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Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B
- P. Lavermicocca, F. Valerio, A. Evidente, S. Lazzaroni, A. Corsetti, M. Gobbetti
- Medicine, BiologyApplied and Environmental Microbiology
- 1 September 2000
Novel antifungal compounds such as phenyllactic and 4-hydroxy-phenyllactic acids were identified in the culture filtrate of L. plantarum 21B, which showed high antimold activity and Phenyllactic acid was contained at the highest concentration in the bacterial culture Filtrate and had the highest activity.
Lactobacilli in sourdough fermentation
Application of bacteriocins in vegetable food biopreservation.
Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy.
Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1
- A. Corsetti, M. Gobbetti, J. Rossi, P. Damiani
- Medicine, BiologyApplied Microbiology and Biotechnology
- 1 August 1998
Sourdough lactic acid bacteria, cultivated in wheat flour hydrolysate, produced antimould compounds that inhibited moulds related to bread spoilage such as Fusarium, Penicillium, Aspergillus and Monilia.
Interactions between yeasts and bacteria in the smear surface-ripened cheeses.
Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling.
- A. Corsetti, M. Gobbetti, J. Rossi
- Biology, MedicineJournal of agricultural and food chemistry
- 27 June 2000
Sourdough fermentation was effective in delaying starch retrogradation and the addition of the bacterial protease to the sourdough increased the bread firmness and staling.
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…
Latent Bioactive Peptides in Milk Proteins: Proteolytic Activation and Significance in Dairy Processing
- M. Gobbetti, L. Stepaniak, M. De Angelis, A. Corsetti, R. Di Cagno
- Biology, MedicineCritical reviews in food science and nutrition
- 1 May 2002
The ability of proteolytic enzymes from various sources, especially from lactic acid bacteria, to release bioactive peptides and the physiological and biotechnological significance of these peptides in dairy products are reviewed.