Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Mariana Tristezza"'
Autor:
Pasquale Russo, Maria Tufariello, Raffaela Renna, Mariana Tristezza, Marco Taurino, Lorenzo Palombi, Vittorio Capozzi, Carlo G. Rizzello, Francesco Grieco
Publikováno v:
Microorganisms, Vol 8, Iss 5, p 628 (2020)
In this investigation, we explored the oenological significance of Candida zemplinina (syn. Starmerella bacillaris) isolates from Apulian grape musts. Moreover, we provide the first evidence of the impact of different C. zemplinina strains on the win
Externí odkaz:
https://doaj.org/article/c885953a21764c35ad78dd29be06fea6
Autor:
Luca Roscini, Mariana Tristezza, Laura Corte, Claudia Colabella, Carla Perrotta, Patrizia Rampino, Vincent Robert, Duong Vu, Gianluigi Cardinali, Francesco Grieco
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
A yeast strain was isolated during a study on vineyard-associated yeast strains from Apulia in Southern Italy. ITS and LSU D1/D2 rDNA sequences showed this strain not to belong to any known species and was described as the type strain of Ogataea uvar
Externí odkaz:
https://doaj.org/article/d46e2e8629f142b498675ed49d9e483e
Autor:
Palmira De Bellis, Mariana Tristezza, Miriam Haidukowski, Francesca Fanelli, Angelo Sisto, Giuseppina Mulè, Francesco Grieco
Publikováno v:
Toxins, Vol 7, Iss 12, Pp 5079-5093 (2015)
Ochratoxin A (OTA) is a mycotoxin with a main nephrotoxic activity contaminating several foodstuffs. In the present report, five soil samples collected from OTA-contaminated vineyards were screened to isolate microorganisms able to biodegrade OTA. Wh
Externí odkaz:
https://doaj.org/article/587ae41fa0ea4574aced3a33f770e827
Autor:
Mariana Tristezza, Lorenagostina Fantastico, Cosimo Vetrano, Gianluca Bleve, Daniela Corallo, Francesco Grieco, Giovanni Mita
Publikováno v:
International Journal of Microbiology, Vol 2014 (2014)
The characterization of autochthonous Saccharomyces cerevisiae strains is an important step towards the conservation and employment of microbial biodiversity. The utilization of selected autochthonous yeast strains would be a powerful tool to enhance
Externí odkaz:
https://doaj.org/article/c528634985144f4baa2999b249b7fe46
Autor:
Marco Taurino, Carlo Giuseppe Rizzello, Lorenzo Palombi, Vittorio Capozzi, Francesco Grieco, Pasquale Russo, Mariana Tristezza, Raffaela Renna, Maria Tufariello
Publikováno v:
Microorganisms
Volume 8
Issue 5
Microorganisms 8 (2020): 1–13. doi:10.3390/microorganisms8050628
info:cnr-pdr/source/autori:Pasquale Russo 1,+,*, Maria Tufariello 2,+, Raffaela Renna 3, Mariana Tristezza 2, Marco Taurino 2, Lorenzo Palombi 4, Vittorio Capozzi 5, Carlo G. Rizzello 3 and Francesco Grieco 2,*/titolo:New Insights into the Oenological Significance of Candida zemplinina: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines/doi:10.3390%2Fmicroorganisms8050628/rivista:Microorganisms/anno:2020/pagina_da:1/pagina_a:13/intervallo_pagine:1–13/volume:8
Microorganisms, Vol 8, Iss 628, p 628 (2020)
Volume 8
Issue 5
Microorganisms 8 (2020): 1–13. doi:10.3390/microorganisms8050628
info:cnr-pdr/source/autori:Pasquale Russo 1,+,*, Maria Tufariello 2,+, Raffaela Renna 3, Mariana Tristezza 2, Marco Taurino 2, Lorenzo Palombi 4, Vittorio Capozzi 5, Carlo G. Rizzello 3 and Francesco Grieco 2,*/titolo:New Insights into the Oenological Significance of Candida zemplinina: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines/doi:10.3390%2Fmicroorganisms8050628/rivista:Microorganisms/anno:2020/pagina_da:1/pagina_a:13/intervallo_pagine:1–13/volume:8
