Journal articles: 'Paracas Culture'

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Silverman, Helaine. "Paracas in Nazca: New Data on the Early Horizon Occupation of the Rio Grande de Nazca Drainage, Peru." Latin American Antiquity 5, no. 4 (December 1994): 359–82. http://dx.doi.org/10.2307/971822.

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Nasca culture and, particularly, Nasca ceramic iconography are held to evolve directly and smoothly out of antecedent Paracas. Yet the data reviewed in this article indicate that Paracas remains in the Río Grande de Nazca drainage, the heartland of Nasca culture on the south coast of Peru, are limited in nature, a fact that makes it difficult to derive Nasca from Paracas in Nazca. In contrast, there are rich and abundant Paracas remains in the Ica, Pisco, and Chincha valleys, at the Paracas type site itself, and along the Bahía de la Independencia. I look to the Ica Valley for the origins of the Nasca style.

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Gijseghem, Hendrik Van. "A Frontier Perspective on Paracas Society and Nasca Ethnogenesis." Latin American Antiquity 17, no. 4 (December 2006): 419–44. http://dx.doi.org/10.2307/25063066.

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It has long been recognized that the Nasca culture (ca. A.D. 1–750) of the Peruvian south coast finds its roots in the Paracas society (ca. 800 B.C.–A.D. 1). Yet the social mechanisms responsible for the innovations that characterize the transition are poorly known. The southern Nasca region, which became the most dynamic region in terms of ceremonial life and intervalley integration, however, was never an important area of Paracas occupation. In this article I use literature on migration and frontier development to explain the genesis of Nasca society. Four phenomena that are common on historical frontiers seem to have been at play in the southern Nasca region: initial simplification of hierarchy, pioneer effect, “wealth-in-people,” and factionalism. Based on data from excavations at La Puntilla, a settlement that spanned the Late Paracas—Initial Nasca transition, I argue that the needs of interregional integration and cooperation following initial settlement of the frontier by Paracas populations and subsequent demographic growth prompted the genesis of Nasca society. The proposed long-term scenario also provides a context for later innovations in water management and agricultural intensification.

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Tenorio, Cecil, Gonzalo Álvarez, Melissa Perez-Alania, Jose Luis Blanco, Carlos Paulino, Juan Blanco, and Eduardo Uribe. "Bloom of Prorocentrum cordatum in Paracas Bay, Peru." Diversity 14, no. 10 (October 6, 2022): 844. http://dx.doi.org/10.3390/d14100844.

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During the austral winter of 2017, a bloom of Prorocentrum spp. occurred, reaching a cell density of 2.73 × 106 cells L−1, in Paracas Bay, Peru. In order to identify which, type of species generated this event and determine its toxicity, the values of the environmental parameters (temperature, winds and salinity) that induced the rapid growth of the dinoflagellate in this bloom were identified. A clonal culture was established for taxonomic (SEM), phylogenetic (ITS) and toxicological analysis via LC-MS/MS to determine the presence of tetrodotoxin (TTX) and whether the species represents a food safety hazard. This event coincided with the coastal upwelling process, which generated high concentrations of phytoplankton biomass (>10 mg m−3 chlorophyll-a) and allowed the rapid growth of P. cordatum (IMP-BG 450) in Paracas Bay. However, toxicological analyses of the IMP-BG 450 strain culture did not show the presence of TTX quantifiable through the technique used. Due to the antecedents of the presence of TTX in mollusks from other latitudes during blooms of this species, it is recommended that analyses of this toxin be carried out both in filter-feeding mollusks and in this species during a new bloom.

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Goldstein, Paul S. "Exotic Goods and Everyday Chiefs: Long-Distance Exchange and Indigenous Sociopolitical Development in the South Central Andes." Latin American Antiquity 11, no. 4 (December 2000): 335–61. http://dx.doi.org/10.2307/972001.

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AbstractLong-distance exchange of exotic preciosities, while it can occur in any sociopolitical context, may be associated with both chiefly formation and state hegemony. In the south central Andes, shared stylistic elements in early complex societies of Paracas-Nasca on the Peruvian south coast and Pukara in the altiplano suggest their contact via intermediate areas. Unfortunately, interpretations of the interaction of these great traditions tend to neglect indigenous sociopolitical development in regions between the two culture areas. Recent systematic survey in one such intermediate region, Peru's Moquegua Valley, has shed light on an indigenous pre-Tiwanaku culture with distinctive regional settlement patterns, complex mortuary practices, and a local ceramic tradition known as Huaracane (385 cal B. C-cal A. D. 340). Surface collections and test excavations confirm a minimal presence of exotic Pukara and Paracas-Nasca ceramics and textiles in association with elite local residential contexts and a late Huaracane mortuary tradition known as “boot tombs” that appears after 170 cal B. C. As there is no general emulation of foreign styles, domestic activities, or practices, an agency-oriented local perspective is favored over globalist colonial or clientage models to explain the role of exotica in a climate of competitive sociopolitical development.

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Stanish, Charles, Henry Tantaleán, and Kelly Knudson. "Feasting and the evolution of cooperative social organizations circa 2300 B.P. in Paracas culture, southern Peru." Proceedings of the National Academy of Sciences 115, no. 29 (July 2, 2018): E6716—E6721. http://dx.doi.org/10.1073/pnas.1806632115.

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Recent theoretical innovations in cultural evolutionary theory emphasize the role of cooperative social organizations that unite diverse groups as a key step in the evolution of social complexity. A principal mechanism identified by this theory is feasting, a strategy that reinforces norms of cooperation. Feasts occur throughout the premodern world, and the intensification of feasting is empirically correlated to increased social complexity. A critical factor in assessing the evolutionary significance of this practice is the scale and range of the feast from that focused on a single community to ones that draw from a large region or catchment zone. This work addresses the degree to which hosts draw on a local area vs. a regional one in initial prehistoric feasting. We report on excavations at a locus of intensive feasting—a ceremonial sunken court—in a fifth- to third-century BCE Paracas site on the south coast of Peru. We selected 39 organic objects from the court placed as offerings during major feasting episodes. We analyzed the radiogenic strontium isotope (87Sr/86Sr) values to determine the geographical origin of each object. The 87Sr/86Sr data plus additional archaeological data support a hypothesis that the catchment of the court was quite extensive. The initial strategy of political and economic alliance building was macroregional in scope. These data indicate that the most effective initial strategy in early state formation in this case study was to build wide alliances at the outset, as opposed to first consolidating local ones that subsequently expand.

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Magwell, Pierre Fils Rodrigue, Emile Minyaka, Oscar Wamba Fotsop, Marlyse Solange Leng, and Léopold Gustave Lehman. "Influence of Sulphate Nutrition on Growth Performance and Antioxidant Enzymes Activities of Spirulina platensis." Journal of Agricultural Science 13, no. 10 (September 15, 2021): 115. http://dx.doi.org/10.5539/jas.v13n10p115.

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The growth of Spirulina platensis is dependent on culture conditions. This study has established adequate conditions for the quality and quantity production of S. platensis. The effect of sulphate salts nutrition on growth performance and biochemical status of S. platensis was assessed in vitro. Prior to culture, the Paracas strain of S. platensis from SAGRIC pond was analysed in different magnesium sulphate (MgSO4; 0.08, 0.16, 0.32, 0.64 and 1.28 g/L), potassium sulphate (K2SO4; 0.08, 0.16, 0.32, 0.64 and 1.28 g/L) and MgSO4/K2SO4 (0.16/0.00, 0.08/0.08, 0.04/0.12, 0.02/0.14 and 0.01/0.15 g/L) concentrations. Culture media pH, total dissolved solids (TDS) and conductivity rate were monitored. Microscopic analysis revealed sulphate salt concentrations influenced the number of whorls and filaments of S. platensis. K2SO4 (1.28 g/L) produced the highest number of whorls and filaments. Moreover, pH level fluctuated by sulphate treatments. K2SO4 (1.28 g/L) had a pH level of 8.77±0.01 (day 5 of culture incubation). TDS and conductivity rate, protein and cysteine contents increased with culture age and K2SO4 concentration in a culture medium. Conversely, negative correlations between protein and cysteine contents were observed, and sugar content decreased. Sulphate salt type and concentrations affected polyphenol oxidase (PPO) and peroxidase (POD) activities. MgSO4/K2SO4 (0.02/0.14 g/L) displayed the best PPO and POD activities. Both enzymes appeared to be negatively correlated to the decreasing sugar content. These results indicate growth performances and biochemical status of S. platensis are significantly improved with the adequate supplementation of sulphate salts (MgSO4 and K2SO4) in culture media.

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Tessari, Lorenzo Ferrari Assú, Carlos Ricardo Soccol, Cristine Rodrigues, Estefania García González, Valcineide Oliveira de Andrade Tanobe, Paulo Cesar de Souza Kirnev, and Júlio Cesar de Carvalho. "Development of a Culture Medium for Microalgae Production Based on Minimal Processing of Oil Palm Biomass Ash." Fermentation 8, no. 2 (January 27, 2022): 55. http://dx.doi.org/10.3390/fermentation8020055.

