A5074820984- Probiotics and Fermented Foods
- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Food Safety and Hygiene
- Identification and Quantification in Food
- Listeria monocytogenes in Food Safety
- Pharmaceutical and Antibiotic Environmental Impacts
- Biopolymer Synthesis and Applications
- Enzyme Production and Characterization
- Edible Oils Quality and Analysis
- Fermentation and Sensory Analysis
- Milk Quality and Mastitis in Dairy Cows
- Salmonella and Campylobacter epidemiology
- Microbial Inactivation Methods
- Biochemical Analysis and Sensing Techniques
- Microbial Metabolism and Applications
- Nuts composition and effects
- Enterobacteriaceae and Cronobacter Research
- Bacterial Genetics and Biotechnology
- Reproductive biology and impacts on aquatic species
- Aquaculture Nutrition and Growth
- Gut microbiota and health
- Microbial Metabolic Engineering and Bioproduction
- Herbal Medicine Research Studies
- Microbial infections and disease research
Sardegna Agricoltura
2010-2023
Istituto Zooprofilattico Sperimentale della Sardegna
1999-2003
École Nationale Vétérinaire de Toulouse
1989
<em>Ricotta fresca</em> cheese is the product of Sardinian dairy industry most exposed to microbial post-process contamination. Due its technological characteristics, intrinsic parameters, pH (6.10-6.80) and water activity (0.974-0.991), it represents an excellent substrate for growth spoilage pathogenic microorganisms, which are usually resident in cheese-making plants environments. Generally, <em>ricotta has a shelf life 5-7 days. For this reason, at industrial level,...
Journal Article Genotypic and phenotypic heterogeneity among lactococci isolated from traditional Pecorino Sardo cheese Get access L. Mannu, Mannu Istituto Zootecnico e Caseario per la Sardegna, Olmedo, Italy Search for other works by this author on: Oxford Academic Google Scholar A. Paba, Paba M. Pes, Pes M.F. Scintu of Applied Microbiology, Volume 89, Issue 2, 1 August 2000, Pages 191–197, https://doi.org/10.1046/j.1365-2672.2000.01109.x Published: 01 2000 history Received: 02 1999...
Journal Article Genetic diversity of lactococci and enterococci isolated from home‐made Pecorino Sardo ewes’ milk cheese Get access L. Mannu, Mannu Istituto Zootecnico e Caseario per la Sardegna, Località Bonassai, Olmedo, Italy Search for other works by this author on: Oxford Academic Google Scholar A. Paba Applied Microbiology, Volume 92, Issue 1, 1 January 2002, Pages 55–62, https://doi.org/10.1046/j.1365-2672.2002.01489.x Published: 01 2002 history Received: 23 April 2001 Revision...
Three molecular techniques (RAPD-polymerase chain reaction analysis, plasmid profile and pulsed-field gel electrophoresis) were used for a preliminary approach to type, at strain level, enterococci isolated from 24-h-old home-made Pecorino Sardo (protected designation of origin) cheese. A high genetic polymorphism was found. Clusters obtained by the RAPD technique analysis contained different strains. Pulsed-field electrophoresis proved be an efficient highly reproducible typing method. In...
Three lyophilised scotta innesto natural starter cultures for Pecorino Romano PDO cheese, collected in the 1960s, were revitalised. The influence of M17 and MRS media, compared with traditional medium, on microbiota rep‐ PCR pattern, acidification ability, viable cell concentration was investigated aim testing effects alternative growth media to scotta, which does not enable high concentration. cocci:bacilli ratio, cultures’ as well their molecular fingerprint, affected by cultivation...
Twenty-seven Lactobacillus pentosus strains, and the undefined starter for table olives from which they were isolated, characterised their technological properties: tolerance to low temperature, high salt concentration, alkaline pH, olive leaf extract; acidifying ability; oleuropein degradation; hydrogen peroxide lactic acid production. Two strains with appropriate properties selected. Then, fermentation in vats, original starter, selected without (spontaneous fermentation) compared....
Preservation of cheese microbiota biodiversity is central to the sensory quality traditional and PDO cheeses. Lyophilized commercial selected starters, being advantageous in terms cells concentration, are supplanting natural cultures causing important loss microbial dairy environment. Biodiversity could be recovered using starter cultures, however their concentration after propagation lower than ones. Two autochthonous biodiverse (MixA MixB) coming from scotta (residual whey Ricotta...
Commercial starter cultures, composed of high concentrations a few species/strains lactic acid bacteria (LAB), selected based on their strong technological aptitudes, have been developed to easily and safely carry out food fermentations. Frequently applied industrial productions, LAB become the dominant microbiota products, causing dramatic decrease in biodiversity. On contrary, natural which usually characterize most typical Protected Designation Origin (PDO) are constituted by multitude an...
During Pecorino Romano PDO cheese production, scotta (residual whey from ricotta manufacturing) or siero (whey) can be integrated with autochthonous starters, natural and composed of an indefinite number species strains, commercial selected starters to obtain scotta/siero-innesto. In this study, three biodiverse starter cultures (SR30, SR56, SR63) belonging the Agris Sardegna BNSS microbial collection, different strains Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus,...
Fiore Sardo is a cheese manufactured on farms in Sardinia from raw ewe’s milk, with Protected Designation of Origin (PDO). The aim the study was to evaluate effects introducing whey starter culture and specific mechanised cutting operations (innovative) vs traditional manufacture microbiological composition cheese, as assessed by conventional molecular (PCR‐Culture Tecnique) methods. Five batches were innovative methods there no significant difference between cheeses.
Natural starter cultures, characterised by undefined microbiota, can contribute to the technological process, giving peculiar characteristics artisanal fermented foods. Several species have a long history of safe use and obtained Qualified Presumption Safety (QPS) status from European Food Authority (EFSA), whereas others (non-QPS) could represent potential risk for consumers’ health must undergo safety assessment. In this work, biodiversity, at strain level, pulsed-field gel electrophoresis...
The use of biodiverse autochthonous natural starter cultures to produce typical and PDO cheeses contributes establishing a link between products territory production, which commercial starters, constituted by few species strains, are not able to. purpose this work was the assessment biodiversity, at strain level, safety scotta-innesto whose is mandatory for Pecorino Romano cheese manufacturing, according its product specification. biodiversity three scotta-innesto, collected in 1960s...
In this paper are reported the results of characterization lactic acid microflora isolated from Sardinian “provoletta”, a traditional pasta filata cheese obtained cow’s milk. Cheese samples two batches were taken in triplicate three dairy plants after 7 and 21 days ripening. Each sample was analyzed for mesophilic thermophilic bacteria (LAB). From plates, 118 isolates identified by Rep- PCR GTG5, species-specific DNA sequencing. The LAB belonged to different species: Lb....
Roasted suckling pig is a traditional dish widely consumed all over the island of Sardinia and very appreciated by tourists. Unfortunately, because resurgence African Swine Fever (ASF) in Sardinia, export fresh pork meat and/or derived products has been banned. In implementing act extraordinary eradication program ASF 2015-2017, issued Regional Government, some precautions needed to obtain permission are stated. One these consists applying precooking heat treatment until reaching temperature...