Gobbetti M - Search Results

1

Lactobacillus sanfranciscensis CB1: manganese, oxygen, superoxide dismutase and metabolism.

De Angelis M, Gobbetti M. De Angelis M, et al. Among authors: gobbetti m. Appl Microbiol Biotechnol. 1999 Mar;51(3):358-63. doi: 10.1007/s002530051402. Appl Microbiol Biotechnol. 1999. PMID: 10222585

2

The proteolytic system of Lactobacillus sanfrancisco CB1: purification and characterization of a proteinase, a dipeptidase, and an aminopeptidase.

Gobbetti M, Smacchi E, Corsetti A. Gobbetti M, et al. Appl Environ Microbiol. 1996 Sep;62(9):3220-6. doi: 10.1128/aem.62.9.3220-3226.1996. Appl Environ Microbiol. 1996. PMID: 8795211 Free PMC article.

3

Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1.

Corsetti A, Gobbetti M, Rossi J, Damiani P. Corsetti A, et al. Among authors: gobbetti m. Appl Microbiol Biotechnol. 1998 Aug;50(2):253-6. doi: 10.1007/s002530051285. Appl Microbiol Biotechnol. 1998. PMID: 9763693

4

Purification and characterization of cystathionine gamma-lyase from Lactobacillus fermentum DT41.

Smacchi E, Gobbetti M. Smacchi E, et al. Among authors: gobbetti m. FEMS Microbiol Lett. 1998 Sep 15;166(2):197-202. doi: 10.1111/j.1574-6968.1998.tb13890.x. FEMS Microbiol Lett. 1998. PMID: 9770274

5

Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and alphaalpha-L-arabinofuranosidase: a tool to increase the production of acetic acid.

Gobbetti M, Lavermicocca P, Minervini F, de Angelis M, Corsetti A. Gobbetti M, et al. J Appl Microbiol. 2000 Feb;88(2):317-24. doi: 10.1046/j.1365-2672.2000.00962.x. J Appl Microbiol. 2000. PMID: 10736001

6

Microbiological and biochemical properties of canestrato pugliese hard cheese supplemented with bifidobacteria.

Corbo MR, Albenzio M, De Angelis M, Sevi A, Gobbetti M. Corbo MR, et al. Among authors: gobbetti m. J Dairy Sci. 2001 Mar;84(3):551-61. doi: 10.3168/jds.S0022-0302(01)74507-9. J Dairy Sci. 2001. PMID: 11286406 Free article.

7

Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses.

De Angelis M, Corsetti A, Tosti N, Rossi J, Corbo MR, Gobbetti M. De Angelis M, et al. Among authors: gobbetti m. Appl Environ Microbiol. 2001 May;67(5):2011-20. doi: 10.1128/AEM.67.5.2011-2020.2001. Appl Environ Microbiol. 2001. PMID: 11319075 Free PMC article.

8

The acid-stress response in Lactobacillus sanfranciscensis CB1.

De Angelis M, Bini L, Pallini V, Cocconcelli PS, Gobbetti M. De Angelis M, et al. Among authors: gobbetti m. Microbiology (Reading). 2001 Jul;147(Pt 7):1863-1873. doi: 10.1099/00221287-147-7-1863. Microbiology (Reading). 2001. PMID: 11429463 Free article.

9

Amino acid catabolism in cheese-related bacteria: selection and study of the effects of pH, temperature and NaCl by quadratic response surface methodology.

Curtin AC, De Angelis M, Cipriani M, Corbo MR, McSweeney PL, Gobbetti M. Curtin AC, et al. Among authors: gobbetti m. J Appl Microbiol. 2001 Aug;91(2):312-21. doi: 10.1046/j.1365-2672.2001.01405.x. J Appl Microbiol. 2001. PMID: 11473596

10

Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey.

Albenzio M, Corbo MR, Rehman SU, Fox PF, De Angelis M, Corsetti A, Sevi A, Gobbetti M. Albenzio M, et al. Among authors: gobbetti m. Int J Food Microbiol. 2001 Jul 20;67(1-2):35-48. doi: 10.1016/s0168-1605(00)00533-x. Int J Food Microbiol. 2001. PMID: 11482567

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