Zobrazeno 1 - 10
of 50
pro vyhledávání: '"E. Smacchi"'
Publikováno v:
Applied and Environmental Microbiology. 66:3898-3904
Two fermented milks containing angiotensin-I-converting-enzyme (ACE)-inhibitory peptides were produced by using selected Lactobacillus delbrueckii subsp. bulgaricus SS1 and L. lactis subsp. cremoris FT4. The pH 4.6-soluble nitrogen fraction of the tw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e571131405daf79610677eccf518664
https://doi.org/10.1128/aem.66.9.3898-3904.2000
https://doi.org/10.1128/aem.66.9.3898-3904.2000
Autor:
E. Smacchi, Marco Gobbetti
Publikováno v:
Food Microbiology. 17:129-141
Food proteins are sources of peptides with various biological activities, such as opioids, mineral carriers, antihypertensives, immuno-stimulants, antithrombotics and antigastrics. These bioactive peptides are generated in vivo , in vitro and during
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95dd07d378b9ae142db8d65a5a9df8e1
https://doi.org/10.1006/fmic.1999.0302
https://doi.org/10.1006/fmic.1999.0302
Autor:
Aldo Corsetti, B. Folkertsma, M. De Angelis, E. Smacchi, Marco Gobbetti, Jone Rossi, Patrick F. Fox, Kieran N. Kilcawley, M. Cortini
Publikováno v:
International Dairy Journal. 9:763-773
A microbiological and biochemical characterization of the Fossa (pit) cheese is reported. The cheeses analysed showed di!erences for the protocol of production and type of cheese-milk used (bovine or ovine). The total number of mesophilic bacteria an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::563dd1814551481df43a2b3f568cead1
https://doi.org/10.1016/s0958-6946(99)00147-8
https://doi.org/10.1016/s0958-6946(99)00147-8
Publikováno v:
FEMS Microbiology Letters. 178:191-197
An extracellular proline iminopeptidase, with a molecular mass of about 53 kDa, was purified from Arthrobacter nicotianae 9458 and characterized. The enzyme had temperature and pH optima of 37 degrees C and 8.0, respectively, was completely inactivat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98a3ab908865cdb98de8075fd0e8ea90
https://doi.org/10.1111/j.1574-6968.1999.tb13777.x
https://doi.org/10.1111/j.1574-6968.1999.tb13777.x
Autor:
E Smacchi
Publikováno v:
FEMS Microbiology Letters. 166:197-202
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f8171a0879a7afd899c49cfcc76b196
https://doi.org/10.1016/s0378-1097(98)00332-2
https://doi.org/10.1016/s0378-1097(98)00332-2
Autor:
E. Smacchi, Marco Gobbetti
Publikováno v:
Enzyme and Microbial Technology. 22:687-694
Water-soluble peptides from Mozzarella, Italico, Crescenza, and Gorgonzola cheeses were fractionated by reverse-phase fast protein liquid chromatography. Peptide fractions with inhibitory activity to amino- and endo-peptidases from Lactobacillus delb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::81a190855147b1f5e7c7bb84cd4f0c07
https://doi.org/10.1016/s0141-0229(97)00261-5
https://doi.org/10.1016/s0141-0229(97)00261-5
Publikováno v:
International Dairy Journal. 7:509-517
A microbiological and biochemical characterization of Taleggio cheese during ripening is reported. Analyses were conducted on the surface, middle and core layers of the cheese from three production batches. In the 42 day-old cheese there were high nu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c73e5d072f0c69b498167a2ef66a43d
https://doi.org/10.1016/s0958-6946(97)00044-7
https://doi.org/10.1016/s0958-6946(97)00044-7
Publikováno v:
International Dairy Journal. 7:519-529
A microbiological and biochemical characterization of Gorgonzola cheese during ripening is reported. Analyses were conducted on the core and under the rind of the cheese. In 86 day-old cheese there were high numbers of Streptococcus thermophilus, Pen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e8c05022389e226cf2f5de101b50d3d
https://doi.org/10.1016/s0958-6946(97)00047-2
https://doi.org/10.1016/s0958-6946(97)00047-2
Publikováno v:
Food Microbiology. 13:447-456
A total of 232 strains from nine species ofLactobacillusisolated from sourdoughs were screened for antagonistic activity against sourdough-related micro-organisms. Seventy-seven strains on agar medium and 52 in culture supernatants, re-adjusted to pH
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46eac6c31053d2f24ed1c68da12521c6
https://doi.org/10.1006/fmic.1996.0051
https://doi.org/10.1006/fmic.1996.0051
Publikováno v:
Journal of applied microbiology. 90(3)
Aims: To screen the extracellular proteolytic and lipolytic activities of Corynebacterium variabilis NCDO 2101 and to purify and characterize a proline iminopeptidase enzyme in order to investigate the role of the major component of the smear of bact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4cf78bedbd59b63f26c11a919fa87599
https://pubmed.ncbi.nlm.nih.gov/11298241
https://pubmed.ncbi.nlm.nih.gov/11298241