Zobrazeno 1 - 10
of 98
pro vyhledávání: '"Annamaria Ricciardi"'
Publikováno v:
Fermentation, Vol 10, Iss 7, p 351 (2024)
Table olives are widely produced and consumed in the Mediterranean area. The production of table olives is mainly based on spontaneous fermentations, which may have several drawbacks (e.g., the development of undesirable microorganisms; organoleptic
Externí odkaz:
https://doaj.org/article/f2f6ecb8644c48f5bdfd9db9a57f37ff
Autor:
Eugenio Parente, Annamaria Ricciardi
Publikováno v:
Foods, Vol 13, Iss 11, p 1689 (2024)
Amplicon-targeted metagenomics is now the standard approach for the study of the composition and dynamics of food microbial communities. Hundreds of papers on this subject have been published in scientific journals and the information is dispersed in
Externí odkaz:
https://doaj.org/article/a58d60c0b6ce4c238beb90fd4e0700e9
Autor:
Teresa Zotta, Immacolata Faraone, Marilisa Giavalisco, Eugenio Parente, Ludovica Lela, Livia Vanessa Storti, Annamaria Ricciardi
Publikováno v:
Microorganisms, Vol 10, Iss 11, p 2184 (2022)
γ-aminobutyric acid (GABA) has several beneficial effects on human health. GABA may be produced via chemical synthesis or through microbial metabolism, and Levilactobacillus brevis is recognized as a GABA-producing species. In this study, 11 Lvb. br
Externí odkaz:
https://doaj.org/article/0f65cec8bf81490db0c381dc1cb8766e
Autor:
Teresa Zotta, Marilisa Giavalisco, Eugenio Parente, Gianluca Picariello, Francesco Siano, Annamaria Ricciardi
Publikováno v:
Microorganisms, Vol 10, Iss 3, p 625 (2022)
Lactiplantibacillus strains (n. 77) were screened for technological properties (e.g., xylose fermentation, EPS production, antimicrobial activity, tolerance to NaCl and phenolic compounds, oleuropein degradation and hydroxytyrosol formation) relevant
Externí odkaz:
https://doaj.org/article/5a8f976bacae4c7f967e21f928eb9fa9
Autor:
Annamaria Ricciardi, Livia Vanessa Storti, Marilisa Giavalisco, Eugenio Parente, Teresa Zotta
Publikováno v:
Foods, Vol 11, Iss 4, p 535 (2022)
Leuconostoc mesenteroides includes strains used as starter and/or adjunct cultures for the production of several fermented foods. In this study, the effect of anaerobic and respiratory cultivations, as well as of citrate supplementation and different
Externí odkaz:
https://doaj.org/article/3c0b962f6e1b4eedb98c8d94210f4a6d
Autor:
Annamaria Ricciardi, Teresa Zotta, Rocco Gerardo Ianniello, Floriana Boscaino, Attilio Matera, Eugenio Parente
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
Cheese whey permeate (WP) is a low-cost feedstock used for the production of biomass and metabolites from several lactic acid bacteria (LAB) strains. In this study, Lactobacillus casei N87 was cultivated in an optimized WP medium (WPM) to evaluate th
Externí odkaz:
https://doaj.org/article/a33a17803b4841f9964e9d02e955d799
Autor:
Attilio Matera, Giuseppe Altieri, Annamaria Ricciardi, Teresa Zotta, Nicola Condelli, Fernanda Galgano, Francesco Genovese, Giovanni Carlo Di Renzo
Publikováno v:
Foods, Vol 9, Iss 4, p 406 (2020)
The quality of ready meals is affected by several factors that may impair stability and nutritional value. In this work, we evaluated the overall quality of four traditional meals (Basilicata region) prepared according to the cook&chill method, packa
Externí odkaz:
https://doaj.org/article/f6d5c67ebb3e499f977193c94cbb089b
Autor:
Rocco G Ianniello, Teresa Zotta, Attilio Matera, Francesco Genovese, Eugenio Parente, Annamaria Ricciardi
Publikováno v:
PLoS ONE, Vol 11, Iss 11, p e0164065 (2016)
Aerobic and respiratory cultivations provide benefits for some lactic acid bacteria (LAB). Growth, metabolites, enzymatic activities (lactate dehydrogenase; pyruvate and NADH oxidases, NADH peroxidase; catalase), antioxidant capability and stress tol
Externí odkaz:
https://doaj.org/article/f0731390d678487d9f0296bf3885bf08
Autor:
Teresa Zotta, Annamaria Ricciardi, Rocco G Ianniello, Eugenio Parente, Anna Reale, Franca Rossi, Lucilla Iacumin, Giuseppe Comi, Raffaele Coppola
Publikováno v:
PLoS ONE, Vol 9, Iss 6, p e99189 (2014)
One hundred eighty four strains belonging to the species Lactobacillus casei, L. paracasei and L. rhamnosus were screened for their ability to grow under aerobic conditions, in media containing heme and menaquinone and/or compounds generating reactiv
Externí odkaz:
https://doaj.org/article/a30def2ae2b2494e9ae2fcf0e0d3e2be
Members of the familyLactobacillaceae, which now includes species formerly belonging to the generaLactobacillusandPediococcus, but alsoLeuconostocaceae, are of foremost importance in food fermentations and spoilage, but also as components of animal a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1c6db63bd38497ea6f6127140f27044
https://doi.org/10.1101/2022.09.09.507241
https://doi.org/10.1101/2022.09.09.507241
