M. Gobbetti

Publications460
h-index88
Citations24,044
Highly Influential Citations839
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Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B
TLDR
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. Expand
The sourdough microflora: Interactions of lactic acid bacteria and yeasts
TLDR
The trophic and non-trophic interactions between sourdough lactic acid bacteria and yeasts are reviewed with particular emphasis on the metabolism of the carbohydrates and nitrogen compounds, the production of CO2 and other volatile compounds, and antimicrobial activity. Expand
Synthesis of γ-Aminobutyric Acid by Lactic Acid Bacteria Isolated from a Variety of Italian Cheeses
TLDR
The findings of this study provide a potential basis for exploiting selected cheese-related lactobacilli to develop health-promoting dairy products enriched in GABA. Expand
Production of Angiotensin-I-Converting-Enzyme-Inhibitory Peptides in Fermented Milks Started by Lactobacillus delbrueckiisubsp. bulgaricus SS1 and Lactococcus lactissubsp. cremoris FT4
ABSTRACT Two fermented milks containing angiotensin-I-converting-enzyme (ACE)-inhibitory peptides were produced by using selectedLactobacillus delbrueckii subsp. bulgaricus SS1 and L. lactis subsp.… Expand
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome
TLDR
High-level consumption of plant foodstuffs consistent with an MD is associated with beneficial microbiome-related metabolomic profiles in subjects ostensibly consuming a Western diet, as well as higher urinary trimethylamine oxide levels in individuals with lower adherence to the MD. Expand
Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy.
TLDR
A microbial map of the 25 sourdoughs was plotted showing characteristic associations among lactic acid bacteria and differences in the lactic Acid bacteria species which were mainly due to the species of wheat flour, use of bakers yeast and type of bread. Expand
Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1.
The phytase activity of 12 species of sourdough lactic acid bacteria was screened. It was intracellular only, largely distributed among the species and strains of Lactobacillus sanfranciscensis… Expand
Environmental stress responses in Lactobacillus: A review
Environmental stress responses in Lactobacillus, which have been investigated mainly by proteomics approaches, are reviewed. The physiological and molecular mechanisms of responses to heat, cold,… Expand
Interactions between yeasts and bacteria in the smear surface-ripened cheeses.
TLDR
Although not dominant within the microorganisms of the smear surface-ripened cheeses, yeasts establish significant interactions with moulds and especially bacteria, including surface bacteria and lactic acid bacteria. Expand
Fecal Microbiota and Metabolome of Children with Autism and Pervasive Developmental Disorder Not Otherwise Specified
TLDR
If the gut microbiota differences among AD and PDD-NOS and HC children are one of the concomitant causes or the consequence of autism, they may have implications regarding specific diagnostic test, and/or for treatment and prevention. Expand
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