Search Results - "Ercolini, Danilo"

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  1. 1

    High-Throughput Sequencing and Metagenomics: Moving Forward in the Culture-Independent Analysis of Food Microbial Ecology by ERCOLINI, Danilo

    Published in Applied and Environmental Microbiology (01-05-2013)
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  2. 2

    Prevotella diversity, niches and interactions with the human host by Tett, Adrian, Pasolli, Edoardo, Masetti, Giulia, Ercolini, Danilo, Segata, Nicola

    Published in Nature reviews. Microbiology (01-09-2021)
    “…The genus Prevotella includes more than 50 characterized species that occur in varied natural habitats, although most Prevotella spp. are associated with…”
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    Newly Explored Faecalibacterium Diversity Is Connected to Age, Lifestyle, Geography, and Disease by De Filippis, Francesca, Pasolli, Edoardo, Ercolini, Danilo

    Published in Current biology (21-12-2020)
    “…Faecalibacterium is prevalent in the human gut and a promising microbe for the development of next-generation probiotics (NGPs) or biotherapeutics. Analyzing…”
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  4. 4

    Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome by Pasolli, Edoardo, De Filippis, Francesca, Mauriello, Italia E., Cumbo, Fabio, Walsh, Aaron M., Leech, John, Cotter, Paul D., Segata, Nicola, Ercolini, Danilo

    Published in Nature communications (25-05-2020)
    “…Lactic acid bacteria (LAB) are fundamental in the production of fermented foods and several strains are regarded as probiotics. Large quantities of live LAB…”
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    Specific gut microbiome signatures and the associated pro-inflamatory functions are linked to pediatric allergy and acquisition of immune tolerance by De Filippis, Francesca, Paparo, Lorella, Nocerino, Rita, Della Gatta, Giusy, Carucci, Laura, Russo, Roberto, Pasolli, Edoardo, Ercolini, Danilo, Berni Canani, Roberto

    Published in Nature communications (13-10-2021)
    “…Understanding the functional potential of the gut microbiome is of primary importance for the design of innovative strategies for allergy treatment and…”
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  6. 6

    Outlook on next-generation probiotics from the human gut by De Filippis, Francesca, Esposito, Alessia, Ercolini, Danilo

    “…Probiotics currently available on the market generally belong to a narrow range of microbial species. However, recent studies about the importance of the gut…”
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    Bacterial populations and the volatilome associated to meat spoilage by Casaburi, Annalisa, Piombino, Paola, Nychas, George-John, Villani, Francesco, Ercolini, Danilo

    Published in Food microbiology (01-02-2015)
    “…Microbial spoilage of meat is a complex event to which many different bacterial populations can contribute depending on the temperature of storage and…”
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    Exploring the sources of bacterial spoilers in beefsteaks by culture-independent high-throughput sequencing by De Filippis, Francesca, La Storia, Antonietta, Villani, Francesco, Ercolini, Danilo

    Published in PloS one (25-07-2013)
    “…Microbial growth on meat to unacceptable levels contributes significantly to change meat structure, color and flavor and to cause meat spoilage. The types of…”
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    Advancing integration of data on food microbiome studies: FoodMicrobionet 3.1, a major upgrade of the FoodMicrobionet database by Parente, Eugenio, De Filippis, Francesca, Ercolini, Danilo, Ricciardi, Annamaria, Zotta, Teresa

    Published in International journal of food microbiology (16-09-2019)
    “…We present a new version of FoodMicrobionet, a database for the exploration of food bacterial communities. The database, available as an app built with the…”
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    Large-scale mapping of microbial diversity in artisanal Brazilian cheeses by Kamimura, Bruna Akie, De Filippis, Francesca, Sant’Ana, Anderson S., Ercolini, Danilo

    Published in Food microbiology (01-06-2019)
    “…Brazilian artisanal cheeses are characterized by the use of raw milk and in some cases, natural starter cultures, known as “pingo”, as well as following simple…”
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  13. 13

    Coexistence of Lactic Acid Bacteria and Potential Spoilage Microbiota in a Dairy Processing Environment by Stellato, Giuseppina, De Filippis, Francesca, La Storia, Antonietta, Ercolini, Danilo

    Published in Applied and Environmental Microbiology (01-11-2015)
    “…Microbial contamination in food processing plants can play a fundamental role in food quality and safety. In this study, the microbiota in a dairy plant was…”
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  14. 14

    Spoilage microbiota associated to the storage of raw meat in different conditions by Doulgeraki, Agapi I., Ercolini, Danilo, Villani, Francesco, Nychas, George-John E.

    Published in International journal of food microbiology (02-07-2012)
    “…The spoilage of raw meat is mainly due to undesired microbial development in meat during storage. The type of bacteria and their loads depend on the initial…”
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    Overlap of Spoilage-Associated Microbiota between Meat and the Meat Processing Environment in Small-Scale and Large-Scale Retail Distributions by Stellato, Giuseppina, La Storia, Antonietta, De Filippis, Francesca, Borriello, Giorgia, Villani, Francesco, Ercolini, Danilo

    Published in Applied and environmental microbiology (01-07-2016)
    “…Microbial contamination in food processing plants can play a fundamental role in food quality and safety. The aims of this study were to learn more about the…”
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  16. 16

    Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef by ERCOLINI, Danilo, RUSSO, Federica, NASI, Antonella, FERRANTI, Pasquale, VILLANI, Francesco

    Published in Applied and Environmental Microbiology (01-04-2009)
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  17. 17

    “Remake” by High-Throughput Sequencing of the Microbiota Involved in the Production of Water Buffalo Mozzarella Cheese by ERCOLINI, Danilo, DE FILIPPIS, Francesca, LA STORIA, Antonietta, LACONO, Michele

    Published in Applied and Environmental Microbiology (01-11-2012)
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  18. 18

    A selected core microbiome drives the early stages of three popular italian cheese manufactures by De Filippis, Francesca, La Storia, Antonietta, Stellato, Giuseppina, Gatti, Monica, Ercolini, Danilo

    Published in PloS one (24-02-2014)
    “…Mozzarella (M), Grana Padano (GP) and Parmigiano Reggiano (PR) are three of the most important traditional Italian cheeses. In the three cheese manufactures…”
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    Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation by ERCOLINI, Danilo, PONTONIO, Erica, DE FILIPPIS, Francesca, MINERVINI, Fabio, LA STORIA, Antonietta, GOBBETTI, Marco, DI CAGNO, Raffaella

    Published in Applied and Environmental Microbiology (01-12-2013)
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