Search Results - "Chessa, Luigi"

Development and Application of Starter Cultures by Comunian, Roberta, Chessa, Luigi

“…Driven by the imperative of reconciling food safety with the preservation of traditional sensory profiles, the landscape of starter culture research is…”
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A Strategy for the Recovery of Raw Ewe's Milk Microbiodiversity to Develop Natural Starter Cultures for Traditional Foods by Chessa, Luigi, Paba, Antonio, Dupré, Ilaria, Daga, Elisabetta, Fozzi, Maria Carmen, Comunian, Roberta

“…Commercial starter cultures, composed of high concentrations of a few species/strains of lactic acid bacteria (LAB), selected based on their strong…”
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Biodiversity and Safety: Cohabitation Experimentation in Undefined Starter Cultures for Traditional Dairy Products by Chessa, Luigi, Daga, Elisabetta, Dupré, Ilaria, Paba, Antonio, Fozzi, Maria C, Dedola, Davide G, Comunian, Roberta

“…Natural starter cultures, characterised by undefined microbiota, can contribute to the technological process, giving peculiar characteristics to artisanal…”
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Biodiversity and Safety Assessment of Half-Century Preserved Natural Starter Cultures for Pecorino Romano PDO Cheese by Chessa, Luigi, Paba, Antonio, Daga, Elisabetta, Dupré, Ilaria, Comunian, Roberta

“…The use of biodiverse autochthonous natural starter cultures to produce typical and PDO cheeses contributes to establishing a link between products and…”
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Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study by Paba, Antonio, Chessa, Luigi, Daga, Elisabetta, Campus, Marco, Bulla, Monica, Angioni, Alberto, Sedda, Piergiorgio, Comunian, Roberta

“…Twenty-seven strains, and the undefined starter for table olives from which they were isolated, were characterised for their technological properties:…”
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Optimization of scotta as growth medium to preserve biodiversity and maximise bacterial cells concentration of natural starter cultures for Pecorino Romano PDO cheese by Chessa, Luigi, Paba, Antonio, Daga, Elisabetta, Caredda, Marco, Comunian, Roberta

“…ABSTRACT Preservation of cheese microbiota biodiversity is central to the sensory quality of traditional and PDO cheeses. Lyophilized commercial selected…”
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Soil microbial response to tetracycline in two different soils amended with cow manure by Chessa, Luigi, Pusino, Alba, Garau, Giovanni, Mangia, Nicoletta Pasqualina, Pinna, Maria Vittoria

“…High amounts of antibiotics are introduced in the soil environment by manure amendment, which is the most important spreading route in soil, with a potential…”
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Zoom on starter lactic acid bacteria development into oxytetracycline spiked ovine milk during the early acidification phase by Paba, Antonio, Chessa, Luigi, Cabizza, Roberto, Daga, Elisabetta, Urgeghe, P. Paolo, Testa, M. Cecilia, Comunian, Roberta

“…Residues of antibiotics used in food-producing animals can be excreted in milk, affecting the technological performance of starter lactic acid bacteria (SLAB)…”
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Effect of growth media on natural starter culture composition and performance evaluated with a polyphasic approach by Chessa, Luigi, Paba, Antonio, Daga, Elisabetta, Comunian, Roberta

“…Three lyophilised scotta innesto natural starter cultures for Pecorino Romano PDO cheese, collected in the 1960s, were revitalised. The influence of M17 and…”
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The presence of tetracycline in cow manure changes the impact of repeated manure application on soil bacterial communities by Chessa, Luigi, Jechalke, Sven, Ding, Guo-Chun, Pusino, Alba, Mangia, Nicoletta Pasqualina, Smalla, Kornelia

“…The effect of tetracycline (Tc) and cow manure on soil bacterial community composition and antibiotic resistance gene (ARG) abundance in soil was investigated…”
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