Zobrazeno 1 - 10
of 142
pro vyhledávání: '"Lucilla, Iacumin"'
Publikováno v:
Microbiology Spectrum, Vol 12, Iss 7 (2024)
Externí odkaz:
https://doaj.org/article/ae6f11bb6dde40cb9bb7aaf71f384145
Publikováno v:
Foods, Vol 13, Iss 15, p 2381 (2024)
A single strain of yeast was isolated from industrial gluten bread (GB) purchased from a local supermarket. This strain is responsible for spoilage consisting of white powdery and filamentous colonies due to the fragmentation of hyphae into short len
Externí odkaz:
https://doaj.org/article/0ccaeac900ce49208bcb0e0421a624ac
Autor:
Giuseppe Comi, Andrea Colautti, Cristian Edoardo Maria Bernardi, Simone Stella, Elisabetta Orecchia, Francesca Coppola, Lucilla Iacumin
Publikováno v:
Microorganisms, Vol 12, Iss 6, p 1175 (2024)
Cooked sausages packaged in a modified atmosphere (MAP: 20% CO2, 70% N2, 2) with evident yellow stains were analyzed. The aims of this work were to study the microbial cause of the spoilage and to evaluate different antimicrobial compounds to prevent
Externí odkaz:
https://doaj.org/article/cae9e839c5034abdaa6ec9dc16e2b103
Publikováno v:
Microbiology Spectrum, Vol 11, Iss 6 (2023)
ABSTRACT Thanks to the development of whole-genome sequencing technologies, nowadays researchers have access to rapid, effective, and precise resources for the genetic analysis of prokaryotes. The use of metrics that consider the entire DNA sequence,
Externí odkaz:
https://doaj.org/article/edc81d7713534bcd8176e650681933a4
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
The aim of this study was to compare the effects of two vineyard management practices on the soil and its associated microbiota. The experiments were conducted in two adjacent plots, one completely organically managed and the other conventionally man
Externí odkaz:
https://doaj.org/article/153dcff45c4c4e0c8a4f8568e217bcb7
Autor:
Andrea Colautti, Fabrizio Golinelli, Lucilla Iacumin, Diego Tomasi, Pierpaolo Cantone, Giovanni Mian
Publikováno v:
OENO One, Vol 57, Iss 2 (2023)
Grapevine is one of the most important woody perennial crops in Italy, both in terms of cultivated area and economic income. In recent years, the identification of effective and integrated tools for plant nutrition and manipulation to improve plant h
Externí odkaz:
https://doaj.org/article/f2fa0dfc487741c08c32adb05075324b
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
Lacticaseibacillus casei N87 was used as starter culture for the production of fermented sausages. The strain was cultivated in anaerobic (A) and respiratory (growth in presence of oxygen and supplementation with haeme and menaquinone in the growth m
Externí odkaz:
https://doaj.org/article/2ba9d93630434f93927ed5f99e28d0e1
Autor:
Michela Pellegrini, Federica Barbieri, Chiara Montanari, Lucilla Iacumin, Cristian Bernardi, Fausto Gardini, Giuseppe Comi
Publikováno v:
Microorganisms, Vol 11, Iss 8, p 1942 (2023)
Recently, during the ripening of goose sausage, a defect consisting of ammonia and vinegar smell was noticed. The producer of the craft facility, located in Lombardia, a Northern region of Italy, asked us to identify the cause of that defect. Therefo
Externí odkaz:
https://doaj.org/article/e7afefa8b14e4f71bf1ee7c043a939eb
Autor:
Michela Pellegrini, Lucilla Iacumin, Jelka Pleadin, Greta Krešić, Elisabetta Orecchia, Andrea Colautti, Ana Vulić, Nina Kudumija, Cristian Bernardi, Giuseppe Comi
Publikováno v:
Foods, Vol 12, Iss 14, p 2685 (2023)
The aim of this study was to investigate the microbial and physico-chemical characteristics of cold smoked sea bass (CSSB), a novel italian fish product. The microbiological analyses showed the presence of bacterial contamination from the raw materia
Externí odkaz:
https://doaj.org/article/f0cf2b42c8604933b4b27736c1f93a1f
Autor:
Patrizia Romano, Gabriella Siesto, Angela Capece, Rocchina Pietrafesa, Rosalba Lanciotti, Francesca Patrignani, Lisa Granchi, Viola Galli, Antonio Bevilacqua, Daniela Campaniello, Giuseppe Spano, Andrea Caridi, Marco Poiana, Roberto Foschino, Ileana Vigentini, Giuseppe Blaiotta, Viviana Corich, Alessio Giacomini, Gianluigi Cardinali, Laura Corte, Annita Toffanin, Monica Agnolucci, Francesca Comitini, Maurizio Ciani, Ilaria Mannazzu, Marilena Budroni, Vasileios Englezos, Kalliopi Rantsiou, Lucilla Iacumin, Giuseppe Comi, Vittorio Capozzi, Francesco Grieco, Maria Tufariello
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
This paper reports on a common experiment performed by 17 Research Units of the Italian Group of Microbiology of Vine and Wine (GMVV), which belongs to the Scientific Society SIMTREA, with the aim to validate a protocol for the characterization of wi
Externí odkaz:
https://doaj.org/article/fbaf2c6bd665467eb1d64040c06fa17d