Lepe

Growth curves fitted Penicillium digitatum were used to analyze the effect of temperature, pH and aw on their growth. To asses observance of independent variable effects on all growth parameters (λ, latency time, μ, growth rate and ymax maximal growth) a slow growth strain of P. digitatum was employed. Growth curves were obtained at different conditions of temperature (10?C - 40?C), pH (3.0 - 7.0) and water activity (0.800 - 0.990) and growth parameters were calculated by fitting of logistic model. Polynomial models were made by linear regression and all terms (linear, quadratic and interactive effects) were statistically significant (p P. digitatum, are very similar to modeling of bacterial growth.

Penicillium digitatum

Water activity

Maximum temperature

10.4236/jamp.2014.210105

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Citations (6)

Angiotensin-I converting enzyme inhibitory activity of Amaranthus hypochondriacus seed protein hydrolysates produced with lactic bacteria and their peptidomic profiles

Food Chemistry (2021)

Fabiola Sánchez-López V.J. Robles-Olvera Madeleine Hidalgo‐Morales Apollinaire Tsopmo

Amaranthus hypochondriacus

10.1016/j.foodchem.2021.130320

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Citations (18)

Extractos de amaranto como substrato para el crecimiento de Lactobacillus plantarum una bacteria ácido láctica con características probióticas

Revista Espacio I+D Innovación más Desarrollo (2019)

Leobardo Isaí Vargas-Martínez M.A. Garcı́a-Alvarado V.J. Robles-Olvera Madeleine Hidalgo‐Morales

La revista Espacio I+D. Innovación más Desarrollo, publica artículos, ensayos, reseñas, revisiones bibliográficas, reportajes y entrevistas, relacionados con la innovación en las funciones sustantivas de la Universidad, docencia, investigación y extensión, y su impacto en la sociedad

10.31644/imasd.19.2019.a04

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Citations (1)

Characterization of Amaranthus hypochondriacus seed protein fractions, and their antioxidant activity after hydrolysis with lactic acid bacteria

Journal of Cereal Science (2020)

Fabiola Sánchez-López V.J. Robles-Olvera Madeleine Hidalgo‐Morales Apollinaire Tsopmo

Amaranthus hypochondriacus

Lactobacillus helveticus

Lactobacillus brevis

Lactobacillus casei

10.1016/j.jcs.2020.103075

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Citations (27)

Antifungal activity screening of fractions from Annona cherimola Mill. leaf extract against Fusarium oxysporum

Archives of Microbiology (2022)

Manuel Méndez-Chávez Carlos A. Ledesma‐Escobar Madeleine Hidalgo‐Morales G.C. Rodrı́guez-Jimenes V.J. Robles-Olvera

10.1007/s00203-022-02944-4

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Citations (7)

Lactobacillus reuteri β-galactosidase activity and low milk acidification ability

Canadian Journal of Microbiology (2005)

Madeleine Hidalgo‐Morales V.J. Robles-Olvera Hugo S. Garcı́a

β-galactosidase activity was studied as a possible cause of the low milk acidification ability observed in Lactobacillus reuteri NRRL 14171. Enzymatic activity was determined in MRS broth supplemented with either glucose or lactose and milk at the middle and final stage of the exponential phase, as well as at the stationary phase. Results were compared with β-galactosidase activity in Lactobacillus casei NRRL-B1922, a strain that shows the milk acidification ability. The effects of the types of carbon and nitrogen sources were established by comparison of growth parameters (higher maximum cell concentration and specific growth rate) in broth culture and skim milk supplemented with 2% glucose or 1% casein peptone. In milk, L. reuteri showed higher β-galactosidase activity in all growth phases compared with L. casei. Greater cell concentration maxima, specific growth rates, and acidification abilities were observed in L. reuteri when it was cultured in milk supplemented with 1% casein peptone compared with non-supplemented milk cultures. Results suggest that the poor milk acidification ability observed in L. reuteri may be more related to a weak proteolytic system than to deficient β-galactosidase activity.Key words: Lactobacillus reuteri, growth parameters, β-galactosidase, acidification.

Lactobacillus reuteri

Lactobacillus casei

10.1139/w04-134

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Citations (17)

Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (Theobroma cacao) beans

Journal of the Science of Food and Agriculture (2013)

Teresa Romero‐Cortés M.A. Salgado-Cervantes Pedro Ávila García M.A. Garcı́a-Alvarado G.C. Rodrı́guez-Jimenes

During traditional cocoa processing, the end of fermentation is empirically determined by the workers; consequently, a high variability on the quality of fermented cocoa beans is observed. Some physicochemical properties (such as fermentation index) have been used to measure the degree of fermentation and changes in quality, but only after the fermentation process has concluded, using dried cocoa beans. This would suggest that it is necessary to establish a relationship between the chemical changes inside the cocoa bean and the fermentation conditions during the fermentation in order to standardize the process.Cocoa beans were traditionally fermented inside wooden boxes, sampled every 24 h and analyzed to evaluate fermentation changes in complete bean, cotyledon and dried beans. The value of the fermentation index suggested as the minimal adequate (≥1) was observed at 72 h in all bean parts analyzed. At this time, values of pH, spectral absorption, total protein hydrolysis and vicilin-class globulins of fermented beans suggested that they were well fermented.Since no difference was found between the types of samples, the pH value could be used as a first indicator of the end of the fermentation and confirmed by evaluation of the fermentation index using undried samples, during the process.

Theobroma

COCOA BEAN

Coffee bean

10.1002/jsfa.6088

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Citations (54)

Spray drying of potentially probiotic lactobacilli incorporated in pineapple (Ananas comosus) juice: survival and storage stability

Revista Mexicana de Ingeniería Química (2024)

Pablo Torres‐Aguilar G.C. Rodrı́guez-Jimenes Madeleine Hidalgo‐Morales

Ananas

10.24275/rmiq/alim24329

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Citations (0)