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Items: 1 to 50 of 83

1.

Antilisterial Effect and Influence on Listeria monocytogenes Gene Expression of Enterocin or Enterococcus faecalis in Sliced Dry-Cured Ham Stored at 7°C.

Montiel R, Quesille-Villalobos A, Alessandria V, Medina M, Cocolin LS, Rantsiou K.

J Food Prot. 2019 Sep;82(9):1598-1606. doi: 10.4315/0362-028X.JFP-19-024.

PMID:
31436483
2.

Effect of mixed species alcoholic fermentation on growth and malolactic activity of lactic acid bacteria.

Englezos V, Cachón DC, Rantsiou K, Blanco P, Petrozziello M, Pollon M, Giacosa S, Río Segade S, Rolle L, Cocolin L.

Appl Microbiol Biotechnol. 2019 Sep;103(18):7687-7702. doi: 10.1007/s00253-019-10064-1. Epub 2019 Aug 6.

PMID:
31388732
3.

Saccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations.

Englezos V, Pollon M, Rantsiou K, Ortiz-Julien A, Botto R, Río Segade S, Giacosa S, Rolle L, Cocolin L.

Food Res Int. 2019 Aug;122:392-401. doi: 10.1016/j.foodres.2019.03.072. Epub 2019 Apr 1.

PMID:
31229092
4.

Probiotic potential of a Lactobacillus rhamnosus cheese isolate and its effect on the fecal microbiota of healthy volunteers.

Bautista-Gallego J, Ferrocino I, Botta C, Ercolini D, Cocolin L, Rantsiou K.

Food Res Int. 2019 May;119:305-314. doi: 10.1016/j.foodres.2019.02.004. Epub 2019 Feb 5.

PMID:
30884661
5.

Effect of Atmospheric Pressure Plasma on Listeria monocytogenes Attached to Abiotic Surfaces.

Alessandria V, Rantsiou K, Cavallero MC, Cocolin LS.

J Food Prot. 2019 Feb;82(2):233-237. doi: 10.4315/0362-028X.JFP-18-228.

PMID:
30667294
6.

Metataxonomic comparison between internal transcribed spacer and 26S ribosomal large subunit (LSU) rDNA gene.

Mota-Gutierrez J, Ferrocino I, Rantsiou K, Cocolin L.

Int J Food Microbiol. 2019 Feb 2;290:132-140. doi: 10.1016/j.ijfoodmicro.2018.10.010. Epub 2018 Oct 10.

PMID:
30340111
7.

Cell-to-cell contact mechanism modulates Starmerella bacillaris death in mixed culture fermentations with Saccharomyces cerevisiae.

Englezos V, Rantsiou K, Giacosa S, Río Segade S, Rolle L, Cocolin L.

Int J Food Microbiol. 2019 Jan 16;289:106-114. doi: 10.1016/j.ijfoodmicro.2018.09.009. Epub 2018 Sep 12.

PMID:
30223194
8.

Microbiota dynamics and volatilome profile during stink bean fermentation (Sataw-Dong) with Lactobacillus plantarum KJ03 as a starter culture.

Jampaphaeng K, Ferrocino I, Giordano M, Rantsiou K, Maneerat S, Cocolin L.

Food Microbiol. 2018 Dec;76:91-102. doi: 10.1016/j.fm.2018.04.012. Epub 2018 Apr 26.

PMID:
30166195
9.

A bioinformatics pipeline integrating predictive metagenomics profiling for the analysis of 16S rDNA/rRNA sequencing data originated from foods.

Mataragas M, Alessandria V, Ferrocino I, Rantsiou K, Cocolin L.

Food Microbiol. 2018 Dec;76:279-286. doi: 10.1016/j.fm.2018.05.009. Epub 2018 May 24.

PMID:
30166151
10.

Specific Phenotypic Traits of Starmerella bacillaris Related to Nitrogen Source Consumption and Central Carbon Metabolite Production during Wine Fermentation.

Englezos V, Cocolin L, Rantsiou K, Ortiz-Julien A, Bloem A, Dequin S, Camarasa C.

Appl Environ Microbiol. 2018 Aug 1;84(16). pii: e00797-18. doi: 10.1128/AEM.00797-18. Print 2018 Aug 15.

11.

Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae.

Englezos V, Rantsiou K, Cravero F, Torchio F, Giacosa S, Ortiz-Julien A, Gerbi V, Rolle L, Cocolin L.

Food Res Int. 2018 Jul;109:298-309. doi: 10.1016/j.foodres.2018.04.027. Epub 2018 Apr 17.

PMID:
29803453
12.

