Agricultural Microbiology
Olive mill composted residues as new resource for bio-control of plant pathogens
G ALFANO, G LUSTRATO, G LIMA, G RANALLI
Medicago truncatula improves salt tolerance when nodulated by an indole-3-acetic acid over-producing Sinorhizobium meliloti strain
C BIANCO, R DEFEZ
How to improve intestinal health in poultry and to control pathogens widespread
B BIAVATI, L BAFFONI, R GASBARRI, M GRANATA, F GAGGIA
A potential new role of nirK gene in Rhizobium sullae
M BOTTEGAL, M BASAGLIA, S POVOLO, S CASELLA
Effect of Azospirillum brasilense Sp245 on grapevine vegetative propagation
G P CARROZZA, C D’ONOFRIO, L VETTORI, C FELICI, A RUSSO, G SCALABRELLI, S MORINI, A TOFFANIN
Oenological yeasts as source of extracellular hydrolytic enzymes for future applications in
bioethanol production
L FAVARO, M BASAGLIA, S CASELLA
AniA, a regulatory protein involved in polymer accumulation in Ensifer meliloti
S POVOLO, S CASELLA
Co-localizing symbiont and endophytic bacteria in legumes by tagging with different fluorescent
proteins
A TONDELLO, B BALDAN, A SQUARTINI
In vitro/in vivo tests and DGGE analysis to evaluate biocontrol activity of Azospirillum brasilense
Sp245 against Rhizoctonia solani
L VETTORI, C FELICI, A RUSSO, S MORINI, S CUMMINGS, A TOFFANIN
Food Microbiology
Sulphur dioxide affects viability, culturability and resuscitation of Brettanomyces/Dekkera
bruxellensis
M AGNOLUCCI, F REA, C SBRANA, C CRISTANI, A TIRELLI, M NUTI
Debaryomyces hansenii polymorphism analysis and food traceability: a multiplex PCR SSRs-related
methodology
L ANTONIELLI, A BAGNETTI, C PELLICCIA, F FATICHENTI, G CARDINALI
Potential exploitation of lysozyme in the winemaking of Sicilian wines from “organic grapes”
M APONTE, G BLAIOTTA, N FRANCESCA, V SEMINERIO, L PIRRONE, G MOSCHETTI
Array-based transcriptional analysis of Clostridium sporogenes during its vegetative cycle,
germination process and outgrowth
D BASSI, P S COCCONCELLI
Use of Biolog System to evaluate the antimicrobial activity of volatile constituents of essential oils
for contamination control in ready-to-eat salads
E BERTOLONE, B ZANONI, J L MINATI, R AMBROSOLI
Relationship between Biolog response and microbial contamination in minimally processed
vegetables
E BERTOLONE, B ZANONI, J L MINATI, R AMBROSOLI
Use of Lactobacillus plantarum strains with probiotic abilities as starters for Bella di Cerignola table
olives
A BEVILACQUA, M PERRICONE, M R CORBO, M SINIGAGLIA
Alicyclobacillus acidoterrestris inhibition through cinnamaldehyde, eugenol and a thermal
treatment: use of the desirability approach for the optimization of the technological process
A BEVILACQUA, M SINIGAGLIA, M R CORBO
Monitoring of yeast microflora during Gragnano DOC (Campania Region, Italy) winemaking and
selection of autochthonous Saccharomyces cerevisiae strains
G BLAIOTTA, M DI CAPUA, M APONTE
A genetic marker for distinguishing Lactococcus garvieae strains from different food environments
F BORGO, G RICCI, M G FORTINA
Yeast viability as a parameter to maintain artisanal beer quality features
B BOTTARI, E PANIZZA, G CAMPARI, M GATTI
AFLP technique as molecular typing of Streptococcus thermophilus strains
C G BOVE, C LAZZI, E SGARBI, S TORRIANI, M GATTI, E NEVIANI
Intraspecific biodiversity of Lactobacillus sanfranciscensis from traditional sourdoughs
