A5034641384- Probiotics and Fermented Foods
- Food composition and properties
- Fermentation and Sensory Analysis
- Microbial Metabolites in Food Biotechnology
- Gut microbiota and health
- Proteins in Food Systems
- Meat and Animal Product Quality
- Identification and Quantification in Food
- Musculoskeletal synovial abnormalities and treatments
- Microbial Inactivation Methods
- Infant Health and Development
- Hemophilia Treatment and Research
- Advanced Chemical Sensor Technologies
- Biofuel production and bioconversion
- Orthopaedic implants and arthroplasty
University of Parma
2021-2023
The aim of the project was to develop and characterise powders containing a probiotic (Lactiplantibacillus plantarum [Lpb. plantarum], Lacticaseibacillus rhamnosus, or Lactobacillus acidophilus) be administered lung for containment pathogen growth in patients with infections.
Microbial contamination may represent a loss of money for wine producers as several defects can arise due to microorganism’s growth during storage. The aim this study was implement bioluminescence assay protocol rapidly and simultaneously detect bacteria yeasts in wines. Different wines samples were deliberately contaminated with at different concentrations filtered through two serial filters decreasing mesh separate yeasts. These resuscitated over 24 h on selective liquid media analyzed by...