Sausage fermentation and starter cultures in the era of molecular biology methods.

Franciosa I, Alessandria V, Dolci P, Rantsiou K, Cocolin L.

Int J Food Microbiol. 2018 Aug 20;279:26-32. doi: 10.1016/j.ijfoodmicro.2018.04.038. Epub 2018 Apr 25.

13.

Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae.

Englezos V, Rantsiou K, Cravero F, Torchio F, Pollon M, Fracassetti D, Ortiz-Julien A, Gerbi V, Rolle L, Cocolin L.

Food Chem. 2018 Aug 15;257:350-360. doi: 10.1016/j.foodchem.2018.03.018. Epub 2018 Mar 7.

14.

Fructose liquid and solid formulations differently affect gut integrity, microbiota composition and related liver toxicity: a comparative in vivo study.

Mastrocola R, Ferrocino I, Liberto E, Chiazza F, Cento AS, Collotta D, Querio G, Nigro D, Bitonto V, Cutrin JC, Rantsiou K, Durante M, Masini E, Aragno M, Cordero C, Cocolin L, Collino M.

J Nutr Biochem. 2018 May;55:185-199. doi: 10.1016/j.jnutbio.2018.02.003. Epub 2018 Feb 13.

PMID:
29539590
15.

Next generation microbiological risk assessment: opportunities of whole genome sequencing (WGS) for foodborne pathogen surveillance, source tracking and risk assessment.

Rantsiou K, Kathariou S, Winkler A, Skandamis P, Saint-Cyr MJ, Rouzeau-Szynalski K, Amézquita A.

Int J Food Microbiol. 2018 Dec 20;287:3-9. doi: 10.1016/j.ijfoodmicro.2017.11.007. Epub 2017 Dec 1.

16.

Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented Sausages.

Ferrocino I, Bellio A, Giordano M, Macori G, Romano A, Rantsiou K, Decastelli L, Cocolin L.

Appl Environ Microbiol. 2018 Jan 17;84(3). pii: e02120-17. doi: 10.1128/AEM.02120-17. Print 2018 Feb 1.

17.

Genomic assessment in Lactobacillus plantarum links the butyrogenic pathway with glutamine metabolism.

Botta C, Acquadro A, Greppi A, Barchi L, Bertolino M, Cocolin L, Rantsiou K.

Sci Rep. 2017 Nov 21;7(1):15975. doi: 10.1038/s41598-017-16186-8.

18.

Next generation microbiological risk assessment meta-omics: The next need for integration.

Cocolin L, Mataragas M, Bourdichon F, Doulgeraki A, Pilet MF, Jagadeesan B, Rantsiou K, Phister T.

Int J Food Microbiol. 2018 Dec 20;287:10-17. doi: 10.1016/j.ijfoodmicro.2017.11.008. Epub 2017 Nov 13.

19.

Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae.

Englezos V, Cravero F, Torchio F, Rantsiou K, Ortiz-Julien A, Lambri M, Gerbi V, Rolle L, Cocolin L.

Food Microbiol. 2018 Feb;69:179-188. doi: 10.1016/j.fm.2017.08.007. Epub 2017 Aug 19.

PMID:
28941899
20.

Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.).

Paissoni MA, Río Segade S, Giacosa S, Torchio F, Cravero F, Englezos V, Rantsiou K, Carboni C, Gerbi V, Teissedre PL, Rolle L.

Food Res Int. 2017 Aug;98:68-78. doi: 10.1016/j.foodres.2016.11.013. Epub 2016 Nov 12.

PMID:
28610734
21.

RNA-Based Amplicon Sequencing Reveals Microbiota Development during Ripening of Artisanal versus Industrial Lard d'Arnad.

Ferrocino I, Bellio A, Romano A, Macori G, Rantsiou K, Decastelli L, Cocolin L.

Appl Environ Microbiol. 2017 Aug 1;83(16). pii: e00983-17. doi: 10.1128/AEM.00983-17. Print 2017 Aug 15.

22.

Ecological interactions among Saccharomyces cerevisiae strains: insight into the dominance phenomenon.

Pérez-Torrado R, Rantsiou K, Perrone B, Navarro-Tapia E, Querol A, Cocolin L.

Sci Rep. 2017 Mar 7;7:43603. doi: 10.1038/srep43603.

23.

RT-PCR-DGGE Analysis to Elucidate the Dominant Bacterial Species of Industrial Spanish-Style Green Table Olive Fermentations.

Benítez-Cabello A, Bautista-Gallego J, Garrido-Fernández A, Rantsiou K, Cocolin L, Jiménez-Díaz R, Arroyo-López FN.

