Lavermicocca P - Search Results

1

Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance.

Di Cagno R, De Angelis M, Lavermicocca P, De Vincenzi M, Giovannini C, Faccia M, Gobbetti M. Di Cagno R, et al. Among authors: lavermicocca p. Appl Environ Microbiol. 2002 Feb;68(2):623-33. doi: 10.1128/AEM.68.2.623-633.2002. Appl Environ Microbiol. 2002. PMID: 11823200 Free PMC article.

2

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. Among authors: lavermicocca p. J Appl Microbiol. 2000 Feb;88(2):317-24. doi: 10.1046/j.1365-2672.2000.00962.x. J Appl Microbiol. 2000. PMID: 10736001

3

Microfluidic technology applied to cell-wall protein analysis of olive related lactic acid bacteria.

Lonigro SL, Valerio F, De Angelis M, De Bellis P, Lavermicocca P. Lonigro SL, et al. Among authors: lavermicocca p. Int J Food Microbiol. 2009 Mar 15;130(1):6-11. doi: 10.1016/j.ijfoodmicro.2008.12.018. Epub 2008 Dec 25. Int J Food Microbiol. 2009. PMID: 19185377

4

Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B.

Lavermicocca P, Valerio F, Evidente A, Lazzaroni S, Corsetti A, Gobbetti M. Lavermicocca P, et al. Appl Environ Microbiol. 2000 Sep;66(9):4084-90. doi: 10.1128/AEM.66.9.4084-4090.2000. Appl Environ Microbiol. 2000. PMID: 10966432 Free PMC article.

5

Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy.

Corsetti A, Lavermicocca P, Morea M, Baruzzi F, Tosti N, Gobbetti M. Corsetti A, et al. Among authors: lavermicocca p. Int J Food Microbiol. 2001 Feb 28;64(1-2):95-104. doi: 10.1016/s0168-1605(00)00447-5. Int J Food Microbiol. 2001. PMID: 11252516

6

Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food.

Lavermicocca P, Valerio F, Lonigro SL, De Angelis M, Morelli L, Callegari ML, Rizzello CG, Visconti A. Lavermicocca P, et al. Appl Environ Microbiol. 2005 Aug;71(8):4233-40. doi: 10.1128/AEM.71.8.4233-4240.2005. Appl Environ Microbiol. 2005. PMID: 16085808 Free PMC article.

7

Antifungal activity of phenyllactic acid against molds isolated from bakery products.

Lavermicocca P, Valerio F, Visconti A. Lavermicocca P, et al. Appl Environ Microbiol. 2003 Jan;69(1):634-40. doi: 10.1128/AEM.69.1.634-640.2003. Appl Environ Microbiol. 2003. PMID: 12514051 Free PMC article.

8

In vitro and in vivo survival and transit tolerance of potentially probiotic strains carried by artichokes in the gastrointestinal tract.

Valerio F, De Bellis P, Lonigro SL, Morelli L, Visconti A, Lavermicocca P. Valerio F, et al. Among authors: lavermicocca p. Appl Environ Microbiol. 2006 Apr;72(4):3042-5. doi: 10.1128/AEM.72.4.3042-3045.2006. Appl Environ Microbiol. 2006. PMID: 16598015 Free PMC article.

9

Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products.

Valerio F, Favilla M, De Bellis P, Sisto A, de Candia S, Lavermicocca P. Valerio F, et al. Among authors: lavermicocca p. Syst Appl Microbiol. 2009 Sep;32(6):438-48. doi: 10.1016/j.syapm.2009.01.004. Epub 2009 Feb 24. Syst Appl Microbiol. 2009. PMID: 19243908

10

Production of phenyllactic acid by lactic acid bacteria: an approach to the selection of strains contributing to food quality and preservation.

Valerio F, Lavermicocca P, Pascale M, Visconti A. Valerio F, et al. Among authors: lavermicocca p. FEMS Microbiol Lett. 2004 Apr 15;233(2):289-95. doi: 10.1016/j.femsle.2004.02.020. FEMS Microbiol Lett. 2004. PMID: 15063498

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