Search results for "Batteri lattici"
showing 10 items of 30 documents
Indagine microbiologica sulla lavorazione artigianale del Caciocavallo Palermitano.
2010
Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analyses
2003
Abstract Aims: To evaluate the effectiveness of two independent methods in differentiating a large population of lactic acid bacteria (LAB) isolated from wheat flours and sourdoughs and to correlate eventual differences/similarities among strains with their geographical origin and/or process parameters. Methods and Results: One hundred fifty strains belonging to Lactobacillus spp. and Weissella spp., plus eight type strains, one for each species, and two unidentified isolates, were characterized by randomly amplified polymorphic DNA (RAPD) and SDS-PAGE of cell-wall proteins. The RAPD analysis separated the eight type strains but did not always assign all the strains of a species to the same…
Determinazione di Acidi Linoleici Coniugati (CLA) in Matrici Alimentari: una Interessante Applicazione Biotecnologica
2005
Proprietà funzionali in latti fermentati da ceppi di Lactobacillus paracasei e Lactobacillus plantarum: influenza dei parametri microbiologici sulla …
2005
Il microbiota lattico degli impasti acidi e delle materie prime usate in panificazione.
2008
Exploitation of lactic acid bacteria potentiality for improving sourdough breads
2005
Batteri lattici autoctoni di grano e farine e loro ruolo nell’impasto acido
2007
Attitudini tecnologiche di batteri lattici starter per la fermentazione di olive verdi da mensa
2009
The main characteristics for lactic acid bacteria to be used as starter cultures for table olive production include the capacity to grow in presence of high concentrations of sodium chloride (NaCl) and phenols and at low temperatures. These bacteria have to show a homolactic fermentation for carbohydrates and the ability for a rapid acidification of brines. Other important traits for strain selection are represented by the expression of β-glucosidase enzymes, antimicrobial substances and flavoring metabolites. Lactobacillus plantarum and Lactobacillus pentosus are frequently employed as starter for table olives. Recently, lactobacilli/enterococci mixed starter cultures have been used for th…