Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides

Carlo Giuseppe Rizzello, Blanca Hernandez-Ledesma, Samuel Fernandez-Tome, Jose Antonio Curiel, Daniela Pinto, Barbara Marzani, Rossana Coda, Marco Gobbetti

Research output: Contribution to journalArticleScientificpeer-review

Original languageEnglish
Article number168
JournalMicrobial Cell Factories
Volume14
Number of pages20
ISSN1475-2859
DOIs
Publication statusPublished - 22 Oct 2015
MoE publication typeA1 Journal article-refereed

Fields of Science

  • Legumes
  • Sourdough
  • Lactic acid bacteria
  • Lunasin
  • LACTIC-ACID BACTERIA
  • GAMMA-AMINOBUTYRIC-ACID
  • PREVENTIVE PEPTIDE LUNASIN
  • PHASEOLUS-VULGARIS L.
  • BIOACTIVE PEPTIDES
  • NUTRITIONAL PROPERTIES
  • CELL-PROLIFERATION
  • ATOPIC-DERMATITIS
  • WHEAT
  • CHICKPEA
  • 1183 Plant biology, microbiology, virology
  • 220 Industrial biotechnology

Cite this

Rizzello, C. G., Hernandez-Ledesma, B., Fernandez-Tome, S., Curiel, J. A., Pinto, D., Marzani, B., ... Gobbetti, M. (2015). Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides. Microbial Cell Factories, 14, [168]. https://doi.org/10.1186/s12934-015-0358-6