Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Impasti Acidi"'
Autor:
Luca Settanni
L’utilizzo dei cereali per l’alimentazione umana risale all’era neolitica, come rivelato dalla scoperta di cariossidi fossili (Toderi 1989). Gli alimenti a base di cereali sono stati fondamentali per millenni e ancora costituiscono la principal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3658::48f9d06cac38b1bee5b93c8ad67e3a72
http://hdl.handle.net/10447/336792
http://hdl.handle.net/10447/336792
Publikováno v:
International journal of food microbiology 64 (2001): 95–104.
info:cnr-pdr/source/autori:Corsetti A.1, Lavermicocca P.2, Morea M.2, Baruzzi F.2, Tosti N.3, Gobbetti M. 4/titolo:Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy/doi:/rivista:International journal of food microbiology/anno:2001/pagina_da:95/pagina_a:104/intervallo_pagine:95–104/volume:64
info:cnr-pdr/source/autori:Corsetti A.1, Lavermicocca P.2, Morea M.2, Baruzzi F.2, Tosti N.3, Gobbetti M. 4/titolo:Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy/doi:/rivista:International journal of food microbiology/anno:2001/pagina_da:95/pagina_a:104/intervallo_pagine:95–104/volume:64
The microflora of 25 wheat sourdoughs from the Apulia region, Southern Italy, was characterized. The sourdoughs were mainly produced from Triticum durum wheat. The number of lactic acid bacteria and yeasts ranged from ca. log 7.5 to log 9.3 colony fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfd77251abed109d76e50b64aea2b717
https://doi.org/10.1016/s0168-1605(00)00447-5
https://doi.org/10.1016/s0168-1605(00)00447-5
Autor:
ALFONZO, Antonio, PLANETA, Diego, CORONA, Onofrio, MICELI, Alessandro, FRANCESCA, Nicola, PORTOLANO, Baldassare, MOSCHETTI, Giancarlo, SETTANNI, Luca, Ventimiglia, G, Di Gerlando, R
Il presente lavoro ha previsto inizialmente l’isolamento, la tipizzazione e l’identificazione dei batteri lattici (BL) presenti in campioni di farine utilizzate per prodotti da forno a lievitazione naturale prelevati presso diversi panifici sicil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3658::d0a1767104027c2ff9874d5650db90ff
http://hdl.handle.net/10447/98371
http://hdl.handle.net/10447/98371
Autor:
Giovanna Suzzi, Giovanna E. Felis, Mario Mastrangelo, Aldo Corsetti, Luca Settanni, Clemencia Chaves López
In order to explore the correspondence between raw material- and mature sourdough-lactic acid bacterial (LAB) communities, 59 Italian wheat (Triticum durum) grain samples, one bran and six non-conventional flour samples were analyzed through a cultur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dfa6768ebe6fffaab476f21cc02e6f33
http://hdl.handle.net/10447/37457
http://hdl.handle.net/10447/37457
Autor:
CORSETTI, A, SETTANNI, Luca
Sourdough technology is widely used; it is employed in bread making and for the production of cakes. Sourdough is characterized by a complex microbial ecosystem, mainly represented by lactic acid bacteria and yeasts, whose fermentation confers to the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1c0ff1a7b8f3754235c79821fc3c395e
http://hdl.handle.net/11575/2800
http://hdl.handle.net/11575/2800
A combination of denaturing gradient gel electrophoresis (DGGE) and a previously described multiplex PCR approach was employed to detect sourdough lactobacilli. Primers specific for certain groups of Lactobacillus spp. were used to amplify fragments,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3658::d5625e82084caf13bd81122a37503e20
http://hdl.handle.net/10447/37449
http://hdl.handle.net/10447/37449