A5059041439- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Microbial Metabolites in Food Biotechnology
- Meat and Animal Product Quality
- Food composition and properties
- Gut microbiota and health
- Wine Industry and Tourism
- Advanced Chemical Sensor Technologies
- Polyamine Metabolism and Applications
- Tea Polyphenols and Effects
- Phytochemicals and Antioxidant Activities
- Biochemical and biochemical processes
- Protein Hydrolysis and Bioactive Peptides
- Biochemical Analysis and Sensing Techniques
- Fungal Biology and Applications
- Food Quality and Safety Studies
- Sensory Analysis and Statistical Methods
- Microbial Inactivation Methods
- Microbial Metabolism and Applications
- Listeria monocytogenes in Food Safety
- Plant Pathogens and Fungal Diseases
- Genomics and Phylogenetic Studies
- Heat shock proteins research
- Enzyme Production and Characterization
Institute of Sciences of Food Production
2020-2025
National Research Council
2020-2025
National Academies of Sciences, Engineering, and Medicine
2024
University of Foggia
2012-2024
Qatar University
2023
Ashghal
2023
Polytechnic University of Turin
2023
University of Pretoria
2023
Enel (Italy)
2023
Université d'Avignon et des Pays de Vaucluse
2019
Fermented foods and beverages are a heterogeneous class of products with relevant worldwide significance for human economy, nutrition health millennia. A huge diversity microorganisms is associated the enormous variety in terms raw materials, fermentative behavior obtained products. In this wide microbiodiversity it possible that presence microbial pathogens toxic by-products origin, including mycotoxins, ethyl carbamate biogenic amines, aspects liable to reduce safety consumed product....
Biogenic amines (BA) in wine represent a toxicological risk for the health of consumer, with several trade implications. In this study 26 strains Lactobacillus plantarum were analyzed their ability to degrade BA commonly found during fermentation. Two L. selected reason putrescine and tyramine. The degradation was assessed vitro, both presence specific chemical precursor producer bacteria. two biotypes capable work synergically. addition, survival wine-like medium aptitude malic acid after...
Probiotics, prebiotics and synbiotics are frequently-used components for the elaboration of functional food. Currently, most commercialized probiotics limited to a few strains genera Bifidobacteria, Lactobacillus Streptococcus, which produce exopolysaccharides (EPS). This suggests that beneficial properties these microorganisms may be related biological activities biopolymers. In this work we report 2-substituted-(1,3)-β-D-glucan non-dairy bacterial origin has prebiotic effect on three...
In oenology, the utilization of mixed starter cultures composed by Saccharomyces and non-Saccharomyces yeasts is an approach growing importance for winemakers in order to enhance sensory quality complexity final product without compromising general safety oenological products. fact, several are already commercialized as be used combination with cerevisiae, while others subject various studies evaluate their application. Our aim, this study was assess, first time, potential H. uvarum...
: For 15 years, non-Saccharomyces starter cultures represent a new interesting segment in the dynamic field of multinationals and national companies that develop sell microbial-based biotechnological solutions for wine sector. Although diversity properties non- Saccharomyces species/strains have been recently fully reviewed, less attention has deserved to commercial term scientific findings, patents, their innovative applications. Considering potential reservoir innovation, these issues an...
Lactic acid bacteria (LAB) were obtained from durum wheat flour samples and screened for roseoflavin-resistant variants to isolate natural riboflavin-overproducing strains. Two strains of Lactobacillus plantarum isolated as described above used the preparation bread (by means sourdough fermentation) pasta (using a prefermentation step) enhance their vitamin B2 content. Pasta was produced monovarietal semolina cultivar PR22D89 and, experimental purposes, commercial remilled semolina. Several...
Currently, the majority of prebiotics in market are derived from non-digestible oligosaccharides. Very few studies have focused on long chain complex polysaccharides relation to their potential as novel prebiotics. Cereals β-glucans been investigated for immune-modulating properties and beneficial effects obesity, cardiovascular diseases, diabetes, cholesterol levels. Moreover, reported be highly fermentable by intestinal microbiota caecum colon, can enhance both growth rate lactic acid...
The yeast Candida zemplinina (Starmerella bacillaris) is frequently isolated from grape and wine environments. Its enological use in mixed fermentation with Saccharomyces cerevisiae has been extensively investigated these last few years, several interesting features including low ethanol production, fructophily, glycerol other metabolites have described. In addition, molecular tools allowing the characterization of populations developed, both at inter- intraspecific levels. However, most...
Brettanomyces bruxellensis is a unicellular fungus of increasing industrial and scientific interest over the past 15 years. Previous studies revealed high genotypic diversity amongst B. strains as well strain-dependent phenotypic characteristics. Genomic assemblies that some harbour triploid genomes based upon prior genotyping it was inferred population widely dispersed across Australian wine regions. We performed an intraspecific survey 1488 isolates from 29 countries, 5 continents 9...
From a ‘farm to fork’ perspective, there are several phases in the production chain of fruits and vegetables which undesired microbial contaminations can attack foodstuff. In managing these diseases, harvest is crucial point for shifting intervention criteria. While preharvest, pest management consists tailored agricultural practices, postharvest, treated using specific (bio)technological approaches (physical, chemical, biological). Some issues connect ‘pre’ ‘post’, aligning some problems...