Format
Sort by
Items per page

Send to

Choose Destination

Search results

Items: 1 to 50 of 101

1.

Diet influences the functions of the human intestinal microbiome.

De Angelis M, Ferrocino I, Calabrese FM, De Filippis F, Cavallo N, Siragusa S, Rampelli S, Di Cagno R, Rantsiou K, Vannini L, Pellegrini N, Lazzi C, Turroni S, Lorusso N, Ventura M, Chieppa M, Neviani E, Brigidi P, O'Toole PW, Ercolini D, Gobbetti M, Cocolin L.

Sci Rep. 2020 Mar 6;10(1):4247. doi: 10.1038/s41598-020-61192-y.

2.

Antimicrobial and Fermentation Potential of Himanthalia elongata in Food Applications.

Martelli F, Favari C, Mena P, Guazzetti S, Ricci A, Del Rio D, Lazzi C, Neviani E, Bernini V.

Microorganisms. 2020 Feb 13;8(2). pii: E248. doi: 10.3390/microorganisms8020248.

3.

Dynamics of a natural bacterial community under technological and environmental pressures: The case of natural whey starter for Parmigiano Reggiano cheese.

Bertani G, Levante A, Lazzi C, Bottari B, Gatti M, Neviani E.

Food Res Int. 2020 Mar;129:108860. doi: 10.1016/j.foodres.2019.108860. Epub 2019 Nov 30.

PMID:
32036924
4.

Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters.

Levante A, Bancalari E, Tambassi M, Lazzi C, Neviani E, Gatti M.

Microorganisms. 2020 Jan 17;8(1). pii: E128. doi: 10.3390/microorganisms8010128.

5.

Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds.

Ricci A, Bernini V, Maoloni A, Cirlini M, Galaverna G, Neviani E, Lazzi C.

Microorganisms. 2019 Nov 22;7(12). pii: E607. doi: 10.3390/microorganisms7120607.

6.

Expression of DinJ-YafQ System of Lactobacillus casei Group Strains in Response to Food Processing Stresses.

Levante A, Folli C, Montanini B, Ferrari A, Neviani E, Lazzi C.

Microorganisms. 2019 Oct 11;7(10). pii: E438. doi: 10.3390/microorganisms7100438.

7.

Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil.

Menezes LAA, Sardaro MLS, Duarte RTD, Mazzon RR, Neviani E, Gatti M, De Dea Lindner J.

Food Microbiol. 2020 Feb;85:103302. doi: 10.1016/j.fm.2019.103302. Epub 2019 Aug 14.

PMID:
31500708
8.

Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production.

Bancalari E, D'Incecco P, Savo Sardaro ML, Neviani E, Pellegrino L, Gatti M.

Int J Food Microbiol. 2019 Oct 2;306:108268. doi: 10.1016/j.ijfoodmicro.2019.108268. Epub 2019 Jul 15.

PMID:
31352303
9.

Corrigendum to "Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters" [Int. J. Food Microbiol. 160 (2013) 290-297].

Bottari B, Agrimonti C, Gatti M, Neviani E, Marmiroli N.

Int J Food Microbiol. 2019 Sep 16;305:108239. doi: 10.1016/j.ijfoodmicro.2019.108239. Epub 2019 Jun 7. No abstract available.

PMID:
31178169
10.

AFLP protocol comparison for microbial diversity fingerprinting.

Bertani G, Savo Sardaro ML, Neviani E, Lazzi C.

J Appl Genet. 2019 May;60(2):217-223. doi: 10.1007/s13353-019-00492-0. Epub 2019 Apr 15.

PMID:
30989627
11.

Distinct Genetic and Functional Traits of Human Intestinal Prevotella copri Strains Are Associated with Different Habitual Diets.

De Filippis F, Pasolli E, Tett A, Tarallo S, Naccarati A, De Angelis M, Neviani E, Cocolin L, Gobbetti M, Segata N, Ercolini D.

Cell Host Microbe. 2019 Mar 13;25(3):444-453.e3. doi: 10.1016/j.chom.2019.01.004. Epub 2019 Feb 21.

12.

Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation.

Ricci A, Cirlini M, Maoloni A, Del Rio D, Calani L, Bernini V, Galaverna G, Neviani E, Lazzi C.

Nutrients. 2019 Jan 22;11(2). pii: E213. doi: 10.3390/nu11020213.

13.

