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Food microbiology, v.65, 2017년, pp.25 - 35
Campanella, Daniela (Department of Soil, Plant and Food Science, Via G. Amendola 165) , Rizzello, Carlo Giuseppe (Department of Soil, Plant and Food Science, Via G. Amendola 165) , Fasciano, Cristina (Department of Soil, Plant and Food Science, Via G. Amendola 165) , Gambacorta, Giuseppe (Department of Soil, Plant and Food Science, Via G. Amendola 165) , Pinto, Daniela (Giuliani S.p.A., Via Palagi 2, 20129, Milan, Italy) , Marzani, Barbara (Giuliani S.p.A., Via Palagi 2, 20129, Milan, Italy) , Scarano, Nicola (Cantine Due Palme, Soc. Coop. Agricola, Via San Marco, 130, Cellino San Marco, BR, Italy) , De Angelis, Maria (Department of Soil, Plant and Food Science, Via G. Amendola 165) , Gobbetti, Marco (Faculty of Science and Technology, Piazza Università)
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Abstract This study aimed at using grape marc for the growth of lactic acid bacteria and bifidobacteria with the perspective of producing a functional ingredient having antioxidant activity. Lactobacillus plantarum 12A and PU1, Lactobacillus paracasei 14A, and Bifidobacterium breve 15A showed the a...
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