Search Results - "Randazzo, C L"

Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses by Caggia, C., De Angelis, M., Pitino, I., Pino, A., Randazzo, C.L.

“…In the present study 177 Lactobacillus spp. strains, isolated from Ragusano and Pecorino Siciliano cheeses, were in vitro screened for probiotic traits, and…”
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Application of molecular approaches to study lactic acid bacteria in artisanal cheeses by Randazzo, C.L., Caggia, C., Neviani, E.

“…The present review focuses on the application of the most common molecular approaches for the investigation of the diversity of LAB in the artisanal cheese…”
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Pecorino Crotonese cheese: Study of bacterial population and flavour compounds by Randazzo, C.L., Pitino, I., Ribbera, A., Caggia, C.

“…The diversity and dynamics of the dominant bacterial population during the manufacture and the ripening of two artisanal Pecorino Crotonese cheeses, provided…”
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Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese by Randazzo, C.L., Pitino, I., De Luca, S., Scifò, G.O., Caggia, C.

“…The effect of six wild strains on the volatile profile of the PS cheese was investigated and compared to that generated from industrial starters generally used…”
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Bacterial population in traditional sourdough evaluated by molecular methods by Randazzo, C.L, Heilig, H, Restuccia, C, Giudici, P, Caggia, C

“…Aims: To study the microbial communities in artisanal sourdoughs, manufactured by traditional procedure in different areas of Sicily, and to evaluate the…”
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Probiotic supplementation in systemic nickel allergy syndrome patients: study of its effects on lactic acid bacteria population and on clinical symptoms by Randazzo, C.L, Pino, A, Ricciardi, L, Romano, C, Comito, D, Arena, E, Saitta, S, Caggia, C

“…AIMS: The study aimed to evaluate the effects of probiotic Lactobacillus reuteri DSM 17938 strain supplementation in patients suffering from systemic nickel…”
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Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system by Randazzo, C.L, De Luca, S, Todaro, A, Restuccia, C, Lanza, C.M, Spagna, G, Caggia, C

“…The aim of this work was to preliminary characterize wild lactic acid bacteria (LAB), previously isolated during artisanal Pecorino Siciliano (PS)…”
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Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory traits by Randazzo, C.L., Todaro, A., Pino, A., Pitino, I., Corona, O., Mazzaglia, A., Caggia, C.

“…This work investigated on the effects of selected starters and of probiotic strains on the evolution of microbiota, on trend of volatile compounds and on the…”
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Effects of feeding enriched-olive cake on milk quality, metabolic response, and rumen fermentation and microbial composition in mid-lactating Holstein cows by Amato, A., Liotta, L., Cavallo, C., Randazzo, C. L., Pino, A., Bonacci, S., Frisina, M., Procopio, A., Litrenta, F., Floridia, V., Di Rosa, A. R., Oteri, M., Trevisi, E., Lopreiato, V.

“…The aim of this study was to evaluate the effects of supplementing OC enriched in polyphenols (EOC) to mid-lactating Holstein cows on milk quality, metabolic…”
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SACCHAROMYCES HYBRIDS AS A TOOL FOR IMPROVING THE QUALITY OF MOSCATO DI SIRACUSA DOC WINE by Restuccia, C, Muratore, G, Mucilli, S, Randazzo, C L, Caggia, C, Mazzaglia, A, Lanza, C M, Licciardello, F, Giudici, P

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Gut microbiota, probiotics and colorectal cancer: a tight relation by A. Pino, M. De Angelis, M. Chieppa, C. Caggia, C. Randazzo

“…Objective: Colorectal cancer is one of the most frequently diagnosed cancers worldwide. Scientific evidence suggests a relationship between gut microbiota and…”
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Diversity, Dynamics, and Activity of Bacterial Communities during Production of an Artisanal Sicilian Cheese as Evaluated by 16S rRNA Analysis by RANDAZZO, Cinzia L, TORRIANI, Sandra, AKKERMANS, Antoon D. L, DE VOS, Willem M, VAUGHAN, Elaine E

“…Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit…”
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Lactobacillus casei, dominant species in naturally fermented Sicilian green olives by Randazzo, Cinzia L, Restuccia, Cristina, Romano, A.Daniele, Caggia, Cinzia

“…This study investigated the phenotypic and genotypic characteristics of lactic acid bacteria in naturally fermented green olives, collected from different…”
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Occurrence of Listeria monocytogenes in green table olives by Caggia, Cinzia, Randazzo, Cinzia L, Di Salvo, Monia, Romeo, Flora, Giudici, Paolo

“…Microbiological safety of green table olives from different cultivars, prepared by both the Spanish-style and biological methods and fermented with starter…”
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