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Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms

Applied microbiology and biotechnology, 2016-05, Vol.100 (9), p.3877-3886

2016

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Editorial: Industrial and health applications of lactic acid bacteria and their metabolites, volume II

Frontiers in microbiology, 2023-07, Vol.14, p.1242253-1242253

2023

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Lactobacillus plantarum and Its Probiotic and Food Potentialities

Probiotics and antimicrobial proteins, 2017-06, Vol.9 (2), p.111-122

2017

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Bioprospecting Antimicrobials from Lactiplantibacillus plantarum : Key Factors Underlying Its Probiotic Action

International journal of molecular sciences, 2021-11, Vol.22 (21), p.12076

2021

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Knock out of sHSP genes determines some modifications in the probiotic attitude of Lactiplantibacillus plantarum

Biotechnology letters, 2021-03, Vol.43 (3), p.645-654

2021

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Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improved nutritional and functional attributes

Applied microbiology and biotechnology, 2020-07, Vol.104 (13), p.5759-5772

2020

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Microbial Resources and Enological Significance: Opportunities and Benefits

Frontiers in microbiology, 2017-06, Vol.8, p.995-995

2017

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Spontaneous Food Fermentations and Potential Risks for Human Health

Fermentation (Basel), 2017-12, Vol.3 (4), p.49

2017

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A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine

International journal of molecular sciences, 2019-08, Vol.20 (16), p.3980

2019

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Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread

Applied microbiology and biotechnology, 2014-04, Vol.98 (8), p.3691-3700

2014

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Determination of biogenic amines in wine by thin-layer chromatography/densitometry

Food chemistry, 2012-12, Vol.135 (3), p.1392-1396

2012

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Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest

Foods, 2020-08, Vol.9 (9), p.1138

2020

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Barley β-glucans-containing food enhances probiotic performances of beneficial bacteria

International journal of molecular sciences, 2014-02, Vol.15 (2), p.3025-3039

2014

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Molecular chaperone function of three small heat-shock proteins from a model probiotic species

Cell stress & chaperones, 2023-01, Vol.28 (1), p.79-89

2023

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Beta-glucans improve growth, viability and colonization of probiotic microorganisms

International journal of molecular sciences, 2012-05, Vol.13 (5), p.6026-6039

2012

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Biogenic Amines Degradation by Lactobacillus plantarum: Toward a Potential Application in Wine

Frontiers in microbiology, 2012-01, Vol.3, p.122-122

2012

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Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy

Food microbiology, 2013-12, Vol.36 (2), p.335-342

2013

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PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study

Fermentation (Basel), 2020-05, Vol.6 (2), p.55

2020

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

Foods, 2017-12, Vol.6 (12), p.110

2017

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Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector

Fermentation (Basel), 2019-09, Vol.5 (4), p.85

2019

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

International journal of molecular sciences, 2017-07, Vol.18 (7), p.1588

2017

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Biotechnological Production of Vitamin B2-Enriched Bread and Pasta

Journal of agricultural and food chemistry, 2011-07, Vol.59 (14), p.8013-8020

2011

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Effect of Co-Inoculation of Candida zemplinina , Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy)

Microorganisms (Basel), 2020-05, Vol.8 (5), p.726

2020

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Microbial Populations of Fresh and Cold Stored Donkey Milk by High-Throughput Sequencing Provide Indication for A Correct Management of This High-Value Product

Applied sciences, 2020-04, Vol.10 (7), p.2314

2020

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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

Frontiers in microbiology, 2019-07, Vol.10, p.1748-1748

2019

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Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms

Editorial: Industrial and health applications of lactic acid bacteria and their metabolites, volume II

Lactobacillus plantarum and Its Probiotic and Food Potentialities

Bioprospecting Antimicrobials from Lactiplantibacillus plantarum : Key Factors Underlying Its Probiotic Action

Knock out of sHSP genes determines some modifications in the probiotic attitude of Lactiplantibacillus plantarum

Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improved nutritional and functional attributes

Microbial Resources and Enological Significance: Opportunities and Benefits

Spontaneous Food Fermentations and Potential Risks for Human Health

A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine

Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread

Determination of biogenic amines in wine by thin-layer chromatography/densitometry

Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest

Barley β-glucans-containing food enhances probiotic performances of beneficial bacteria

Molecular chaperone function of three small heat-shock proteins from a model probiotic species

Beta-glucans improve growth, viability and colonization of probiotic microorganisms

Biogenic Amines Degradation by Lactobacillus plantarum: Toward a Potential Application in Wine

Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy

PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study

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

Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector

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

Biotechnological Production of Vitamin B2-Enriched Bread and Pasta

Effect of Co-Inoculation of Candida zemplinina , Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy)

Microbial Populations of Fresh and Cold Stored Donkey Milk by High-Throughput Sequencing Provide Indication for A Correct Management of This High-Value Product

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

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