Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings

Autor: Niccolò Pini, Manuel Venturi, Simona Guerrini, Massimo Vincenzini, Viola Galli, Lisa Granchi

Publikováno v: Università degli studi di Firenze-IRIS

This study investigated the establishment of wheat stable sourdoughs, both in liquid (dough yield = 330) and firm (dough yield = 154) conditions, by inoculating 5 strains of different lactic acid bacteria species together with either a Saccharomyces

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47af191ce568496ad7efbccbda3f0b0d
https://doi.org/10.1016/j.lwt.2019.02.004

Quantifying the Effects of Ethanol and Temperature on the Fitness Advantage of Predominant Saccharomyces cerevisiae Strains Occurring in Spontaneous Wine Fermentations

Autor: Lisa Granchi, Simona Guerrini, Silvia Mangani, Donatella Ganucci, Massimo Vincenzini

Publikováno v: Frontiers in Microbiology
Frontiers in Microbiology, Vol 9 (2018)

Different Saccharomyces cerevisiae strains are simultaneously or in succession involved in spontaneous wine fermentations. In general, few strains occur at percentages higher than 50% of the total yeast isolates (predominant strains), while a variabl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::affe9db9b185cbd9a6ce68707809a532
https://doi.org/10.3389/fmicb.2018.01563

Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods

Autor: Simona Guerrini, Manuel Venturi, Massimo Vincenzini

Publikováno v: Food Microbiology. 31:107-115

The microbiota occurring in all the manufacturing phases of two Italian sourdough sweet-leavened baked goods (a typical Genoese dry biscuit, Lagaccio, and a soft stuffed North Italian typical cake, Panettone) were investigated over a period of three

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::49f4492368ff1c6920d6352ff7cb97ba
https://doi.org/10.1016/j.fm.2012.02.011

Enumeration and rapid identification of yeasts during extraction processes of extra virgin olive oil in Tuscany

Autor: Massimo Vincenzini, Eleonora Mari, Simona Guerrini, Lisa Granchi

Publikováno v: World journal of microbiologybiotechnology. 32(6)

The aim of this study was to evaluate the occurrence of yeast populations during different olive oil extraction processes, carried out in three consecutive years in Tuscany (Italy), by analysing crushed pastes, kneaded pastes, oil from decanter and p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19ef2074f1c96b043ba8bd3626ef5fa3
https://pubmed.ncbi.nlm.nih.gov/27116959

Populations of exopolysaccharide-producing cyanobacteria and diatoms in the mucilaginous benthic aggregates of the Tyrrhenian Sea (Tuscan Archipelago)

Autor: Massimo Vincenzini, Claudio Sili, Roberto De Philippis, Cecilia Faraloni

Publikováno v: Science of the total environment 353 (2005): 360–368. doi:10.1016/j.scitotenv.2005.09.078
info:cnr-pdr/source/autori:Roberto De Philippis; Cecilia Faraloni; Claudio Sili; Massimo Vincenzini/titolo:Populations of exopolysaccharide-producing cyanobacteria and diatoms in the mucilaginous benthic aggregates of the Tyrrenian Sea (Tuscan Archipelago)/doi:10.1016%2Fj.scitotenv.2005.09.078/rivista:Science of the total environment/anno:2005/pagina_da:360/pagina_a:368/intervallo_pagine:360–368/volume:353

The microalgal community of benthic mucilages sampled in various sites of the Tuscan Archipelago during the period May 1999-July 2002, was always dominated by diatoms. Synedra, Licmophora and Navicula were the most frequently found genera, their pres

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb383637c04a969834b0189c0db86e13
https://doi.org/10.1016/j.scitotenv.2005.09.078