M BRONZINI, M VENTURI, G CASALINI, S GUERRINI, L GRANCHI
Combined antifungal activity of eugenol, ph and water activity against Fusarium oxysporum
D CAMPANIELLO, M R CORBO, C CICCARONE, M SINIGAGLIA
The hsp16 gene of the probiotic Lactobacillus acidophilus is differently regulated by single and
combined stress as revealed by reverse transcription quantitative PCR (qRT-PCR)
V CAPOZZI, D FIOCCO, S WEIDMANN, G FELIS, G SPANO
Safety for celiac patients of breads made of wheat flour hydrolyzed during food processing
A CASSONE, M DE ANGELIS, R DI CAGNO, C G RIZZELLO, M CALASSO, L GRECO, R DI MASE, R AURICCHIO, R TRONCONE, S AURICCHIO, M GOBBETTI
Effect of autochthonous lactic acid bacteria starters on shelf-life, health-promoting and sensory
properties of raw vegetables
A CASSONE, R SURICO, R DI CAGNO, M DE ANGELIS, F MINERVINI, C RIZZELLO, M GOBBETTI
Pecorino d’Abruzzo Raw Ewes’ milk cheese: seasonal factors of biochemical and microbiological
aspects
V CENTI, C ERCOLE, M DEL GALLO, R CONTENTO, P CACCHIO, A LEPIDI
Synthesis of γ-aminobutiric acid (GABA) by lactic acid bacteria: from functional foods to cosmetics
R CODA, C G RIZZELLO, M DE ANGELIS, R DI CAGNO, A CASSONE, S SIRAGUSA, M GOBBETTI
Different molecular strategies for detection of bacteria in Italian goat cheese
E COLOMBO, M FRUSCA, M SCARPELLINI, L FRANZETTI
Mycotoxinogenic activity of moulds isolated in traditional Korean sweet baked foods on the market
G COMI, L IACUMIN, M MANZANO, D BOSCOLO
In vitro antimicrobial evaluation of carvacrol against some spoiling microorganisms
D D'AMATO, M SINIGAGLIA, M R CORBO
Comparison of molecular and metabolomic methods as characterization tools of Debaryomyces
hansenii cheese isolates
M DEL BOVE, C PELLICCIA, P RELLINI, F FATICHENTI, G CARDINALI
Thymol effect on total proteome of Salmonella enterica serovar Thompson
R DI PASQUA, G MAMONE, P FERRANTI, M LAMBERTI, G MAURIELLO
Improvement of wine quality by using non-Saccharomyces yeasts in mixed culture with
Saccharomyces cerevisiae
P DOMIZIO, L LENCIONI, C ROMANI, M CIANI, F COMITINI, S LANDOLFO, I MANNAZZU
Autochthonous Saccharomyces cerevisiae strains from local grapevine varieties to improve wine
quality
E DUCCI, G P CARROZZA, L VETTORI, C D’ONOFRIO, G SCALABRELLI, A TOFFANIN
Study on growth stimulator of bifidobacteria produced by potential probiotic dairy propionibacteria
A FILIPPONE, D CAMPANIELLO, C ALTIERI, M SINIGAGLIA
Surface bacterial communities of rind active cheeses
C FONTANA, F CAPPA, P S COCCONCELLI
Investigation of yeast community of “Grillo” grapes and musts from Marsala wine production area
N FRANCESCA, L SETTANNI, M APONTE, G MOSCHETTI
Oenological properties of Saccharomyces cerevisiae and Zygosaccharomyces rouxii strains
inoculated in high sugar grape must for Vin Santo production
D GANUCCI, G BUSCIONI, S MANGANI, L GRANCHI
Transcriptomic and phenotypic analysis of the food isolated UC7032
S GAZZOLA, P S COCCONCELLI
“Wild” yeast flora detection during the pre-fermentative stages in winemaking
M GOBBI, F COMITINI, M CIANI
Experimental evidence of a general pattern for biogenic amine accumulation during wine-making
S GUERRINI, S MANGANI, L GRANCHI, M VINCENZINI
Lactic acid bacteria and yeasts involved in four different sourdoughs fermentation
L IACUMIN, M MANZANO, F CECCHINI, G COMI
Characterization of carvacrol treated bacterial cells by atomic force microscopy
