1,721,043 research outputs found
Characterization of durum wheat semolina and microbial fermentations for gluten detoxification: proteomic approach
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Lactobacillus casei Group
No full textLactobacillus casei group comprises lactic acid bacteria mostly associated with dairy products. Species within this group are L. casei, Lactobacillus paracasei (including the two subspecies paracasei and tolerans), and Lactobacillus rhamnosus. L. paracasei and/or L. rhamnosus are commonly found as the dominant nonstarter lactic acid bacteria in many ripened cheeses, contributing to development of cheese flavor. Selected strains from the L. casei group are sometimes added to cheese milk as adjuncts for outcompeting undesired microorganisms, and for improving and standardizing cheese quality. Some strains of this group have a probiotic potential and are included in functional cheeses and fermented milk beverages
Metabolic and proteomic adaptation of Lactobacillus plantarum strains during growth under food-like environmental conditions.
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Enzimi, esopolisaccaridi e batteriocine
No full textBiotecnologia dei prodotti lievitati da forno rappresenta il punto di sintesi tra gli importanti progressi della ricerca dell’ultimo decennio e la tradizione della cultura agroalimentare italiana. Questo binomio ha permesso ai prodotti lievitati da forno di diventare un settore primario dell’industria alimentare, con una ricaduta rilevante sulla bilancia commerciale. Ricerca, produzione, salute sono tutti aspetti trattati ampiamente nel libro, che si articola in venti capitoli monografici
Exoproteome of sourdough Lactobacillus plantarum LPL400 changes as response to environmental adaptation and quorum sensing
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