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Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation.
The roadmap of culture independent methods in food microbiology will be summarized, focusing on the DGGE technique, with examples of how this approach is useful to obtain a better understanding of microbial diversity. Expand
Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations
This study demonstrates that mixed S. cerevisiae and C. zemplinina fermentation could be applied in sweet wine fermentation to reduce the production of acetic acid, connected to the S. Cerevisiae osmotic stress response. Expand
Microflora of Feta cheese from four Greek manufacturers.
The components of the microflora of four Feta cheeses, produced by different Greek manufacturers, were determined by culture dependent and independent techniques and the results compared very well with those obtained by the conventional microbiological analysis. Expand
Phenotypic typing, technological properties and safety aspects of Lactococcus garvieae strains from dairy environments
Aims:  To characterize Lactococcus garvieae strains of dairy origin and to determine their technological properties and safety for their possible use in starter culture preparation.
Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese.
The diversity, dynamics and activity of Castelmagno PDO cheese microbiota were studied in three batches produced in a floor valley farm, in the Grana Valley (northwest Italy), during the wintertime, to underline the importance of microbiota in the sensory richness and properties of traditional cheeses. Expand
Biodiversity and dynamics of meat fermentations: the contribution of molecular methods for a better comprehension of a complex ecosystem.
How the application of molecular methods made possible a better comprehension of the sausage fermentations is reported on, opening up new fields of research that in the near future will allow to unravel the connection between sensory properties and co-presence of multiple strains of the same species. Expand
Detection, quantification and vitality of Listeria monocytogenes in food as determined by quantitative PCR.
A quantitative PCR technique to detect, quantify and determine the vitality of Listeria monocytogenes in foods, based on the amplification of the intergenic region spacer between the 16S and 23S rRNA genes is described. Expand
Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods.
Yeast biodiversity and dynamics during the production of a sweet wine obtained from dried grapes, and the capability of the Saccharomyces cerevisiae starter cultures to take over the fermentation was assessed by culture-dependent and culture-independent methods. Expand
Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology.
The results obtained on Castelmagno PDO microflora underlines a partial correspondence between culture-dependent method and DGGE analysis and the importance to combine molecular culture-independent approaches with classical microbiological methods for the study of complex environmental communities occurring in food matrices. Expand
Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods.
The bacterial biodiversity during the maturation process of three traditional sausages produced in the North of Italy was investigated by using culture-dependent and -independent methods, underlining how the environmental and processing conditions are able to select specific microbiota responsible for the main transformations during the fermentation and ripening of the sausage. Expand