Search Results - "Murgia, Marco A."

Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat by Mangia, Nicoletta P, Cottu, Michele, Aponte, Maria, Murgia, Marco A, Mura, Maria E, Blaiotta, Giuseppe

“…Ripened sheep sausages are widely consumed in Italy, particularly in Sardinia. Despite their driving role in flavor and color development, coagulase-negative…”
Get full text

Sardinian dietary analysis for longevity: a review of the literature by Chaoyue Wang, Marco A. Murgia, José Baptista, Massimo F. Marcone

“…Sardinia is one of the five Longevity Blue Zones (LBZs) in the world. Compared to other LBZs, the percentage of male centenarians in Sardinia is much higher…”
Get full text

Fermented Milk Produced with Goat Milk Enriched with PUFA Omega-3 by Supplementation of Diet with Extruded Linseed by Mangia, Nicoletta P, Carta, Silvia, Murgia, Marco A, Montanari, Luigi, Nudda, Anna

“…This research aimed to evaluate goat milk rich in Omega-3 PUFA from animals fed extruded flaxseed as a raw material to produce fermented milk using beneficial…”
Get full text

Technological Parameters, Anti-Listeria Activity, Biogenic Amines Formation and Degradation Ability of L. plantarum Strains Isolated from Sheep-Fermented Sausage by Mangia, Nicoletta P., Cottu, Michele, Mura, Maria E., Murgia, Marco A., Blaiotta, Giuseppe

“…The aim of this work was to identify and characterize, from a technological and safety point of view, the lactic acid bacteria (LAB) isolated from traditional…”
Get full text

Bacterial and Fungal Communities of Gioddu as Revealed by PCR–DGGE Analysis by Maoloni, Antonietta, Milanović, Vesna, Cardinali, Federica, Mangia, Nicoletta P., Murgia, Marco A., Garofalo, Cristiana, Clementi, Francesca, Osimani, Andrea, Aquilanti, Lucia

“…Gioddu is the sole variety of fermented milk originating in Italy. Despite the long history of consumption, Gioddu still represents an undisclosed source of…”
Get full text

Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese by Murgia, Marco A., Deiana, Pietrino, Nudda, Anna, Correddu, Fabio, Montanari, Luigi, Mangia, Nicoletta P.

“…Fruhe (Casu axedu) is a fresh cheese, traditionally manufactured in Sardinia (Italy) from sheep or goat milk, characterized by a compact coagulum obtained from…”
Get full text

Influence of autochthonous lactic acid bacteria and enzymatic yeast extracts on the microbiological, biochemical and sensorial properties of Lben generic products by Mangia, Nicoletta P, Garau, Giovanni, Murgia, Marco A, Bennani, Abdelmajid, Deiana, Pietrino

“…In this study we identified Lactococcus lactis subsp. lactis, Lc. lactis subsp. lactis biovar diacetylactis, Kluyveromices lactis and Saccharomyces cerevisiae…”
Get more information

Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes by Mangia, Nicoletta P, Murgia, Marco A, Garau, Giovanni, Fancello, Francesco, Deiana, Pietrino

“…The use of an autochthonous starter culture made up by Streptococcus thermophilus, Lactococcus lactis subsp. lactis, Lactobacillus plantarum and Lactobacillus…”
Get full text

Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening by Mangia, Nicoletta P., Murgia, Marco A., Garau, Giovanni, Sanna, Maria G., Deiana, Pietrino

“…Fiore Sardo Protected Denomination of Origin is a traditional Sardinian (Italy) hard cheese produced exclusively from whole raw ovine milk and coagulated with…”
Get full text

Effect of altitude of flock location, season of milk production and ripening time on the fatty acid profile of Pecorino Sardo cheese by Correddu, Fabio, Murgia, Marco A., Mangia, Nicoletta P., Lunesu, Mondina F., Cesarani, Alberto, Deiana, Pietrino, Pulina, Giuseppe, Nudda, Anna

“…The influence of different altitudes of flock location, grazing seasons and ripening time on the fatty acid (FA) profile of Pecorino Sardo cheese was…”
Get full text