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Items: 1 to 20 of 37

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.

PMID:
31417534
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.

Air Emissions from Natural Gas Facilities in New York State.

Russo PN, Carpenter DO.

Int J Environ Res Public Health. 2019 May 7;16(9). pii: E1591. doi: 10.3390/ijerph16091591.

4.

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
5.

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
6.

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
7.

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
8.

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
9.

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
10.

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.

11.

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.

12.

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.

13.

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.

14.

Lactobacillus plantarum WCFS1 β-Fructosidase: Evidence for an Open Funnel-Like Channel Through the Catalytic Domain with Importance for the Substrate Selectivity.

Mendoza-Llerenas EO, Pérez DJ, Gómez-Sandoval Z, Escalante-Minakata P, Ibarra-Junquera V, Razo-Hernández RS, Capozzi V, Russo P, Spano G, Fiocco D, Osuna-Castro JA, Moreno A.

Appl Biochem Biotechnol. 2016 Nov;180(6):1056-1075. Epub 2016 Jun 13.

PMID:
27295039
15.

Viable But Not Culturable (VBNC) state of Brettanomyces bruxellensis in wine: New insights on molecular basis of VBNC behaviour using a transcriptomic approach.

Capozzi V, Di Toro MR, Grieco F, Michelotti V, Salma M, Lamontanara A, Russo P, Orrù L, Alexandre H, Spano G.

Food Microbiol. 2016 Oct;59:196-204. doi: 10.1016/j.fm.2016.06.007. Epub 2016 Jun 13.

PMID:
27375260
16.

Draft Genome Sequence of Lactobacillus collinoides CUPV237, an Exopolysaccharide and Riboflavin Producer Isolated from Cider.

Puertas AI, Capozzi V, Llamas MG, López P, Lamontanara A, Orrù L, Russo P, Spano G, Dueñas MT.

Genome Announc. 2016 Jun 9;4(3). pii: e00506-16. doi: 10.1128/genomeA.00506-16.

17.

Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products.

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

Int J Food Microbiol. 2017 Apr 17;247:48-54. doi: 10.1016/j.ijfoodmicro.2016.04.027. Epub 2016 May 6.

PMID:
27240933
18.

Metabolites of Microbial Origin with an Impact on Health: Ochratoxin A and Biogenic Amines.

Russo P, Capozzi V, Spano G, Corbo MR, Sinigaglia M, Bevilacqua A.

Front Microbiol. 2016 Apr 8;7:482. doi: 10.3389/fmicb.2016.00482. eCollection 2016. Review.

19.

Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation.

Berbegal C, Peña N, Russo P, Grieco F, Pardo I, Ferrer S, Spano G, Capozzi V.

Food Microbiol. 2016 Aug;57:187-94. doi: 10.1016/j.fm.2016.03.002. Epub 2016 Mar 4.

PMID:
27052718
20.

Functional Starters for Functional Yogurt.

Arena MP, Caggianiello G, Russo P, Albenzio M, Massa S, Fiocco D, Capozzi V, Spano G.

Foods. 2015 Feb 5;4(1):15-33. doi: 10.3390/foods4010015.

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