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Pecorino Crotonese cheese: study of bacterial population and flavour compounds.
A decrease in biodiversity during ripening is indicated, revealing the presence of Lactococcus lactis and Streptococcus thermophilus species in the curd and in aged cheese samples and the occurrence of several lactobacilli throughout cheese ripening, with the dominance ofLactobacillus rhamnosus species.
Survival of probiotic lactobacilli in the upper gastrointestinal tract using an in vitro gastric model of digestion.
Investigation of survival of three commercial probiotic strains in the human upper gastrointestinal tract using a dynamic gastric model of digestion followed by incubation under duodenal conditions found that L. johnsonii showed the highest survival rate in both water and milk, and lactic acid production was higher in stationary phase.
Survival of Lactobacillus rhamnosus strains in the upper gastrointestinal tract.
Six probiotic Lactobacillus rhamnosus strains were investigated for their ability to survive in the human upper gastrointestinal tract through a dynamic gastric model of digestion, highlighting that all tested strains showed good survival rate during both gastric and duodenal digestion.
Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese.
The effect of six wild strains on the volatile profile of the PS cheese was investigated and compared to that generated from industrial starters generally used to produce PS cheese. All cheeses were
Survival of Lactobacillus rhamnosus strains inoculated in cheese matrix during simulated human digestion.
Seven selected Lactobacillus rhamnosus strains delivered within a model cheese system to the human upper GI tract using a dynamic gastric model (DGM) showed ability to attach to the cheese matrix during digestion, indicating production of extracellular polysaccharides as a response to acid stress.
Biopreservation of minimally processed iceberg lettuces using a bacteriocin produced by Lactococcus lactis wild strain
Results showed that the bacteriocin RUC9 reduced the L. monocytogenes viable count in 7 days of storage at 4 °C, suggesting that the treatment can be used as sanitizer to improve microbial safety and to reduce the chemical treatment in MPV processing.
Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses.
This work showed that the L. rhamnosus FS10 and the L-paracasei PM8 are good promising probiotic candidates for further in vivo investigations, and most of the strains were sensitive to a broad range of clinical antibiotics.
Integrated agronomical and technological approach for the quality maintenance of ready-to-fry potato sticks during refrigerated storage
Abstract The paper addresses the effect of nitrogen fertilization rate, storage time, packaging film and locust bean gum (LBG)-based edible coating on the quality maintenance of fresh-cut
Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures.
The survival of six probiotic wild strains of Lactobacillus rhamnosus was compared with that of a type strain during 78 days of storage at 25 and 5 °C in peach synthetic medium and commercial peach jam and the metabolism of lactobacilli did cause changes in the pH and in the composition of sugars.
Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory traits
Results of microbiological and physico-chemical analyses did not reveal any significant difference between the cultivars, with fermentation being always carried out from both lactic acid bacteria (LAB) and yeasts, while results of volatile compounds and sensory analyses were significantly cultivar-dependent.