Author

W. A. da Silva

2 papers indexed here

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Open access Sep 2026

Lactic acid bacteria, potentially probiotic, in whole-grain pet biscuits: survival and technological potential of millet-based formulations (Pennisetum glaucum)

The relationship between humans and pets has driven the development of functional foods. This study aimed to develop pet biscuits containing Lacticaseibacillus paracasei GV17 and Lactococcus lactis GV103 and to evaluate the effects of wheat flour, millet flour, and a combination of both on the stability of lactic acid...

Wendy Carla Dantas Rocha, Isabel Luísa Ribeiro de Abreu Teixeira, M. Campos et al. · Brazilian Journal of Microbi... · 0 citations

Open access Sep 2026

Potentially Probiotic Lactic Acid Bacteria Strains into Italian-Style Salami: Effects on Ripening and Storage Parameters

This study evaluated the effects of incorporating potential probiotic strains into Italian-style salami. Three lactic acid bacteria (LAB) strains were tested, including the commercial strain Pediococcus pentosaceus co-cultured with Staphylococcus xylosus (C), as well as the LAB strains Lacticaseibacillus paracasei (GV1...

M. Campos, Beatriz Barbosa Cordeiro de Campos, Isabella Maciel Costa et al. · Foods · 0 citations