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Lactobacillus are mainly used for the manufacture of fermented dairy, sourdough, meat, and vegetable foods or used as probiotics. Under optimal processing conditions, Lactobacillus strains contribute… (More)
The aim of this study was to demonstrate the capacity of probiotic lactobacilli to hydrolyze immunogenic gluten peptides. Eighteen commercial strains of probiotic lactobacilli with highly variable… (More)
This study aimed to improve the sensorial quality of sourdough wheat bread by the addition of cell-free enzyme extracts (CFEs) from Lactobacillus sanfranciscensis (SF), Hafnia alvei (HF) and… (More)
In this study, we compared the fecal microbiota and metabolomes of 26 healthy subjects before (HS) and after (HSB) 2 months of diet intervention based on the administration of durum wheat flour and… (More)
Citation: Agnolucci M, Palla M, Cristani C, Cavallo N, Giovannetti M, De Angelis M, Gobbetti M and Minervini F (2019) Beneficial Plant Microorganisms Affect the Endophytic Bacterial Communities of… (More)