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dc.contributor.author
Leblanc, Jean Guy Joseph
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dc.contributor.author
Todorov, Svetoslav Dimitrov
dc.contributor.author
de Moreno, Maria Alejandra
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dc.contributor.other
Todorov, Svetoslav Dimitrov
dc.contributor.other
Ivanova, Iskra Vitanova
dc.date.available
2020-09-07T16:35:28Z
dc.date.issued
2015
dc.identifier.citation
Leblanc, Jean Guy Joseph; Todorov, Svetoslav Dimitrov; de Moreno, Maria Alejandra; Beneficial effects of microorganisms isolated from papaya; Nova Science Publishers; 2015; 105-118
dc.identifier.isbn
978-1634635479
dc.identifier.uri
http://hdl.handle.net/11336/113358
dc.description.abstract
This Chapter will describe the current knowledge regarding the beneficial effects of
microorganisms that have been isolated from papaya which is the fruit of Carica papaya. There have been some studies where specific strains of lactic acid bacteria (LAB), whichrepresent a heterogeneous group of microorganisms that are naturally present in manyfoods and possess a wide range of therapeutic properties, have been identified on papayaand that some of these possess the ability to produce beneficial compounds such asbacteriocins amongst others. Some LAB isolated from papaya have even been proposedto be potentially probiotic, meaning that they not only can survive in the harsh conditions of the gastrointestinal tract, but also can provide health benefits to the consumers. Also a review of the microbiota involved in natural papaya fermentation will be discussed. This is important because it has been reported that fermented papaya can have beneficial effects against certain types of diabetes and possess antioxidant properties. Thus microorganisms present on papaya could be used in the food industry to develop new products with beneficial effects on consumers.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Nova Science Publishers
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
PAPAYA
dc.subject
FERMENTED
dc.subject
LACTIC ACID BACTERIA
dc.subject
BENEFITIAL MICROORGANISMS
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Beneficial effects of microorganisms isolated from papaya
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/bookPart
dc.type
info:ar-repo/semantics/parte de libro
dc.date.updated
2020-05-11T16:36:18Z
dc.journal.pagination
105-118
dc.journal.pais
Estados Unidos
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dc.journal.ciudad
Hauppauge
dc.description.fil
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Todorov, Svetoslav Dimitrov. Universidade de Sao Paulo; Brasil
dc.description.fil
Fil: de Moreno, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://novapublishers.com/shop/tropical-fruits-from-cultivation-to-consumption-and-health-benefits-papaya/
dc.conicet.paginas
171
dc.source.titulo
Tropical fruits from cultivation to consumption and health benefits: Papaya
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