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Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant
(2016)This study was aimed at establishing the relationships between house, rind and core microbiotas of cheese varieties manufactured at the same industrial dairy plant. Caciotta and Caciocavallo Pugliese cheeses were chosen ... -
Functional proteomics within the genus Lactobacillus
(2016)Lactobacillus are mainly used for the manufacture of fermented dairy, sourdough, meat, and vegetable foods or used as probiotics. Under optimal processing conditions, Lactobacillus strains contribute to food functionality ... -
Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines
(2016)Accumulation of biogenic amines (BAs) in cheese and other foods is a matter of public health concern. The aim of this study was to identify the enzyme activities responsible for BA degradation in lactic acid bacteria which ... -
Different flour microbial communities drive to sourdoughs characterized by diverse bacterial strains and free amino acid profiles
(2016)This work aimed to investigate whether different microbial assemblies in flour may influence the microbiological and biochemical characteristics of traditional sourdough. To reach this purpose, members of lactic acid ... -
Gut - kidney axis in the pathogenesis of iga nephropathy
(2016)Introduction and Aims: IgA nephropathy (IgAN) is the most common primary glomerulonephritis worldwide. It is characterized by deposition of deglycosylated IgA1 and IgG antibodies in the glomeruli and its pathogenesis is ... -
Stress Physiology of Lactic Acid Bacteria
(2016)Lactic acid bacteria (LAB) are important starter, commensal, or pathogenic microorganisms. The stress physiology of LAB has been studied in depth for over 2 decades, fueled mostly by the technological implications of LAB ... -
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota
(2016)The drivers for the establishment and composition of the sourdough microbiota, with particular emphasis on lactic acid bacteria, are-reviewed and discussed. More than 60 different species of lactobacilli were identified ... -
Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk Cheeses
(2016)Italian PDO (Protected Designation of Origin) Fiore Sardo (FS), Pecorino Siciliano (PS) and Pecorino Toscano (PT) ewes' milk cheeses were chosen as hard cheese model systems to investigate the spatial distribution of the ... -
Cloning, expression and characterization of a beta-D-xylosidase from Lactobacillus rossiae DSM 15814(T)
(2016)Background: Among the oligosaccharides that may positively affect the gut microbiota, xylo-oligosaccharides (XOS) and arabinoxylan oligosaccharides (AXOS) possess promising functional properties. Ingestion of XOS has been ... -
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough
(2016)This study aimed at understanding the effect of additional ingredients (baker's yeast, macerated pears, grape must, honey, or water from macerated pears) on the microbiota and biochemical characteristics of durum wheat-based ...
