Search Results - "Stellato, Giuseppina"

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

“…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…”
Get full text

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

“…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…”
Get full text

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

“…Mozzarella (M), Grana Padano (GP) and Parmigiano Reggiano (PR) are three of the most important traditional Italian cheeses. In the three cheese manufactures…”
Get full text

Bacteria and yeast microbiota in milk kefir grains from different Italian regions by Garofalo, Cristiana, Osimani, Andrea, Milanović, Vesna, Aquilanti, Lucia, De Filippis, Francesca, Stellato, Giuseppina, Di Mauro, Simone, Turchetti, Benedetta, Buzzini, Pietro, Ercolini, Danilo, Clementi, Francesca

“…Kefir grains are a unique symbiotic association of different microrganisms, mainly lactic acid bacteria, yeasts and occasionally acetic acid bacteria,…”
Get full text

The same microbiota and a potentially discriminant metabolome in the saliva of omnivore, ovo-lacto-vegetarian and Vegan individuals by De Filippis, Francesca, Vannini, Lucia, La Storia, Antonietta, Laghi, Luca, Piombino, Paola, Stellato, Giuseppina, Serrazanetti, Diana I, Gozzi, Giorgia, Turroni, Silvia, Ferrocino, Ilario, Lazzi, Camilla, Di Cagno, Raffaella, Gobbetti, Marco, Ercolini, Danilo

“…The salivary microbiota has been linked to both oral and non-oral diseases. Scant knowledge is available on the effect of environmental factors such as…”
Get full text

Processing Environment and Ingredients Are Both Sources of Leuconostoc gelidum, Which Emerges as a Major Spoiler in Ready-To-Eat Meals by Pothakos, Vasileios, Stellato, Giuseppina, Ercolini, Danilo, Devlieghere, Frank

“…Mesophilic and psychrotrophic organism viable counts, as well as high-throughput 16S rRNA gene-based pyrosequencing, were performed with the aim of elucidating…”
Get full text

Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant by Calasso, Maria, Ercolini, Danilo, Mancini, Leonardo, Stellato, Giuseppina, Minervini, Fabio, Di Cagno, Raffaella, De Angelis, Maria, Gobbetti, Marco

“…This study was aimed at establishing the relationships between house, rind and core microbiotas of cheese varieties manufactured at the same industrial dairy…”
Get full text

A Few Pseudomonas Oligotypes Dominate in the Meat and Dairy Processing Environment by Stellato, Giuseppina, Utter, Daniel R, Voorhis, Andy, De Angelis, Maria, Eren, A Murat, Ercolini, Danilo

“…The occurrence of bacteria in the food processing environments plays a key role in food contamination and development of spoilage. Species of the genus are…”
Get full text

Bacterial biogeographical patterns in a cooking center for hospital foodservice by Stellato, Giuseppina, La Storia, Antonietta, Cirillo, Teresa, Ercolini, Danilo

“…Microbial contamination in foodservice environments plays a fundamental role in food quality and safety. In such environments the composition of the microbiota…”
Get full text

A Selected Core Microbiome Drives the Early Stages of Three Popular Italian Cheese Manufactures: e89680 by Filippis, Francesca De, Storia, Antonietta La, Stellato, Giuseppina, Gatti, Monica, Ercolini, Danilo

“…Mozzarella (M), Grana Padano (GP) and Parmigiano Reggiano (PR) are three of the most important traditional Italian cheeses. In the three cheese manufactures…”
Get full text

The Same Microbiota and a Potentially Discriminant Metabolome in the Saliva of Omnivore, Ovo-Lacto-Vegetarian and Vegan Individuals: e112373 by Filippis, Francesca De, Vannini, Lucia, Storia, Antonietta La, Laghi, Luca, Piombino, Paola, Stellato, Giuseppina, Serrazanetti, Diana I, Gozzi, Giorgia, Turroni, Silvia, Ferrocino, Ilario

“…The salivary microbiota has been linked to both oral and non-oral diseases. Scant knowledge is available on the effect of environmental factors such as…”
Get full text