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With the increasing participation of biomass in the world energy matrix, large amounts of ash are produced through combustion, resulting in the need to dispose of this waste to minimize the environmental impact. An alternative is to use ashes as phosphorus supplements in microalgae cultures. The present work describes the development and use of a balanced culture medium based on the minimal processing of oil palm biomass ash to cultivate Arthrospira platensis Paracas, Neochloris oleoabundans UTEX 1185, and Dunaliella salina SAG 184. The acid extraction process of phosphorus (P) was defined by evaluating the following parameters: temperature (20 to 70 °C), acid load (0.01 to 0.03 mols/g of ash) of HNO3, and liquid/solid ratio (50 to 150 mLg−1). The best efficiency of the extraction process was 97%. The use of HNO3 allowed for the production of an extract containing balanced amounts of N and P sources, the BAX medium (Biomass Ash Extract). This medium was efficient for cultivating the three microorganisms studied, reaching biomass concentrations of 2.03, 0.902, and 0.69 g/L or 84%, 82%, and 99% of the control concentrations for A. platensis, N. Oleoabundans, and D. salina, respectively. In a final scaling-up test, A. platensis showed productivity of 0.047 g L−1d−1 in a 120 L tank in a greenhouse. BAX can be an alternative nutrient medium for microalgae cultivation, especially in integration with biomass-fueled biorefineries.

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Bens, Jonas. "Mader, Christian: Sea Shells in the Mountains and Llamas on the Coast. The Economy of the Paracas Culture (800 to 200 BC) in Southern Peru." Anthropos 116, no. 2 (2021): 513–14. http://dx.doi.org/10.5771/0257-9774-2021-2-513.

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Kabylinskii, Boris Vasilievich. "Totem symbols in decorative traditions of the peoples of pre-Columbian America: conflict or harmony?" Культура и искусство, no. 7 (July 2020): 1–12. http://dx.doi.org/10.7256/2454-0625.2020.7.32827.

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The object of this research is a totem symbol in decorative tradition of the peoples of pre-Columbian America. The subject of this research is the images of jaguar in the art of the Aztecs of Mesoamerica. The images of a human and jaguar are captured on the metal, stone and clay artifacts of pre-Columbian civilizations that are available to the public in Mexico City National Museum of Anthropology, Peruvian Museum of the Nation in Lima, Metropolitan Museum of Art in New York, and Smithsonian National Museum of Natural History in Washington, D. C. The research methodology is based on compilation of the results of fundamental research of the leading scholars of North American School of Anthropology. The article conduct a general systematization and brief analytics of scientific records on the specificity of Mesoamerican decorative tradition of totem symbols throughout an extensive period of time: 1500 BC – 400 AD (Olmec Civilization), III century BC – VII century AD (Teotihuacan Civilization), 900 BC – 200 AD (Chavín Civilization), 750 BC – 100 AD (Paracas Civilization), 2300 – 1200 BC (Kotosh Civilization), 1250 – 1470 AD (Chimú Civilization). The presented materials substantiate the thesis that jaguar as a totem symbol carried out the functions of unification and identification of ethnoses of Mesoamerica, reflecting relevant sociocultural trends at various stages of anthropogenesis. The novelty of this work consists in scientific systematization of the facts that the nuances of fusion of the images of human and jaguar in art objects of Aztec culture reflect a harmonious or turbulent frame of mind in pre-Columbian era.

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Lane, Kevin. "Christian Mader. 2019. Sea shells in the mountains and llamas on the coast: the economy of the Paracas Culture (800 to 200 BC) in southern Peru. Wiesbaden: Harrassowitz; 978-3-447-11327-4 hardback €98." Antiquity 95, no. 382 (May 19, 2021): 1093–95. http://dx.doi.org/10.15184/aqy.2021.63.

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11

Lani, Mohd Nizam, Nurshafika Bahar, Elham Taghavi, Fauziah Tufail Ahmad, S. A. Sharifudin, and Wan Mohd Arif Aziz Japar. "Effects of Microbiological and Physicochemical Properties of Cow’s Milk and Goat’s Milk Dadih Inoculated with Various Lactobacillus Species." Malaysian Journal of Fundamental and Applied Sciences 17, no. 6 (December 31, 2021): 689–710. http://dx.doi.org/10.11113/mjfas.v17n6.2215.

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Dadih is a dairy-based product and it is one of the most popular desserts among Malaysians and Indonesians. It is made from raw milk which naturally contains various types of microorganisms. This study was conducted to develop cultured dadih by inoculating various Lactobacillus species such as Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus paracasei into dadih made from cow’s milk and goat’s milk. Prior to isolation of LAB from control dadih (dadih without inoculation with LAB), the dadih was stored at 4˚C for 48 hours. The microbiological (general microbial load, viability of and LAB, mould and yeast count) and physicochemical properties (pH, lactic acid content, total soluble solid, colour, texture and proximate composition) of dadih with different LAB strains and without LAB strain were determined. Results showed that L. paracasei spp. paracasei, Lactobacillus brevis, Lactobacillus casei were isolated from cow’s milk dadih while only L. paracasei spp. paracasei was isolated from goat’s milk dadih. The number of LAB ranged from 5.73 to 6.06 log10 CFU/g for cow’s milk dadih and 5.19 to 5.88 log10 CFU/g for goat’s milk dadih. Results revealed that dadih inoculated with LAB has lower pH and greater amount of lactic acid produced than control dadih. Total soluble solid for dadih with LAB also decreased. Hardness of dadih without LAB culture was higher compared to the inoculated dadih with LAB cultures. Proximate compositions (moisture, ash, crude fat, crude protein and total carbohydrate) showed variations due to differential formulations and incorporations of different LAB strains. Findings showed that L. acidophilus was chosen as the best starter culture for both types of dadih because it has significant effects on pH, titratable acidity, total soluble solid and texture of the dadih.

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12

Padilla Deza, Fernando. "Sotelo Sarmiento, Carina. El manto blanco de Paracas. Testimonio de la cosmovisión del hombre de Paracas." ISHRA, Revista del Instituto Seminario de Historia Rural Andina 2, no. 3 (July 11, 2018): 213. http://dx.doi.org/10.15381/ishra.v2i3.14821.

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Ha pasado casi un siglo desde que Julio C. Tello y su equipo descubrieron los fascinantes yacimientos de la llamada «cultura Paracas» en la bahía del mismo nombre. No obstante, contrario de lo que se puede pensar, los trabajos de estudio de esta cultura material no fueron continuados por varias décadas, con lo cual se abandonó el abundante material recuperado en diversos depósitos. Recién en la década de 1980, investigadores extranjeros y nacionales como Anne Paul, Ann Peters, Mary Frame, entre otros, volvieron a retomar el tema.

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ARCHITECTURE, Barclay &. Crousse. "Museo del Sitio de la Cultura de Paracas." EN BLANCO. Revista de Arquitectura 11, no. 26 (April 30, 2019): 48. http://dx.doi.org/10.4995/eb.2019.11568.

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<p>Un museo arqueológico debe encontrar el frágil equilibrio entre la conservación del patrimonio expuesto y su divulgación al público. Un museo de sitio, como el de Paracas, adquiere el reto suplementario de tener que integrarse al paisaje que fue cuna de dicha cultura, que hoy es parte de la más importante reserva biológica y paisajista del desierto costeño peruano.</p>

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Mantzourani, Ioanna, Antonia Terpou, Athanasios Alexopoulos, Eugenia Bezirtzoglou, and Stavros Plessas. "Assessment of Ready-to-Use Freeze-dried Immobilized Biocatalysts as Innovative Starter Cultures in Sourdough Bread Making." Foods 8, no. 1 (January 21, 2019): 40. http://dx.doi.org/10.3390/foods8010040.

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In the present study the effect of innovative biocatalysts as starter cultures in sourdough bread making was explored. The biocatalysts consisted of Lactobacillus paracasei K5 and Lactobacillus bulgaricus ATCC 11842 (in single and mixed form), immobilized on deligniﬁed wheat bran (DWB), and freeze dried without cryoprotectants. The parameters monitored were physicochemical characteristics, mold and rope spoilage appearance, volatile composition, and organoleptic characteristics. Results obtained showed that both biocatalysts exhibit good fermentative activity. However, the best results were achieved when freeze-dried immobilized L. paracasei K5 was applied as a single culture. In particular, the produced bread had a higher acidity (8.67 mL 0.1 N NaOH) and higher organic load (2.90 g/kg lactic acid and 1.11 g/kg acetic acid). This outcome was the main reason why this bread was preserved more regarding mold spoilage (14 days) and rope spoilage (12 days), respectively. In addition, the employment of freeze-dried immobilized L. paracasei K5 led to bread with better aromatic profile in terms of concentrations and number of volatile compounds produced as gas chromatography/mass spectrometry (GC/MS) analysis proved. Finally, no significant differences were observed through sensorial tests. Last but not least, it should be highlighted that the used microorganisms were cultured in cheese whey, minimizing the cost of the proposed biotechnological procedure.

