Search Results - "Carminati, Domenico"

Microalgal Biostimulants and Biofertilisers in Crop Productions by Ronga, Domenico, Biazzi, Elisa, Parati, Katia, Carminati, Domenico, Carminati, Elio, Tava, Aldo

“…Microalgae are attracting the interest of agrochemical industries and farmers, due to their biostimulant and biofertiliser properties. Microalgal biostimulants…”
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Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses by Zago, Miriam, Fornasari, Maria Emanuela, Carminati, Domenico, Burns, Patricia, Suàrez, Viviana, Vinderola, Gabriel, Reinheimer, Jorge, Giraffa, Giorgio

“…Ninety-eight Lactobacillus plantarum strains isolated from Italian and Argentinean cheeses were evaluated for probiotic potential. After a preliminary…”
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A First Attempt to Produce Proteins from Insects by Means of a Circular Economy by Cappellozza, Silvia, Leonardi, Maria Giovanna, Savoldelli, Sara, Carminati, Domenico, Rizzolo, Anna, Cortellino, Giovanna, Terova, Genciana, Moretto, Enzo, Badaile, Andrea, Concheri, Giuseppe, Saviane, Alessio, Bruno, Daniele, Bonelli, Marco, Caccia, Silvia, Casartelli, Morena, Tettamanti, Gianluca

“…The worldwide growing consumption of proteins to feed humans and animals has drawn a considerable amount of attention to insect rearing. Insects reared on…”
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The Reduction of Salt in Different Cheese Categories: Recent Advances and Future Challenges by Tidona, Flavio, Zago, Miriam, Carminati, Domenico, Giraffa, Giorgio

“…Public awareness about excessive sodium intake and nutrition claims related to salt content entail the need for food industries to carefully reconsider the…”
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Selection of Lactobacillus plantarum strains to use as starters in fermented table olives: Oleuropeinase activity and phage sensitivity by Zago, Miriam, Lanza, Barbara, Rossetti, Lia, Muzzalupo, Innocenzo, Carminati, Domenico, Giraffa, Giorgio

“…Fermented table olives (Olea europaea L.) are largely diffused in the Mediterranean area. Olives are picked at different stages of maturity and after…”
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Supplementation with dairy matrices impacts on homocysteine levels and gut microbiota composition of hyperhomocysteinemic mice by Zinno, Paola, Motta, Vincenzo, Guantario, Barbara, Natella, Fausta, Roselli, Marianna, Bello, Cristiano, Comitato, Raffaella, Carminati, Domenico, Tidona, Flavio, Meucci, Aurora, Aiello, Paola, Perozzi, Giuditta, Virgili, Fabio, Trevisi, Paolo, Canali, Raffaella, Devirgiliis, Chiara

“…Purpose Several studies highlighted a correlation between folic acid deficiency and high plasma homocysteine concentration, considered a risk factor for…”
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Low-Level Clostridial Spores' Milk to Limit the Onset of Late Blowing Defect in Lysozyme-Free, Grana-Type Cheese by Carminati, Domenico, Bonvini, Barbara, Francolino, Salvatore, Ghiglietti, Roberta, Locci, Francesco, Tidona, Flavio, Mariut, Monica, Abeni, Fabio, Zago, Miriam, Giraffa, Giorgio

“…The growth of clostridial spores during ripening leads to late blowing (LB), which is the main cause of spoilage in Grana Padano Protected Designation of…”
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Raw Milk for Provolone Valpadana PDO Cheese: Impact of Modified Cold Storage Conditions on the Composition of the Bacterial Biota by Zago, Miriam, Bonvini, Barbara, Rossetti, Lia, Fergonzi, Giorgia, Tidona, Flavio, Giraffa, Giorgio, Carminati, Domenico

“…The raw milk for production of long-ripened, spicy type, Provolone Valpadana (PV) PDO cheese must be stored, refrigerated, and processed within 60 h from the…”
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Bacterial Community of Grana Padano PDO Cheese and Generical Hard Cheeses: DNA Metabarcoding and DNA Metafingerprinting Analysis to Assess Similarities and Differences by Zago, Miriam, Rossetti, Lia, Bardelli, Tommaso, Carminati, Domenico, Nazzicari, Nelson, Giraffa, Giorgio

“…The microbiota of Protected Designation of Origin (PDO) cheeses plays an essential role in defining their quality and typicity and could be applied to protect…”
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Farm Silage Facilities and Their Management for the Prevention of Anaerobic Bacteria Spore Contamination in Raw Milk by Abeni, Fabio, Marino, Rosanna, Petrera, Francesca, Segati, Giulia, Galli, Andrea, Carminati, Domenico

