A. Corsetti

Publications147
h-index44
Citations6,879
Highly Influential Citations325
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Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B
ABSTRACT Sourdough lactic acid bacteria were selected for antifungal activity by a conidial germination assay. The 10-fold-concentrated culture filtrate of Lactobacillus plantarum 21B grown in wheat… Expand
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Lactobacilli in sourdough fermentation
Sourdough technology is widely used; it is employed in bread making and for the production of cakes. Sourdough is characterized by a complex microbial ecosystem, mainly represented by lactic acid… Expand
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Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy.
The microflora of 25 wheat sourdoughs from the Apulia region, Southern Italy, was characterized. The sourdoughs were mainly produced from Triticum durum wheat. The number of lactic acid bacteria and… Expand
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Application of bacteriocins in vegetable food biopreservation.
Bacteriocins are generally recognized as "natural" compounds able to influence the safety and quality of foods. In the past years, a lot of works have been aimed to the detection, purification and… Expand
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Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1
Abstract Sourdough lactic acid bacteria, cultivated in wheat flour hydrolysate, produced antimould compounds. The antimould activity varied greatly among the strains and was mainly detected within… Expand
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Interactions between yeasts and bacteria in the smear surface-ripened cheeses.
In the initial phase of ripening, the microflora of bacterial smear surface-ripened cheeses such as Limburger, Taleggio, Brick, Münster and Saint-Paulin and that of surface mould-ripened cheeses such… Expand
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Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling.
The effect of various sourdoughs and additives on bread firmness and staling was studied. Compared to the bread produced with Saccharomyces cerevisiae 141, the chemical acidification of dough… Expand
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Latent Bioactive Peptides in Milk Proteins: Proteolytic Activation and Significance in Dairy Processing
Referee: Mr. Dick Fitzgerald, Ph.D., Life Science Department, University of Limerick, Limerick, Ireland After a brief description of the properties of bioactive peptides, the proteolytic activation… Expand
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Formation of Oligosaccharides and Polysaccharides by Lactobacillus reuteri LTH5448 and Weissella cibaria 10M in Sorghum Sourdoughs
ABSTRACT Gluten-free breads, which are composed of gluten-free flours, starch, and hydrocolloids, differ from wheat and rye breads in relation to texture, volume, and crumb structure. Moreover, the… Expand
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Purification and characterization of a cell surface-associated esterase from Lactobacillus fermentum DT41
Abstract A cell surface-associated esterase from Lactobacillus fermentum DT41, a starter used to produce Parmesan cheese, was purified to homogeneity by chromatography on Q-Sepharose, Sephacryl 200,… Expand
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