Search Results - "Belleggia, Luca"

Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry by Milanović, Vesna, Osimani, Andrea, Garofalo, Cristiana, Belleggia, Luca, Maoloni, Antonietta, Cardinali, Federica, Mozzon, Massimo, Foligni, Roberta, Aquilanti, Lucia, Clementi, Francesca

“…The quality of sourdough bread mainly depends on metabolic activities of lactic acid bacteria (LAB). The exopolysaccharides (EPS) produced by LAB affect…”
Get full text

Search for carbapenem-resistant bacteria and carbapenem resistance genes along swine food chains in Central Italy by Garofalo, Cristiana, Cesaro, Cristiana, Milanović, Vesna, Belleggia, Luca, Matricardi, Tullia, Osimani, Andrea, Aquilanti, Lucia, Cardinali, Federica, Rampanti, Giorgia, Simoni, Serena, Vignaroli, Carla, Brenciani, Andrea, Pasquini, Marina, Trombetta, Maria Federica

“…The presence of carbapenem-resistant bacteria and carbapenem resistance genes (CRGs) in livestock is increasing. To evaluate the presence of…”
Get full text

Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages by Belleggia, Luca, Ferrocino, Ilario, Reale, Anna, Corvaglia, Maria Rita, Milanović, Vesna, Cesaro, Cristiana, Boscaino, Floriana, Di Renzo, Tiziana, Garofalo, Cristiana, Cardinali, Federica, Aquilanti, Lucia, Cocolin, Luca, Osimani, Andrea

“…[Display omitted] •Painho de Porco Preto fermented sausages from two artisan producers were studied.•Bacterial composition displayed the highest frequency…”
Get full text

Prevalence of Histidine Decarboxylase Genes of Gram-Positive Bacteria in Surströmming as Revealed by qPCR by Belleggia, Luca, Milanović, Vesna, Cardinali, Federica, Garofalo, Cristiana, Clementi, Francesca, Aquilanti, Lucia, Osimani, Andrea

“…Histamine is a degradation product of the bacterial decarboxylation of the amino acid histidine; such activity is determined by histidine decarboxylase encoded…”
Get full text

Microbial Dynamics of a Specialty Italian Raw Ewe's Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd by Rampanti, Giorgia, Belleggia, Luca, Cardinali, Federica, Milanović, Vesna, Osimani, Andrea, Garofalo, Cristiana, Ferrocino, Ilario, Aquilanti, Lucia

“…Milk coagulants prepared by maceration of flowers harvested from both spontaneous and cultivated Willd. and a commercially available coagulant obtained from L…”
Get full text

Exploitation of Tenebrio molitor larvae as biological factories for human probiotics, an exploratory study by Milanović, Vesna, Cardinali, Federica, Belleggia, Luca, Garofalo, Cristiana, Pasquini, Marina, Tavoletti, Stefano, Riolo, Paola, Ruschioni, Sara, Isidoro, Nunzio, Osimani, Andrea, Aquilanti, Lucia

“…[Display omitted] •Bacillus clausii dynamics in a rearing chain of mealworm larvae were studied.•The results showed that B. clausii was able to grow in the…”
Get full text

Exploitation of Black Olive ( Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread by Cardinali, Federica, Belleggia, Luca, Reale, Anna, Cirlini, Martina, Boscaino, Floriana, Di Renzo, Tiziana, Del Vecchio, Lorenzo, Cavalca, Natascia, Milanović, Vesna, Garofalo, Cristiana, Cesaro, Cristiana, Rampanti, Giorgia, Osimani, Andrea, Aquilanti, Lucia

“…In this study, the morpho-textural features, total phenolic content (TPC), and antioxidant capacity (AOC) of bread fortified with olive ( L.) pomace were…”
Get full text

The Microbial Diversity of Non-Korean Kimchi as Revealed by Viable Counting and Metataxonomic Sequencing by Maoloni, Antonietta, Ferrocino, Ilario, Milanović, Vesna, Cocolin, Luca, Corvaglia, Maria Rita, Ottaviani, Donatella, Bartolini, Chiara, Talevi, Giulia, Belleggia, Luca, Cardinali, Federica, Marabini, Rico, Aquilanti, Lucia, Osimani, Andrea

“…Kimchi is recognized worldwide as the flagship food of Korea. To date, most of the currently available microbiological studies on kimchi deal with Korean…”
Get full text

Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review by Belleggia, Luca, Osimani, Andrea

“…[Display omitted] •168 research articles were selected to construct a comprehensive database.•Fermented fish products were mostly located in Asia, followed by…”
Get full text

Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal by Cardinali, Federica, Ferrocino, Ilario, Milanović, Vesna, Belleggia, Luca, Corvaglia, Maria Rita, Garofalo, Cristiana, Foligni, Roberta, Mannozzi, Cinzia, Mozzon, Massimo, Cocolin, Luca, Osimani, Andrea, Aquilanti, Lucia

“…[Display omitted] •Microbial communities of Queijo de Azeitão PDO cheese were studied.•Leu. mesenteroides, L. lactis, Lcb. zeae, Len. kefiri were majority in…”
Get full text

Morphotextural, microbiological, and volatile characterization of flatbread containing cricket (Acheta domesticus) powder and buckwheat (Fagopyrum esculentum) flour by Belleggia, Luca, Foligni, Roberta, Ferrocino, Ilario, Biolcati, Federica, Mozzon, Massimo, Aquilanti, Lucia, Osimani, Andrea, Harasym, Joanna