How the Fewest Become the Greatest. L. casei's Impact on Long Ripened Cheeses.

Bottari B, Levante A, Neviani E, Gatti M.

Front Microbiol. 2018 Nov 22;9:2866. doi: 10.3389/fmicb.2018.02866. eCollection 2018. Review.

14.

The Influence of Viable Cells and Cell-Free Extracts of Lactobacillus casei on Volatile Compounds and Polyphenolic Profile of Elderberry Juice.

Ricci A, Levante A, Cirlini M, Calani L, Bernini V, Del Rio D, Galaverna G, Neviani E, Lazzi C.

Front Microbiol. 2018 Nov 20;9:2784. doi: 10.3389/fmicb.2018.02784. eCollection 2018.

15.

In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria.

Ricci A, Cirlini M, Calani L, Bernini V, Neviani E, Del Rio D, Galaverna G, Lazzi C.

Food Chem. 2019 Mar 15;276:692-699. doi: 10.1016/j.foodchem.2018.10.046. Epub 2018 Oct 10.

PMID:
30409649
16.

Advancement in LH-PCR methodology for multiple microbial species detections in fermented foods.

Savo Sardaro ML, Perin LM, Bancalari E, Neviani E, Gatti M.

Food Microbiol. 2018 Sep;74:113-119. doi: 10.1016/j.fm.2018.03.008. Epub 2018 Mar 16.

PMID:
29706326
17.

Draft Genome Sequence of Lactobacillus helveticus Strain Lh 12 Isolated from Natural Whey Starter.

Bertani G, Bassi D, Gatti M, Cocconcelli PS, Neviani E.

Genome Announc. 2018 Mar 8;6(10). pii: e00139-18. doi: 10.1128/genomeA.00139-18.

18.

Listeria monocytogenes in Gorgonzola cheese: Study of the behaviour throughout the process and growth prediction during shelf life.

Dalzini E, Cosciani-Cunico E, Monastero P, Bernini V, Neviani E, Bellio A, Decastelli L, Losio MN, Daminelli P, Varisco G.

Int J Food Microbiol. 2017 Dec 4;262:71-79. doi: 10.1016/j.ijfoodmicro.2017.09.018. Epub 2017 Sep 27.

PMID:
28968532
19.

Toward the identification of a type I toxin-antitoxin system in the plasmid DNA of dairy Lactobacillus rhamnosus.

Folli C, Levante A, Percudani R, Amidani D, Bottazzi S, Ferrari A, Rivetti C, Neviani E, Lazzi C.

Sci Rep. 2017 Sep 21;7(1):12051. doi: 10.1038/s41598-017-12218-5.

20.

An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters.

Bancalari E, Savo Sardaro ML, Levante A, Marseglia A, Caligiani A, Lazzi C, Neviani E, Gatti M.

Food Res Int. 2017 Oct;100(Pt 1):682-690. doi: 10.1016/j.foodres.2017.07.066. Epub 2017 Aug 2.

PMID:
28873737
21.

Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening.

Levante A, De Filippis F, La Storia A, Gatti M, Neviani E, Ercolini D, Lazzi C.

Int J Food Microbiol. 2017 Sep 18;257:276-284. doi: 10.1016/j.ijfoodmicro.2017.07.002. Epub 2017 Jul 6.

PMID:
28735145
22.

Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet.

Rosi A, Mena P, Pellegrini N, Turroni S, Neviani E, Ferrocino I, Di Cagno R, Ruini L, Ciati R, Angelino D, Maddock J, Gobbetti M, Brighenti F, Del Rio D, Scazzina F.

Sci Rep. 2017 Jul 21;7(1):6105. doi: 10.1038/s41598-017-06466-8.

23.

Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods.

Perin LM, Savo Sardaro ML, Nero LA, Neviani E, Gatti M.

Food Microbiol. 2017 Aug;65:160-169. doi: 10.1016/j.fm.2017.02.005. Epub 2017 Feb 12.

PMID:
28399998
24.

Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR.

Garofalo C, Bancalari E, Milanović V, Cardinali F, Osimani A, Sardaro MLS, Bottari B, Bernini V, Aquilanti L, Clementi F, Neviani E, Gatti M.

Int J Food Microbiol. 2017 Feb 2;242:24-36. doi: 10.1016/j.ijfoodmicro.2016.11.008. Epub 2016 Nov 10.

PMID:
27866041
25.