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Tantaleán, Henry. "El fenómeno Paracas: estado de la cuestión y un modelo de explicación social." Investigaciones Sociales, no. 44 (February 1, 2021): 75–94. http://dx.doi.org/10.15381/is.v0i44.19558.

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En este artículo se presenta una síntesis de las principales investigaciones y evidencias arqueológicas relacionadas con el fenómeno Paracas de la costa sur peruana, el cual se desarrolló durante gran parte del primer milenio antes de nuestra era (800-200 a.C.). Se presentan y discuten las principales investigaciones, la cronología, el territorio que abarcó y los principales asentamientos asociados con la cultura material vinculada con este fenómeno social. Finalmente, se presenta un modelo de explicación social para comprender las dinámicas sociales que permitieron la aparición de lo que es conocido en la literatura arqueológica como la «Cultura Paracas».

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Del Castillo, Javier, Luis Cervantes, and Gilmer Solis. "CAMBIOS TOMOGRÁFICOS MAXILO-FACIALES ASOCIADOS A LA COMPRESIÓN DE LA BÓVEDA CRANEAL INDUCIDA EN CRÁNEOS PARACAS." Evidencias en Odontología Clínica 1, no. 1 (November 15, 2016): 31. http://dx.doi.org/10.35306/eoc.v1i1.118.

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El presente estudio busco establecer la presencia de cambios maxilo-faciales asociados a la comprensión de la bóveda craneal inducida, en restos óseos de la cultura paracas, a fin de valor como los cambios en la bóveda repercuten en el resto del cráneo. Para el desarrollo del estudio se contó con 4 cráneos paracas, dos de ellos son deformación por comprensión inducida; los restos óseos fueron evaluados tomograficamente con lo cual se realizaron mediciones cefalomtricas de la bóveda.

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Unkel, Ingmar, Bernd Kromer, Markus Reindel, Lukas Wacker, and Günther Wagner. "A Chronology of the Pre-Columbian Paracas and Nasca Cultures in South Peru Based on AMS 14C Dating." Radiocarbon 49, no. 2 (2007): 551–64. http://dx.doi.org/10.1017/s0033822200042466.

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The people of the Paracas and Nasca cultures, the creators of the famous geoglyphs, lived in the desert of the southern coast of Peru between about 800 BC and AD 650. The archaeological chronology of these cultures has been based almost exclusively on a sequence of ceramic styles. The absolute dating of some of the style phases was supported by a few radiocarbon dates (Rowe 1967). Here, we present an absolute chronology of the Paracas and Nasca cultures based on 14C dating of more than 100 organic samples from settlement and tomb relics, as well as on material derived from geoglyph sites in the Nasca/Palpa region (south Peru). The main focus has been on Nasca period settlement centers near Palpa, Los Molinos and La Muña, the Paracas period site of Jauranga, and the Initial period site of Pernil Alto. Most of the 14C samples were dated at the accelerator mass spectrometry (AMS) facility of the ETH Zurich (Switzerland). The targets were produced in the newly built graphitization line at the Heidelberg 14C laboratory (Germany). Clay (adobe) bricks, which are quite a common building material in Peru, were successfully tested to be used for AMS 14C dating of adobe architecture in Peruvian archaeology.

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Lokachuk, M. N., V. K. Khlestkin, O. A. Savkina, L. I. Kuznetzova, and E. N. Pavlovskaya. "Change in the microbiota of dense rye starter during long-term maintenance." Khleboproducty 29, no. 11 (2020): 33–37. http://dx.doi.org/10.32462/0235-2508-2020-29-11-33-37.

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The article is devoted to the study of the microbial starter cultures preservation during the process of long-term maintenance of the sourdough in the laboratory, as well as the study of the influence of microbiota changes on the physicochemical indicators of the sourdough. The leading role in sourdough is played by lactic acid bacteria and yeast, the quality of the starter culture and bread itself largely depends on the ratio and species diversity of this microorganisms. The strains of L. paracasei / L. casei 5, L. paracasei / L. casei 63, L. plantarum 78 and the yeast C. milleri Chernorechensky are used to prepare sourdough. It was shown that the use of starter cultures of lactic acid bacteria and yeast in the technology of dense rye sourdough leads to the dominance of starter microorganisms and the sourdough production having good biotechnological characteristics already in the first phase of preparinf. However, with long-term maintenance of the sourdough, new species of lactic acid bacteria begin to dominate, which differ from those introduced in first phase. It was found that changes in the starter culture microbiota had a significant effect on the physicochemical indicators of the starter culture quality.

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Ghasempour, Zahra, Ehsan Moghaddas Kia, Sahel Golbandi, and Ali Ehsani. "Effects of mixed starters on quality attributes of probiotic yogurt using statistical design approach." Nutrition & Food Science 49, no. 1 (February 11, 2019): 158–69. http://dx.doi.org/10.1108/nfs-11-2017-0255.

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Purpose The quality of probiotic yogurt which is remarked as a healthy, therapeutic and nutritious food product strongly depends on starter types and their compositions; however, the choice of starter culture affects the taste, aroma and quality of the final product. Through this study, to obtain favorable quality attributes of probiotic yogurt, a mixture of two thermophilic/mesophilic starter cultures (YC- 350/YC- X16) was applied for fermentation. Design/methodology/approach The effects of starter mixture, probiotic Lactobacillus paracasei and storage time on quality indices, such as apparent viscosity, water holding capacity, syneresis, post acidification rate and probiotic viability (L. paracasei), were assessed through using a combined (mixture-process) statistical design. Findings The results revealed that changes in viscosity and syneresis depend on the amount of YC- X16. Acidification rate was more pronounced at higher levels of YC- 350 (1.22 per cent) in comparison to that in YC-X16 (1.08 per cent) during storage time. With respect to probiotic viability, L. paracasei count was more than 107 cfu/mL during refrigerated storage time. Moreover, a promotive effect of YC- 350 on L. paracasei proliferation was observed in this study. Originality/value The favorable yogurt, from qualitative aspects, was manufactured at 75:25 per cent ratio of YC- X16:YC- 350 in probiotic type yogurts. Therefore, the use of mixed starter cultures developed textural properties of probiotic yogurt beside L. paracasei survival.

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Isabekova, Moldir Sabetkyzy, and Lazat Bekenovna Umiraliyeva. "Studying the physiological and biochemical properties of lactic bacteria cultures in the creation of sourdough for bread." Bulletin of the Karaganda University. “Biology, medicine, geography Series” 108, no. 4 (December 30, 2022): 60–67. http://dx.doi.org/10.31489/2022bmg4/60-67.

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The article presents the results of screening lactic acid bacteria cultures of the genus Lactobacillus and Pediococcus from the collection of Kazakh Scientific Research Institute of Processing and Food Industry, previously isolated from wheat grain, flour, rye starter cultures, as well as kumis and shubat. For a comprehensive assessment of probiotic properties of the selected 7 strains of lactic acid bacteria, their physiological and biochemical properties were studied: acid-forming, antagonistic activity, saccharolytic profile, resistance to various concentrations of bile, sodium chloride, growth at different pH values, antibiotic resistance. As a result of strains screening 5 most active cultures of lactic acid bacteria were selected for inclusion in the sourdough for bread: Limosilactobacillus pontis 9K3, Limosilactobacillus fermentum 3Ш1, Lb. paracasei 82, Lb. paracasei 114, Lacticaseibacillus paracasei 126.The selection criteria were high enzymatic, acid-forming, proteolytic and antagonistic activity of the strains against opportunistic and pathogenic microflora (B. subtilis ATCC 6633, Escherichia coli-1257, Staphylococcus sp.209-P, Salmonella Typhimurium). We show that this result of the analysis indicates the prospects of using a consortium of these cultures to obtain a probiotic starter culture for bakery products. This, in turn, will increase production efficiency, ensure the quality and safety of food products in the baking industry.

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Rogowska, Pomastowski, Walczak, Railean-Plugaru, Rudnicka, and Buszewski. "Investigation of Zearalenone Adsorption and Biotransformation by Microorganisms Cultured under Cellular Stress Conditions." Toxins 11, no. 8 (August 7, 2019): 463. http://dx.doi.org/10.3390/toxins11080463.

