Pessione, Enrica

Lactic acid bacteria contribution to gut microbiota complexity: lights and shadows.

Pessione, E. (2012) · Frontiers in Cellular and Infection Microbiology

Probiotics and Fermented FoodsGut microbiota and health

Cited by 592

The Neuro-endocrinological Role of Microbial Glutamate and GABA Signaling

Mazzoli, R., & Pessione, E. (2016) · Frontiers in Microbiology

Gut microbiota and healthGastrointestinal motility and disorders

Cited by 383

Bioactive Molecules Released in Food by Lactic Acid Bacteria: Encrypted Peptides and Biogenic Amines

Pessione, E., & Cirrincione, S. (2016) · Frontiers in Microbiology

Protein Hydrolysis and Bioactive PeptidesProbiotics and Fermented Foods

Cited by 333

A proteomic approach to studying biogenic amine producing lactic acid bacteria.

Pessione, E., Mazzoli, R., Giuffrida, M. G., Lamberti, C., Garcia‐Moruno, E., Barello, C., Conti, A., & Giunta, C. (2005) · PROTEOMICS

Polyamine Metabolism and ApplicationsProbiotics and Fermented Foods

Cited by 103

First evidence of a membrane‐bound, tyramine and β‐phenylethylamine producing, tyrosine decarboxylase in Enterococcus faecalis: A two‐dimensional electrophoresis proteomic study

Pessione, E., Pessione, A., Lamberti, C., Coïsson, D. J., Riedel, K., Mazzoli, R., Bonetta, S., Eberl, L., & Giunta, C. (2009) · PROTEOMICS

Polyamine Metabolism and ApplicationsFermentation and Sensory Analysis

Cited by 72

Glutamate-induced metabolic changes in Lactococcus lactis NCDO 2118 during GABA production: combined transcriptomic and proteomic analysis.

Mazzoli, R., Pessione, E., Dufour, M., Laroute, V., Giuffrida, M. G., Giunta, C., Cocaign-Bousquet, M., & Loubière, P. (2010) · Amino Acids

GABA and Rice ResearchProbiotics and Fermented Foods

Cited by 61

’Ropy’ Phenotype, Exopolysaccharides and Metabolism: Study on Food Isolated Potential Probiotics LAB

Cirrincione, S., Breuer, Y., Mangiapane, E., Mazzoli, R., & Pessione, E. (2018) · Microbiological Research

Probiotics and Fermented FoodsPolysaccharides Composition and Applications

Cited by 53

Putrescine production from different amino acid precursors by lactic acid bacteria from wine and cider.

Costantini, A., Pietroniro, R., Doria, F., Pessione, E., & Garcia-Moruno, E. (2013) · International Journal of Food Microbiology

Polyamine Metabolism and ApplicationsFermentation and Sensory Analysis

Cited by 49

Influence of ethanol, malate and arginine on histamine production of Lactobacillus hilgardii isolated from an Italian red wine.

Mazzoli, R., Lamberti, C., Coisson, J. D., Purrotti, M., Arlorio, M., Giuffrida, M. G., Giunta, C., & Pessione, E. (2009) · Amino Acids

Polyamine Metabolism and ApplicationsFermentation and Sensory Analysis

Cited by 32

ADI pathway and histidine decarboxylation are reciprocally regulated in Lactobacillus hilgardii ISE 5211: proteomic evidence.

Lamberti, C., Purrotti, M., Mazzoli, R., Fattori, P., Barello, C., Coïsson, J. D., Giunta, C., & Pessione, E. (2011) · Amino Acids

Polyamine Metabolism and ApplicationsProbiotics and Fermented Foods

Cited by 21