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- Marco Gobbetti, Aldo Corsetti, Jone Rossi
- World journal of microbiology & biotechnology
- 1994
Co-culture of Lactobacillus brevis subsp. lindneri or L. plantarum with Saccharomyces cerevisiae or S. exiguus from sourdough did not modify the yield of the yeasts but gave higher growth rates and… (More)
- Paola Lavermicocca, Francesca Valerio, Antonio Evidente, Silvia Lazzaroni, Aldo Corsetti, Marco Gobbetti
- Applied and environmental microbiology
- 2000
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 flour… (More)
- Aldo Corsetti, Paola Lavermicocca, Maria Morea, Federico Baruzzi, Nicola Tosti, Marco Gobbetti
- International journal of food microbiology
- 2001
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… (More)
- Aldo Corsetti, Luca Settanni, Douwe van Sinderen
- Journal of applied microbiology
- 2004
AIMS
To identify and characterize bacteriocion-producing lactic acid bacteria (LAB) in sourdoughs and to compare in vitro and in situ bacteriocin activity of sourdough- and nonsourdough LAB.
… (More)
- Luca Settanni, Aldo Corsetti
- International journal of food microbiology
- 2008
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… (More)
- Marco Gobbetti, Leszek Stepaniak, Maria De Angelis, Aldo Corsetti, Raffaella di Cagno
- Critical reviews in food science and nutrition
- 2002
After a brief description of the properties of bioactive peptides, the proteolytic activation of the bioactive sequences from milk protein precursors is discussed. The ability of proteolytic enzymes… (More)
- Aldo Corsetti, Jone Rossi, Marco Gobbetti
- International journal of food microbiology
- 2001
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… (More)
- Aldo Corsetti, Marco Gobbetti, Jone Rossi, Philip Damiani
- Applied Microbiology and Biotechnology
- 1998
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 obligately… (More)
- Luca Settanni, Ombretta Massitti, Douwe van Sinderen, Aldo Corsetti
- Journal of applied microbiology
- 2005
AIMS
To biochemically characterize the bacteriocin produced by Lactococcus lactis ssp. lactis M30 and demonstrate its effect on lactic acid bacteria (LAB) during sourdough propagation.
METHODS AND… (More)
Application of starter cultures to table olive fermentation: an overview on the experimental studies
- Aldo Corsetti, Giorgia Perpetuini, Maria Schirone, Rosanna Tofalo, Giovanna Suzzi
- Front. Microbio.
- 2012
Table olives are one of the oldest fermented foods and are considered as an important component of the Mediterranean diet, since their richness in monounsaturated fats (primarily oleic acid) and… (More)