A LA STORIA, D ERCOLINI, F VILLANI, F MARINELLO, G MAURIELLO
Inactivation of spoilage yeasts Dekkera/Brettanomyces using Low Electric Current Treatment
(LECT)
G LUSTRATO, G RANALLI, G ALFANO, A DE LEONARDIS, V MACCIOLA
Safety aspects in staphylococci isolated from food, workers and surfaces
M MAIFRENI, M MARINO, I BARTOLOMEOLI, F FRIGO
Influence of autochtnous lactic acid bacteria on cheese microflora and free amino acids of sweet
Pecorino Sardo PDO
N P MANGIA, M A MURGIA, G GARAU, P DEIANA
Microbiological characterization of Fruhe cheese
M A MURGIA, N P MANGIA, F FANCELLO, P DEIANA
Antibiotic resistance genes delivered by lactic acid bacteria isolated from fresh cut vegetables
A NABI, G COLELLI, G SPANO, S MASSA
Development of in vitro screening of EPS-producing LAB for cereal based products
S PALOMBA, G BLAIOTTA, G MOSCHETTI, V VENTORINO, O PEPE
High pressure homogenization treatment of ready-to-eat food: review results within the HIGHQ-
European project
F PATRIGNANI, S L K SADO, L VANNINI, R LANCIOTTI, M E GUERZONI
Preliminary exploration on the presence of yeast on the apple surface
C PELLICCIA, M DEL BOVE, L ANTONIELLI, F FATICHENTI, G CARDINALI
Development of a specific Real-Time PCR assay for the detection of Brochothrix thermosphacta and
evaluation of qPCR for its quantification in fresh and spoiled meat
C PENNACCHIA, D ERCOLINI, F VILLANI
“Challenge test” with Listeria innocua on a ready to eat turkey breast
C PICOZZI, S CAPPONI, P DAMINELLI, P BONI, R FOSCHINO
Survey of Shiga-like toxin producing Escherichia coli in foods of animal origin of the Piedmont
region in Italy
K RANTSIOU, L COCOLIN
Chemical composition and organoleptic characteristics of Vinsanto wine obtained by using different
Saccharomyces strains
C ROMANI, L LENCIONI, P DOMIZIO
Individuation of the nutritional conditions able to induce dimorphic transition in Pichia fermentans
M L SANNA, Q MIGHELI, I MANNAZZU, M BUDRONI
Whey starter for Parmigiano Reggiano: culture independent approach
M SANTARELLI, B BOTTARI, E NEVIANI, M GATTI
Lactobacillus plantarum acidic stress response in terms isovaleric acid pathway
D SERRAZANETTI, P VERNOCCHI, M NDAGIJIMANA, M DE ANGELIS, A CORSETTI, M E GUERZONI
Effects of nutritional and environmental conditions on Salmonella spp biofilm formation
B SPERANZA, M R CORBO, M SINIGAGLIA
Determination of condition assays to identify glycosidase activity in probiotic bacteria
E STRAHSBURGER, A LOPEZ DE LACEY, G DINELLI, D DI GIOIA, I MAROTTI, B BIAVATI AL52
Microbiology of two traditional sourdough production processes in Italy: Lagaccio biscuit and
Panettone cake
M VENTURI, S GUERRINI, M VINCENZINI
Characterization of stx converting bacteriophages induced from Shiga-toxin-producing Escherichia
coli strains isolated in dairy products
G VOLPONI, C PICOZZI, R FOSCHINO
Proteomic analysis of Saccharomyces cerevisiae wine strains with different susceptibility to stuck
fermentations
G ZARA, S ZARA, G A FARRIS, I MANNAZZU, M BUDRONI
Air-liquid biofilm formation is independent on RAS2 gene in Saccharomyces cerevisiae flor yeasts
S ZARA, G ZARA, G A FARRIS, I MANNAZZU, M BUDRONI
Environmental Microbiology
Lab-scale biopile assessment for the evaluation of diesel fuel soil remediation
E BALDAN, M BASAGLIA, S CASELLA
Two autotrophic processes drive plant establishment in a polar desert
