Corsetti A - Search Results

1

Application of bacteriocins in vegetable food biopreservation.

Settanni L, Corsetti A. Settanni L, et al. Among authors: corsetti a. Int J Food Microbiol. 2008 Jan 31;121(2):123-38. doi: 10.1016/j.ijfoodmicro.2007.09.001. Epub 2007 Sep 8. Int J Food Microbiol. 2008. PMID: 18022269 Review.

2

Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations.

Corsetti A, Settanni L, Valmorri S, Mastrangelo M, Suzzi G. Corsetti A, et al. Food Microbiol. 2007 Sep;24(6):592-600. doi: 10.1016/j.fm.2007.01.002. Epub 2007 Jan 12. Food Microbiol. 2007. PMID: 17418310

3

The role of environmental factors and medium composition on bacteriocin-like inhibitory substances (BLIS) production by Enterococcus mundtii strains.

Settanni L, Valmorri S, Suzzi G, Corsetti A. Settanni L, et al. Among authors: corsetti a. Food Microbiol. 2008 Aug;25(5):722-8. doi: 10.1016/j.fm.2008.01.011. Epub 2008 Apr 15. Food Microbiol. 2008. PMID: 18541172

4

Characterization of bacteriocin-like inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ activity.

Corsetti A, Settanni L, Van Sinderen D. Corsetti A, et al. J Appl Microbiol. 2004;96(3):521-34. doi: 10.1111/j.1365-2672.2004.02171.x. J Appl Microbiol. 2004. PMID: 14962132 Free article.

5

In situ activity of a bacteriocin-producing Lactococcus lactis strain. Influence on the interactions between lactic acid bacteria during sourdough fermentation.

Settanni L, Massitti O, Van Sinderen D, Corsetti A. Settanni L, et al. Among authors: corsetti a. J Appl Microbiol. 2005;99(3):670-81. doi: 10.1111/j.1365-2672.2005.02647.x. J Appl Microbiol. 2005. PMID: 16108809 Free article.

6

The use of multiplex PCR to detect and differentiate food- and beverage-associated microorganisms: a review.

Settanni L, Corsetti A. Settanni L, et al. Among authors: corsetti a. J Microbiol Methods. 2007 Apr;69(1):1-22. doi: 10.1016/j.mimet.2006.12.008. Epub 2006 Dec 16. J Microbiol Methods. 2007. PMID: 17280731 Review.

7

Lactobacillus rossii sp. nov., isolated from wheat sourdough.

Corsetti A, Settanni L, van Sinderen D, Felis GE, Dellaglio F, Gobbetti M. Corsetti A, et al. Int J Syst Evol Microbiol. 2005 Jan;55(Pt 1):35-40. doi: 10.1099/ijs.0.63075-0. Int J Syst Evol Microbiol. 2005. PMID: 15653850

8

Rapid differentiation and in situ detection of 16 sourdough lactobacillus species by multiplex PCR.

Settanni L, van Sinderen D, Rossi J, Corsetti A. Settanni L, et al. Among authors: corsetti a. Appl Environ Microbiol. 2005 Jun;71(6):3049-59. doi: 10.1128/AEM.71.6.3049-3059.2005. Appl Environ Microbiol. 2005. PMID: 15933001 Free PMC article.

9

Combination of multiplex PCR and PCR-denaturing gradient gel electrophoresis for monitoring common sourdough-associated Lactobacillus species.

Settanni L, Valmorri S, van Sinderen D, Suzzi G, Paparella A, Corsetti A. Settanni L, et al. Among authors: corsetti a. Appl Environ Microbiol. 2006 May;72(5):3793-6. doi: 10.1128/AEM.72.5.3793-3796.2006. Appl Environ Microbiol. 2006. PMID: 16672538 Free PMC article.

10

The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application.

Servili M, Settanni L, Veneziani G, Esposto S, Massitti O, Taticchi A, Urbani S, Montedoro GF, Corsetti A. Servili M, et al. Among authors: corsetti a. J Agric Food Chem. 2006 May 31;54(11):3869-75. doi: 10.1021/jf053206y. J Agric Food Chem. 2006. PMID: 16719508

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