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The zearalenone binding and metabolization ability of probiotic microorganisms, such as lactic acid bacteria, Lactobacillus paracasei, Lactococcus lactis, and yeast Saccharomyces cerevisiae, isolated from food products, were examined. Moreover, the influence of cellular stress (induced by silver nanoparticles) and lyophilization on the effectiveness of tested microorganisms was also investigated. The concentration of zearalenone after a certain time of incubation with microorganisms was determined using high-performance liquid chromatography. The maximum sorption effectiveness for L. paracasei, L. lactis, and S. cerevisiae cultured in non-stress conditions was 53.3, 41.0, and 36.5%, respectively. At the same time for the same microorganisms cultured at cellular stress conditions, the maximum sorption effectiveness was improved to 55.3, 47.4, and 57.0%, respectively. Also, the effect of culture conditions on the morphology of the cells and its metabolism was examined using microscopic technique and matrix-assisted laser desorption ionization-time of flight mass spectrometry, respectively.

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Okina, Vivian Sayuri, Maria Rita Alaniz Porto, Tatiana Colombo Pimentel, and Sandra Helena Prudencio. "White grape juice added with Lactobacillus paracasei ssp. probiotic culture." Nutrition & Food Science 48, no. 4 (July 9, 2018): 631–41. http://dx.doi.org/10.1108/nfs-08-2017-0176.

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Purpose The purpose of this study is to evaluate the effect of the probiotic addition (Lactobacillus paracasei ssp.) on the physicochemical characteristics and antioxidant capacity of white grape juice during refrigerated storage (4°C/28 days). This paper also aims to evaluate the survival of the probiotic culture in the product and under simulated gastrointestinal conditions. Design/methodology/approach Two formulations of white grape juices were evaluated, one with 2 per cent of probiotic culture addition and the other of pure juice. Findings The addition of probiotic culture resulted in products with a darker-reddish coloration (L* = 30.6-30.8 and a* = 0.6-0.9) and a lower content of total phenolic compounds (599-697 µg EAG mL−1) (p = 0.05). However, it improved the color stability and maintained the antioxidant activity 1,1-diphenyl-2-picrylhydrazyl (p > 0.05). The viability of the probiotic culture (>109 colony forming unit · 200 mL−1) in the juice was maintained during 21 days of storage, but in simulated gastrointestinal conditions, the functional properties could be guaranteed during the 28 days of refrigerated storage. Practical implications The white grape juice is a suitable medium for incorporation of Lactobacillus paracasei. Originality/value The survival of the probiotic cultures to the simulated gastrointestinal tract may be significant, even if the product does not have the recommended minimum counts.

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Beresford-Jones, D. G. "Sea Shells in the Mountains and Llamas on the Coast: The Economy of the Paracas Culture (800 to 200 BC) in Southern Peru. CHRISTIAN MADER. 2019. Forschungen zur Archäologie Außereuropäischer Kulturen 16. Harrassowitz, Wiesbaden, Germany. 211 pp. $133.00 (cloth), ISBN 978-3-447-11327-4." Latin American Antiquity 31, no. 4 (December 2020): 871–72. http://dx.doi.org/10.1017/laq.2020.87.

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Vasiliauskaite, Agne, Justina Mileriene, Beatrice Kasparaviciene, Elvidas Aleksandrovas, Epp Songisepp, Ida Rud, Lars Axelsson, et al. "Screening for Antifungal Indigenous Lactobacilli Strains Isolated from Local Fermented Milk for Developing Bioprotective Fermentates and Coatings Based on Acid Whey Protein Concentrate for Fresh Cheese Quality Maintenance." Microorganisms 11, no. 3 (February 22, 2023): 557. http://dx.doi.org/10.3390/microorganisms11030557.

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The demand for healthy foods without artificial food additives is constantly increasing. Hence, natural food preservation methods using bioprotective cultures could be an alternative to chemical preservatives. Thus, the main purpose of this work was to screen the indigenous lactobacilli isolated from fermented cow milk for their safety and antifungal activity to select the safe strain with the strongest fungicidal properties for the development of bioprotective acid whey protein concentrate (AWPC) based fermentates and their coatings intended for fresh cheese quality maintenance. Therefore, 12 lactobacilli strains were isolated and identified from raw fermented cow milk as protective cultures. The safety of the stains was determined by applying antibiotic susceptibility, haemolytic and enzymatic evaluation. Only one strain, Lacticaseibacillus paracasei A11, met all safety requirements and demonstrated a broad spectrum of antifungal activity in vitro. The strain was cultivated in AWPC for 48 h and grew well (biomass yield 8 log10 cfu mL−1). L. paracasei A11 AWPC fermentate was used as a vehicle for protective culture in the development of pectin-AWPC-based edible coating. Both the fermentate and coating were tested for their antimicrobial properties on fresh acid-curd cheese. Coating with L. paracasei A11 strain reduced yeast and mould counts by 1.0–1.5 log10 cfu mL−1 (p ≤ 0.001) during cheese storage (14 days), simultaneously preserving its flavour and prolonging the shelf life for six days.

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Terpou, Antonia, Ioanna Mantzourani, Alex Galanis, Maria Kanellaki, Eugenia Bezirtzoglou, Argyro Bekatorou, Athanasios Koutinas, and Stavros Plessas. "Employment of L. paracasei K5 as a Novel Potentially Probiotic Freeze-Dried Starter for Feta-Type Cheese Production." Microorganisms 7, no. 1 (December 26, 2018): 3. http://dx.doi.org/10.3390/microorganisms7010003.

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In the present study, a novel potentially probiotic Lactobacillus paracasei strain, previously isolated from dairy products, was evaluated as a starter culture of Feta-type cheese production. Targeting industrial applications, the starter culture was applied as a ready-to-use freeze-dried culture that was either free or immobilized. The immobilized biocatalyst composed of Lactobacillus paracasei K5 cells absorbed within delignified wheat bran prebiotic carrier. All produced cheeses were compared with cheese manufactured by renin enzyme. Several parameters that affect acceptability, quality and shelf-life of Feta-type cheese were investigated, including microbial populations, physicochemical characteristics and cheese volatiles through 90 days of ripening and storage. Survival of L. paracasei K5 remained in high levels (≥6.0 log cfu/g) after the 90th day of cheese production, as recorded by combining microbiological enumeration and strain-specific multiplex PCR analysis. The use of the freeze-dried novel starter culture (free or immobilized) enhanced the aromatic profile of Feta-type cheeses. Finally, the use of the potentially synbiotic immobilized biocatalyst further improved aromatic characteristics of produced cheese and decrease of possible spoilage or pathogenic microorganisms. These findings indicate the potential industrial use of freeze-dried L. paracasei K5 as starter culture for the production of good-quality functional Feta-type cheese.

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MONTEAGUDO-MERA, A., I. CARO, L. B. RODRÍGUEZ-APARICIO, J. RÚA, M. A. FERRERO, and M. R. GARCÍA-ARMESTO. "Characterization of Certain Bacterial Strains for Potential Use as Starter or Probiotic Cultures in Dairy Products." Journal of Food Protection 74, no. 8 (August 1, 2011): 1379–86. http://dx.doi.org/10.4315/0362-028x.jfp-10-392.

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The present work was aimed at characterizing 12 strains of lactic acid bacteria (LAB) to obtain improved potential starter or probiotic cultures that could be used for making dairy products from ewe's milk and cow's milk. Eight strains with antimicrobial properties, isolated from ewe's milk and from cheese made from ewe's and/or cow's milk, were studied. They were identified as Enterococcus faecalis (five strains), Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides, and Lactobacillus paracasei subsp. paracasei (one strain of each species). Additionally, four strains were obtained from the American Type Culture Collection: Lactobacillus casei 393 (isolated from cheese), L. lactis subsp. lactis 11454 (origin nonspecified and a producer of nisin), and two strains isolated from human feces (L. paracasei subsp. paracasei 27092 and Lactobacillus rhamnosus 53103, antibacterial agent producer). All E. faecalis strains showed at least one virulence factor (either hemolysin or gelatinase), which emphasizes the importance of these studies in this species. Both L. lactis strains and most Lactobacillus spp. were good acidifiers in ewe's milk and cow's milk at 30°C. High β-galactosidase activity, as well as aminopeptidase activities that favor the development of desirable flavors in cheese, were detected in all Lactobacillus spp. strains. Furthermore, L. rhamnosus ATCC 53103 showed α-fucosidase activity (thought to help colonization of the intestine) and lack of α-glucosidase activity (a trait considered positive for diabetic and obese humans). This last enzymatic activity was also lacking in L. lactis ATCC 11454. L. mesenteroides was the only strain D(−)-lactic acid producer. The selection of any particular strain for probiotic or dairy cultures should be performed according to the technological and/or functional abilities needed.

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Santos, Francisca Kananda Lustosa dos, Brenna Galtierrez Fortes Pessoa, Rodrigo Aragão da Silva, Luara Dias Silva, Naína Jéssica carvalho Araújo, Liana Maria Ibiapina do Monte, and Elaine Ferreira do Nascimento. "Cultura do estupro: o machismo manifesto nas paradas musicais." Research, Society and Development 9, no. 7 (May 17, 2020): e370974097. http://dx.doi.org/10.33448/rsd-v9i7.4097.

