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Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours

Coda R; Rizzello CG; Pinto D; Gobbetti M (2012)
A pool of selected lactic acid bacteria was used for the sourdough fermentation of various cereal flours with the aim of synthesizing antioxidant peptides. The radical-scavenging activity of water/salt-soluble extracts ...
Novel probiotic candidates for humans isolated from raw fruits and vegetables

Vitali B; Minervini G; Rizzello CG; Spisni E; Maccaferri S; Brigidi P; Gobbetti M; Di Cagno R (2012)
This study was aimed at determining the probiotic potential of a large number of autochthonous lactic acid bacteria isolated from fruit and vegetables. Survival under simulated gastric and intestinal conditions showed that ...