Microorganisms, Vol 8, Iss 628, p 628 (2020)
In this investigation, we explored the oenological significance of Candida zemplinina (syn. Starmerella bacillaris) isolates from Apulian grape musts. Moreover, we provide the first evidence of the impact of different C. zemplinina strains on the win
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::821c508301dc2eeeb73a2257524c3372
Autor:
Patrizia Rampino, Giovanni Mita, Francesco Grieco, Giuseppe Spano, Antonietta Saccomanno, Fabio Cimaglia, Maurizio Chiesa, Vittorio Capozzi, Carla Perrotta, Mariana Tristezza
Publikováno v:
Food control 87 (2018): 169–179. doi:10.1016/j.foodcont.2017.12.023
info:cnr-pdr/source/autori:Cimaglia F.; Tristezza M.; Saccomanno A.; Rampino P.; Perrotta C.; Capozzi V.; Spano G.; Chiesa M.; Mita G.; Grieco F./titolo:AN INNOVATIVE OLIGONUCLEOTIDE MICROARRAY TO DETECT SPOILAGE MICROORGANISMS IN WINE/doi:10.1016%2Fj.foodcont.2017.12.023/rivista:Food control/anno:2018/pagina_da:169/pagina_a:179/intervallo_pagine:169–179/volume:87
info:cnr-pdr/source/autori:Cimaglia F.; Tristezza M.; Saccomanno A.; Rampino P.; Perrotta C.; Capozzi V.; Spano G.; Chiesa M.; Mita G.; Grieco F./titolo:AN INNOVATIVE OLIGONUCLEOTIDE MICROARRAY TO DETECT SPOILAGE MICROORGANISMS IN WINE/doi:10.1016%2Fj.foodcont.2017.12.023/rivista:Food control/anno:2018/pagina_da:169/pagina_a:179/intervallo_pagine:169–179/volume:87
The aim of this investigation has been the design and validation of an oligonucleotide microarray in order to detect 17 different wine-spoilage microorganisms, i.e. 9 yeasts, 5 lactic bacteria and 3 acetic acid bacteria species. Furthermore, several
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8f707995fb5a7a5a3c7baa37e43950e
https://doi.org/10.1016/j.foodcont.2017.12.023
https://doi.org/10.1016/j.foodcont.2017.12.023
Publikováno v:
South African Journal of Enology and Viticulture, Volume: 38, Issue: 2, Pages: 156-166, Published: 2017
South African journal of enology and viticulture 38 (2017): 156–165. doi:10.21548/38-2-1333
info:cnr-pdr/source/autori:Carmen Berbegal1, Giuseppe Spano1*, Marianna Tristezza2, Francesco Grieco2 and Vittorio Capozzi1/titolo:Microbial resources and innovation in the wine production sector/doi:10.21548%2F38-2-1333/rivista:South African journal of enology and viticulture/anno:2017/pagina_da:156/pagina_a:165/intervallo_pagine:156–165/volume:38
South African journal of enology and viticulture 38 (2017): 156–165. doi:10.21548/38-2-1333
info:cnr-pdr/source/autori:Carmen Berbegal1, Giuseppe Spano1*, Marianna Tristezza2, Francesco Grieco2 and Vittorio Capozzi1/titolo:Microbial resources and innovation in the wine production sector/doi:10.21548%2F38-2-1333/rivista:South African journal of enology and viticulture/anno:2017/pagina_da:156/pagina_a:165/intervallo_pagine:156–165/volume:38
Microbial starter cultures represent a fundamental level of innovation in the wine sector. Selected yeast strains are routinely used to achieve the needed biomass preparation to accelerate and steering alcoholic fermentation in grape must. The use of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3737e81944b4cbeb8da22de3e44411ee
https://doi.org/10.21548/38-2-1333
https://doi.org/10.21548/38-2-1333
Autor:
Francesca Fanelli, Graziano Pesole, Giuseppina Mulè, Francesco Grieco, Antonio Logrieco, Caterina Manzari, Vania C. Liuzzi, Miriam Haidukowski, Ernesto Picardi, Michael R. Thon, Mariana Tristezza, Claudia Lionetti
