Zobrazeno 1 - 10
of 162
pro vyhledávání: '"Monica Gatti"'
Autor:
Pier Sandro Cocconcelli, Monica Gatti, Giorgio Giraffa, Marco Gobbetti, Rosalba Lanciotti, Lorenzo Morelli, Erasmo Neviani, Eugenio Parente
Publikováno v:
mSystems, Vol 8, Iss 6 (2023)
Externí odkaz:
https://doaj.org/article/998a283670114ba588d9e1816cab7221
Publikováno v:
Fermentation, Vol 10, Iss 4, p 186 (2024)
The remarkable global diversity in long-ripened cheese production can be attributed to the adaptability of the cheese microbiota. Most cheese types involve intricate microbial ecosystems, primarily represented by lactic acid bacteria (LAB). The prese
Externí odkaz:
https://doaj.org/article/41da419a593c4720abd5ee111d97d29d
Autor:
Luca Bettera, Matthias Dreier, Remo S. Schmidt, Monica Gatti, Hélène Berthoud, Hans-Peter Bachmann
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
In cheese production, microorganisms are usually added at the beginning of the process as primary starters to drive curd acidification, while secondary microorganisms, with other pro-technological features important for cheese ripening, are added as
Externí odkaz:
https://doaj.org/article/497a1ffdc9ea4074878499210eca989c
Autor:
Luca Bettera, Alessia Levante, Elena Bancalari, Benedetta Bottari, Martina Cirlini, Erasmo Neviani, Monica Gatti
Publikováno v:
Foods, Vol 12, Iss 21, p 3949 (2023)
The microbial ecology fundamentals of raw milk and long-ripened cheeses consist of a complex interaction between starter lactic acid bacteria (SLAB) and non-starter LAB (NSLAB). Although NSLAB aromatic properties are paramount, other phenotypic trait
Externí odkaz:
https://doaj.org/article/5f3487ce8dc24607b8feefc709a2cec2
Autor:
Luca Bettera, Marcello Alinovi, Paolo D’Incecco, Monica Gatti, Eleonora Carini, Luisa Pellegrino, Elena Bancalari
Publikováno v:
Foods, Vol 12, Iss 17, p 3302 (2023)
The present study investigated some physico-chemical and microbiological traits of 20-month ripened hard cheeses produced from low-temperature high-speed centrifuged raw milk that developed a structural defect consisting of eyes or slits in the paste
Externí odkaz:
https://doaj.org/article/2ae1f61273c0456e9fb939a4596fee15
Publikováno v:
Frontiers in Microbiology, Vol 13 (2023)
Lactic Acid Bacteria (LAB) exert a fundamental activity in cheese production, as starter LAB in curd acidification, or non-starter LAB (NSLAB) during ripening, in particular in flavor formation. NSLAB originate from the farm and dairy environment, be
Externí odkaz:
https://doaj.org/article/85b47b9fae5d4e6aa811e6a614375a67
Autor:
Vincenzo Castellone, Barbara Prandi, Elena Bancalari, Tullia Tedeschi, Monica Gatti, Benedetta Bottari
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Time of ripening has a strong impact on shaping the valuable and recognizable characteristics of long-ripened types of cheese such as Parmigiano Reggiano (PR) due to the interrelationship between microbiota and proteolysis that occurs during ripening
Externí odkaz:
https://doaj.org/article/fbe1c12325e843319bfeea6bde608d79
Autor:
Andrea Fuso, Elena Bancalari, Vincenzo Castellone, Augusta Caligiani, Monica Gatti, Benedetta Bottari
Publikováno v:
Foods, Vol 12, Iss 1, p 215 (2023)
Exopolysaccharides (EPS) are complex molecules produced by some microorganisms and used in foods as texturizers and stabilizers, their properties depending on their chemical structure. In this work, three different lactic acid bacteria (LAB), were te
Externí odkaz:
https://doaj.org/article/6f6ca26c72f541f6a18ee2100ca64ad6
Autor:
Benedetta Bottari, Alessia Levante, Elena Bancalari, Stefano Sforza, Chiara Bottesini, Barbara Prandi, Francesca De Filippis, Danilo Ercolini, Marco Nocetti, Monica Gatti
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Cheese microbiota contribute significantly to the final characteristics of cheeses due to the growth and interaction between cheese microorganisms during processing and ripening. For raw milk cheeses, such as Parmigiano Reggiano (PR), the microbiota
Externí odkaz:
https://doaj.org/article/13a68cf52a6d461ca96ff933164b7769
Autor:
Elena Bancalari, Marcello Alinovi, Benedetta Bottari, Augusta Caligiani, Germano Mucchetti, Monica Gatti
Publikováno v:
Frontiers in Microbiology, Vol 10 (2020)
Despite the fact that strains belonging to Weissella species have not yet been approved for use as starter culture, recent toxicological studies open new perspectives on their potential employment. The aim of this study was to evaluate the ability of
Externí odkaz:
https://doaj.org/article/7ab2ef964a6d4f769b94d2cadd276850