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Items: 1 to 20 of 77

1.

Real-Time Detection of Riboflavin Production by Lactobacillus plantarum Strains and Tracking of Their Gastrointestinal Survival and Functionality in vitro and in vivo Using mCherry Labeling.

Mohedano ML, Hernández-Recio S, Yépez A, Requena T, Martínez-Cuesta MC, Peláez C, Russo P, LeBlanc JG, Spano G, Aznar R, López P.

Front Microbiol. 2019 Jul 31;10:1748. doi: 10.3389/fmicb.2019.01748. eCollection 2019.

2.

The Phenotypic Analysis of Lactobacillus plantarum shsp Mutants Reveals a Potential Role for hsp1 in Cryotolerance.

Arena MP, Capozzi V, Longo A, Russo P, Weidmann S, Rieu A, Guzzo J, Spano G, Fiocco D.

Front Microbiol. 2019 Apr 24;10:838. doi: 10.3389/fmicb.2019.00838. eCollection 2019.

3.

How probiotics face food stress: They get by with a little help.

Fiocco D, Longo A, Arena MP, Russo P, Spano G, Capozzi V.

Crit Rev Food Sci Nutr. 2019 Mar 18:1-29. doi: 10.1080/10408398.2019.1580673. [Epub ahead of print]

PMID:
30880406
4.

Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector.

Roudil L, Russo P, Berbegal C, Albertin W, Spano G, Capozzi V.

Recent Pat Food Nutr Agric. 2019 Jan 30. doi: 10.2174/2212798410666190131103713. [Epub ahead of print]

PMID:
30706832
5.

Correction to: Immunobiosis and probiosis: antimicrobial activity of lactic acid bacteria with a focus on their antiviral and antifungal properties.

Arena MP, Capozzi V, Russo P, Drider D, Spano G, Fiocco D.

Appl Microbiol Biotechnol. 2018 Nov;102(22):9871. doi: 10.1007/s00253-018-9441-3.

PMID:
30328491
6.

In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains.

Yépez A, Russo P, Spano G, Khomenko I, Biasioli F, Capozzi V, Aznar R.

Food Microbiol. 2019 Feb;77:61-68. doi: 10.1016/j.fm.2018.08.008. Epub 2018 Aug 20.

PMID:
30297057
7.

Immunobiosis and probiosis: antimicrobial activity of lactic acid bacteria with a focus on their antiviral and antifungal properties.

Arena MP, Capozzi V, Russo P, Drider D, Spano G, Fiocco D.

Appl Microbiol Biotechnol. 2018 Dec;102(23):9949-9958. doi: 10.1007/s00253-018-9403-9. Epub 2018 Oct 2. Review. Erratum in: Appl Microbiol Biotechnol. 2018 Nov;102(22):9871. Drider D [corrected to Dridier D].

PMID:
30280241
8.

Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties.

Garofalo C, Berbegal C, Grieco F, Tufariello M, Spano G, Capozzi V.

Int J Food Microbiol. 2018 Nov 20;285:7-17. doi: 10.1016/j.ijfoodmicro.2018.07.004. Epub 2018 Jul 5.

9.

Inhibition of coxsackievirus B4 by Lactobacillus plantarum.

Arena MP, Elmastour F, Sane F, Drider D, Fiocco D, Spano G, Hober D.

Microbiol Res. 2018 May;210:59-64. doi: 10.1016/j.micres.2018.03.008. Epub 2018 Mar 19.

10.

Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution.

Avramova M, Cibrario A, Peltier E, Coton M, Coton E, Schacherer J, Spano G, Capozzi V, Blaiotta G, Salin F, Dols-Lafargue M, Grbin P, Curtin C, Albertin W, Masneuf-Pomarede I.

Sci Rep. 2018 Mar 7;8(1):4136. doi: 10.1038/s41598-018-22580-7.

11.

Evaluating the Probiotic Potential of Lactobacillus plantarum Strains from Algerian Infant Feces: Towards the Design of Probiotic Starter Cultures Tailored for Developing Countries.

Gheziel C, Russo P, Arena MP, Spano G, Ouzari HI, Kheroua O, Saidi D, Fiocco D, Kaddouri H, Capozzi V.

Probiotics Antimicrob Proteins. 2019 Mar;11(1):113-123. doi: 10.1007/s12602-018-9396-9.

PMID:
29460213
12.

Characterization of the Sorbitol Utilization Cluster of the Probiotic Pediococcus parvulus 2.6: Genetic, Functional and Complementation Studies in Heterologous Hosts.

Pérez-Ramos A, Werning ML, Prieto A, Russo P, Spano G, Mohedano ML, López P.

Front Microbiol. 2017 Dec 5;8:2393. doi: 10.3389/fmicb.2017.02393. eCollection 2017.

13.

Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production.

Russo P, Fares C, Longo A, Spano G, Capozzi V.

Foods. 2017 Dec 11;6(12). pii: E110. doi: 10.3390/foods6120110.

14.

Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine.

Berbegal C, Spano G, Fragasso M, Grieco F, Russo P, Capozzi V.

Appl Microbiol Biotechnol. 2018 Jan;102(2):569-576. doi: 10.1007/s00253-017-8666-x. Epub 2017 Nov 30. Review.

15.

Impact of the reusing of food manufacturing wastewater for irrigation in a closed system on the microbiological quality of the food crops.

Beneduce L, Gatta G, Bevilacqua A, Libutti A, Tarantino E, Bellucci M, Troiano E, Spano G.

Int J Food Microbiol. 2017 Nov 2;260:51-58. doi: 10.1016/j.ijfoodmicro.2017.08.009. Epub 2017 Aug 16.

PMID:
28843124
16.

In Situ β-Glucan Fortification of Cereal-Based Matrices by Pediococcus parvulus 2.6: Technological Aspects and Prebiotic Potential.

Pérez-Ramos A, Mohedano ML, López P, Spano G, Fiocco D, Russo P, Capozzi V.

Int J Mol Sci. 2017 Jul 21;18(7). pii: E1588. doi: 10.3390/ijms18071588.

17.

Microbial Resources and Enological Significance: Opportunities and Benefits.

Petruzzi L, Capozzi V, Berbegal C, Corbo MR, Bevilacqua A, Spano G, Sinigaglia M.

Front Microbiol. 2017 Jun 8;8:995. doi: 10.3389/fmicb.2017.00995. eCollection 2017. Review.

18.

Lactobacillus plantarum and Its Probiotic and Food Potentialities.

Seddik HA, Bendali F, Gancel F, Fliss I, Spano G, Drider D.

Probiotics Antimicrob Proteins. 2017 Jun;9(2):111-122. doi: 10.1007/s12602-017-9264-z. Review.

PMID:
28271469
19.

The potential of lactic acid bacteria to colonize biotic and abiotic surfaces and the investigation of their interactions and mechanisms.

Arena MP, Capozzi V, Spano G, Fiocco D.

Appl Microbiol Biotechnol. 2017 Apr;101(7):2641-2657. doi: 10.1007/s00253-017-8182-z. Epub 2017 Feb 17. Review.

PMID:
28213732
20.

Editorial: Microbiota of Grapes: Positive and Negative Role on Wine Quality.

Spano G, Torriani S.

Front Microbiol. 2016 Dec 21;7:2036. doi: 10.3389/fmicb.2016.02036. eCollection 2016. No abstract available.

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