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Lactic acid bacteria (19 isolates) from Bella di Cerignola Italian table olives were investigated for their technological and probiotic properties for the selection of multifunctional starter cultures for table olives. The bacteria were first identified by phenotyping and genotyping, then characterized for the production of biogenic amines, growth at(More)
Vascular endothelial growth factor (VEGF) is a key regulator of blood vessel formation during both vasculogenesis and angiogenesis. The prolonged expression of VEGF in the normoperfused skeletal muscles of adult rodents after gene transfer using AAV vectors induces the formation of a large set of new capillaries and small arteries. Notably, this process is(More)
Experimental and clinical evidence indicate that bone marrow cells participate in the process of new blood vessel formation. However, the molecular mechanisms underlying their recruitment and their exact role are still elusive. Here, we show that bone marrow cells are recruited to the sites of neoangiogenesis through the neuropilin-1 (NP-1) receptor and(More)
An increase of the unsaturation level of the cellular fatty acids was observed at sublethal or superoptimal temperatures in Saccharomyces cerevisiae. The hypothesis of this paper is that a high unsaturated fatty acids relative content "per se" is not a prerequisite for withstanding sublethal temperature stress in yeast but is the result of oxygen-consuming(More)
UNLABELLED The purpose of this study was to evaluate the use of Lactobacillus plantarum, isolated from table olives "Bella di Cerignola," a traditional variety of Apulian region (Southern Italy), as a starter for this kind of food. We focused on the interaction of the starter with the natural occurring microflora, the quantitative/qualitative composition of(More)
The main topic of this research was to select some suitable functional starter cultures for cereal-based food or beverages. This aim was achieved through a step-by step approach focused on the technological characterization, as well as on the evaluation of the probiotic traits of yeasts; the technological characterization relied on the assessment of(More)
The combined effect of thymol (0-300ppm), carvacrol (0-300ppm), and temperature (0-18°C) on the quality of non conventional poultry patties packaged in air and modified atmosphere (MAP: 40% CO(2;) 30%O(2); 30% N(2)) was investigated using a simplex centroid mixture design. The patties were monitored for microbiological (total viable count,(More)
For a long period the thermal processing has been considered as the only way to reduce the initial spore number of Alicyclobacillus acidoterrestris and prevent the spoilage of acidic beverage. New methods, however, were proposed by the literature to control spore germination both in laboratory media and in real systems. After a brief introduction on the(More)
This study was undertaken to evaluate the feasibility of using chitosan, a natural antimicrobial substance, to improve the preservation of a very perishable cheese. The effectiveness of chitosan to inhibit the growth of spoilage microorganisms in Mozzarella cheese was studied during refrigerated storage. A lactic acid/chitosan solution was added directly to(More)