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Este artigo tem como objetivo tratar da cultura do estupro que se manifesta nas paradas musicais no Brasil; com isso, foi feito a conceituação do machismo, logo em seguida a contextualização das músicas de forma geral e, por fim, analisou-se as manifestações do machismo nas músicas brasileiras. A referida pesquisa foi realizada por meio de leituras e análises de músicas, como também de videoclipes referentes à temática estudada, partindo do pressuposto teórico sobre Análise do Discurso Crítica (ADC) amparados por Silva Júnior (2017). Assim, utilizou-se da pesquisa bibliográfica de natureza qualitativa, por possibilitar, com base em Minayo (2008) uma melhor interpretação e reflexão dos fatos estudados. Ao concluir, os resultados mostraram que as músicas trazem as marcas de um país que até hoje vive asmarcas do patriarcado que trás em seu seio a cultura machista e estabelece a prática de estupro como algo natural, já que pode ser exibida ao público com aceitação da maioria por meio das paradas musicais.

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Agurto, Patricia Karina Maita, and Enma Minaya Cabello. "El trauma en la piel: un análisis paleopatológico de tatuajes paracas-necrópolis." Jangwa Pana 13, no. 1 (May 15, 2014): 14. http://dx.doi.org/10.21676/16574923.1369.

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El tatuaje es un tipo de modificación cultural del cuerpo que consiste en insertar tinta dentro de las capas dérmicas a través de una aguja u otro material. La práctica del tatuaje causa un trauma en la piel con el objetivo de ejecutar un diseño conocido, cuyo resultado es una marca indeleble en el cuerpo. Este artículo analiza las consecuencias paleopatológicas del tatuaje en un conjunto de momias tatuadas del periodo Paracas Necrópolis procedentes del Cementerio de Warikayan, localizado en la costa sur del Perú. A partir de los resultados obtenidos de los análisis bioarqueológicos, complementados con los análisis de tatuajes mediante microscopia óptica, fluorescencia de rayos X y reflectografía infrarroja, se localizan los tatuajes y se inspeccionan en busca de lesiones derivadas de la práctica de modificación cultural. Los resultados indican que el 43% de los individuos Paracas analizados tiene tatuajes. Las localizaciones más frecuente para los tatuajes eran el dorso y la palma de la mano (21%), los dedos de la mano (16%) y el antebrazo (14%), Se ha encontrado una prevalencia de tatuajes considerablemente alta en mujeres. El pigmento utilizado es el carbón y debido a la similitud de los diseños tatuados con aquellos registrados en mantos textiles y vasijas cerámicas de la cultura Paracas, es posible pensar que los tatuajes están relacionados con el estatus social.

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Miwa, Toshiki, Hajime Tanaka, and Toshiaki Shiojiri. "Infected pancreatic necrosis and retroperitoneal abscess associated with Lactobacillus paracasei." BMJ Case Reports 14, no. 8 (August 2021): e243936. http://dx.doi.org/10.1136/bcr-2021-243936.

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Infected pancreatic necrosis is a postpancreatitis complication that is mainly caused by Enterobacteriaceae and Enterococci. Here, we have reported a very rare case of Lactobacillus paracasei bacteraemia associated with infected pancreatic necrosis and retroperitoneal abscess. In addition to the diagnosis of diabetic ketoacidosis, blood test results revealed a high inflammatory status. CT of the abdomen revealed pancreatic walled-off necrosis. Blood culture and aspiration fluid culture revealed positivity for L. paracasei, leading to the diagnosis of infected pancreatic necrosis. The abscess had spread in the retroperitoneal space later. The patient recovered after receiving antibiotic treatment and endoscopic and percutaneous drainage. L. paracasei can cause invasive infection, including infected pancreatic necrosis and retroperitoneal abscess, which requires aggressive therapy.

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Bielecka, Marika, and Grażyna Cichosz. "The effect of milk fat replacement and the addition of Lactobacillus paracasei LPC-37 on the sensory properties of cheeses." Mljekarstvo 70, no. 1 (January 8, 2020): 28–39. http://dx.doi.org/10.15567/mljekarstvo.2020.0103.

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The market of ripened cheese is growing rapidly and is highly competitive. Dairy manufacturers have expanded their product range to include cheese-like products where milk fat is replaced with vegetable oils. Cheese-like products have gained popularity among both convenient food producers and consumers looking for cheaper cheese substitutes. Fat determines the sensory attributes of cheeses. The sensory quality of cheese can also be modified through the addition of selected adjunct cultures. This study evaluated the influence of milk fat replacement with palm oil and the addition of an adjunct culture of Lactobacillus paracasei LPC-37 on the sensory attributes of Dutch-type cheeses and cheese-like products during ripening. The chemical composition, content of volatile compounds and colour were analysed. The replacement of milk fat with palm oil contributed to differences in the sensory profile and colour of cheese-like products and deteriorated their sensory quality. However, the addition of L. paracasei LPC-37 improved the sensory characteristics of cheese-like products.

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Kang, Jie, Wen Zhang, Rui Sun, Gang Song, Wenxiang Ping, and Jingping Ge. "Acetate Secretion Induces Bacteriocin Synthesis and Activates the Transcriptional Regulators rgg and rpoD." Fermentation 8, no. 10 (October 8, 2022): 524. http://dx.doi.org/10.3390/fermentation8100524.

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Bacteriocins from lactic acid bacteria are natural preservatives that inhibit foodborne pathogenic microorganisms. Co-culture is a form of population competition to induce bacteriocin production. In this study, we aimed to investigate the regulatory response of Lactaseibacillus paracasei HD1.7 to population competition and examine acetic stress during bacteriocin production. The cell-free supernatant of Bacillus subtilis positively and negatively regulated L. paracasei HD1.7 bacteriocin production, which depended on the growth period of B. subtilis ATCC 11774 and the addition ratio of the cell-free supernatant. We found that L. paracasei HD1.7 sensed B. subtilis ATCC 11774 through the cell-free supernatant, and then, acetic acid was secreted to promote bacteriocin production. There was a close connection between acetic acid metabolism and the bacteriocin regulatory system. In addition, transcriptomic analysis revealed that the functions of the transcriptional regulators rgg and rpoD in the bacteriocin regulatory system were enhanced with increasing acetic acid stress concentration. Collectively, the results of this study increase our current understanding of L. paracasei HD1.7 bacteriocin production and provide insights into high bacteriocin production by co-culture or acetic acid induction.

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Schwenninger, Susanne Miescher, and Leo Meile. "A Mixed Culture of Propionibacterium jensenii and Lactobacillus paracasei subsp. paracasei Inhibits Food Spoilage Yeasts." Systematic and Applied Microbiology 27, no. 2 (January 2004): 229–37. http://dx.doi.org/10.1078/072320204322881853.

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Bergamini, Carina, Erica Hynes, Carlos Meinardi, Viviana Suárez, Andrea Quiberoni, and Carlos Zalazar. "Pategrás cheese as a suitable carrier for six probiotic cultures." Journal of Dairy Research 77, no. 3 (February 25, 2010): 265–72. http://dx.doi.org/10.1017/s0022029910000051.

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The viability of five single-strain and one three-strain probiotic cultures was assessed during Pategrás cheese ripening. Probiotics were inoculated into cheese-milk after a pre-incubation step – intended to improve their survival – or directly as a lyophilised culture; control cheeses without probiotics were also obtained. pH of probiotic and control cheeses was similar, except in probiotic cheeses containing the strain Lb. acidophilus B or the mixed culture. In these cases, the probiotic cheeses were more acid than their respective control cheeses. All the probiotics tested maintained counts above 107 cfu/g during the shelf-life settled for the product. Strains of the Lb. casei group: Lb. paracasei, Lb. casei and Lb. rhamnosus reached and kept the highest cell concentration during cheese ripening, followed by Lb. acidophilus and bifidobacteria. The direct addition of the probiotic cultures was more efficient than their inoculation after a pre-incubation step, for all the probiotics assayed. We have provided evidence that support the use of Pategrás cheese as a performing food-based vehicle for probiotic bacteria.

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Plessas, Stavros, Vasillios Ganatsios, Ioanna Mantzourani, and Loulouda Bosnea. "White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain." Applied Sciences 11, no. 13 (July 3, 2021): 6182. http://dx.doi.org/10.3390/app11136182.

