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Now showing items 11-20 of 115
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Autism spectrum disorders and intestinal microbiota
(2015)Through extensive microbial-mammalian co-metabolism, the intestinal microbiota have evolved to exert a marked influence on health and disease via gut-brain-microbiota interactions. In this addendum, we summarize the findings ... -
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads
(2015)This study aimed at describing the main chemical and technology features of eight Iranian wheat flours collected from industrial and artisanal mills. Their suitability for bread making was investigated using autochthonous ... -
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs
(2015)This study aimed at understanding the extent of contamination by lactic acid bacteria (LAB) and yeasts from the house microbiotas during sourdough back-slopping. Besides sourdoughs, wall, air, storage box, dough mixer and ... -
Microbial Ecology Dynamics Reveal a Succession in the Core Microbiota Involved in the Ripening of Pasta Filata Caciocavallo Pugliese Cheese
(2014)Pyrosequencing of the 16S rRNA targeting RNA, community-level physiological profiles made with Biolog EcoPlates, proteolysis, and volatile component (VOC) analyses were mainly used to characterize the manufacture and ... -
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome
(2016)Objectives Habitual diet plays a major role in shaping the composition of the gut microbiota, and also determines the repertoire of microbial metabolites that can influence the host. The typical Western diet corresponds ... -
Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread
(2016)Lactic acid bacteria were isolated and identified from quinoa flour, spontaneously fermented quinoa dough, and type I quinoa sourdough. Strains were further selected based on acidification and proteolytic activities. ... -
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions
(2014)This study aimed at investigating the proteomic adaptation of Lactobacillus plantarum strains. Cultivation of L. plantarum strains under food-like conditions (wheat flour hydrolyzed, whey milk, tomato juice) affected some ... -
Ecological parameters influencing microbial diversity and stability of traditional sourdough
(2014)The quality of some leavened, sourdough baked goods is not always consistent, unless a well propagated sourdough starter culture is used for the dough fermentation. Among the different types of sourdough used, the traditional ... -
Italian-style gluten-free diet changes the salivary microbiota and metabolome of african (Saharawi) celiac children
(2014)Objective: The role of human microbiota in celiac disease (CD) as well as the effect of the diet on the oral microbiota is still unclear. In this study, we measured variations of salivary microbiota and metabolome of ... -
Exploitation of Albanian wheat cultivars: Characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation
(2014)Six Albanian soft and durum wheat cultivars were characterized based on chemical and technological features, showing different attitudes for bread making. Gliadin and glutenin fractions were selectively extracted from ...