Front Microbiol. 2016 Aug 17;7:1291. doi: 10.3389/fmicb.2016.01291. eCollection 2016.

24.

Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties.

Cravero F, Englezos V, Rantsiou K, Torchio F, Giacosa S, Segade SR, Gerbi V, Rolle L, Cocolin L.

Food Res Int. 2016 Sep;87:134-141. doi: 10.1016/j.foodres.2016.06.031. Epub 2016 Jul 2.

PMID:
29606234
25.

Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches.

Alessandria V, Ferrocino I, De Filippis F, Fontana M, Rantsiou K, Ercolini D, Cocolin L.

Appl Environ Microbiol. 2016 Jun 13;82(13):3988-3995. doi: 10.1128/AEM.00999-16. Print 2016 Jul 1.

26.

Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine.

Englezos V, Rantsiou K, Cravero F, Torchio F, Ortiz-Julien A, Gerbi V, Rolle L, Cocolin L.

Appl Microbiol Biotechnol. 2016 Jun;100(12):5515-26. doi: 10.1007/s00253-016-7413-z. Epub 2016 Mar 10.

PMID:
26960321
27.

Viable and culturable populations of Saccharomyces cerevisiae, Hanseniaspora uvarum and Starmerella bacillaris (synonym Candida zemplinina) during Barbera must fermentation.

Wang C, Esteve-Zarzoso B, Cocolin L, Mas A, Rantsiou K.

Food Res Int. 2015 Dec;78:195-200. doi: 10.1016/j.foodres.2015.10.014. Epub 2015 Oct 22.

PMID:
28433282
28.

Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage.

Ferrocino I, Greppi A, La Storia A, Rantsiou K, Ercolini D, Cocolin L.

Appl Environ Microbiol. 2015 Nov 6;82(2):549-59. doi: 10.1128/AEM.03093-15. Print 2016 Jan 15.

29.

Characterization of pectinase activity for enology from yeasts occurring in Argentine Bonarda grape.

Merín MG, Martín MC, Rantsiou K, Cocolin L, de Ambrosini VI.

Braz J Microbiol. 2015 Jul 1;46(3):815-23. doi: 10.1590/S1517-838246320140160. eCollection 2015 Jul-Sep.

30.

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.

31.

Complementing DIGE proteomics and DNA subarray analyses to shed light on Oenococcus oeni adaptation to ethanol in wine-simulated conditions.

Costantini A, Rantsiou K, Majumder A, Jacobsen S, Pessione E, Svensson B, Garcia-Moruno E, Cocolin L.

J Proteomics. 2015 Jun 18;123:114-27. doi: 10.1016/j.jprot.2015.04.019. Epub 2015 Apr 25.

PMID:
25920369
32.

Phytase-producing capacity of yeasts isolated from traditional African fermented food products and PHYPk gene expression of Pichia kudriavzevii strains.

Greppi A, Krych Ł, Costantini A, Rantsiou K, Hounhouigan DJ, Arneborg N, Cocolin L, Jespersen L.

Int J Food Microbiol. 2015 Jul 16;205:81-9. doi: 10.1016/j.ijfoodmicro.2015.04.011. Epub 2015 Apr 9.

PMID:
25910031
33.

Management of Listeria monocytogenes in fermented sausages using the Food Safety Objective concept underpinned by stochastic modeling and meta-analysis.

Mataragas M, Alessandria V, Rantsiou K, Cocolin L.

Food Microbiol. 2015 Aug;49:33-40. doi: 10.1016/j.fm.2015.01.001. Epub 2015 Feb 11.

PMID:
25846913
34.

Monitoring of the microbiota of fermented sausages by culture independent rRNA-based approaches.

Greppi A, Ferrocino I, La Storia A, Rantsiou K, Ercolini D, Cocolin L.

Int J Food Microbiol. 2015 Nov 6;212:67-75. doi: 10.1016/j.ijfoodmicro.2015.01.016. Epub 2015 Jan 31.

35.

Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: physiological and molecular characterizations.

Englezos V, Rantsiou K, Torchio F, Rolle L, Gerbi V, Cocolin L.

Int J Food Microbiol. 2015 Apr 16;199:33-40. doi: 10.1016/j.ijfoodmicro.2015.01.009. Epub 2015 Jan 17.

36.

Differential gene expression profiling of Listeria monocytogenes in Cacciatore and Felino salami to reveal potential stress resistance biomarkers.

Mataragas M, Rovetto F, Bellio A, Alessandria V, Rantsiou K, Decastelli L, Cocolin L.