Publikováno v:
Frontiers in Microbiology
Frontiers in microbiology 7 (2017): 1–9. doi:10.3389/fmicb.2016.02162
info:cnr-pdr/source/autori:Liuzzi V.C., Fanelli F., Tristezza M., Haidukowski M., Picardi E., Manzari C., Lionetti C., Grieco F., Logrieco A.F., Thon M.R., Pesole G., Mule G./titolo:Transcriptional analysis of Acinetobacter sp. neg1 capable of degrading ochratoxin A/doi:10.3389%2Ffmicb.2016.02162/rivista:Frontiers in microbiology/anno:2017/pagina_da:1/pagina_a:9/intervallo_pagine:1–9/volume:7
Frontiers in microbiology 7 (2017): 1–9. doi:10.3389/fmicb.2016.02162
info:cnr-pdr/source/autori:Liuzzi V.C., Fanelli F., Tristezza M., Haidukowski M., Picardi E., Manzari C., Lionetti C., Grieco F., Logrieco A.F., Thon M.R., Pesole G., Mule G./titolo:Transcriptional analysis of Acinetobacter sp. neg1 capable of degrading ochratoxin A/doi:10.3389%2Ffmicb.2016.02162/rivista:Frontiers in microbiology/anno:2017/pagina_da:1/pagina_a:9/intervallo_pagine:1–9/volume:7
Ochratoxin A (OTA) is a nephrotoxic and potentially carcinogenic mycotoxin produced by several species of Aspergillus and Penicillium, contaminating grapes, wine and a variety of food products. We recently isolated from OTA contaminated soil vineyard
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b01427f55095029415ff1817740459f9
https://doi.org/10.3389/fmicb.2016.02162
https://doi.org/10.3389/fmicb.2016.02162
Autor:
Cosimo Vetrano, Antonio F. Logrieco, Giovanni Mita, Gianluca Bleve, Francesco Grieco, Mariana Tristezza, Giuseppe Spano, Vittorio Capozzi
Publikováno v:
Food Microbiology. 36:335-342
This work is the first large-scale study on vineyard-associated yeast strains from Apulia (Southern Italy). Yeasts were identified by Internal Transcribed Spacer (ITS) ribotyping and bioinformatic analysis. The polymorphism of interdelta elements was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65a919eac56d6ee2e7d56f98915d508d
https://doi.org/10.1016/j.fm.2013.07.001
https://doi.org/10.1016/j.fm.2013.07.001
Autor:
Giuseppe Spano, Francesco Grieco, Maria Tufariello, Giovanni Mita, Mariana Tristezza, Vittorio Capozzi
Publikováno v:
Frontiers in Microbiology
Frontiers in microbiology 7 (2016): 1–14. doi:10.3389/fmicb.2016.00670
info:cnr-pdr/source/autori:Tristezza M.; Tufariello M.; Capozzi V.; Spano G.; Mita G.; Grieco F./titolo:The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production/doi:10.3389%2Ffmicb.2016.00670/rivista:Frontiers in microbiology/anno:2016/pagina_da:1/pagina_a:14/intervallo_pagine:1–14/volume:7
Frontiers in Microbiology, Vol 7 (2016)
Frontiers in microbiology 7 (2016): 1–14. doi:10.3389/fmicb.2016.00670
info:cnr-pdr/source/autori:Tristezza M.; Tufariello M.; Capozzi V.; Spano G.; Mita G.; Grieco F./titolo:The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production/doi:10.3389%2Ffmicb.2016.00670/rivista:Frontiers in microbiology/anno:2016/pagina_da:1/pagina_a:14/intervallo_pagine:1–14/volume:7
Frontiers in Microbiology, Vol 7 (2016)
In oenology, the utilization of mixed starter cultures composed by Saccharomyces and non-Saccharomyces yeasts is an approach of growing importance for winemakers in order to enhance sensory quality and complexity of the final product without compromi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15a3c8db510261dfa7cfa569c3de2664
http://europepmc.org/articles/PMC4860541
http://europepmc.org/articles/PMC4860541