S BORIN, S VENTURA, F TAMBONE, F MAPELLI, L BRUSETTI, F SCHUBOTZ, L P D’ACQUI, B SOLHEIM, K -U HINRICHS, F BALDI, F ADANI, D DAFFONCHIO
Dynamic of denitrification activity in the soil of a wooded riparian strip assessed for nitrogen
removal
B BOZ, F FONTANA, A PISTOLATO, M BASAGLIA, E VENDRAMIN, M M RAHMAN, S CASELLA, B GUMIERO
Calcium carbonate precipitation in natural habitats: a possible microbial origin
P CACCHIO, R CONTENTO, C ERCOLE, V CENTI, M DEL GALLO, A LEPIDI
Effects of three active ingredients on soil bacterial communities
R CONTENTO, P CACCHIO, C ERCOLE, V CENTI, M DEL GALLO, A LEPIDI
Effect of indigenous bacterial community on arsenic mobilization in a degraded soil under
submerged conditions
A CORSINI, L CAVALCA, L CRIPPA, P ZACCHEO, V ANDREONI
Metabolomic characterization of the growth curve in the yeast Saccharomyces cerevisiae
L CORTE, P RELLINI, L ROSCINI, F FATICHENTI, G CARDINALI
Yeasts isolated from olive mill wastewaters: technological characterization and potential use for
removal pollution
N DI BENEDETTO, M R CORBO, M SINIGAGLIA
Beneficial effects of Azospirillum carbon-limited populations on white poplar stressed micro-cutting
E DI MATTIA, N BORJA ESTAL, F CANGANELLA, E KUZMINSKY
Potential arsenate reduction of bacteria isolated from an iron-arsenic co-precipitation product
R GORRA, A ESPOSITO, P FATTORI, M MARTIN
Monitoring of bacterial community during a bioremediation process of diesel-contaminated soil
V MILANOVIC, M TACCARI, F COMITINI, M CIANI
Wild legume root nodules as a potential reservoir for human pathogenic bacteria
R MURESU, E POLONE, P CAPPUCCINELLI, G DELOGU, A M SCARPA, A SQUARTINI
Preliminary exploration on the perspectives of soil metabolomics – a case study on desertification
in Sardinia
G PUDDU, L ANTONIELLI, A BAGNETTI, F FATICHENTI, G CARDINALI
Analysis of microbial diversity in the soil of a wooded riparian strip
M M RAHMAN, E VENDRAMIN, F FONTANA, B BOZ, B GUMIERO, M BASAGLIA, S CASELLA
Internal variability of the D1/D2 domain of rDNA in Saccharomyces cerevisiae
P RELLINI, L ANTONIELLI, L CORTE, F FATICHENTI, G CARDINALI
Analysis of rhizobacteria involved in arsenic cycle associated with a spontaneous grass plant
growing on an arsenic polluted soil
C ROMAGNOLI, M COLOMBO, R ZANCHI, L CAVALCA, E CANZI, V ANDREONI
Metabolomic fingerprinting of Saccharomyces cerevisiae cells subject to different stressing
conditions
L ROSCINI, P RELLINI, L CORTE, F FATICHENTI, G CARDINALI
Imbalance of the faecal microbiota and volatile organic compounds between treated and untreated
celiac children
S SIRAGUSA, M DE ANGELIS, R DI CAGNO, C G RIZZELLO, M NDAGIJIMANA, M E GUERZONI,
R FRANCAVILLA, M GOBBETTI
Chemical and microbiological analysis in potable water: preliminary results
I STEFANINI, V BEVILACQUA, L VITTORI ANTISARI, M MODESTO, D TABANELLI, G CIAMPELLI,
C GESSA, G VIANELLO, P BISCAGLIA, B BIAVATI
Analysis, determination and cultivation of endophytic fungi associated with the orchid Spiranthes
spiralis
A TONDELLO, E VENDRAMIN, M VILLANI, B BALDAN, A SQUARTINI
Effect of iron-porphyrin treatment on soil microbial communities
V VENTORINO, V SILVESTRI, O PEPE, A PICCOLO, G MOSCHETTI
New environmental-friendly approaches against detrimental biofilms
F VILLA, A POLO, P PRINCIPI, L GIACOMUCCI, F CAPPITELLI
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