“…The growing awareness of the consumers on the advantages of a proper nutrition is deeply modifying their demands. Hence, the exploitation of innovative…”
Get full text

Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of a traditional Polish cold-smoked raw sausage by Belleggia, Luca, Ferrocino, Ilario, Reale, Anna, Franciosa, Irene, Milanović, Vesna, Garofalo, Cristiana, Cardinali, Federica, Boscaino, Floriana, Cesaro, Cristiana, Rampanti, Giorgia, Cocolin, Luca, Aquilanti, Lucia, Osimani, Andrea

“…The aim of the present study was to obtain information on the bacterial diversity of traditional Polish cold-smoked raw sausages (Kiełbasa polska wędzona)…”
Get full text

Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring by Belleggia, Luca, Aquilanti, Lucia, Ferrocino, Ilario, Milanović, Vesna, Garofalo, Cristiana, Clementi, Francesca, Cocolin, Luca, Mozzon, Massimo, Foligni, Roberta, Haouet, M. Naceur, Scuota, Stefania, Framboas, Marisa, Osimani, Andrea

“…In this study, the microbiota of ready-to-eat surströmming from three Swedish producers were studied using a combined approach. The pH values of the samples…”
Get full text

Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks by Roncolini, Andrea, Milanović, Vesna, Aquilanti, Lucia, Cardinali, Federica, Garofalo, Cristiana, Sabbatini, Riccardo, Clementi, Francesca, Belleggia, Luca, Pasquini, Marina, Mozzon, Massimo, Foligni, Roberta, Federica Trombetta, Maria, Haouet, M. Naceur, Serena Altissimi, M., Di Bella, Sara, Piersanti, Arianna, Griffoni, Francesco, Reale, Anna, Niro, Serena, Osimani, Andrea

“…[Display omitted] •Protein and mineral fortification of insects-based rusks was assessed.•Compared to control rusks, fortified rusks showed protein enrichment…”
Get full text

Profiling of autochthonous microbiota and characterization of the dominant lactic acid bacteria occurring in fermented fish sausages by Belleggia, Luca, Ferrocino, Ilario, Rita Corvaglia, Maria, Cesaro, Cristiana, Milanović, Vesna, Cardinali, Federica, Garofalo, Cristiana, Cocolin, Luca, Aquilanti, Lucia, Osimani, Andrea

“…[Display omitted] •Bacterial composition displayed the highest frequency of Latilactobacillus sakei.•Mycobiota composition displayed the highest frequency of…”
Get full text

Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing by Belleggia, Luca, Milanović, Vesna, Ferrocino, Ilario, Cocolin, Luca, Haouet, M. Naceur, Scuota, Stefania, Maoloni, Antonietta, Garofalo, Cristiana, Cardinali, Federica, Aquilanti, Lucia, Mozzon, Massimo, Foligni, Roberta, Pasquini, Marina, Trombetta, Maria Federica, Clementi, Francesca, Osimani, Andrea

“…Ciauscolo is a fermented sausage with the Protected Geographical Indication (PGI) status. To disclose the microbial ecology of a model Ciauscolo salami…”
Get full text

Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds by Belleggia, Luca, Ferrocino, Ilario, Reale, Anna, Boscaino, Floriana, Di Renzo, Tiziana, Corvaglia, Maria Rita, Cocolin, Luca, Milanović, Vesna, Cardinali, Federica, Garofalo, Cristiana, Clementi, Francesca, Aquilanti, Lucia, Osimani, Andrea

“…[Display omitted] •Microbiota and VOCs of cacholeira blood sausage were investigated.•A simple bacterial composition dominated by Lactobacillus sakei was…”
Get full text

Fate of Escherichia coli artificially inoculated in Tenebrio molitor L. larvae rearing chain for human consumption by Cesaro, Cristiana, Mannozzi, Cinzia, Lepre, Adolfo, Ferrocino, Ilario, Corsi, Lorenzo, Franciosa, Irene, Belleggia, Luca, Milanović, Vesna, Cardinali, Federica, Garofalo, Cristiana, Cocolin, Luca, Aquilanti, Lucia, Ruschioni, Sara, Isidoro, Nunzio, Riolo, Paola, Osimani, Andrea

“…[Display omitted] •E. coli dynamics in a T. molitor rearing chain for food production were studied.•The microbiota of T. molitor eggs was investigated.•The…”
Get full text

Exploratory Study on Histamine Content and Histidine Decarboxylase Genes of Gram-positive Bacteria in Hákarl by Belleggia, Luca, Milanović, Vesna, Cesaro, Cristiana, Cardinali, Federica, Garofalo, Cristiana, Aquilanti, Lucia, Osimani, Andrea

“…Hákarl is a fermented fish traditionally produced in Iceland. In the present study, no scientific research has so far discussed the implication of histamine in…”
Get full text

Listeria dynamics in a laboratory-scale food chain of mealworm larvae (Tenebrio molitor) intended for human consumption by Belleggia, Luca, Milanović, Vesna, Cardinali, Federica, Garofalo, Cristiana, Pasquini, Marina, Tavoletti, Stefano, Riolo, Paola, Ruschioni, Sara, Isidoro, Nunzio, Clementi, Francesca, Ntoumos, Athanasios, Aquilanti, Lucia, Osimani, Andrea

“…The aim of the present study was to investigate Listeria innocua (used as a surrogate for Listeria monocytogenes) dynamics in a laboratory-scale food chain of…”
Get full text