Corbo MR - Search Results

1

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: corbo mr. J Appl Microbiol. 2001 Aug;91(2):312-21. doi: 10.1046/j.1365-2672.2001.01405.x. J Appl Microbiol. 2001. PMID: 11473596

2

Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1.

De Angelis M, Gallo G, Corbo MR, McSweeney PL, Faccia M, Giovine M, Gobbetti M. De Angelis M, et al. Among authors: corbo mr. Int J Food Microbiol. 2003 Nov 1;87(3):259-70. doi: 10.1016/s0168-1605(03)00072-2. Int J Food Microbiol. 2003. PMID: 14527798

3

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: corbo mr. 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.

4

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. 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.

5

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: corbo mr. 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

6

Effects of the high pressure of homogenization on some spoiling micro-organisms, representative of fruit juice microflora, inoculated in saline solution.

Bevilacqua A, Costa C, Corbo MR, Sinigaglia M. Bevilacqua A, et al. Among authors: corbo mr. Lett Appl Microbiol. 2009 Feb;48(2):261-7. doi: 10.1111/j.1472-765X.2008.02527.x. Lett Appl Microbiol. 2009. PMID: 19196445

7

Development of a structured model for batch cultures of lactic acid bacteria.

Del Nobile MA, Altieri C, Corbo MR, Sinigaglia M, La Notte E. Del Nobile MA, et al. Among authors: corbo mr. J Ind Microbiol Biotechnol. 2003 Jul;30(7):421-6. doi: 10.1007/s10295-003-0066-9. Epub 2003 Jul 9. J Ind Microbiol Biotechnol. 2003. PMID: 12937997

8

An acid/alkaline stress and the addition of amino acids induce a prolonged viability of Lactobacillus plantarum loaded into alginate gel.

Bevilacqua A, Sinigaglia M, Corbo MR. Bevilacqua A, et al. Among authors: corbo mr. Int J Food Microbiol. 2010 Aug 15;142(1-2):242-6. doi: 10.1016/j.ijfoodmicro.2010.05.030. Epub 2010 Jun 12. Int J Food Microbiol. 2010. PMID: 20580456

9

Effects of high-pressure homogenization on the survival of Alicyclobacillus acidoterrestris in a laboratory medium.

Bevilacqua A, Cibelli F, Corbo MR, Sinigaglia M. Bevilacqua A, et al. Among authors: corbo mr. Lett Appl Microbiol. 2007 Oct;45(4):382-6. doi: 10.1111/j.1472-765X.2007.02219.x. Lett Appl Microbiol. 2007. PMID: 17897380

10

In vitro removal of ochratoxin A by two strains of Saccharomyces cerevisiae and their performances under fermentative and stressing conditions.

Petruzzi L, Bevilacqua A, Baiano A, Beneduce L, Corbo MR, Sinigaglia M. Petruzzi L, et al. Among authors: corbo mr. J Appl Microbiol. 2014 Jan;116(1):60-70. doi: 10.1111/jam.12350. Epub 2013 Oct 15. J Appl Microbiol. 2014. PMID: 24112596

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