07.06.2013 Views

TESI Dottorato FAVILLA MARA - Università degli Studi del Molise

TESI Dottorato FAVILLA MARA - Università degli Studi del Molise

TESI Dottorato FAVILLA MARA - Università degli Studi del Molise

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

PCR fingerprinting and sequencing of a Bacillus anthracis-specific rep-PCR<br />

fragment. J. Appl. Microbiol. 94: 1108-1119.<br />

Christensen C. M. (1951). Fungi in and on wheat seed. Cereal Chem. 28: 408-415.<br />

Christensen C. M., Cohen M. (1950). Numbers, kinds, and source of molds in flour.<br />

Cereal Chem. 27: 178-185.<br />

Cicognani G., Pedretti C., Cerrato A. (1975). Caratteristiche microbiologiche <strong>del</strong>le<br />

farine di frumento. Industrie Alimentari. 14: 60-64.<br />

Coda R., Rizzello C. G., Nigro F., De Angelis M., Arnault P., Gobbetti M. (2008).<br />

Long-Term Fungal Inhibitory Activity of Water-Soluble Extracts of Phaseolus<br />

vulgaris cv. Pinto and Sourdough Lactic Acid Bacteria during Bread Storage.<br />

Appl. Environ. Microbiol. 74: 7391-7398.<br />

Codex Alimentarius Standard (1995). Codex Standard for wheat flour. Codex<br />

Standard 152-1985, Rev.1-1995. FAO, Roma.<br />

Collins N. E., Kirschner L. M., von Holy A. (1991). Characterization of Bacillus<br />

isolated from ropey bread, bakery equipment and raw material. South Afr. J.<br />

Sci. 87: 62-66.<br />

Cook F. K., Johnson B. L. (2009). Microbiological spoilage of cereal products. In:<br />

Sperber W. H. e Doyle M. P. (ed.), Compendium of the microbiological<br />

spoilage of foods and beverages. Food microbiology and Food Safety.<br />

Springer, New York, NY, USA. Pp. 223-244.<br />

Corsetti A., Gobbetti M., Smacchi E. (1996). Antimicroial activity of sourdough lactic<br />

acid bacteria: isolation of a bacteriocin-like inhibitory substance from<br />

Lactobacillus sanfrancisco C57. Food Microbiol. 13: 447-456.<br />

Corsetti A., Gobbetti M., Balestrieri F. Paoletti F., Russi L., Rossi J. (1998a).<br />

Sourdough lactic acid bacteria effects on bread firmness and staling. J. Food<br />

Sci. 63: 347:351.<br />

Corsetti A., Gobbetti M., Rossi J., Damiani P. (1998b). Anti- mould activity of<br />

sourdough lactic acid bacteria: identification of a mixture of organic acids<br />

produced by Lactobacillus sanfrancisco CB1, Appl. Microbiol. Biotechnol. 50:<br />

253–256.<br />

Corsetti A., Lavermicocca P., Morea M., Baruzzi F., Tosti N., Gobbetti M. (2001).<br />

Phenotypic and molecular identification and clustering of lactic acid bacteria<br />

and yeasts from wheat (species Triticum durum and Triticum aestivum)<br />

sourdoughs of Southern Italy. Int. J. Food Microbiol. 64: 95–104.<br />

90

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!