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Angiotensin I‐converting‐enzyme‐inhibitory and antimicrobial bioactive peptides
TLDR
Emphasis is on the capacity of lactic acid bacteria to generate ACE-inhibitory peptides and on the exploitation of the potential role of antimicrobial peptides derived from milk proteins.
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation
TLDR
Despite variations due to environmental and technology determinants, the results of this study represent a clear example of how the microbial ecology evolves during sourdough preparation.
Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients
TLDR
Results showed that a bread biotechnology that uses selected lactobacilli, nontoxic flours, and a long fermentation time is a novel tool for decreasing the level of gluten intolerance in humans.
Angiotensin I-Converting-Enzyme-Inhibitory and Antibacterial Peptides from Lactobacillus helveticus PR4 Proteinase-Hydrolyzed Caseins of Milk from Six Species
TLDR
An antibacterial peptide corresponding to β-CN f184-210 was identified in human sodium caseinate hydrolysate, which showed a very large spectrum of inhibition against gram-positive and -negative bacteria, including species of potential clinical interest, such as Enterococcus faecium, Bacillus megaterium, Escherichia coli, Listeria innocua, Salmonella spp.
Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity
TLDR
This study highlighted, through a comprehensive and comparative approach, the dominant microbiotas of 19 Italian sourdoughs, which determined some of the peculiarities of the resulting traditional/typical Italian breads.
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