http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/610 Fri, 23 Jan 2026 04:58:37 GMT 2026-01-23T04:58:37Z http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1604 Title: In Vitro Conservation of Mexican Garlic Varieties by Minimal Growth Authors: Tirado, Bibiana; Gómez Rodríguez, Víctor Manuel; Cruz Cárdenas, Carlos Iván; Zelaya Molina, Lily Xochilt; Ramírez Vega, Huberto; Sandoval Cancino, Gabriela Abstract: Garlic (Allium sativum L.) is one of the 30 crops that are essential for world food; therefore, its conservation should be considered a priority. There are two main plant conservation strategies: in situ and ex situ conservation. Both strategies are important; nevertheless, ex situ field conservation is affected by biotic and abiotic factors. A complementary strategy to preserve garlic germplasm in the medium term is through in vitro culture by minimal growth. The aim of this study was to evaluate the in vitro conservation of three Mexican garlic varieties by minimal growth. Garlic plants obtained from in vitro garlic bulbs were preserved in six culture media at 25, 18, and 5 °C. A randomized design was used and an analysis of the variance of the survival, contamination, and shoot height of the explants was performed at 30, 60, 90, 180, 270, and 365 days of culture. The results showed that the in vitro conservation of Pebeco, Tacátzcuaro Especial, and Huerteño garlic varieties was optimally obtained for one year at 5 °C in a basal Murashige and Skoog (MS) culture medium with 68.46 g L−1 sucrose and 36.43 g L−1 sorbitol. Thus, the achieved protocol can be adapted to other varieties of garlic for medium-term storage in germplasm banks. Description: Artículo Fri, 01 Dec 2023 00:00:00 GMT http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1604 2023-12-01T00:00:00Z http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1495 Title: Use of Autochthonous Lactic Acid Bacteria as Starter Culture of Pasteurized Milk Adobera Cheese Authors: Ruvalcaba Gómez, José Martín; Ruiz Espinosa, Héctor; Méndez Robles, María Dolores; Arteaga Garibay, Ramón Ignacio; Anaya Esparza, Luis Miguel; Villagrán de la Mora, Blanca Zuamí; Delgado Macui, Raúl Jacobo Abstract: Abstract Adobera, a genuine, brick-shaped, lightly ripened, unstretched pasta filata-like cheese from Western México, is one of the most important market-share wise but is usually made with raw milk and prepared following artisanal procedures. A pasteurized milk cheese is needed to assess its safety and guarantee standardized quality features. However, no commercial Adobera cheese culture is available, as specific lactic acid bacteria relevant for its production have not been thoroughly identified. This study is aimed at comparing the technological and quality features of Adobera cheeses made with pasteurized milk inoculated with a mixture of autochthonous lactic acid bacteria (Lactobacillus and Leuconostoc strains) to those of traditional raw milk cheeses, hypothesizing that no significant differences would be found between them. Milk pasteurization promoted water retention into the cheese matrix, impacting its texture and color profiles. Raw milk cheeses were harder, more cohesive, and less elastic than pasteurized milk cheeses. Ripening markers were significantly higher in raw milk cheeses at all sampling times, although its evolution over time showed that the starter culture could exhibit similar proteolytic activity than that of native milk microbiota under favorable ripening conditions. The principal component analysis revealed apparent overall differences between raw Adobera cheeses and those made with pasteurized cheese milk. Description: Artículo Sun, 01 May 2022 00:00:00 GMT http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1495 2022-05-01T00:00:00Z http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1244 Title: Use of Titanium Dioxide (TiO2) Nanoparticles as Reinforcement Agent of Polysaccharide-Based Materials Authors: Anaya Esparza, Luis Miguel; Villagrán de la Mora, Blanca Zuamí; Ruvalcaba Gómez, José Martín; Romero Toledo, Rafael; Sandoval Contreras, Teresa; Aguilera Aguirre, Selene; Montalvo González, Efigenia; Pérez Larios, Alejandro Abstract: Abstract: In recent years, a strong interest has emerged in polysaccharide-hybrid composites and their potential applications, which have interesting functional and technological properties. This review summarizes and discusses the reported advantages and limitations of the functionalization of conventional and nonconventional polysaccharides by adding TiO2 nanoparticles as a reinforcement agent. Their