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Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation
TLDR
The recovery of strains endowed with interesting physiological characteristics, such as strong stress resistance, could improve technological and/or organoleptic characteristics of Ricotta forte cheese and other fermented foods.
Genotyping and Toxigenic Potential of Bacillus subtilis and Bacillus pumilus Strains Occurring in Industrial and Artisanal Cured Sausages
TLDR
The absence of toxigenic potential in Bacillus strains from the sausages analyzed indicates that these products can be considered safe under the processing conditions they were produced; however, great care should be taken when the ripening time is shortened, particularly in the case of traditional sausaged, which could contain high amounts of Bacillus strain and possibly some B. cereus cells.
DEVELOPMENT OF A CULTURE-INDEPENDENT POLYMERASE CHAIN REACTION-BASED ASSAY FOR THE DETECTION OF LACTOBACILLI IN STRETCHED CHEESE
TLDR
The speed of the DNA extraction protocol and the sensitivity and reliability of the PCR assay even make it feasible to detect nondominant populations of Lactobacillus species in cheese.
Microbial community dynamics during the Scamorza Altamurana cheese natural fermentation.
TLDR
The recovery of strains endowed with interesting technological features, such as acidifying and proteolytic activities, and surviving in natural whey could allow the upscaling of cheese processing safeguarding the organoleptic characteristics of Scamorza Altamurana and could possibly improve other fermented dairy products.
Isolation and characterization of polyphenols-degrading bacteria from olive-mill wastewaters polluted soil
TLDR
Three Pseudomonas strains were found to be able to use as sole carbon source phenol, cathecol, caffeic acid and ferulic acid with efficiency ranging from 76% to 95% in this study.
Risk analysis of Bacillus spp. isolated from cured pork sausages
TLDR
Preliminary results reassure about the microbiological risk related to the presence of pathogenic Bacillus strains in cured pork sausages analysed even though the hemolytic and lecithinase activities found in some strains suggest that more in-depth analyses need to be carried out.