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Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar
(2010)The aim of this study was to optimize the production of exopolysaccharides (EPS) by sourdough Lactobacillus curvatus DPPMA10 for industrial application. The effects of pH, temperature, planktonic or attached cells and of ... -
Robustness of Lactobacillus plantarum starters during daily propagation of wheat sourdough type I
(2010)This study aimed at investigating the robustness of selected sourdough strains of Lactobacillus plantarum. Seven strains were singly used as sourdough type I starters under daily back-slopping propagation (ten days) using ... -
Functional microorganisms for functional food quality.
(2010)Functional microorganisms and health benefits represent a binomial with great potential for fermented functional foods. The health benefits of fermented functional foods are expressed either directly through the interactions ... -
Synthesis of isoflavone aglycones and equol in soy milks fermented by food-related lactic acid bacteria and their effect on human intestinal Caco-2 cells
(2010)One hundred and three strains of lactic acid bacteria, isolated from various food ecosystems, were assayed for β-glucosidase activity toward p-nitrophenyl-β-d-glucopyranoside substrate. Lactobacillus plantarum DPPMA24W and ... -
Two-dimensional electrophoresis and IgEmediated food allergy
(2010)Food allergy is recognized as one of the major health concerns. It is estimated that ca. 4% of the population is affected by food allergenic disorders. Food allergies are defined as IgE-mediated hypersensitivity reactions. ... -
Gluten-free sourdough wheat baked goods appear safe for young celiac patients: a pilot study
(2010)Objectives: This study was aimed at showing the safety, for young patients with celiac disease (CD), of sweet baked goods made of wheat flour, which was rendered gluten-free during sourdough fermentation. Methods and ... -
Glutamate dehydrogenase in non-starter lactic acid bacteria
(2010)The in vitro screening of several non starter lactic acid bacteria (NSLAB) strains from Lactobacillus plantarum, Lactobacillus casei ssp. casei, Lactobacillus curvatus, Lactobacillus paracasei, Lactobacillus rhamnosus, ... -
NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression
(2010)Aims: To screen the glutamate dehydrogenase (GDH) activity of nonstarter lactic acid bacteria (NSLAB) and to determine the effects of temperature, pH and NaCl values used for cheese ripening on enzyme activity and expression ... -
Contribution of selected adjunct or attenuated non-starter lactobacilli to ripening of Italian Caciotta cheese
(2010)Non-starter adventitious lactobacilli grow in cheese, reaching elevated numbers during late ripening. The interest may concern the use of non-starter lactobacilli as an adjunct in the form of fresh or attenuated cells. The ... -
Synthesis of γ-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications
(2010)Agriculture surplus were used as substrates to synthesize γ-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463 for the manufacture of a functional beverage or as a novel application for dermatological purposes. ...