A5094033364- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Food Industry and Aquatic Biology
- Food composition and properties
- Gut microbiota and health
- Seed and Plant Biochemistry
- Advanced Chemical Sensor Technologies
- Polyamine Metabolism and Applications
University of Foggia
2024-2025
Undesired microbiota, such as filamentous fungi, negatively impacts the food sector leading to huge losses of produce. For this reason, preservatives are often used reduce microbial contamination. In context, use food-grade antagonistic microorganisms has gained international relevance a promising alternative synthetic additives. Lactic Acid Bacteria (LAB) with antifungal activity might have strain-specific ability control decay agents and their application bio-control tools is growing...
The use of lactic acid bacteria (LAB) for the probiotic enrichment minimally processed fruit is a well-established practice in literature. In addition, several LAB demonstrated strain-specific ability to control harmful microorganisms and decay agents, improving shelf life, maintaining quality, promoting safety fruits vegetables. Edible coatings can help modulate phenomena gas exchange water loss by fruits, representing protection from physical damage spoilage linked oxidation development...
Strawberry is a highly perishable soft fruit susceptible to microbial contaminations, with Botrytis cinerea among the main spoilers in post-harvest. Lactic Acid Bacteria (LAB) are well-known food-grade bacteria, usually employed food fermentation for their protechnological and probiotic properties. Moreover, LAB strains also used as biocontrol agents ability synthesise antimicrobial metabolites. However, applications of selected improve overall quality sector still underexplored. In this...
The food industry constantly seeks new starter cultures with superior characteristics to enhance the sensory and overall quality of final products. Starting from a collection Algerian dairy (goat camel) lactic acid bacteria, this work focused on exploration technological probiotic potential
The use of Lactic Acid Bacteria (LAB) for probiotic enrichment minimally processed fruit is a well-established practice in literature. In addition, several LAB demonstrated strain-specific ability to control harmful microorganisms and decay agents, improving shelf-life, maintaining quality promoting the safety fruits vegetables. Edible coatings can help modulate phenomena gas exchange water loss by fruits, representing protection from physical damage spoilage linked oxidation development...