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The aim of the present study is the evaluation of a novel potentially probiotic Lactobacillus paracasei SP5, previously isolated from dairy products, as a starter culture of white brined cheese production, either free or immobilized on a traditional food, “trahanas”, in order to provide protection to the starter culture and a prebiotic effect. All produced cheeses were compared with cheese manufactured by renin enzyme. Several parameters that affect the acceptability, quality, and shelf life of white brined cheese were investigated, including microbial populations, physicochemical characteristics, and cheese volatiles through 70 days of ripening and storage. White brined cheese production by free or immobilized L. paracasei SP5 resulted in significantly higher acidity (over 0.8 g of lactic acid/100 g of cheese at the 70th day of ripening) and significantly reduced counts (around 50%) of coliforms, yeasts, and fungi compared to cheese produced with no starter culture. The use of the freeze-dried novel starter culture, either free or immobilized, improved the aromatic profile of cheeses as was proven through a GC-MS analysis. In addition, it should be underlined that the application of the novel strain led to white brined cheese with improved overall quality and sensory characteristics. The results indicate the potential industrial use of freeze-dried L. paracasei SP5 as a starter culture for the production of good-quality functional white brined cheeses.

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Lee, Kai-Yi, Ying-Chieh Tsai, Sheng-Yao Wang, Yen-Po Chen, and Ming-Ju Chen. "Coculture Strategy for Developing Lactobacillus paracasei PS23 Fermented Milk with Anti-Colitis Effect." Foods 10, no. 10 (September 30, 2021): 2337. http://dx.doi.org/10.3390/foods10102337.

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Few studies have documented the effects of fermented milk on intestinal colitis, which are mediated by regulating various microbial and inflammatory processes. Here, we investigated the effects of fermented milk with Lactobacillus paracasei PS23 on intestinal epithelial cells in vitro and dextran sulfate sodium (DSS)-induced colitis in vivo. As L. paracasei PS23 grew poorly in milk, a coculture strategy with yogurt culture was provided to produce fermented milk (FM). The results indicated that the coculture exhibited a symbiotic effect, contributing to the better microbial and physicochemical property of the fermented milk products. We further evaluated the anti-colitis effect of fermented milk with L. paracasei PS23 in vitro. Both PS23-fermented milk (PS23 FM) and its heat-killed counterpart (HK PS23 FM) could protect or reverse the increased epithelial permeability by strengthening the epithelial barrier function in vitro by increasing transepithelial electrical resistance (TEER). In vivo analysis of the regulation of intestinal physiology demonstrated that low-dose L. paracasei PS23-fermented ameliorated DSS-induced colitis, with a significant attenuation of the bleeding score and reduction of fecal calprotectin levels. This anti-colitis effect may be exerted by deactivating the inflammatory cascade and strengthening the tight junction through the modification of specific cecal bacteria and upregulation of short-chain fatty acids. Our findings can clarify the role of L. paracasei PS23 in FM products when cocultured with yogurt culture and can elucidate the mechanisms of the anti-colitis effect of L. paracasei PS23 FM, which may be considered for therapeutic intervention.

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Chondrou, P., A. Karapetsas, D. E. Kiousi, D. Tsela, A. Tiptiri-Kourpeti, I. Anestopoulos, I. Kotsianidis, E. Bezirtzoglou, A. Pappa, and A. Galanis. "Lactobacillus paracasei K5 displays adhesion, anti-proliferative activity and apoptotic effects in human colon cancer cells." Beneficial Microbes 9, no. 6 (December 7, 2018): 975–83. http://dx.doi.org/10.3920/bm2017.0183.

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Lactobacillus paracasei K5 is a lactic acid bacteria (LAB) strain, isolated recently from feta-type cheese. Its probiotic potential has been demonstrated in a series of established in vitro tests. Moreover, incorporation of L. paracasei K5 as starter culture offered organoleptic and technological advantages to novel fermented food products. In the present study, further investigation of the potential probiotic activity of L. paracasei K5 was performed and its mechanisms of action were investigated. Employing quantitative analysis and confocal, fluorescent microscopy the adhesion properties of the above strain were studied. L. paracasei K5 displayed efficient adherence capacity to Caco-2 colon cancer cells, similarly to the reference strains Lactobacillus casei ATCC 393 and Lactobacillus rhamnosus GG. Moreover, treatment of Caco-2 cells with L. paracasei K5 inhibited cell proliferation in a time-and dose-dependent manner. The anti-proliferative effects appear to be mediated through induction of apoptosis via modulation of expression of specific Bcl-2 family proteins. These results elucidate the mechanisms of action of L. paracasei K5 and enhance its potential probiotic activity.

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Tolinacki, Maja, M. Kojic, Jelena Lozo, Amarela Terzic-Vidojevic, L. Topisirovic, and D. Fira. "Characterization of the bacteriocin-producing strain Lactobacillus paracasei subsp. paracasei BGUB9." Archives of Biological Sciences 62, no. 4 (2010): 889–99. http://dx.doi.org/10.2298/abs1004889t.

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The strain Lactobacillus paracasei subsp. paracasei BGUB9 that was isolated from traditionally homemade hard cheese produces bacteriocin designated as BacUB9, with an approximate molecular mass of 4 kDa. Biochemical characterization and the antimicrobial activity test of BacUB9 were performed. The onset of BacUB9 biosynthesis was observed at the end of an exponential phase of growth. Bacteriocin UB9 retained the antimicrobial activity within the pH range from 1 to 10 and after treatment at 100oC for 30 min. The bacteriocin is susceptible to the activity of proteolytic enzymes. Bacteriocin BacUB9 has a very narrow antimicrobial spectrum, limited to several strains that belong to closely related species. The effect of BGUB9 on the growth of the strain Lactobacillus paracasei subsp. paracasei BGHN14 in a mixed culture was monitored. The mode of action of BacUB9 on the strain BGHN14 was identified as bacteriostatic. Plasmid curing results indicated that a plasmid, designated as pUB9, seemed to be responsible for both bacteriocin BacUB9 production and host immunity.

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Acevedo, Diofanor, Piedad M. Montero Castillo, and José Jaimes Morales. "Fermentation Parameters of Suero Costeño Elaborated with Lactic Acid Bacteria Strains." Current Research in Nutrition and Food Science Journal 9, no. 3 (December 30, 2021): 1058–66. http://dx.doi.org/10.12944/crnfsj.9.3.30.

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Studying the fermentation parameters of "Suero Costeño" was the focus of this research, considered a traditional product in the Caribbean region of Colombia, inoculated with lactic acid bacteria Lactococcus lactis subsp. Lactis (ATCC29146) and Lactobacillus paracasei subsp. paracasei (ATCC 334). It was found that the percentage of lactose decreased progressively during the hours of fermentation, with a minimum lactose value of 3.1% at 15 h for the samples of Suero Costeño with L. lactis, while for L. paracasei the percentage of lactose was 3.4%. L. paracasei the percentage of lactose was 3.4%; on the other hand, the pH, which is a limiting factor in the fermentation process, was reported to have a considerable reduction in the samples with L. lactis in comparison with L. paracasei, at the end of the fermentation process at 15 h, with values of 4.3 and 4.5, respectively. Finally, the sensory evaluation allowed establishing that the Suero Costeño with L. lactis obtained similar values to that produced in a traditional way, and therefore its use can be recommended in this type of dairy products as a starter culture.

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Joyce, Olatunji T., Subir K. Chakraborty, Manoj K. Tripathi, Nachiket Kotwaliwale, and Punit Chandra. "Quality characteristics of sauerkraut fermented by using a Lactobacillus paracasei starter culture grown in tofu whey." Food Science and Technology International 24, no. 3 (November 15, 2017): 187–97. http://dx.doi.org/10.1177/1082013217741798.

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The quality parameters of sauerkraut fermented using Lactobacillus paracasei in terms of its lactic acid bacteria count, texture, colour and biochemical properties were studied. As a starter culture L. paracasei grown in tofu whey was used for sauerkraut fermentation. The experiments were planned using central composite rotatable design of response surface methodology for input variables – culture volume (ml), fermentation time (days) and salt concentration (g/100 g). The linear and interactive effect of variables on responses was understood by statistically significant (p < 0.01) second-order models. Amongst all the input variables culture volume was found to have an overwhelming effect over all the responses. There was a significant (p < 0.01) increase in the lactic acid bacteria count of finished product; it was less hard but there was a departure in colour from the traditional product. The optimized condition for sauerkraut fermentation in terms of culture volume (ml), fermentation time (day) and salt concentration (g/100 g) was 30 ml, 28 days and 1 g/100 g, respectively. It was also observed that phenolics content was better in starter culture sauerkraut over the one traditionally prepared.

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Aprea, Giuseppe, Alessandra Alessiani, Franca Rossi, Lorena Sacchini, Arianna Boni, Daniela D’Angelantonio, Silvia Scattolini, et al. "Characterization of Lactic Acid Bacteria in Pecorino di Farindola Cheese and Manufacturing with a Lacticaseibacillus paracasei Autochthonous Culture." Applied Sciences 11, no. 17 (August 27, 2021): 7897. http://dx.doi.org/10.3390/app11177897.

