A5041051069- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Meat and Animal Product Quality
- Phytochemicals and Antioxidant Activities
- Insect Utilization and Effects
- Protein Hydrolysis and Bioactive Peptides
- Microbial Inactivation Methods
- Seaweed-derived Bioactive Compounds
- Identification and Quantification in Food
- Pharmaceutical and Antibiotic Environmental Impacts
- Biochemical Analysis and Sensing Techniques
- Fermentation and Sensory Analysis
- Food composition and properties
- Food Industry and Aquatic Biology
- Food Quality and Safety Studies
- Phytochemical and Pharmacological Studies
- Essential Oils and Antimicrobial Activity
- Plant Pathogens and Fungal Diseases
- Phytase and its Applications
- Food Safety and Hygiene
- Enzyme Production and Characterization
- Listeria monocytogenes in Food Safety
- Plant Pathogenic Bacteria Studies
- Animal and Plant Science Education
- Milk Quality and Mastitis in Dairy Cows
Marche Polytechnic University
2019-2024
University of Parma
2019
Background: Lactic acid bacteria (LAB) exhibit a great biodiversity that can be exploited for different purposes, such as to enhance flavours or metabolize phenolic compounds. In the present study, use of dairy and plant-derived LAB strains perform cherry juice fermentation is reported. Methods: The growth ability Lactobacillus plantarum, casei, paracasei rhamnosus was studied in juice. Profiling sugars, organic acids volatile compounds performed by GC-MS (Gas Chromatography-Mass...
One of the main objectives food industry is shelf life extension products, taking into account safety requirements and preference consumers attracted by a simple clear label. Following this direction, many researchers look to find out antimicrobials from natural sources.Tomato, carrot, melon by-products were used as substrates for lactic acid fermentation using seven strains belonging Lactobacillus genus, L. plantarum, casei, paracasei, rhamnosus. The obtained fermented then extracted...
The quality of sourdough bread mainly depends on metabolic activities lactic acid bacteria (LAB). exopolysaccharides (EPS) produced by LAB affect positively the technological and nutritional properties bread, while phytases improve bioavailability minerals reducing its phytate content. In present study, a pool 152 cereal-sourced were screened for production EPS potential use as starter cultures baking industry. There was large heterogeneity in phytase activity observed among isolates, with...
Sea fennel (Crithmum maritimum L.), a marine vegetable, has been gaining attention for its potential uses in food, medicine, and crop protection. Although numerous studies have recently focused on chemical composition promising functional food properties, consumer perception remains underexplored. The present study aimed to investigate the acceptance of sea preserves Italy, including fermented acidified versions, assessed blind, expected, actual conditions. Physicochemical analyses revealed...
Sea fennel (Crithmum maritimum L. [Apiaceae]) is an aromatic herb rich in bioactive molecules, such as polyphenols, with potential positive effects on human health.This study aimed at the characterization of sea secondary metabolites, focusing phenolic fraction.Samples whole sprouts, sole leaves and stems were subjected to accelerated solvent extraction methanol, resulting extracts analyzed by high‑performance thin‑layer chromatography, high-performance liquid chromatography coupled diode...
Kimchi is recognized worldwide as the flagship food of Korea. To date, most currently available microbiological studies on kimchi deal with Korean manufactures. Moreover, there a lack knowledge occurrence eumycetes in kimchi. Given these premises, present study was aimed at investigating bacterial and fungal dynamics occurring during natural fermentation an artisan non-Korean manufacture. Lactic acid bacteria were dominant, while Enterobacteriaceae, Pseudomonadaceae, yeasts progressively...
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,...
Considering the increasing consumer demand for vegan and vegetarian health foods, different vegetables have been already exploited to produce non-dairy probiotic foods. In addition being rich in bioactive compounds, sea fennel (Crithmum maritimum L.), also known as rock samphire, represents a valuable candidate production of probiotic-enriched and, authors' knowledge, it has not yet explored carrier probiotics. Hence, present study was aimed at evaluating survival commercially available...
Olive knot is a widely spread disease among olive ( Olea europaea L.) trees. Pseudomonas savastanoi pv. recognized as the primary causative agent of however, recent evidence indicated that consortia bacteria (pathobiome), may favor its development. Several factors are involved in host-plant relationship and affect intensity symptoms. Among these presence wounds, or damages to plants’ tissues propagation disease. It remains unknown whether not move from an infected wound another one via shoot...
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Sea fennel (Crithmum maritimum L.) is a strongly aromatic herb of the Apiaceae family, whose full exploitation by modern food industry growing interest. This study aimed at investigating microbiological quality, volatile profile, and sensory traits sea spices produced using room-temperature drying, oven microwave freeze drying. All assayed methods were able to remove moisture up until water activity values below 0.6 reached; however, except for none effective in reducing loads contaminating...
Antibiotic resistance (AR) represents a global concern for human health. To the best of authors’ knowledge, no study addressing AR in surströmming, traditional Swedish fermented herring, has been performed to date. The aim present research was prevalence tet(O), tet(S), tet(W), tet(K), and tet(M) genes encoding tetracycline using quantitative PCR (qPCR) applied ready-to-eat surströmming samples collected from three producers located Sweden. gene found all analyzed samples, it also most...