effects on the mechanical, thermal, and UV-barrier properties as well as their water-resistance are discussed. In general, the polysaccharide–TiO2 hybrid materials showed improved physicochemical properties in a TiO2 content-dependent response. It showed antimicrobial activity against bacteria (gram-negative and gram-positive), yeasts, and molds with enhanced UV-protective effects for food and non-food packaging purposes. The reported applications of functionalized polysaccharide–TiO2 composites include photocatalysts (dye removal from aqueous media and water purification), biomedical (wound-healing material, drug delivery systems, biosensor, and tissue engineering), food preservation (fruits and meat), cosmetics (sunscreen and bleaching tooth treatment), textile (cotton fabric self-cleaning), and dye-sensitized solar cells. Furthermore, the polysaccharide–TiO2 showed high biocompatibility without adverse e ects on di erent cell lines, indicating that their use in food, pharmaceutical, and biomedical applications is safe. However, it is necessary to evaluate the structural changes promoted by the storage conditions (time and temperature) on the physicochemical properties of polysaccharide–TiO2 hybrid composites to guarantee their stability during a determined time. Description: Artículo Sun, 01 Nov 2020 00:00:00 GMT http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1244 2020-11-01T00:00:00Z http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1243 Title: Clostridium perfringens as Foodborne Pathogen in Broiler Production: Pathophysiology and Potential Strategies for Controlling Necrotic Enteritis Authors: Villagrán de la Mora, Blanca Zuamí; Macías Rodríguez, María Esther; Arratia Quijada, Jenny; González Torres, Yesica Sughey; Nuño, Karla; Villarruel López, Angélica Abstract: Simple Summary: Clostridium perfringens (Cp.) is an important microorganism from a clinical, food and veterinary point of view. In humans, it is the causal agent of foodborne diseases, commonly associated with the consumption of chicken meat, while, in broilers, it causes clinical or subclinical necrotic enteritis. Cp. has the ability to synthesize toxins, bacteriocins, and enzymes of different nature, which modify the anatomical structure of the intestinal mucosa, enterocytes, and the cellular matrix altering the physiological activities of the gastrointestinal tract, resulting in gastrointestinal disorders, diarrhea, and if it is not attended, death, resulting in significant economic losses for the poultry industry. Food additives such as probiotics, prebiotics, synbiotics, essential oils, organic acids, and enzymes have been presented as alternatives to mitigate the incidence of necrotic enteritis (NE) in broilers, by improving the overall intestinal health and producing healthy birds for consumption. It is imperative to conduct further research on alternatives and effcient products to modulate the intestinal microbiota, and to know the role they play in the immune system, complementing the current demand, economic gain, and keeping the ecology. Abstract: Clostridium perfringens (Cp.) is the cause of human foodborne desease. Meat and poultry products are identified as the main source of infection for humans. Cp. can be found in poultry litter, feces, soil, dust, and healthy birds’ intestinal contents. Cp. strains are known to secrete over 20 identified toxins and enzymes that could potentially be the principal virulence factors, capable of degrading mucin, affecting enterocytes, and the small intestine epithelium, involved in necrotic enteritis (NE) pathophysiology, also leading to immunological responses, microbiota modification and anatomical changes. Different environmental and dietary factors can determine the colonization of this microorganism. It has been observed that the incidence of Cp-associated to NE in broilers has increased in countries that have stopped using antibiotic growth promoters. Since the banning of such antibiotic growth promoters, several strategies for Cp. control have been proposed, including dietary modifications, probiotics, prebiotics, synbiotics, phytogenics, organic acids, and vaccines. However, there are aspects of the pathology that still need to be clarified to establish better actions to control and prevention. This paper reviews the current knowledge about Cp. as foodborne pathogen, the pathophysiology of NE, and recent findings on potential strategies for its control. Description: Artículo Tue, 01 Sep 2020 00:00:00 GMT http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1243 2020-09-01T00:00:00Z