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This study focused on the characterization of lactic acid bacteria (LAB) in a renowned traditional Italian cheese, Pecorino di Farindola, in order to select an autochthonous culture and investigate its potential for the improvement of safety and functional properties. Two hundred and six LAB isolated throughout production and maturation from nine cheese lots of three farms were identified by 16S rRNA gene sequencing and tested for the presence of genes encoding virulence factors, vancomycin resistance (for enterococci), biogenic amines (BAs) and bacteriocin production for antimicrobial activity; and for the capacity to survive in the gastrointestinal tract (GIT) based on tolerance to low pH and bile salts and adhesion to CaCo-2 cells. A Lacticaseibacillus paracasei isolate was used in cheese making and determined a decline of spiked Listeria monocytogenes and Escherichia coli O157 faster than in the control cheese. The autochthonous bacterial groups were numerically unaffected, apart from lactobacilli that were recovered in higher numbers in cheese with the addition of the L. paracasei strain. Based on repetitive extragenic palyndrome (Rep) polymerase chain reaction (PCR) profiles, the added strain possibly dominated until day 88 in the cheese. Results encourage further trials with autochthonous cultures in order to efficiently inhibit hazardous bacteria and to enrich a functional microbiota in Pecorino di Farindola and similar cheeses.

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Cuffia, Facundo, Carina Viviana Bergamini, Irma Verónica Wolf, Erica Ruth Hynes, and María Cristina Perotti. "Influence of the culture preparation and the addition of an adjunct culture on the ripening profiles of hard cheese." Journal of Dairy Research 86, no. 1 (February 2019): 120–28. http://dx.doi.org/10.1017/s0022029918000870.

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AbstractThe aim of this work was to evaluate the impact of two factors on the ripening profiles of hard cooked cheeses: (F1) the growth medium for the primary and adjunct cultures, constituted by autochthonous strains: Lactobacillus helveticus 209 (Lh209) and Lactobacillus paracasei 90 (Lp90), respectively, and (F2) the addition of L. paracasei Lp90 as adjunct culture. Four types of cheeses were made: W and M cheeses in which only Lh209 was added after its growth in whey and MRS, respectively; Wa and Ma cheeses in which both strains (Lh209 and Lp90) were added after their growth in whey and MRS, respectively. Physicochemical and microbial composition, proteolysis and profiles of organic acids and volatile compounds were analyzed. According to the methodology of the cultures preparation, W and Wa cheeses showed a higher level of secondary proteolysis and lower level of primary proteolysis (P < 0·05), lower content of citric and acetic acids and higher amount of propionic acid (P < 0·05), in comparison with M and Ma cheeses. The incorporation of Lp90 increased the secondary proteolysis (P < 0·05), decreased the citric acid (P < 0·05), and increased the propionic acid only when was added after their growth in whey (P < 0·05). Both factors significantly modified the percentages of the volatile compounds grouped in chemical families; in addition, for the half of the compounds detected, significant differences were found. Based on the obtained results, the use of Lp90 as an adjunct in hard cooked cheeses, and the preincubation of the cultures in whey are strategies to accelerate the cheese ripening and to enhance the production of some characteristic compounds of this type of cheeses, such as propan-2-one, hexan-2-one, 2- and 3-methyl butanal, heptan-2-ol, acetic and 3-methylbutanoic acids and 3-hydroxy butan-2-one.

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Morita, Yuji, Kenta Jounai, Mika Miyake, Masaharu Inaba, and Osamu Kanauchi. "Effect of Heat-Killed Lactobacillus paracasei KW3110 Ingestion on Ocular Disorders Caused by Visual Display Terminal (VDT) Loads: A Randomized, Double-Blind, Placebo-Controlled Parallel-Group Study." Nutrients 10, no. 8 (August 9, 2018): 1058. http://dx.doi.org/10.3390/nu10081058.

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Background: Visual display terminals (VDTs) emitting blue light can cause ocular disorders including eye fatigue. Some dietary constituents have been reported to be effective in improving ocular disorders while few clinical studies have been performed. We evaluated the effects of heat-killed Lactobacillus paracasei KW 3110 on improving ocular disorders and symptoms of eye fatigue among healthy human subjects with VDT loads. Methods: In vitro, the effect of L. paracasei KW3110 on blue light-induced human retinal pigment epithelial (ARPE-19) cell damage. For clinical studies, 62 healthy Japanese volunteers of 35 to 45 years of age who had experienced eye fatigue were randomized into two groups and given a placebo or L. paracasei KW3110-containing supplements for eight weeks. The primary endpoint was changes in VDT load-induced eye fatigue as determined by critical flicker frequency four and eight weeks after the start of supplementation. Results: In vitro, blue light-induced human retinal cell death was suppressed with the culture supernatants of cells treated with L. paracasei KW3110. In clinical study, the VDT load-induced reduction of critical flicker frequency tended to be milder in the L. paracasei KW3110 group when compared with the placebo group during the fourth week. Subgroup analysis classified by the degree of eye fatigue showed that the VDT load-induced reduction of critical flicker frequency was significantly better in the high-level eye fatigue subjects from the L. paracasei KW3110 group when compared with the placebo group during the fourth week (p = 0.020). Conclusions: L. paracasei KW3110 suppressed blue light-induced retinal pigment epithelial cell death. In the clinical study, ingestion of L. paracasei KW3110 had a potential to improve eye fatigue induced by VDT loads especially high levels of eye fatigue. However, further studies should be required to show more dependable clinical efficacy of L. paracasei KW3110.

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Mallco Huarcaya, Rafael. "INVESTIGACIONES ARQUEOLÓGICAS EN TACARACA, UN SITIO ICA DE LA COSTA SUR DEL PERÚ." Arqueología y Sociedad, no. 29 (July 13, 2015): 71–106. http://dx.doi.org/10.15381/arqueolsoc.2015n29.e12229.

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Este artículo tiene por finalidad documentar y conocer el desarrollo de la cultura Ica y la posterior ocupación en el sitio arqueológico de Tacaraca, para fomentar su investigación y revalorización cultural. Como se sabe, el área de Ica fue escenario de desarrollo de dos culturas muy importantes como Paracas y Nasca (800 a.C. y 600 d.C.), sin embargo, durante el Periodo Intermedio Tardío (1,000 -1470 d.C.), después de la decadencia Huari, la cultura Ica fue la sociedad más importante que se estableció en el valle Ica y tuvo como centro principal Tacaraca. Las principales edificaciones identificadas en el lugar responden a construcciones de tipo administrativo y religioso con estructuras bien planificadas que están intercomunicadas por pasadizos y escaleras que conducen a espacios arquitectónicos muy importantes con finos acabados.

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Lynch, C. M., D. D. Muir, J. M. Banks, P. L. H. McSweeney, and P. F. Fox. "Influence of Adjunct Cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on Cheddar Cheese Ripening." Journal of Dairy Science 82, no. 8 (August 1999): 1618–28. http://dx.doi.org/10.3168/jds.s0022-0302(99)75390-7.

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Sánchez-Bravo, Paola, Pedro Zapata, Alejandra Martínez-Esplá, Ángel Carbonell-Barrachina, and Esther Sendra. "Antioxidant and Anthocyanin Content in Fermented Milks with Sweet Cherry is Affected by the Starter Culture and the Ripening Stage of the Cherry." Beverages 4, no. 3 (August 4, 2018): 57. http://dx.doi.org/10.3390/beverages4030057.

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Fermented milk-based beverages containing fruits are perceived as healthy foods by consumers and are increasingly demanded. The incorporation of sweet cherry into fermented milks was evaluated in the present study. Maturation stage of cherry 8 and 12 (commercial and over-ripened) and starter culture (Lactobacillus casei, Lactobacillus paracasei and Lactobacillus helveticus) were tested. Antioxidant properties, anthocyanin content, color and microbial counts were used to assess the quality of the fermented milks. L. helveticus exhibited the fastest acidification rate; whereas L. casei and L. paracasei presented the highest microbial counts. Fermented milks containing grade 12 sweet cherries yielded the highest concentration of anthocyanins and color intensity and preserved phenolic compounds and anthocyanins during 10 days of refrigerated storage. L. helveticus preserved the highest content of phenols, whereas L. casei and L. paracasei better preserved anthocyanins. Overall, fermented milk with L. helveticus including grade 12 cherry puree provided the best preservation of bioactive compounds.

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LOZO, JELENA, MAJA VUKASINOVIC, IVANA STRAHINIC, and LJUBISA TOPISIROVIC. "Characterization and Antimicrobial Activity of Bacteriocin 217 Produced by Natural Isolate Lactobacillus paracasei subsp. paracasei BGBUK2-16." Journal of Food Protection 67, no. 12 (December 1, 2004): 2727–34. http://dx.doi.org/10.4315/0362-028x-67.12.2727.

