Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Dea Korcari"'
Autor:
Dea Korcari, Alberto Fanton, Giovanni Ricci, Noemi Sofia Rabitti, Monica Laureati, Johannes Hogenboom, Luisa Pellegrino, Davide Emide, Alberto Barbiroli, Maria Grazia Fortina
Publikováno v:
Foods, Vol 12, Iss 2, p 340 (2023)
Cocoa fermentation is a central step in chocolate manufacturing. In this research, we performed controlled fermentations of a fine cocoa variety to evaluate the impact of adjunct cultures of selected lactic acid bacteria (LAB) on fermentation paramet
Externí odkaz:
https://doaj.org/article/86bc6826739d4ec78055eecd9203808c
Autor:
Fortina, Dea Korcari, Alberto Fanton, Giovanni Ricci, Noemi Sofia Rabitti, Monica Laureati, Johannes Hogenboom, Luisa Pellegrino, Davide Emide, Alberto Barbiroli, Maria Grazia
Publikováno v:
Foods; Volume 12; Issue 2; Pages: 340
Cocoa fermentation is a central step in chocolate manufacturing. In this research, we performed controlled fermentations of a fine cocoa variety to evaluate the impact of adjunct cultures of selected lactic acid bacteria (LAB) on fermentation paramet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::1b2b5ef2704423aa2477fdfaea582c68
Autor:
Dea Korcari, Giovanni Ricci, Alberto Fanton, Davide Emide, Alberto Barbiroli, Maria Grazia Fortina
Publikováno v:
Journal of applied microbiology. 133(3)
Aims To investigate the characteristics of two minority autochthonous LAB species, with particular regard to those properties that could be exploited in an improved cocoa fermentation process from a quality and safety point of view. Methods and Resul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28bd91dd233c57c31c9f1dc0b0b1248b
https://pubmed.ncbi.nlm.nih.gov/35751485
https://pubmed.ncbi.nlm.nih.gov/35751485
Publikováno v:
Letters in Applied Microbiology. 70:48-54
This study aims to describe the native microbiota of fermented spelt, taking into consideration both lactic acid bacteria (LAB) and yeasts, for which little data are available. Five samples of commercial spelt flour were subjected to spontaneous ferm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c88759d92ab28db6ad878304a878fc4
https://doi.org/10.1111/lam.13241
https://doi.org/10.1111/lam.13241
Publikováno v:
World Journal of Microbiology & Biotechnology
In this work we explored the potential of several strains of Kazachstania unispora to be used as non-conventional yeasts in sourdough fermentation. Properties such as carbohydrate source utilization, tolerance to different environmental factors and t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75ddf1247e479ca5f527be24f3255c92
https://doi.org/10.1007/s11274-021-03027-0
https://doi.org/10.1007/s11274-021-03027-0
Autor:
Riccardo Secchiero, Gaetano Cardone, Giovanni Ricci, Maria Grazia Fortina, Alessandra Marti, Noemi Sofia Rabitti, Dea Korcari, Monica Laureati
Publikováno v:
LWT. 151:112097
The goal of this work was to investigate the use of selected starter cultures to obtain a spelt-based sourdough bread with improved technological, sensory and shelf-life characteristics. Two consortia were set up, containing a yeast strain (either a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f47610f86cfa0546181720b8152c8b6e
https://doi.org/10.1016/j.lwt.2021.112097
https://doi.org/10.1016/j.lwt.2021.112097
Publikováno v:
Journal of applied microbiologyReferences. 128(2)
Aim To study Weissella cibaria and Weissella confusa strains, lactic acid bacteria (LAB) members naturally present in food products, but not yet included in Qualified Presumption of Safety (QPS) list of European Food Safety Authority (EFSA). Methods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c9b376bb53ec5de6eb2135392a0a65b
https://pubmed.ncbi.nlm.nih.gov/31602728
https://pubmed.ncbi.nlm.nih.gov/31602728