Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Marilena Marino"'
Autor:
Anna Rossi, Fabio Marroni, Niccolò Renoldi, Giulia Di Filippo, Elisabetta Gover, Marilena Marino, Nadia Innocente
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 7, Pp 4288-4297 (2024)
ABSTRACT: The use of natural milk culture (NMC) represents a key factor in Protected Designation of Origin (PDO) Montasio cheese, contributing to its distinctive sensory profile. The complex microbial ecosystem of NMC is the result of heat treatment
Externí odkaz:
https://doaj.org/article/558e2759bd3845ba94f226a695e09e9c
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 12, Pp 8404-8414 (2023)
ABSTRACT: The possible contribution of brine-derived microflora to the sensory attributes of cheese is still a rather unexplored field. In this study, 365 bacteria and 105 yeast strains isolated from 11 cheese brines were qualitatively tested for pro
Externí odkaz:
https://doaj.org/article/06b972ef8ed14032aaf287357d529004
Autor:
Sofia Melchior, Eleonora Carini, Marcello Gigliotti, Francesco Ciuffarin, Marilena Marino, Nadia Innocente, Maria Cristina Nicoli, Sonia Calligaris
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100724- (2024)
The capacity of monoglyceride (MG) gelled emulsions (MEs) in protecting probiotic cells of Lacticaseibacillus rhamnosus against stresses suffered during food processing, storage, and human digestion has been recently demonstrated. These findings open
Externí odkaz:
https://doaj.org/article/0d3a36dd2e294f0ca3d0920181c2d60e
Autor:
Marilena Marino, Nadia Innocente, Sonia Calligaris, Michela Maifreni, Anna Marangone, Maria Cristina Nicoli
Publikováno v:
Journal of Functional Foods, Vol 35, Iss , Pp 51-59 (2017)
The influence of structured emulsions containing saturated monoglycerides (MG) on the viability of a probiotic Lactobacillus rhamnosus strain during cold storage for up to 56 days was investigated. Six emulsions were prepared, containing sunflower oi
Externí odkaz:
https://doaj.org/article/dc0a247ee5454b818dc0b8710097cd94
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
In this study, the efficacy of treatments with ozone in water and gaseous ozone against attached cells and microbial biofilms of three foodborne species, Pseudomonas fluorescens, Staphylococcus aureus, and Listeria monocytogenes, was investigated. Bi
Externí odkaz:
https://doaj.org/article/f0212b46a66c4b98a96bc1e10ca52045
Autor:
Marilena Marino, Nadia Innocente, Michela Maifreni, Jérôme Mounier, José F. Cobo-Díaz, Emmanuel Coton, Lisa Carraro, Barbara Cardazzo
Publikováno v:
Frontiers in Microbiology, Vol 8 (2017)
This study explored the bacterial diversity of brines used for cheesemaking in Italy, as well as their physicochemical characteristics. In this context, 19 brines used to salt soft, semi-hard, and hard Italian cheeses were collected in 14 commercial
Externí odkaz:
https://doaj.org/article/912241ac49c54f9d9d2bff12688bb740
Publikováno v:
Food & Function. 14:2128-2137
Turbidimetry clearly evidences the effect of pre-adaptation on probiotics’ robustness against food-related challenging conditions.
Publikováno v:
Carbohydrate polymers. 301
An exopolysaccharide (EPS_B3) produced by a Leuconostoc mesenteroides strain isolated from a semi-hard Italian cheese was chemically and biologically characterized. HPLC-SEC, NMR, FT-IR and monosaccharide composition experiments were performed. Antim
Autor:
Maria Cristina Nicoli, Nadia Innocente, Sonia Calligaris, Francesca D'Este, Sofia Melchior, Marilena Marino
Publikováno v:
Food & Function. 12:351-361
This research was conducted to evaluate the potential use of saturated monoglyceride (MG)-based gels in the protection of probiotics upon in vitro digestion. For this purpose, a Lactobacillus rhamnosus strain was inoculated into binary and ternary sy