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Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth

Current opinion in biotechnology, 2018-02, Vol.49, p.64-72

2018

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The Controversial Role of Human Gut Lachnospiraceae

Microorganisms (Basel), 2020-04, Vol.8 (4), p.573

2020

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Exploitation of vegetables and fruits through lactic acid fermentation

Food microbiology, 2013-02, Vol.33 (1), p.1-10

2013

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How the sourdough may affect the functional features of leavened baked goods

Food microbiology, 2014-02, Vol.37, p.30-40

2014

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Stress Physiology of Lactic Acid Bacteria

Microbiology and molecular biology reviews, 2016-09, Vol.80 (3), p.837-890

2016

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Ecological parameters influencing microbial diversity and stability of traditional sourdough

International journal of food microbiology, 2014-02, Vol.171, p.136-146

2014

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Handbook on Sourdough Biotechnology

Second edition, 2023

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Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread

International journal of food microbiology, 2014-06, Vol.180, p.78-87

2014

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Drivers for the establishment and composition of the sourdough lactic acid bacteria biota

International journal of food microbiology, 2016-12, Vol.239, p.3-18

2016

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Effects of Bifidobacterium longum and Lactobacillus rhamnosus on Gut Microbiota in Patients with Lactose Intolerance and Persisting Functional Gastrointestinal Symptoms: A Randomised, Double-Blind, Cross-Over Study

Nutrients, 2019-04, Vol.11 (4), p.886

2019

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Metabolism of Fructophilic Lactic Acid Bacteria Isolated from the Apis mellifera L. Bee Gut: Phenolic Acids as External Electron Acceptors

Applied and environmental microbiology, 2016-12, Vol.82 (23), p.6899-6911

2016

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Autism spectrum disorders and intestinal microbiota

Gut microbes, 2015-01, Vol.6 (3), p.207-213

2015

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Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation

Applied and Environmental Microbiology, 2013-12, Vol.79 (24), p.7827-7836

2013

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Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly heterofermentative lactic acid bacteria

Applied and Environmental Microbiology, 2014-12, Vol.80 (24), p.7574-7582

2014

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Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation

International journal of food microbiology, 2015-03, Vol.196, p.51-61

2015

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Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet

Scientific reports, 2017-07, Vol.7 (1), p.6105-9, Article 6105

2017

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House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs

Food microbiology, 2015-12, Vol.52, p.66-76

2015

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Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle

Applied and Environmental Microbiology, 2015-10, Vol.81 (19), p.6736-6748

2015

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Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties

PloS one, 2016-03, Vol.11 (3), p.e0152575-e0152575

2016

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Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.)

Food chemistry, 2020-07, Vol.317, p.126384-126384, Article 126384

2020

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Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation

Food microbiology, 2014-02, Vol.37, p.51-58

2014

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Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs

International journal of food microbiology, 2015-12, Vol.215, p.161-170

2015

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Environmental stress responses in Lactobacillus: A review

Proteomics (Weinheim), 2004-01, Vol.4 (1), p.106-122

2004

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Fermented Portulaca oleracea L. Juice: A Novel Functional Beverage with Potential Ameliorating Effects on the Intestinal Inflammation and Epithelial Injury

Nutrients, 2019-01, Vol.11 (2), p.248

2019

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Maize Milling By-Products: From Food Wastes to Functional Ingredients Through Lactic Acid Bacteria Fermentation

Frontiers in microbiology, 2019-03, Vol.10, p.561-561

2019

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Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth

The Controversial Role of Human Gut Lachnospiraceae

Exploitation of vegetables and fruits through lactic acid fermentation

How the sourdough may affect the functional features of leavened baked goods

Stress Physiology of Lactic Acid Bacteria

Ecological parameters influencing microbial diversity and stability of traditional sourdough

Handbook on Sourdough Biotechnology

Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread

Drivers for the establishment and composition of the sourdough lactic acid bacteria biota

Effects of Bifidobacterium longum and Lactobacillus rhamnosus on Gut Microbiota in Patients with Lactose Intolerance and Persisting Functional Gastrointestinal Symptoms: A Randomised, Double-Blind, Cross-Over Study

Metabolism of Fructophilic Lactic Acid Bacteria Isolated from the Apis mellifera L. Bee Gut: Phenolic Acids as External Electron Acceptors

Autism spectrum disorders and intestinal microbiota

Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation

Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly heterofermentative lactic acid bacteria

Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation

Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet

House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs

Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle

Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties

Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.)

Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation

Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs

Environmental stress responses in Lactobacillus: A review

Fermented Portulaca oleracea L. Juice: A Novel Functional Beverage with Potential Ameliorating Effects on the Intestinal Inflammation and Epithelial Injury

Maize Milling By-Products: From Food Wastes to Functional Ingredients Through Lactic Acid Bacteria Fermentation

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