Modulation of the cytokine profile in Caco-2 cells by faecal lactobacilli and bifidobacteria from individuals with distinct dietary habits.

Luongo D, Coppola A, Treppiccione L, Bergamo P, Sorrentino A, Ferrocino I, Turroni S, Neviani E, Di Cagno R, Cocolin L, Rossi M.

Cytokine. 2017 Feb;90:80-87. doi: 10.1016/j.cyto.2016.11.007. Epub 2016 Nov 15.

PMID:
27863334
26.

Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation.

Bancalari E, Bernini V, Bottari B, Neviani E, Gatti M.

Front Microbiol. 2016 Oct 17;7:1628. eCollection 2016.

27.

Ensuring safety in artisanal food microbiology.

Cocolin L, Gobbetti M, Neviani E, Daffonchio D.

Nat Microbiol. 2016 Sep 27;1(10):16171. doi: 10.1038/nmicrobiol.2016.171. No abstract available.

PMID:
27670122
28.

The spxB gene as a target to identify Lactobacillus casei group species in cheese.

Savo Sardaro ML, Levante A, Bernini V, Gatti M, Neviani E, Lazzi C.

Food Microbiol. 2016 Oct;59:57-65. doi: 10.1016/j.fm.2016.05.004. Epub 2016 May 9.

PMID:
27375244
29.

Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano.

Lazzi C, Povolo M, Locci F, Bernini V, Neviani E, Gatti M.

Int J Food Microbiol. 2016 Sep 16;233:20-28. doi: 10.1016/j.ijfoodmicro.2016.06.009. Epub 2016 Jun 8.

PMID:
27299670
30.

Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses.

D'Incecco P, Gatti M, Hogenboom JA, Bottari B, Rosi V, Neviani E, Pellegrino L.

Food Microbiol. 2016 Aug;57:16-22. doi: 10.1016/j.fm.2015.11.020. Epub 2016 Jan 6.

31.

FoodMicrobionet: A database for the visualisation and exploration of food bacterial communities based on network analysis.

Parente E, Cocolin L, De Filippis F, Zotta T, Ferrocino I, O'Sullivan O, Neviani E, De Angelis M, Cotter PD, Ercolini D.

Int J Food Microbiol. 2016 Feb 16;219:28-37. doi: 10.1016/j.ijfoodmicro.2015.12.001. Epub 2015 Dec 9.

PMID:
26704067
32.

High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome.

De Filippis F, Pellegrini N, Vannini L, Jeffery IB, La Storia A, Laghi L, Serrazanetti DI, Di Cagno R, Ferrocino I, Lazzi C, Turroni S, Cocolin L, Brigidi P, Neviani E, Gobbetti M, O'Toole PW, Ercolini D.

Gut. 2016 Nov;65(11):1812-1821. doi: 10.1136/gutjnl-2015-309957. Epub 2015 Sep 28.

PMID:
26416813
33.

Fecal Microbiota in Healthy Subjects Following Omnivore, Vegetarian and Vegan Diets: Culturable Populations and rRNA DGGE Profiling.

Ferrocino I, Di Cagno R, De Angelis M, Turroni S, Vannini L, Bancalari E, Rantsiou K, Cardinali G, Neviani E, Cocolin L.

PLoS One. 2015 Jun 2;10(6):e0128669. doi: 10.1371/journal.pone.0128669. eCollection 2015.

34.

Transcriptomic clues to understand the growth of Lactobacillus rhamnosus in cheese.

Lazzi C, Turroni S, Mancini A, Sgarbi E, Neviani E, Brigidi P, Gatti M.

BMC Microbiol. 2014 Feb 7;14:28. doi: 10.1186/1471-2180-14-28.

35.

Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters.

Gatti M, Bottari B, Lazzi C, Neviani E, Mucchetti G.

J Dairy Sci. 2014 Feb;97(2):573-91. doi: 10.3168/jds.2013-7187. Epub 2013 Dec 2. Review.

36.

Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter.

Pogačić T, Mancini A, Santarelli M, Bottari B, Lazzi C, Neviani E, Gatti M.

Food Microbiol. 2013 Dec;36(2):207-15. doi: 10.1016/j.fm.2013.05.009. Epub 2013 Jun 10.

PMID:
24010599
37.

Effect of protein hydrolysates on growth kinetics and aminopeptidase activities of Lactobacillus.

