Gobbetti M - Search Results

1

Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease.

Rizzello CG, De Angelis M, Di Cagno R, Camarca A, Silano M, Losito I, De Vincenzi M, De Bari MD, Palmisano F, Maurano F, Gianfrani C, Gobbetti M. Rizzello CG, et al. Among authors: gobbetti m. Appl Environ Microbiol. 2007 Jul;73(14):4499-507. doi: 10.1128/AEM.00260-07. Epub 2007 May 18. Appl Environ Microbiol. 2007. PMID: 17513580 Free PMC article.

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

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

4

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 Free article.

5

Production of angiotensin-I-converting-enzyme-inhibitory peptides in fermented milks started by Lactobacillus delbrueckii subsp. bulgaricus SS1 and Lactococcus lactis subsp. cremoris FT4.

Gobbetti M, Ferranti P, Smacchi E, Goffredi F, Addeo F. Gobbetti M, et al. Appl Environ Microbiol. 2000 Sep;66(9):3898-904. doi: 10.1128/AEM.66.9.3898-3904.2000. Appl Environ Microbiol. 2000. PMID: 10966406 Free PMC article.

6

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. Among authors: gobbetti m. 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.

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 Free article.

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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