Probiotic bacteria and plant-based matrices: An association with improved health-promoting features

Autor: Palmira De Bellis, Angelo Sisto, Paola Lavermicocca

Publikováno v: Journal of Functional Foods, Vol 87, Iss , Pp 104821- (2021)

The performance of probiotic bacterial strains is influenced by the carrier food and its functional components which while buffering the probiotic through the gastro-intestinal tract, contribute to an efficient implantation of bacterial cells and reg

Externí odkaz: https://doaj.org/article/c5d3dacf849c46348a0af6a9a2acf3d1

Metagenetic Analysis for Microbial Characterization of Focaccia Doughs Obtained by Using Two Different Starters: Traditional Baker’s Yeast and a Selected Leuconostoc citreum Strain

Autor: Massimo Ferrara, Angelo Sisto, Giuseppina Mulè, Paola Lavermicocca, Palmira De Bellis

Publikováno v: Foods, Vol 10, Iss 6, p 1189 (2021)

Lactic acid bacteria (LAB) decisively influence the technological, nutritional, organoleptic and preservation properties of bakery products. Therefore, their use has long been considered an excellent strategy to improve the characteristics of those g

Externí odkaz: https://doaj.org/article/a4dd01fd435045188d2c6a73e37f4ac0

Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a 'Yeast-Free' Bread

Autor: Palmira De Bellis, Carlo Giuseppe Rizzello, Angelo Sisto, Francesca Valerio, Stella Lisa Lonigro, Amalia Conte, Valeria Lorusso, Paola Lavermicocca

Publikováno v: Foods, Vol 8, Iss 2, p 70 (2019)

The aim of this study was the characterization and selection of bacterial strains suitable for the production of a “yeast-free„ bread. The strains Leuconostoc citreum C2.27 and Weissella confusa C5.7 were selected for their leavening and acidific

Externí odkaz: https://doaj.org/article/b5fc7260c96d415bb4d9ff33fb71f72b

Production of a yeast-free focaccia with reduced salt content using a selected Leuconostoc citreum strain and seawater

Autor: Marco Montemurro, Carlo Giuseppe Rizzello, Palmira De Bellis, Massimiliano D'Imperio, Angelo Sisto, Paola Lavermicocca

Publikováno v: Lebensmittel-Wissenschaft + Technologie 134 (2020). doi:10.1016/j.lwt.2020.109918
info:cnr-pdr/source/autori:Palmira De Bellis, Marco Montemurro, Massimiliano D'Imperio, Carlo Giuseppe Rizzello, Angelo Sisto and Paola Lavermicocca/titolo:Production of a yeast-free focaccia with reduced salt content using a selected Leuconostoc citreum strain and seawater/doi:10.1016%2Fj.lwt.2020.109918/rivista:Lebensmittel-Wissenschaft + Technologie/anno:2020/pagina_da:/pagina_a:/intervallo_pagine:/volume:134

A biotechnological protocol to produce a focaccia (a typical Italian flat bread) without bakers' yeast addition and with reduced salt was developed, to meet the current needs of the consumer. Based on its leavening capability, the Leuconostoc citreum

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::076f9eb69ffae2799feeef685c3c170b
http://www.cnr.it/prodotto/i/430600

Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a 'Yeast-Free' Bread

Autor: Angelo Sisto, Stella Lisa Lonigro, Palmira De Bellis, Valeria Lorusso, Amalia Conte, Paola Lavermicocca, Carlo Giuseppe Rizzello, Francesca Valerio

Publikováno v: Foods
Volume 8
Issue 2
Foods, Vol 8, Iss 2, p 70 (2019)
Foods 8 (2019). doi:10.3390/foods8020070
info:cnr-pdr/source/autori:De Bellis P.; Rizzello C.G.; Sisto A.; Valerio F.; Lonigro S.L.; Conte A.; Lorusso V.; Lavermicocca P./titolo:Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread/doi:10.3390%2Ffoods8020070/rivista:Foods/anno:2019/pagina_da:/pagina_a:/intervallo_pagine:/volume:8

The aim of this study was the characterization and selection of bacterial strains suitable for the production of a &ldquo
yeast-free&rdquo
bread. The strains Leuconostoc citreum C2.27 and Weissella confusa C5.7 were selected for their leave

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c32e01b8ab8ae553012528941c34318