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Aldo Corsetti
Researcher at University of Teramo
Publications - 136
Citations - 9474
Aldo Corsetti is an academic researcher from University of Teramo. The author has contributed to research in topics: Lactic acid & Fermentation. The author has an hindex of 51, co-authored 133 publications receiving 8466 citations. Previous affiliations of Aldo Corsetti include University of Perugia.
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Journal ArticleDOI
Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B
Paola Lavermicocca,Francesca Valerio,Antonio Evidente,Silvia Lazzaroni,Aldo Corsetti,Marco Gobbetti +5 more
TL;DR: Novel antifungal compounds such as phenyllactic and 4-hydroxy-phenyllactic acids were identified in the culture filtrate of L. plantarum 21B, which showed high antimold activity and Phenyllactic acid was contained at the highest concentration in the bacterial culture Filtrate and had the highest activity.
Journal ArticleDOI
Lactobacilli in sourdough fermentation
Aldo Corsetti,Luca Settanni +1 more
TL;DR: This review focuses on the role of the most important group of sourdough fermenting bacteria that consists of lactobacilli; species that belong to the Lactobacillus genus are the main responsible of flavor development, improvement of nutritional quality as well as stability over consecutive refreshments of Sourdough.
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Application of bacteriocins in vegetable food biopreservation.
Luca Settanni,Aldo Corsetti +1 more
TL;DR: This paper mainly focuses on the state-of-the-art application of bacteriocins from lactic acid bacteria (LAB) to promote the microbial stability of both fermented and non-fermented vegetable food products using bacteriokinogenic strains as starter cultures, protective cultures or co-cultures and the employment of pure bacteriOCins as food additives.
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Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1
TL;DR: Sourdough lactic acid bacteria, cultivated in wheat flour hydrolysate, produced antimould compounds that inhibited moulds related to bread spoilage such as Fusarium, Penicillium, Aspergillus and Monilia.
Journal ArticleDOI
Biochemistry and physiology of sourdough lactic acid bacteria
TL;DR: The newer developments on the biochemistry and physiology of this group of bacteria are considered, with particular emphasis on carbohydrate and nitrogen metabolism, responses to environmental stresses, production of anti-microbial compounds and nutritional implications.