A5080201258- Probiotics and Fermented Foods
- Gut microbiota and health
- Milk Quality and Mastitis in Dairy Cows
- Protein Hydrolysis and Bioactive Peptides
- Food composition and properties
- Plasma Applications and Diagnostics
- Proteins in Food Systems
- Microbial Inactivation Methods
- Enzyme Production and Characterization
- Listeria monocytogenes in Food Safety
- Clostridium difficile and Clostridium perfringens research
- biodegradable polymer synthesis and properties
- Electrohydrodynamics and Fluid Dynamics
- Identification and Quantification in Food
- Phytase and its Applications
- Microbial Metabolites in Food Biotechnology
- Meat and Animal Product Quality
- Biochemical Analysis and Sensing Techniques
- Mycotoxins in Agriculture and Food
- Infant Nutrition and Health
- Polysaccharides Composition and Applications
- Enterobacteriaceae and Cronobacter Research
- GABA and Rice Research
- Escherichia coli research studies
- Enzyme Catalysis and Immobilization
Institute of Sciences of Food Production
2016-2025
National Research Council
2016-2025
National Research Council
2021-2024
Italian Resuscitation Council
2024
University of Milan
2018-2021
National Academies of Sciences, Engineering, and Medicine
2013
Abstract Eighty psychrotrophic bacterial strains, isolated from different northwest Italian bulk tank milks destined for Grana Padano cheese production, were identified by 16S rRNA gene amplification and partial sequence analysis of the rpo B gene. Pseudomonas spp. most commonly occurring contaminants, P. fluorescens being predominant species, along with Enterobacteriaceae , primarily Serratia marcescens . RAPD‐PCR was used to study genetic variability distinguish closely related strains; a...
Cereals are rich in nutrients and bioactive compounds; however, many of these, such as polyphenols, bound to the cell wall matrix, limiting their bioavailability. This study investigated use fermentation enhance bioavailability functional compounds whole-wheat flour. Given impact microbial species on outcomes, various combinations lactic acid bacteria yeast strains were examined. The polyphenol flavonoid content different fermented flours was analyzed. Additionally, antioxidant capacity...
Bovine mastitis is a major challenge in dairy farms. Since the agents commonly used for pre- and post-dipping can affect udder health by modifying milk microbiota, alternative products are needed. This study aimed to evaluate effect of use formulations containing fermented broth Nisin A-producing Lactococcus cremoris FT27 strain (treated group, TR) on abundance biodiversity microbiota as compared iodine-based commercial disinfectants (control CTR) during three-month trial. The experiment was...
Abstract The study involved 75 autochthonous lactic acid bacteria ( LAB ) obtained from V altellina C asera Protected Designation of Origin cheese and provides data on their antibiotic resistance AR ), antimicrobial activity safety aspects. High biodiversity was revealed, assigning the isolates to 16 species. In curd S treptococcus thermophilus predominant, while E nterococcus L actobacillus casei group prevailed in ripened cheese. One rhamnosus resistant penicillin G . presence 19...
Late blowing, caused by the outgrowth of clostridial spores present in raw milk and originating from silage, can create considerable product loss, especially production hard semi-hard cheeses. The conventional method for isolation Clostridium spp. cheeses with late-blowing symptoms is very complicated identification isolates problematic. aim this work was development a multiplex PCR detection main dairy-related clostridia such as: Cl. beijerinckii, butyricum, sporogenes, tyrobutyricum....
Sustainable exploitation of agro-industrial by-products has attracted great interest in cereal bran valorization. In this research, a polyphasic approach been carried out to characterize maize at microbiological and chemical level during sourdough like fermentation process, order enhance its technological nutritional properties. Autochthonous microbiota was isolated different refreshment steps subjected identification molecular characterization. Fermentation characterized by rapid increase...
Enterococci are widely distributed in dairy sector. They commensals of the gastrointestinal tract animals, thus, via fecal contamination, could reach raw milk and products. The aims this study were: 1) to investigate enterococcal diversity cow feces samples 2) evaluate antibiotic resistance (AR) dairy-related enterococci their ability transfer genes. E. faecalis (59.9%), faecium (18.6%) lactis (12.4%) were prevalent milk, while (84.2%) hirae (15.0%) dominant bovine feces. RAPD-PCR...
Lysozyme is an antimicrobial enzyme that could be applied to counteract those bacterial species which, due their own metabolic activity, possess notable beer spoilage ability and lead loss of quality. Experiments were carried out assess lysozyme potential prevent the growth bacteria, verify effect on microbiological stability sensory characteristics unpasteurized beer. Eight replicates, all from same lot Italian beer, treated with 0 100 ppm lysozyme. Microbiological analyses conducted...
Hen egg-white lysozyme (LSZ) is currently used in the food industry to limit proliferation of lactic acid bacteria spoilage production wine and beer, inhibit butyric fermentation hard extra cheeses (late blowing) caused by outgrowth clostridial spores. The aim this work was evaluate how enzyme activity commercial preparations correlates concentration can be affected presence process-related impurities. Different analytical approaches, including turbidimetric assay, SDS-PAGE HPLC were analyse...
Clostridium tyrobutyricum is the main spoilage agent of late blowing defect (LBD) in Grana Padano and Parmigiano-Reggiano cheeses; LBD characterized by openings holes sometimes accompanied cracks an undesirable flavor. Even a very few spores remaining cheese curd may cause LBD; thus, it essential to eradicate them during milk natural creaming. By this process, most bacteria, somatic cells, rise top milk, together with fat globules, are removed cream. Previous studies suggested that...
ABSTRACT Lactic acid bacteria (LAB) can be used to increase the folate in foods by situ fortification. Seventy LAB were screened for their ability produce during growth de Man, Rogosa and Sharpe/M17 broth. Lactobacillus casei, plantarum, paracasei subsp. paracasei, rhamnosus, delbrueckii bulgaricus, Streptococcus thermophilus, Lactococcus lactis lactis, Enterococcus faecium able synthetize folates medium, even if a different extent. The 47 folate-producing strains further analyzed...