A5031386646- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
- Meat and Animal Product Quality
- Microbial Metabolites in Food Biotechnology
- Protein Hydrolysis and Bioactive Peptides
- Food composition and properties
- Horticultural and Viticultural Research
- Food Quality and Safety Studies
- Gut microbiota and health
- Polyamine Metabolism and Applications
- Milk Quality and Mastitis in Dairy Cows
- Microbial Inactivation Methods
- Phytochemicals and Antioxidant Activities
- Pulmonary Hypertension Research and Treatments
- Infant Nutrition and Health
- Identification and Quantification in Food
- Microbial Metabolism and Applications
- Essential Oils and Antimicrobial Activity
- Cardiac Structural Anomalies and Repair
- Genomics and Phylogenetic Studies
- Fatty Acid Research and Health
- Heart Failure Treatment and Management
- Edible Oils Quality and Analysis
- Yersinia bacterium, plague, ectoparasites research
- Wine Industry and Tourism
University of Naples Federico II
2015-2024
Federico II University Hospital
2015-2024
The University of Texas Health Science Center at Houston
2022-2023
Memorial Hermann
2020
Allegheny Health Network
2017
Allegheny General Hospital
2015-2016
Institute of Food Science
2013-2014
University of Palermo
2007
Istituto di Biologia e Biotecnologia Agraria
1997
Sourdough is an old example of a natural starter composed mixture flour, water, and metabolites produced by naturally occurring lactic acid bacteria yeasts that influence bread aroma. In this work, four types sourdough were used to prepare bread: one with yeast beer three yeasts. The physicochemical parameters (pH, moisture, water activity, organic acids) the sourdoughs assessed. Lactic, acetic, succinic acids found in considerable amounts corresponding breads. fermentation quotient (molar...
The identification of a bacteriocin-producing lactococcal strain isolated from raw cow's milk is reported, along with production conditions, physical and chemical properties, mode action the bacteriocin.On basis resistance to clindamycin, species-specific PCR amplification 16S-23S rDNA spacer region, was identified as Lactococcus garvieae. Its bacteriocin, designated garviecin L1-5, bactericidal against closely related species strains different genera, including Listeria monocytogenes...
Streptococci from different collections and dairy materials were characterized by conventional molecular methods. After amplification of the 16S-23S rDNA spacer region, all strains referable to genus Streptococcus exhibited a single polymerase chain reaction (PCR) product, allowing their differentiation enterococci. Cleaving this PCR product with Hae III, two restriction patterns could be observed, salivarius DSM 20560T, Strep. thermophilus NCDO 822 spp. gathered in one group other another....
A phylogenetic tree showing diversities among 116 partial (499-bp) Lactobacillus hsp60 (groEL, encoding a 60-kDa heat shock protein) nucleotide sequences was obtained and compared to those previously described for 16S rRNA tuf gene sequences. The topology of the produced in this study showed species distribution similar, but not identical, reported. However, according most recent systematic studies, clear differentiation 43 single-species clusters detected/identified analyzed. slightly...
Five probiotic lactobacilli were tested, alone or in combination with two commercial starters, to select the most suitable strain for a bovine salami production. Lactobacillus plantarum 299v was used both make according traditional recipe. Salami obtained by using just starters and spontaneous fermentation, served as control. Microbial dynamics, well main physico-chemical parameters, monitored throughout ripening. The survival of confirmed strains' tracking means RAPD-PCR coupled...
Twelve samples of Aglianico grapes, collected in different locations the Taurasi DOCG (Appellation Controlled and Guaranteed Origin) production area were naturally fermented sterile containers at room temperature. A total 70 yeast cultures isolated from countable WL agar plates: 52 middle fermentation 18 end. On basis ITS-RFLP analysis ITS sequencing, all end fermentations identified as Saccharomyces (S.) cerevisiae; while, isolates, after 1 week, could be referred to following species:...
This study identified the lactic acid bacteria (LAB) biota and volatilome profile of 28 typical sourdoughs Irpinia-a large area Campania region Southern Italy where numerous breads are produced, even today, following ancient procedures sourdough fermentation for which information on microbiological sensory is lacking in literature. For this purpose, microbial quality, LAB biodiversity, chemical, technological characteristics, as well aroma by solid-phase microextraction technique (SPME)-gas...
Lactic acid bacteria fermentation generates pyroglutamic and butyric acid, two metabolites that influence the flavour of foods could significantly benefit human health. In literature, data on ability lactic to produce these molecules is limited. Therefore, in this study, single strains were inoculated milk determine quantity produced effect glutamine enrichment substrate was evaluated. addition Lactobacillus delbrueckii subsp. bulgaricus Streptococcus thermophilus, which are used traditional...
The study is aimed at developing a new cereal-based product, with increased nutritional quality, by using natural fermentation of blends chestnut and rye flour. In spite the remarkable similarity, technological potential combinations both flours has never been explored before. Three spontaneous chestnut/rye sourdough fermentations were performed over period twelve days daily back-slopping. Samples taken all refreshment steps used for culture-dependent culture-independent evaluation...
The coffee supply chain is characterized by a complex network with many critical and unsustainable points producing huge amount of waste products. Among these, silverskin (CS), the only by-product roasting phase, has an interesting chemical profile that suggests potential use as food ingredient. However, few data on its safety are available. For this reason, purpose study was to assess occurrence biological contaminants in CS, resulting risk due consumption. Essential, toxic, rare earth...
The butyric acid content produced by three Lactobacillus plantarum (Lactiplantibacillus plantarum) strains (FP37, FP38 and FP48) deposited as probiotic was determined. experimentation carried out to evaluate whether the production of due lipolytic activity for presence specific lipases or related fermentation saccharides. Therefore, were inoculated in different substrates with without addition fat (tributyrin). free contents determined gas chromatography after distilling each culture medium....
Microbial diversity of the raw milk for production Fior di Latte Agerola and its changes during cheesemaking were studied. Viable counts showed that at end curd ripening, loads lactic acid bacteria, both mesophilic thermophilic rods cocci, higher than those commonly evidenced in similar cheeses produced by using natural or commercial starters, detected. Identification 272 isolates, supported molecular diagnostic aids, representative cultures a high number bacterial taxa interest as...