M
Michele Faccia
Researcher at University of Bari
Publications - 121
Citations - 2655
Michele Faccia is an academic researcher from University of Bari. The author has contributed to research in topics: Chemistry & Cheesemaking. The author has an hindex of 23, co-authored 105 publications receiving 2068 citations. Previous affiliations of Michele Faccia include Defense Information Systems Agency & University of Foggia.
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Journal ArticleDOI
Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance
Raffaella Di Cagno,Maria De Angelis,Paola Lavermicocca,Massimo De Vincenzi,Claudio Giovannini,Michele Faccia,Marco Gobbetti +6 more
TL;DR: Compared to the chemically acidified dough, proteolysis by lactobacilli positively influenced the softening of the dough during fermentation, as determined by rheological analyses.
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Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1.
Maria De Angelis,G. Gallo,Maria Rosaria Corbo,Paul L.H. McSweeney,Michele Faccia,Marinella Giovine,Marco Gobbetti +6 more
TL;DR: In this paper, the phytase activity of 12 species of sourdough lactic acid bacteria was screened and the results showed that Lactobacillus sanfranciscensis CB1 exhibited the highest hydrolysing activity on Na-phytate after reaching the stationary phase of growth.
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Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams
Aldo Di Luccia,Gianluca Picariello,Giuseppina Cacace,Andrea Scaloni,Michele Faccia,V. A. Liuzzi,G. Alviti,Salvatore Spagna Musso +7 more
TL;DR: Surprisingly, two-dimensional gel electrophoresis maps of the water soluble protein fraction from dry-cured ham showed the presence of two spots identified as tropomyosin α- and β-chain, which suggests that some of the saline soluble myofibrillar proteins can disappear from this fraction because of salt solubilization and not due to complete enzyme action.
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Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.
TL;DR: Microbiological, compositional, biochemical, and sensory analyses showed that the use of L. delbrueckii ssp.
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Proteomic approach based on MALDI-TOF MS to detect powdered milk in fresh cow's milk.
TL;DR: In this work, matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) was employed to analyze tryptic digests relevant to samples of raw liquid, commercial liquid, and powdered cow's milk, and diagnostic peptides were detected down to 1% of adulteration level.