A5074793849- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
- Microbial Metabolites in Food Biotechnology
- Horticultural and Viticultural Research
- Gut microbiota and health
- Meat and Animal Product Quality
- Polyamine Metabolism and Applications
- Food composition and properties
- Wine Industry and Tourism
- Protein Hydrolysis and Bioactive Peptides
- Listeria monocytogenes in Food Safety
- Microbial Metabolism and Applications
- Amino Acid Enzymes and Metabolism
- Microbial Inactivation Methods
- Tea Polyphenols and Effects
- Heat shock proteins research
- Biochemical Analysis and Sensing Techniques
- Food Quality and Safety Studies
- Biochemical and biochemical processes
- Enzyme Production and Characterization
- Bacteriophages and microbial interactions
- Viral gastroenteritis research and epidemiology
- Microbial Metabolic Engineering and Bioproduction
- Genomics and Phylogenetic Studies
- Bacterial Genetics and Biotechnology
University of Foggia
2016-2025
Université de Montpellier
2019
Institut Agro Montpellier
2019
Centre de Coopération Internationale en Recherche Agronomique pour le Développement
2019
Université d'Avignon et des Pays de Vaucluse
2019
Institute of Sciences of Food Production
2019
Ambiente Italia (Italy)
2013
Centro Interuniversitario di Ricerca sui Peptidi Bioattivi
2007-2011
Azienda Ospedaliero-Universitaria Careggi
2009
Istituto Sperimentale per la Zootecnia
1999-2005
Lactobacillus plantarum is one of the most versatile species extensively used in food industry both as microbial starters and probiotic microorganisms. Several L. strains have been shown to produce different antimicrobial compounds such organic acids, hydrogen peroxide, diacetyl, also bacteriocins peptides, denoted by a variable spectrum action. In recent decades, selection molecules and/or bacterial able antagonistic be antimicrobials preservatives has attracting scientific interest, order...
Four mutants with delayed leaf senescence were selected from seed of durum wheat mutagenized ethylmethane sulphonate. Changes in net photosynthetic rate, efficiency photosystem II and chlorophyll concentration during the maturation flag leaves both mutant parental plants determined under glasshouse conditions. The four lines maintained competence for longer than line are therefore functionally 'stay green'. also had higher weights grain yields per plant line.
Fermented foods and beverages are a heterogeneous class of products with relevant worldwide significance for human economy, nutrition health millennia. A huge diversity microorganisms is associated the enormous variety in terms raw materials, fermentative behavior obtained products. In this wide microbiodiversity it possible that presence microbial pathogens toxic by-products origin, including mycotoxins, ethyl carbamate biogenic amines, aspects liable to reduce safety consumed product....
Biogenic amines (BA) in wine represent a toxicological risk for the health of consumer, with several trade implications. In this study 26 strains Lactobacillus plantarum were analyzed their ability to degrade BA commonly found during fermentation. Two L. selected reason putrescine and tyramine. The degradation was assessed vitro, both presence specific chemical precursor producer bacteria. two biotypes capable work synergically. addition, survival wine-like medium aptitude malic acid after...
Probiotics, prebiotics and synbiotics are frequently-used components for the elaboration of functional food. Currently, most commercialized probiotics limited to a few strains genera Bifidobacteria, Lactobacillus Streptococcus, which produce exopolysaccharides (EPS). This suggests that beneficial properties these microorganisms may be related biological activities biopolymers. In this work we report 2-substituted-(1,3)-β-D-glucan non-dairy bacterial origin has prebiotic effect on three...
In oenology, the utilization of mixed starter cultures composed by Saccharomyces and non-Saccharomyces yeasts is an approach growing importance for winemakers in order to enhance sensory quality complexity final product without compromising general safety oenological products. fact, several are already commercialized as be used combination with cerevisiae, while others subject various studies evaluate their application. Our aim, this study was assess, first time, potential H. uvarum...
: For 15 years, non-Saccharomyces starter cultures represent a new interesting segment in the dynamic field of multinationals and national companies that develop sell microbial-based biotechnological solutions for wine sector. Although diversity properties non- Saccharomyces species/strains have been recently fully reviewed, less attention has deserved to commercial term scientific findings, patents, their innovative applications. Considering potential reservoir innovation, these issues an...
Lactic acid bacteria (LAB) were obtained from durum wheat flour samples and screened for roseoflavin-resistant variants to isolate natural riboflavin-overproducing strains. Two strains of Lactobacillus plantarum isolated as described above used the preparation bread (by means sourdough fermentation) pasta (using a prefermentation step) enhance their vitamin B2 content. Pasta was produced monovarietal semolina cultivar PR22D89 and, experimental purposes, commercial remilled semolina. Several...
Lactobacilli are found in diverse environments and widely applied as probiotic, health-promoting food supplements. Polysaccharides ubiquitously present on the cell surface of lactobacilli considered to contribute species- strain-specific probiotic effects that typically observed. Two Lactobacillus plantarum strains, SF2A35B Lp90, have an obvious ropy phenotype, implying high extracellular polysaccharide (EPS) production levels. In this work, we set out identify genes involved EPS these L....
Currently, the majority of prebiotics in market are derived from non-digestible oligosaccharides. Very few studies have focused on long chain complex polysaccharides relation to their potential as novel prebiotics. Cereals β-glucans been investigated for immune-modulating properties and beneficial effects obesity, cardiovascular diseases, diabetes, cholesterol levels. Moreover, reported be highly fermentable by intestinal microbiota caecum colon, can enhance both growth rate lactic acid...
The yeast Candida zemplinina (Starmerella bacillaris) is frequently isolated from grape and wine environments. Its enological use in mixed fermentation with Saccharomyces cerevisiae has been extensively investigated these last few years, several interesting features including low ethanol production, fructophily, glycerol other metabolites have described. In addition, molecular tools allowing the characterization of populations developed, both at inter- intraspecific levels. However, most...