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The strain Lactobacillus paracasei subsp. paracasei BGBUK2-16, which was isolated from traditionally homemade white-pickled cheese, produces bacteriocin 217 (Bac217; ∼7 kDa). The onset of Bac217 biosynthesis was observed in the logarithmic phase of growth, and the production plateau was reached after 9 or 12 h of incubation at 37 and 30°C, respectively, when culture entered the early stationary phase. Biochemical characterization showed that Bac217 retained antimicrobial activity within the range of pH 3 to 12 or after treatment at 100°C for 15 min. Bac217 antimicrobial activity also remained unchanged after storage at 4°C for 6 months or −20°C for up to 12 months. However, Bac217 activity was completely lost after treatment with different proteolytic enzymes. BGBUK2-16 contains only one plasmid about 80 kb in size. Plasmid curing indicated that genes coding for Bac217 synthesis and immunity seem to be located on this plasmid. Bac217 exhibited antimicrobial activity against some pathogenic bacteria, such as Staphylococcus aureus and Bacillus cereus. Interestingly, Bac217 showed activity against Salmonella sp. and Pseudomonas aeruginosa ATCC27853. The inhibitory effect of BGBUK2-16 on the growth of S. aureus in mixed culture was observed. S. aureus treatment with Bac217 led to a considerable decrease (CFU/ml) within a short period of time. The mode of Bac217 action on S. aureus was identified as bactericidal. It should be noted that the strain BGBUK2-16 was shown to be resistant to bacteriocin nisin, which is otherwise widely used as a food additive for fermented dairy products.

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Mantzourani, Ioanna, Antonia Terpou, Athanasios Alexopoulos, Pelagia Chondrou, Alex Galanis, Argyro Bekatorou, Eugenia Bezirtzoglou, Athanasios Koutinas, and Stavros Plessas. "Application of A Novel Potential Probiotic Lactobacillus paracasei Strain Isolated from Kefir Grains in the Production of Feta-Type Cheese." Microorganisms 6, no. 4 (November 29, 2018): 121. http://dx.doi.org/10.3390/microorganisms6040121.

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In the present study 38 lactic acid bacteria strains were isolated from kefir grains and were monitored regarding probiotic properties in a series of established in vitro tests, including resistance to low pH, resistance to pepsin and pancreatin, and tolerance to bile salts, as well as susceptibility against common antibiotics. Among them, the strain SP3 displayed potential probiotic properties. Multiplex PCR analysis indicated that the novel strain belongs to the paracasei species. Likewise, the novel strain (Lactobacillus paracasei SP3) was applied as a starter culture for Feta-type cheese production. Feta-type cheese production resulted in significantly higher acidity; lower pH; reduced counts of coliforms, yeasts and fungi; and improved quality characteristics compared with cheese samples produced with no starter culture. Finally, it is highlighted that the application of the novel strain led to Feta-type cheese production with improved overall quality and sensory characteristics.

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Martín-Platero, Antonio M., Eva Valdivia, Mercedes Maqueda, Inés Martín-Sánchez, and Manuel Martínez-Bueno. "Polyphasic Approach to Bacterial Dynamics during the Ripening of Spanish Farmhouse Cheese, Using Culture-Dependent and -Independent Methods." Applied and Environmental Microbiology 74, no. 18 (July 25, 2008): 5662–73. http://dx.doi.org/10.1128/aem.00418-08.

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ABSTRACT We studied the dynamics of the microbial population during ripening of Cueva de la Magahá cheese using a combination of classical and molecular techniques. Samples taken during ripening of this Spanish goat's milk cheese in which Lactococcus lactis and Streptococcus thermophilus were used as starter cultures were analyzed. All bacterial isolates were clustered by using randomly amplified polymorphic DNA (RAPD) and identified by 16S rRNA gene sequencing, species-specific PCR, and multiplex PCR. Our results indicate that the majority of the 225 strains isolated and enumerated on solid media during the ripening period were nonstarter lactic acid bacteria, and Lactobacillus paracasei was the most abundant species. Other Lactobacillus species, such as Lactobacillus plantarum and Lactobacillus parabuchneri, were also detected at the beginning and end of ripening, respectively. Non-lactic-acid bacteria, mainly Kocuria and Staphylococcus strains, were also detected at the end of the ripening period. Microbial community dynamics determined by temporal temperature gradient gel electrophoresis provided a more precise estimate of the distribution of bacteria and enabled us to detect Lactobacillus curvatus and the starter bacteria S. thermophilus and L. lactis, which were not isolated. Surprisingly, the bacterium most frequently found using culture-dependent analysis, L. paracasei, was scarcely detected by this molecular approach. Finally, we studied the composition of the lactobacilli and their evolution by using length heterogeneity PCR.

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Dumitru, Mihaela, Georgeta Ciurescu, and Mihaela Hăbeanu. "Evaluation of Lactobacillus spp. Based on Phenotypical Profile as Direct-Fed Microbial Candidate for Poultry Nutrition." Archiva Zootechnica 24, no. 2 (December 1, 2021): 150–66. http://dx.doi.org/10.2478/azibna-2021-0020.

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Abstract The present study was conducted to isolate, identify and characterize a lactic acid bacteria strain from turkey ileum content (46-day-old). The new strain was phenotypical confirmed as Lactobacillus acidophilus (L. acidophilus) and conserved under the code IBNA 09. Bacterial profile of L. acidophilus was compared with other strains known as L. paracasei CCM 1837 and L. plantarum ATCC 8014, based on cultural, morphological, biochemical and enzymatic activity (amylase and cellulase). The strains appear as Gram positive bacilli, thin, non-spore-forming, isolated, diplo form, in short chains or in small irregular piles on Man Rogosa and Sharp (MRS) broth and agar medium. The identification and biochemical traits were performed by catalase assay, API 50 CHL V 5.1 soft (L. acidophilus biotype 2, 99.9% ID; good identification to the genus L. paracasei spp. paracasei 1 or 3, 48-51% ID; L. plantarum 1, 99.9% ID) and ABIS online (L. acidophilus ~ 88%; L. paracasei spp. paracasei, ~ 90%; L. plantarum, ~91%). The highest total score of extracellular amylase activity was recorded by L. acidophilus IBNA 09 at 24-48 h (5.10 ± 0.176 U/mL, 4.99 ± 0.409 U/mL), follow by L. paracasei CCM 1837(0.12 ± 0.002 U/mL, 0.15 ± 0.001 U/mL). During entire period, cellulase production was observed only for L. acidophilus (0.28 ± 0.019 U/mL), comparative with L. paracasei where the activity was observed in the first 24 h, respectively at 72 h for L. plantarum. These results suggest that L. acidophilus IBNA 09 possesses potential probiotic traits as a suitable candidate for amylase and cellulase production, and starter culture can improve cereal fermentation and the process of digestion in poultry nutrition.

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Le Mestre, Julie, Céline Duparc, Yves Reznik, Fidéline Bonnet-Serrano, Philippe Touraine, Olivier Chabre, Jacques Young, et al. "Illicit Upregulation of Serotonin Signaling Pathway in Adrenals of Patients With High Plasma or Intra-Adrenal ACTH Levels." Journal of Clinical Endocrinology & Metabolism 104, no. 11 (May 10, 2019): 4967–80. http://dx.doi.org/10.1210/jc.2019-00425.

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Abstract Context In the human adrenal, serotonin (5-HT), released by mast cells stimulates corticosteroid secretion through activation of type 4 serotonin receptors (5-HT4R). In primary pigmented nodular adrenocortical disease cells, activation of the cAMP/protein kinase A (PKA) pathway by PRKAR1A mutations triggers upregulation of the 5-HT synthesizing enzyme tryptophan hydroxylase (TPH) and the 5-HT4, 5-HT6, and 5-HT7 receptors. Because ACTH stimulates cortisol secretion through activation of PKA, adrenocortical tissues exposed to sustained stimulation by ACTH may harbor increased expression of TPH and 5-HT4/6/7 receptors. Objective To investigate the effects of long-term ACTH stimulation on the serotonergic pathway in adrenals of patients with high plasma or intra-adrenal ACTH levels. Methods Adrenal tissues were obtained from patients with Cushing disease, ectopic secretion of ACTH [paraneoplastic Cushing syndrome; (paraCS)], 21-hydroxylase deficiency (21-OHD), primary bilateral macronodular adrenal hyperplasia with intra-adrenal ACTH presence, or cortisol-producing adenomas. TPH and 5-HT4/6/7 receptor expression was investigated using RT-PCR and immunochemistry in comparison with normal adrenals. Primary cultured adrenocortical cells originating from a patient with paraCS were incubated with 5-HT and 5-HTR agonists/antagonists. Results TPH and/or 5-HT4/6/7 receptors were overexpressed in the different types of tissues. In paraCS cultured cells, the cortisol response to 5-HT was exaggerated compared with normal adrenal cells and the stimulatory action of 5-HT was reduced by 5-HT4R antagonist. Conclusion Our results indicate that prolonged activation of the cAMP/PKA pathway by ACTH induces an aberrant serotonergic stimulatory loop in the adrenal cortex that likely participates in the pathogenesis of corticosteroid hypersecretion.

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Journal articles on the topic 'Paracas Culture'

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