A5049593857- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Edible Oils Quality and Analysis
- Horticultural and Viticultural Research
- Phytoplasmas and Hemiptera pathogens
- Cocoa and Sweet Potato Agronomy
- Fungal and yeast genetics research
- Marine Invertebrate Physiology and Ecology
- Enzyme-mediated dye degradation
- Essential Oils and Antimicrobial Activity
- Plant biochemistry and biosynthesis
- Plant Pathogenic Bacteria Studies
- Wine Industry and Tourism
- Fungal Biology and Applications
- Mycotoxins in Agriculture and Food
- Microbial Metabolism and Applications
- Biochemical and biochemical processes
- Potato Plant Research
- Marine Sponges and Natural Products
- Microbial Metabolites in Food Biotechnology
- Microbial Metabolic Engineering and Bioproduction
- Tea Polyphenols and Effects
- Venomous Animal Envenomation and Studies
- Plant Pathogens and Fungal Diseases
- Cellular transport and secretion
Institute of Sciences of Food Production
2015-2024
National Research Council
2012-2024
Centro Ricerche Produzioni Animali
2018
Istituto Nazionale di Fisica Nucleare, Sezione di Lecce
2008-2015
National Academies of Sciences, Engineering, and Medicine
2014
University of Verona
2003-2004
Reverse transcriptase PCR (RT-PCR) and real-time RT-PCR assays have been used to detect quantify actin mRNA from yeasts molds. Universal primers were designed based on the available fungal sequences, by they amplified a specific 353-bp fragment species involved in food spoilage. From experiments heat-treated cells, was good indicator of cell viability: viable cells nonculturable state detected, while no signal observed dead cells. The optimized assay able 10 CFU fungi ml(-1) pure culture...
Table olives are one of the most important traditional fermented vegetables in Europe and their world consumption is constantly increasing. In Greek style, table obtained by spontaneous fermentations, without any chemical debittering treatment. Evolution sugars, organic acids, alcohols, mono polyphenol compounds volatile associated with fermentative metabolism yeasts bacteria throughout natural fermentation process two Italian olive cultivars Cellina di Nardò Leccino were determined. A...
Table olives represent one important fermented product in Europe and, the world, their demand is constantly increasing. At present time, no systems are available to control black table spontaneous fermentation by Greek method. During this study, a new protocol for production of belonging two Italian (Cellina di Nardò and Leccino) (Kalamàta Conservolea) cultivars has been developed: each olive cultivar, starter-driven fermentations were performed inoculating, firstly, selected autochthonous...
Patè Olive Cake (POC) is a new by-product derived from recently introduced decanters in the olive oil production process. POC, essentially composed of water, pulp and skin, rich several valuable bioactive compounds. Moreover it still contains about 8-12 % residual oil. We characterised main compounds POC black olives (cv. Leccino Cellina di Nardò) also verified biotechnological aptitude selected yeast lactic acid bacteria different sources, transforming into fermented product. The strategy...
The strawberry tree (Arbustus unedo) is a medicinal plant and an important source of biocompounds, potentially useful for pharmaceutical chemical applications to prevent or treat several human diseases. fruits have usually been used produce traditional products such as jams jellies obtain fermented alcoholic drinks, representing the most valuable derivative products. Other are interesting their nutritional value; however, fermentation process needs be controlled standardized high-quality...
Isolation and characterization of indigenous Saccharomyces cerevisiae strains from 12 grape varieties grown in an experimental vineyard Apulia.Thirty to 40 colonies each the fermentations were obtained at end stage spontaneous fermentation. By using morphological physiological methods by PCR analysis internal transcribed ITS1-5,8S-ITS2, isolates belonging genus identified. These further characterized amplification with S. species- delta element-specific primers, thus allowing identification...
Table olives are one of the most important fermented food in Mediterranean countries. Apart from lactic acid bacteria and yeasts that mainly conduct olive fermentation, molds can develop on brine surface, have either deleterious or useful effects this process. From safety point view, occurring could also produce mycotoxins, so, it is to monitor control them. In respect, identification associated two Italian Greek black table cultivars, was carried out. Sixty strains were isolated molecularly...
The sparkling wine market has expanded in recent years, boosted by the increasing demand of global market. As for other fermented beverages, technological yeasts and bacteria selected to design commercial starter cultures represent key levers maximize product quality safety. economic interest sector also implied a renewed microbial resource management. In this review, after brief introduction, we report an overview main characterization criteria order select Saccharomyces cerevisiae strains...
Edible jellyfish are mainly consumed and marketed in Southeastern Countries, generally produced by a multi-phase drying process, using mixtures of salt alum. Recently, have become very attractive also for Western food markets. They novel Europe no recognized handling/processing steps been set up yet. Moreover, specific safety quality parameters available. In this study, we identified jellyfish, based on standards process hygiene criteria used other products. These assays were tested three...
Table olives are one of the most known fruit consumed as fermented food, being a fundamental component Mediterranean diet. Their production and consumption continue to increase globally represent an important economic source for producing countries. One stimulating challenges future is modernization olive fermentation process. Besides demand more reproducible safer methods that could be able reduce product losses potential risks, producers consumers increasingly attracted by final...
The characterization of autochthonous Saccharomyces cerevisiae strains is an important step towards the conservation and employment microbial biodiversity. utilization selected yeast would be a powerful tool to enhance organoleptic sensory properties typical regional wines. In fact, indigenous yeasts are better tailored particular must because this they able praise peculiarities derived wine. present study described biodiversity S. isolated from natural fermentations ancient recently...
Table olives have been a component of the Mediterranean diet for centuries, with trend their consumption currently increasing worldwide. They are rich in bioactive molecules nutritional, antioxidant, anti-inflammatory or hormone-like properties. In present study, concentrations phenolics, triterpenic acids, carotenoids and vitamins, as well fatty acid profiles antioxidant activity, were analyzed edible portion black table (Olea europea L.) from Italian (Cellina di Nardò Leccino) Greek...
Malolactic fermentation (MLF) usually takes place after the end of alcoholic (AF). However, inoculation lactic acid bacteria together with yeast starter cultures is a promising system to enhance quality and safety wine. In recent years, use immobilized cell systems has been investigated, interesting results, for production different fermented foods beverages. this study we have carried out simultaneous immobilization Saccharomyces cerevisiae Oenococcus oeni in alginate beads used them...