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Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1.
Functional Beverages: The Emerging Side of Functional Foods
This review reports on the scientific advances in the emerging area of functional beverages with a focus on commercially available products, as well as on the potential health benefits related to their consumption.
Microbiological and biochemical properties of canestrato pugliese hard cheese supplemented with bifidobacteria.
- M. Corbo, M. Albenzio, M. De Angelis, A. Sevi, M. Gobbetti
- Biology, MedicineJournal of dairy science
- 1 March 2001
Compared to traditional cheese, the addition of bifidobacteria seemed to support the growth and survival of mesophilic lactobacilli and Streptococcus thermophilus during ripening, and Canestrato Pugliese cheeses were characterized by small and uniformly distributed eyes, were pale yellow, had an elastic consistency and a Pecorino-like smell, and tended to be moderately piquant.
Alicyclobacillus acidoterrestris: new methods for inhibiting spore germination.
Ultrasound processing of fresh and frozen semi-skimmed sheep milk and its effects on microbiological and physical-chemical quality.
Challenges for the Production of Probiotic Fruit Juices
This review addresses the inoculation of probiotics in juices; with a special focus on the possibilities and challenges for future; i.e., why probiotic bacteria are in juices and which kind of microorganisms; some drawbacks and how to improve the viability of Probiotics; and some ideas on the sensory impact.
A novel approach for calculating shelf life of minimally processed vegetables.
Characterization of Non-Starter Lactic Acid Bacteria from Italian Ewe Cheeses Based on Phenotypic, Genotypic, and Cell Wall Protein Analyses
- M. De Angelis, A. Corsetti, N. Tosti, J. Rossi, M. Corbo, M. Gobbetti
- Medicine, BiologyApplied and Environmental Microbiology
- 1 May 2001
Although a randomly amplified polymorphic DNA (RAPD) analysis was useful for partially differentiating the 10 type strains, it did not provide a species-specific DNA band or a combination of bands which permitted complete separation of all the species considered, in contrast, sodium dodecyl sulfate-polyacrylamide gel electrophoresis cell wall protein profiles clustered by UPGMA were species specific and resolved the NSLAB.
Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening
Inhibition of Alicyclobacillus acidoterrestris spores by natural compounds
Strain c8 was more resistant than isolate γ4 and cinnamaldehyde was the most effective compound in inhibiting the germination of A. acidoterrestris spores.