Meli F, Lazzi C, Neviani E, Gatti M.

Curr Microbiol. 2014 Jan;68(1):82-7. doi: 10.1007/s00284-013-0445-z. Epub 2013 Aug 29.

PMID:
23989800
38.

Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese.

Santarelli M, Bottari B, Lazzi C, Neviani E, Gatti M.

Syst Appl Microbiol. 2013 Dec;36(8):593-600. doi: 10.1016/j.syapm.2013.04.007. Epub 2013 Jun 18.

PMID:
23791204
39.

Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of some Bifidobacterium species.

Meli F, Lazzi C, Neviani E, Gatti M.

Anaerobe. 2013 Aug;22:130-3. doi: 10.1016/j.anaerobe.2013.05.003. Epub 2013 May 25.

PMID:
23711574
40.

Nonstarter lactic acid bacteria volatilomes produced using cheese components.

Sgarbi E, Lazzi C, Tabanelli G, Gatti M, Neviani E, Gardini F.

J Dairy Sci. 2013 Jul;96(7):4223-34. doi: 10.3168/jds.2012-6472. Epub 2013 May 16.

41.

New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano.

Neviani E, Bottari B, Lazzi C, Gatti M.

Front Microbiol. 2013 Feb 28;4:36. doi: 10.3389/fmicb.2013.00036. eCollection 2013.

42.

Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters.

Bottari B, Agrimonti C, Gatti M, Neviani E, Marmiroli N.

Int J Food Microbiol. 2013 Jan 1;160(3):290-7. doi: 10.1016/j.ijfoodmicro.2012.10.011. Epub 2012 Oct 26. Erratum in: Int J Food Microbiol. 2019 Sep 16;305:108239.

PMID:
23290237
43.

Identification of dairy lactic acid bacteria by tRNAAla-23S rDNA-RFLP.

Mancini A, Lazzi C, Bernini V, Neviani E, Gatti M.

J Microbiol Methods. 2012 Dec;91(3):380-90. doi: 10.1016/j.mimet.2012.10.003. Epub 2012 Oct 16.

PMID:
23079024
44.

Metabolic and proteomic adaptation of Lactobacillus rhamnosus strains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe medium.

Bove CG, De Angelis M, Gatti M, Calasso M, Neviani E, Gobbetti M.

Proteomics. 2012 Nov;12(21):3206-18. doi: 10.1002/pmic.201200157. Epub 2012 Oct 10.

PMID:
22965658
45.

Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains.

Broadbent JR, Cai H, Larsen RL, Hughes JE, Welker DL, De Carvalho VG, Tompkins TA, Ardö Y, Vogensen F, De Lorentiis A, Gatti M, Neviani E, Steele JL.

J Dairy Sci. 2011 Sep;94(9):4313-28. doi: 10.3168/jds.2010-4068.

46.

cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium.

Bove CG, Lazzi C, Bernini V, Bottari B, Neviani E, Gatti M.

J Appl Microbiol. 2011 Oct;111(4):855-64. doi: 10.1111/j.1365-2672.2011.05101.x. Epub 2011 Aug 8.

47.

Growth promotion of Bifidobacterium species by poultry bone and meat trimming hydrolyzate.

Lazzi C, Meli F, Dossena A, Gatti M, Neviani E.

J Food Sci. 2011 Aug;76(6):M392-7. doi: 10.1111/j.1750-3841.2011.02212.x. Epub 2011 May 27.

PMID:
21623787
48.
49.

Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains.

Bove CG, De Dea Lindner J, Lazzi C, Gatti M, Neviani E.

Int J Food Microbiol. 2011 Jan 5;144(3):569-72. doi: 10.1016/j.ijfoodmicro.2010.11.017. Epub 2010 Nov 13.

PMID:
21131087
50.

Comparison of phenotypic (Biolog System) and genotypic (random amplified polymorphic DNA-polymerase chain reaction, RAPD-PCR, and amplified fragment length polymorphism, AFLP) methods for typing Lactobacillus plantarum isolates from raw vegetables and fruits.

Di Cagno R, Minervini G, Sgarbi E, Lazzi C, Bernini V, Neviani E, Gobbetti M.

Int J Food Microbiol. 2010 Oct 15;143(3):246-53. doi: 10.1016/j.ijfoodmicro.2010.08.018. Epub 2010 Aug 26.

PMID:
20850884

Supplemental Content

Loading ...
Support Center