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Items: 1 to 20 of 225

1.

Cell-cell communication in sourdough lactic acid bacteria: a proteomic study in Lactobacillus sanfranciscensis CB1.

Di Cagno R, De Angelis M, Limitone A, Minervini F, Simonetti MC, Buchin S, Gobbetti M.

Proteomics. 2007 Jul;7(14):2430-46.

PMID:
17623302
2.

Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli.

Di Cagno R, De Angelis M, Coda R, Minervini F, Gobbetti M.

Res Microbiol. 2009 Jun;160(5):358-66. doi: 10.1016/j.resmic.2009.04.006. Epub 2009 May 13.

PMID:
19446023
3.

Quorum sensing in sourdough Lactobacillus plantarum DC400: induction of plantaricin A (PlnA) under co-cultivation with other lactic acid bacteria and effect of PlnA on bacterial and Caco-2 cells.

Di Cagno R, De Angelis M, Calasso M, Vincentini O, Vernocchi P, Ndagijimana M, De Vincenzi M, Dessì MR, Guerzoni ME, Gobbetti M.

Proteomics. 2010 Jun;10(11):2175-90. doi: 10.1002/pmic.200900565.

PMID:
20354993
4.

Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1.

De Angelis M, Gallo G, Corbo MR, McSweeney PL, Faccia M, Giovine M, Gobbetti M.

Int J Food Microbiol. 2003 Nov 1;87(3):259-70.

PMID:
14527798
5.

Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs.

De Angelis M, Di Cagno R, Gallo G, Curci M, Siragusa S, Crecchio C, Parente E, Gobbetti M.

Int J Food Microbiol. 2007 Feb 28;114(1):69-82. Epub 2007 Jan 16.

PMID:
17223214
6.

Arginine catabolism by sourdough lactic acid bacteria: purification and characterization of the arginine deiminase pathway enzymes from Lactobacillus sanfranciscensis CB1.

De Angelis M, Mariotti L, Rossi J, Servili M, Fox PF, Rollán G, Gobbetti M.

Appl Environ Microbiol. 2002 Dec;68(12):6193-201.

7.

Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I.

Minervini F, De Angelis M, Di Cagno R, Pinto D, Siragusa S, Rizzello CG, Gobbetti M.

Food Microbiol. 2010 Oct;27(7):897-908. doi: 10.1016/j.fm.2010.05.021. Epub 2010 Jun 1.

PMID:
20688231
8.

Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling.

Corsetti A, Gobbetti M, De Marco B, Balestrieri F, Paoletti F, Russi L, Rossi J.

J Agric Food Chem. 2000 Jul;48(7):3044-51.

PMID:
10898663
9.

Contribution of the NADH-oxidase (Nox) to the aerobic life of Lactobacillus sanfranciscensis DSM20451T.

Jänsch A, Freiding S, Behr J, Vogel RF.

Food Microbiol. 2011 Feb;28(1):29-37. doi: 10.1016/j.fm.2010.08.001. Epub 2010 Aug 14.

PMID:
21056772
10.
11.

Molecular identification of the microbiota of French sourdough using temporal temperature gradient gel electrophoresis.

Ferchichi M, Valcheva R, Prévost H, Onno B, Dousset X.

Food Microbiol. 2007 Oct-Dec;24(7-8):678-86. Epub 2007 May 3.

PMID:
17613364
12.

Effects of the peptide pheromone plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400.

Calasso M, Di Cagno R, De Angelis M, Campanella D, Minervini F, Gobbetti M.

Appl Environ Microbiol. 2013 Apr;79(8):2657-69. doi: 10.1128/AEM.03625-12. Epub 2013 Feb 8.

13.

Proteomic analysis of log to stationary growth phase Lactobacillus plantarum cells and a 2-DE database.

Cohen DP, Renes J, Bouwman FG, Zoetendal EG, Mariman E, de Vos WM, Vaughan EE.

Proteomics. 2006 Dec;6(24):6485-93.

PMID:
17115453
14.

The acid-stress response in Lactobacillus sanfranciscensis CB1.

De Angelis M, Bini L, Pallini V, Cocconcelli PS, Gobbetti M.

Microbiology. 2001 Jul;147(Pt 7):1863-73.

PMID:
11429463
15.

High pressure effects step-wise altered protein expression in Lactobacillus sanfranciscensis.

Drews O, Weiss W, Reil G, Parlar H, Wait R, Görg A.

Proteomics. 2002 Jun;2(6):765-74.

PMID:
12112860
16.

Construction of a new reporter system to study the NaCl-dependent dnaK promoter activity of Lactobacillus sanfranciscensis.

Hörmann S, Vogel RF, Ehrmann M.

Appl Microbiol Biotechnol. 2006 May;70(6):690-7. Epub 2005 Aug 19.

PMID:
16133335
17.

Effects of yeasts and bacteria on the levels of folates in rye sourdoughs.

Kariluoto S, Aittamaa M, Korhola M, Salovaara H, Vahteristo L, Piironen V.

Int J Food Microbiol. 2006 Feb 1;106(2):137-43. Epub 2005 Oct 5.

PMID:
16213050
18.

Global transcriptional response of Lactobacillus reuteri to the sourdough environment.

Hüfner E, Britton RA, Roos S, Jonsson H, Hertel C.

Syst Appl Microbiol. 2008 Oct;31(5):323-38. doi: 10.1016/j.syapm.2008.06.005. Epub 2008 Aug 30.

PMID:
18762399
19.

Biodiversity of Lactobacillus sanfranciscensis strains isolated from five sourdoughs.

Kitahara M, Sakata S, Benno Y.

Lett Appl Microbiol. 2005;40(5):353-7.

20.

Comparative proteome approach to characterize the high-pressure stress response of Lactobacillus sanfranciscensis DSM 20451(T).

Hörmann S, Scheyhing C, Behr J, Pavlovic M, Ehrmann M, Vogel RF.

Proteomics. 2006 Mar;6(6):1878-85.

PMID:
16470640

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