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Pecorino Crotonese cheese: study of bacterial population and flavour compounds.
The diversity and dynamics of the dominant bacterial population during the manufacture and the ripening of two artisanal Pecorino Crotonese cheeses, provided by different farms, were investigated byExpand
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Survival of probiotic lactobacilli in the upper gastrointestinal tract using an in vitro gastric model of digestion.
The aim of this study was to investigate survival of three commercial probiotic strains (Lactobacillus casei subsp. shirota, L. casei subsp. immunitas, Lactobacillus acidophilus subsp. johnsonii) inExpand
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Survival of Lactobacillus rhamnosus strains in the upper gastrointestinal tract.
In the present study six probiotic Lactobacillus rhamnosus strains were investigated for their ability to survive in the human upper gastrointestinal tract through a dynamic gastric model ofExpand
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Survival of Lactobacillus rhamnosus strains inoculated in cheese matrix during simulated human digestion.
Survival of probiotic bacteria during transit through the gastrointestinal (GI) tract is influenced by a number of environmental variables including stomach acidity, bile salts, digestive enzymes andExpand
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Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses.
In the present study 177 Lactobacillus spp. strains, isolated from Ragusano and Pecorino Siciliano cheeses, were in vitro screened for probiotic traits, and their characteristics were compared toExpand
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Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory traits
Abstract This work investigated on the effects of selected starters and of probiotic strains on the evolution of microbiota, on trend of volatile compounds and on the final sensorial traits of greenExpand
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Biopreservation of minimally processed iceberg lettuces using a bacteriocin produced by Lactococcus lactis wild strain
Abstract The industry of minimally processed vegetables (MPV) is constantly searching new technologies for maintaining quality and for inhibiting undesired microbial growth in all steps of productionExpand
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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 (PSM) and commercialExpand
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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 wereExpand
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Diversity of bacterial population of table olives assessed by PCR-DGGE analysis.
Nocellara Etnea and Geracese table olives are produced according to traditional process, in which lactic acid bacteria (LAB) and yeasts are the dominant microorganisms. With the aim to evaluate theExpand
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