about
P161
Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteriaEvaluation of intra-specific diversities in Oenococcus oeni through analysis of genomic and expressed DNA.Monitoring of microbial metabolites and bacterial diversity in beef stored under different packaging conditions.Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditionsExploring the sources of bacterial spoilers in beefsteaks by culture-independent high-throughput sequencingSpoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat.Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding.Mesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef.Bacterial populations and the volatilome associated to meat spoilage.Heterotrophic microorganisms in deteriorated medieval wall paintings in southern Italian churches.Staphylococcus aureus and staphylococcal enterotoxin A in breaded chicken products: detection and behavior during the cooking process.Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics.Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures.Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures.Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties.Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages.Biotyping of enterotoxigenic Staphylococcus aureus by enterotoxin gene cluster (egc) polymorphism and spa typing analyses.Simultaneous detection of Pseudomonas fragi, P. lundensis, and P. putida from meat by use of a multiplex PCR assay targeting the carA gene.Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers.Selection and use of phytate-degrading LAB to improve cereal-based products by mineral solubilization during dough fermentation.Development of spoilage microbiota in beef stored in nisin activated packaging.Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow's milk.Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of "Naples type" salami.PCR detection of staphylococcal enterotoxin genes in Staphylococcus spp. strains isolated from meat and dairy products. Evidence for new variants of seG and seI in S. aureus AB-8802.Antimicrobial packaging to retard the growth of spoilage bacteria and to reduce the release of volatile metabolites in meat stored under vacuum at 1°C.Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs.A combination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperature.Shelf life prediction of fresh Italian pork sausage modified atmosphere packed.Effect of proteolytic starter cultures as leavening agents of pizza dough.Lactic acid bacteria and their controversial role in fresh meat spoilage.Antimicrobial activity of a nisin-activated plastic film for food packaging.Development of polythene films for food packaging activated with an antilisterial bacteriocin from Lactobacillus curvatus 32Y.Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages.Molecular identification of mesophilic and psychrotrophic bacteria from raw cow's milk.Effect of a bacteriocin-activated polythene film on Listeria monocytogenes as evaluated by viable staining and epifluorescence microscopy.Spoilage-related microbiota associated with chilled beef stored in air or vacuum pack.Development of a Real-Time PCR assay for the specific detection of Brochothrix thermosphacta in fresh and spoiled raw meat.Presence and characterisation of verotoxin producing E. coli in fresh Italian pork sausages, and preparation and use of an antibiotic-resistant strain for challenge studies.Isolation of Saccharomyces cerevisiae strains from different food matrices and their preliminary selection for a potential use as probiotics.Behaviour of Brochothrix thermosphacta in presence of other meat spoilage microbial groups.
P50
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P50
description
hulumtues
@sq
onderzoeker
@nl
researcher
@en
հետազոտող
@hy
name
Francesco Villani
@ast
Francesco Villani
@en
Francesco Villani
@es
Francesco Villani
@nl
Francesco Villani
@sl
type
label
Francesco Villani
@ast
Francesco Villani
@en
Francesco Villani
@es
Francesco Villani
@nl
Francesco Villani
@sl
prefLabel
Francesco Villani
@ast
Francesco Villani
@en
Francesco Villani
@es
Francesco Villani
@nl
Francesco Villani
@sl
P106
P1153
7102291581
P21
P31
P496
0000-0001-6475-2189