A5066701166- Probiotics and Fermented Foods
- Gut microbiota and health
- Microbial Inactivation Methods
- Milk Quality and Mastitis in Dairy Cows
- Genomics and Phylogenetic Studies
- Enzyme Production and Characterization
- Phytochemicals and Antioxidant Activities
- Postharvest Quality and Shelf Life Management
- Biodiesel Production and Applications
- Magnetic and Electromagnetic Effects
- Microbial Metabolic Engineering and Bioproduction
- Identification and Quantification in Food
- Bacterial Identification and Susceptibility Testing
- Hydrogen's biological and therapeutic effects
- Medicinal Plants and Neuroprotection
- Listeria monocytogenes in Food Safety
- Diet, Metabolism, and Disease
- Diet and metabolism studies
- Food composition and properties
- Essential Oils and Antimicrobial Activity
- Agricultural pest management studies
- Biochemical and biochemical processes
- Proteins in Food Systems
- Polyamine Metabolism and Applications
- Protein Hydrolysis and Bioactive Peptides
University of Parma
2018-2023
Introduction Mozzarella di Bufala Campana PDO cheese (MBC) is a globally esteemed Italian cheese. The traditional cheesemaking process of MBC relies on natural whey starter culture, water buffalo's milk, and the local agroecosystem. Methods In this study, microbial ecology intermediate samples production, coming from two dairies with slightly different technology (dairy M large producer, dairy C medium-small), was investigated using 16S rRNA amplicon sequencing. This research aimed to...
To prevent foodborne diseases and extend shelf-life, antimicrobial agents may be used in food to inhibit the growth of undesired microorganisms. In addition prevention diseases, another huge concern our time is recovery agri-food byproducts. compliance with these challenges, aim this work was more deeply investigate activity extracts derived from fermented tomato, melon, carrot byproducts, previously studied. All had both vitro foodstuff, showing even higher than commercial preservatives,...
In this study color, texture, starch–pectin, total antioxidant capacity, microbial count, and microstructure of HPP-treated Violina pumpkin cubes were evaluated. Samples treated at six different pressures (100 to 600 MPa–HPP100 HPP600) for 3 min. Moisture, soluble solids, pH showed no significant differences between untreated (UNTR) samples. Pumpkin tissue great structural modifications as changes in cell size shape, wall damage, increased thickness, detachment dehydration, calcium ions...
Lactobacillus helveticus is a lactic acid bacterium widely used in cheese-making and for the production of bioactive peptides from milk proteins. Here, we describe draft genome sequence annotation L. strain Lh 12 isolated natural whey starter Grana Padano cheese.
Background: Mozzarella cheese possesses a high moisture content (50–60%) and relatively pH (around 5.5) is therefore considered perishable food product characterized by quality deterioration the potential risk of microbial contamination. Moreover, it can be spoiled Pseudomonas spp. coliform bacteria, which may involved in different negative phenomena, such as proteolysis, discolorations, pigmentation, off-flavors. To prevent these, methods were investigated. In this context, present study...
Lactobacillus helveticus is a thermophilic lactic acid bacterium that widely employed as starter culture for manufacturing several Swiss and Italian hard-cooked cheeses. The sequencing of L. Lh 23, which consists 2,100,230 bp with GC content 36.5%, reveals industrially useful traits interesting metabolic pathways.