Zobrazeno 1 - 10
of 239
pro vyhledávání: '"Giuseppe, Spano"'
Autor:
Radjaa Cirat, Zineb Benmechernene, Hülya Cunedioğlu, Mariacinzia Rutigliano, Angela Scauro, Khaled Abderrahmani, Kihal Mebrouk, Vittorio Capozzi, Giuseppe Spano, Barbara la Gatta, Maria Teresa Rocchetti, Daniela Fiocco, Mariagiovanna Fragasso
Publikováno v:
Microorganisms, Vol 12, Iss 10, p 2042 (2024)
The food industry constantly seeks new starter cultures with superior characteristics to enhance the sensory and overall quality of final products. Starting from a collection of Algerian dairy (goat and camel) lactic acid bacteria, this work focused
Externí odkaz:
https://doaj.org/article/ac95daa0228549e490cd940fc3fc32e0
Autor:
Radjaa Cirat, Vittorio Capozzi, Zineb Benmechernene, Giuseppe Spano, Francesco Grieco, Mariagiovanna Fragasso
Publikováno v:
Fermentation, Vol 10, Iss 4, p 222 (2024)
The ongoing occurrence of foodborne diseases and the imperative need for efficient spoilage and pathogen control in food products constitute a critical challenge for the food industry. The rising demands of consumers for safe, healthy, and clean-labe
Externí odkaz:
https://doaj.org/article/6fb6b3883a6a408cbce9fe23c947aa3e
Autor:
Nicola De Simone, Angela Scauro, Danial Fatchurrahman, Pasquale Russo, Vittorio Capozzi, Giuseppe Spano, Mariagiovanna Fragasso
Publikováno v:
Horticulturae, Vol 10, Iss 4, p 419 (2024)
The use of lactic acid bacteria (LAB) for the probiotic enrichment of minimally processed fruit is a well-established practice in the literature. In addition, several LAB demonstrated a strain-specific ability to control harmful microorganisms and de
Externí odkaz:
https://doaj.org/article/6f219459d4484da4abdba7e552cf133e
Autor:
Paloma López, Giuseppe Spano
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Externí odkaz:
https://doaj.org/article/9d33ed9130a94923b58c8310d1d0167d
Autor:
Inés Ripa, José Ángel Ruiz‐Masó, Nicola De Simone, Pasquale Russo, Giuseppe Spano, Gloria del Solar
Publikováno v:
Microbial Biotechnology, Vol 15, Iss 4, Pp 1253-1269 (2022)
Summary Manufacturing of probiotics and functional foods using lactic acid bacteria (LAB) that overproduce vitamin B2 has gained growing interest due to ariboflavinosis problems affecting populations of both developing and affluent countries. Two iso
Externí odkaz:
https://doaj.org/article/cdbb21fb20d549f4998ed29d48262fff
Autor:
Pasquale Russo, Iñaki Diez-Ozaeta, Nicola Mangieri, Mercedes Tamame, Giuseppe Spano, Maria Teresa Dueñas, Paloma López, Mari Luz Mohedano
Publikováno v:
Foods, Vol 13, Iss 1, p 69 (2023)
Gluten consumption causes several immunological and non-immunological intolerances in susceptible individuals. In this study, the dextran-producing Weissella cibaria BAL3C-5 and its derivative, the riboflavin-overproducing strain BAL3C-5 C120T, toget
Externí odkaz:
https://doaj.org/article/01100669df914f9da38295b6177395bb
Autor:
Hiba Selmi, Maria Teresa Rocchetti, Vittorio Capozzi, Teresa Semedo-Lemsaddek, Daniela Fiocco, Giuseppe Spano, Ferid Abidi
Publikováno v:
Microorganisms, Vol 11, Iss 11, p 2679 (2023)
The continued exploration of the diversity of lactic acid bacteria in little-studied ecological niches represents a fundamental activity to understand the diffusion and biotechnological significance of this heterogeneous class of prokaryotes. In this
Externí odkaz:
https://doaj.org/article/412852a76183480e816699ff7fe02848
Autor:
Maria Lucia Valeria de Chiara, Nicola De Simone, Giuseppe Spano, Maria Luisa Amodio, Giancarlo Colelli
Publikováno v:
Advances in Horticultural Science, Vol 37, Iss 1 (2023)
Table grapes are characterized by high susceptibility to mold development during post-harvest, mostly due to Botrytis cinerea. Microwave application on ready-to-eat product can represent an alternative to antifungal treatment. With the aim of identif
Externí odkaz:
https://doaj.org/article/7017b0ffdc964ee48d657d3d927b5924
Autor:
Annel M. Hernández-Alcántara, Rosana Chiva, María Luz Mohedano, Pasquale Russo, José Ángel Ruiz-Masó, Gloria del Solar, Giuseppe Spano, Mercedes Tamame, Paloma López
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
This work describes a method for deriving riboflavin overproducing strains of Weissella cibaria by exposing three strains (BAL3C-5, BAL3C-7, and BAL3C-22) isolated from dough to increasing concentrations of roseoflavin. By this procedure, we selected
Externí odkaz:
https://doaj.org/article/acb8f02c9f27403fb717234fc659ff65
Publikováno v:
J, Vol 3, Iss 1, Pp 9-19 (2020)
Since millennia, humankind has exploited microbial diversity associated to give food matrices in order to obtain fermented foods and beverages, resulting in products with improved quality and extended shelf life. This topic has received deserved and
Externí odkaz:
https://doaj.org/article/b96d7c4278ea44cfaf5c6df0c992b5a6