“…At feed-out, aerobic spoilage of silage enables an increase in anaerobic spore-forming bacteria (ANSB) that may enter the total mixed ration (TMR). The aim of…”
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Characterization of the Genome of the Dairy Lactobacillus helveticus Bacteriophage ΦAQ113 by ZAGO, Miriam, SCALTRITI, Erika, FELSANI, Armando, D'URZO, Annalisa, MOLES, Anna, CLAUDE, Jean-Baptiste, GRANDORI, Rita, RAMONI, Roberto, GIRAFFA, Giorgio, ROSSETTI, Lia, GUFFANTI, Alessandro, ARMIENTO, Angelarita, FORNASARI, Maria Emanuela, GROLLI, Stefano, CARMINATI, Domenico, BRINI, Elena, PAVAN, Paolo

“…Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit…”
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Detection and quantification of Enterococcus gilvus in cheese by real-time PCR by Zago, Miriam, Bonvini, Barbara, Carminati, Domenico, Giraffa, Giorgio

“…The objective of this work was to investigate the occurrence of Enterococcus gilvus in cheese. For this purpose, a real-time PCR protocol using…”
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Wastewater from the production of lactic acid bacteria as feedstock in anaerobic digestion by Vasmara, Ciro, Marchetti, Rosa, Carminati, Domenico

“…In this study, the biogas production from two fermentation wastewaters deriving from the cultivation of two strains of lactic acid bacteria on ricotta cheese…”
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Evaluation of bacterial communities of Grana Padano cheese by DNA metabarcoding and DNA fingerprinting analysis by Zago, Miriam, Bardelli, Tommaso, Rossetti, Lia, Nazzicari, Nelson, Carminati, Domenico, Galli, Andrea, Giraffa, Giorgio

“…The composition of the bacterial community of Grana Padano (GP) cheese was evaluated by an amplicon-based metagenomic approach (DNA metabarcoding) and RAPD-PCR…”
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Identification and characterization of the microbial agent responsible of an alteration in spoiled, Grana Padano cheese during ripening by Carminati, Domenico, Bonvini, Barbara, Rossetti, Lia, Mariut, Monica, Zago, Miriam, Giraffa, Giorgio

“…A peculiar alteration of microbial origin of an extra hard cheese ripened in a factory within the geographic area of production of Grana Padano (GP), Protected…”
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Population dynamics of lactobacilli in Grana cheese by Zago, M, Fornasari, M.E, Rossetti, L, Bonvini, B, Scano, L, Carminati, D, Giraffa, G

“…A survey on the presence, microbial diversity, and population dynamics of lactobacilli in Grana cheese is presented. Evolution of thermophilic rod lactic acid…”
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Ripening-induced changes in microbial groups of artisanal Sicilian goats' milk cheese by Zumbo, Alessandro, Rita Di Rosa, Ambra, Billone, Biagina, Carminati, Domenico, Girgenti, Paolo, Di Marco, Vincenzo

“…Changes in the microbial flora of "Caprino dei Nebrodi", a raw goat's milk cheese produced in Sicily, were studied during ripening. From 2 batches of cheese, 4…”
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Investigation on the presence of blue pigment-producing Pseudomonas strains along a production line of fresh mozzarella cheese by Carminati, Domenico, Bonvini, Barbara, Rossetti, Lia, Zago, Miriam, Tidona, Flavio, Giraffa, Giorgio

“…The aim of this study was to investigate on the presence, dissemination and persistence of blue pigmenting Pseudomonas strains in a cheese factory previously…”
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Applicability of Lactococcus hircilactis and Lactococcus laudensis as dairy cultures by Tidona, Flavio, Meucci, Aurora, Povolo, Milena, Pelizzola, Valeria, Zago, Miriam, Contarini, Giovanna, Carminati, Domenico, Giraffa, Giorgio

“…The aim of this study was to evaluate whether Lactococcus hircilactis and Lactococcus laudensis can be used as starter cultures. To this end, the two…”
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Characterization and pre-industrial validation of Streptococcus thermophilus strains to be used as starter cultures for Crescenza, an Italian soft cheese by Tidona, Flavio, Francolino, Salvatore, Ghiglietti, Roberta, Locci, Francesco, Carminati, Domenico, Laforce, Patrice, Giraffa, Giorgio

“…The aim of this work was to search for new candidate strains to be included in a culture for Crescenza, a rindless soft cheese, today produced mainly at…”
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