Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Fabienne Verté"'
Publikováno v:
Microorganisms, Vol 8, Iss 10, p 1534 (2020)
Microbial strains for starter culture-initiated sourdough productions are commonly isolated from a fermenting flour–water mixture. Yet, starter culture strains isolated from matrices other than sourdoughs could provide the dough with interesting me
Externí odkaz:
https://doaj.org/article/84f19cbb116646559e0ac5eed1523ec9
Autor:
Moreno Galleni, Pablo Power, Jacques Georis, Fabienne Verté, Marcello La Salla, Maud Delsaute, Olivier Jacquin, Renaud Berlemont
Publikováno v:
Biology, Vol 2, Iss 1, Pp 177-188 (2013)
An Antarctic soil metagenomic library was screened for lipolytic enzymes and allowed for the isolation of a new cytosolic esterase from the a/b hydrolase family 6, named MHlip. This enzyme is related to hypothetical genes coding esterases, aryl-ester
Externí odkaz:
https://doaj.org/article/33a2437ba5f14182957df1eedbc39327
Autor:
Andrea Polo, Marta Acin Albiac, Alessio Da Ros, Vimac Nolla Ardèvol, Olga Nikoloudaki, Fabienne Verté, Raffaella Di Cagno, Marco Gobbetti
Publikováno v:
Nutrients
Volume 15
Issue 3
Pages: 590
Volume 15
Issue 3
Pages: 590
Although fermentation and hydrolyzation are well-known processes to improve the bioavailability of nutrients and enable the fortification with dietary fibers, the effect of such pre-treatments on the prebiotic features of arabinoxylan-oligosaccharide
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45d811ab9c5a3752e58b0ff10cbe0181
https://doi.org/10.3390/nu15030590
https://doi.org/10.3390/nu15030590
Publikováno v:
Microorganisms, Vol 8, Iss 1534, p 1534 (2020)
Microorganisms
Volume 8
Issue 10
Microorganisms
Volume 8
Issue 10
Microbial strains for starter culture-initiated sourdough productions are commonly isolated from a fermenting flour&ndash
water mixture. Yet, starter culture strains isolated from matrices other than sourdoughs could provide the dough with inter
water mixture. Yet, starter culture strains isolated from matrices other than sourdoughs could provide the dough with inter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b0fa69bcee065d77e7bcfa29635f901
https://doi.org/10.3390/microorganisms8101534
https://doi.org/10.3390/microorganisms8101534
Autor:
Francesco Maria Calabrese, Hana Ameur, Olga Nikoloudaki, Giuseppe Celano, Mirco Vacca, Wilson JFLemos Junior, Caterina Manzari, Fabienne Vertè, Raffaella Di Cagno, Graziano Pesole, Maria De Angelis, Marco Gobbetti
Publikováno v:
Microbiome, Vol 10, Iss 1, Pp 1-37 (2022)
Abstract Background In nature, microbial communities undergo changes in composition that threaten their resiliency. Here, we interrogated sourdough, a natural cereal-fermenting metacommunity, as a dynamic ecosystem in which players are subjected to c
Externí odkaz:
https://doaj.org/article/a2594876d03e45ebb786e53b41a06c3d