A5086648442- Retinal and Macular Surgery
- Intraocular Surgery and Lenses
- Mycorrhizal Fungi and Plant Interactions
- Fermentation and Sensory Analysis
- Collagen: Extraction and Characterization
- Fungal Biology and Applications
- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Glaucoma and retinal disorders
- biodegradable polymer synthesis and properties
- Electrospun Nanofibers in Biomedical Applications
- Plant-Microbe Interactions and Immunity
- Plant Pathogens and Fungal Diseases
- Retinal Imaging and Analysis
- Engineering Technology and Methodologies
- Phytase and its Applications
- Corneal surgery and disorders
- Probiotics and Fermented Foods
- Botanical Research and Applications
- Reconstructive Facial Surgery Techniques
- Edible Oils Quality and Analysis
- Photopolymerization techniques and applications
- Yeasts and Rust Fungi Studies
- Orthopaedic implants and arthroplasty
- Corneal Surgery and Treatments
University of Pisa
2006-2023
Azienda Ospedaliera Universitaria Pisana
2008-2009
Ospedale Santa Chiara
2008
Institute for Chemical and Physical Processes
1994
King Fahd University of Petroleum and Minerals
1987
Arbuscular mycorrhizal fungi (AMF) are beneficial soil microorganisms establishing mutualistic symbioses with the roots of most important food crops and playing key roles in maintenance long-term fertility health. The great inter- intra-specific AMF diversity can be fully exploited by selecting inocula on basis their colonization ability efficiency, which affected fungal plant genotypes diverse environmental variables. multiple services provided result synergistic activities bacterial...
Abstract The increasing demand for healthy baked goods boosted studies on sourdough microbiota with beneficial metabolic traits, to be used as potential functional starters. Here, 139 yeasts isolated from cereal-based fermented foods were in vitro characterized their phytase and antioxidant activities. molecular characterization at strain level of the best 39 performing isolates showed that they did not derive cross contamination by baker’s yeast. Afterwards, vivo analyzed leavening ability,...
The increasing demand for healthy baked goods boosted studies on sourdough microbiota with beneficial metabolic traits, to be used as potential functional starters. Here, yeast populations of traditional sourdoughs collected from four Tuscan bakeries were investigated. Among 200 isolated strains, 78 randomly selected and molecularly characterized. Saccharomyces cerevisiae was dominant, representing the only species detected in three out sourdoughs. fourth one harbored also Kazachstania...
The concept of food quality, traditionally based on nutritional and sensory properties, has recently acquired an additional meaning, referring to the health-promoting properties plant products, that are ascribed secondary metabolites called phytochemicals, primarily represented by polyphenolic compounds glucosinolates. diversity content phytochemicals in products affected different variables, such as genotype, agronomic factors, arbuscular mycorrhizal fungi (AMF), which establish symbioses...
This study aimed at characterizing the endophytic bacterial communities living in durum wheat roots, as affected by cultivar and inoculation of arbuscular mycorrhizal fungus Funneliformis mosseae IMA1 root bacterium Lactobacillus plantarum B.MD.R.A2. These microorganisms were inoculated, alone or combination, (cultivars Odisseo Saragolla). Non-inoculated plants each represented controls. Forty-three days after sowing, roots deprived epiphytic microbiota subjected to DNA extraction. The was...
Traditional fermented foods are obtained by a complex consortium of autochthonous microorganisms producing wide variety bioactive compounds, thus representing reservoir strains with new functional properties. Here, doughs using five different wholegrain flours were singly selected yeast strains, which evaluated for their traits. Lactate, volatile fatty acids and conjugated linoleic acid isomers produced detected HPLC, while dough anti-inflammatory capacity was measured on human peripheral...
Abstract In recent years the use of organic matter soil amendments, such as agricultural by-products, has been implemented with aim increasing fertility, while minimizing environmental impact agriculture. Sheep wool residues (SWR) have shown beneficial effects on plant nutrition and properties, only few works assessed their microbial communities. The main this work was to investigate possible valorization two SWR types (scoured residues, white wool, WW, carbonized scoured black BW) in...
The diverse metabolites, positively affecting the nutritional, organoleptic and technological traits of leavened baked goods, are produced by different sourdough lactic acid bacteria (LAB) yeast strains, as result their genetic intraspecific diversity. Therefore, molecular functional strain-level characterization microbiota is crucial to valorize traditional or origin protected end-products, develop innovative starter cultures design cereal-based foods. To this aim, diversity 96...
In order to examine whether olive pomace (OP), the mean by‐product of oil extraction, can be included in animal diet, its effect on raw mixture and sausages made from meat OP‐fed Cinta Senese swine is tested by comparing it with a diet supplemented high oleic sunflower (SO) control (C). Proximate composition, pH, color, total culturable bacteria, lactic acid bacteria (LAB), lipid oxidation are evaluated both sausages. The aroma profile also Olive affected fatty composition strongly limited...
This study investigated the impact of different types soil sealing on communities a group beneficial plant symbionts, arbuscular mycorrhizal fungi (AMF), colonizing roots two shade trees, Celtis australis and Fraxinus ornus, frequently grown in urbanized sites. Such plants were an experimental site, northern Italy, established November 2011 subjected to four pavement treatments: impermeable monolithic asphalt, permeable pavers, concrete unpaved soil. The diversity composition root AMF...
OPINION article Front. Microbiol., 10 January 2022Sec. Microbial Symbioses Volume 12 - 2021 | https://doi.org/10.3389/fmicb.2021.797381