Food Microbiol. 2015 Apr;46:408-417. doi: 10.1016/j.fm.2014.09.003. Epub 2014 Sep 16.

37.

Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese.

Bautista-Gallego J, Alessandria V, Fontana M, Bisotti S, Taricco S, Dolci P, Cocolin L, Rantsiou K.

Int J Food Microbiol. 2014 Jul 2;181:60-6. doi: 10.1016/j.ijfoodmicro.2014.04.020. Epub 2014 Apr 28.

PMID:
24819414
38.

Gene transcription patterns of pH- and salt-stressed Listeria monocytogenes cells in simulated gastric and pancreatic conditions.

Mataragas M, Greppi A, Rantsiou K, Cocolin L.

J Food Prot. 2014 Feb;77(2):254-61. doi: 10.4315/0362-028X.JFP-13-182.

PMID:
24490919
39.

NaOH-debittering induces changes in bacterial ecology during table olives fermentation.

Cocolin L, Alessandria V, Botta C, Gorra R, De Filippis F, Ercolini D, Rantsiou K.

PLoS One. 2013 Jul 31;8(7):e69074. doi: 10.1371/journal.pone.0069074. Print 2013.

40.

Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation.

Cocolin L, Alessandria V, Dolci P, Gorra R, Rantsiou K.

Int J Food Microbiol. 2013 Oct 1;167(1):29-43. doi: 10.1016/j.ijfoodmicro.2013.05.008. Epub 2013 May 20. Review.

41.

Salt reduction in vegetable fermentation: reality or desire?

Bautista-Gallego J, Rantsiou K, Garrido-Fernández A, Cocolin L, Arroyo-López FN.

J Food Sci. 2013 Aug;78(8):R1095-100. doi: 10.1111/1750-3841.12170. Epub 2013 Jun 14. Review.

42.

Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation.

Perrone B, Giacosa S, Rolle L, Cocolin L, Rantsiou K.

Int J Food Microbiol. 2013 Jul 15;165(2):156-62. doi: 10.1016/j.ijfoodmicro.2013.04.023. Epub 2013 May 1.

43.

Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and -independent methods.

Greppi A, Rantsiou K, Padonou W, Hounhouigan J, Jespersen L, Jakobsen M, Cocolin L.

Int J Food Microbiol. 2013 Jul 15;165(2):84-8. doi: 10.1016/j.ijfoodmicro.2013.05.005. Epub 2013 May 13.

PMID:
23727651
44.

Cheese surface microbiota complexity: RT-PCR-DGGE, a tool for a detailed picture?

Dolci P, Zenato S, Pramotton R, Barmaz A, Alessandria V, Rantsiou K, Cocolin L.

Int J Food Microbiol. 2013 Mar 1;162(1):8-12. doi: 10.1016/j.ijfoodmicro.2012.12.009. Epub 2012 Dec 28.

PMID:
23340384
45.

Proteins and enzymatic activities in Erbaluce grape berries with different response to the withering process.

Vincenzi S, Tolin S, Cocolin L, Rantsiou K, Curioni A, Rolle L.

Anal Chim Acta. 2012 Jun 30;732:130-6. doi: 10.1016/j.aca.2011.11.058. Epub 2011 Dec 7.

PMID:
22688044
46.

Prevalence of Shiga toxin-producing Escherichia coli in food products of animal origin as determined by molecular methods.

Rantsiou K, Alessandria V, Cocolin L.

Int J Food Microbiol. 2012 Mar 1;154(1-2):37-43. doi: 10.1016/j.ijfoodmicro.2011.12.010. Epub 2011 Dec 14.

PMID:
22248622
47.

Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations.

Rantsiou K, Dolci P, Giacosa S, Torchio F, Tofalo R, Torriani S, Suzzi G, Rolle L, Cocolin L.

Appl Environ Microbiol. 2012 Mar;78(6):1987-94. doi: 10.1128/AEM.06768-11. Epub 2012 Jan 13.

48.

Diversity of Candida zemplinina strains from grapes and Italian wines.

Tofalo R, Schirone M, Torriani S, Rantsiou K, Cocolin L, Perpetuini G, Suzzi G.

Food Microbiol. 2012 Feb;29(1):18-26. doi: 10.1016/j.fm.2011.08.014. Epub 2011 Aug 12.

PMID:
22029914
49.

Strain dependent expression of stress response and virulence genes of Listeria monocytogenes in meat juices as determined by microarray.

Rantsiou K, Greppi A, Garosi M, Acquadro A, Mataragas M, Cocolin L.

Int J Food Microbiol. 2012 Jan 16;152(3):116-22. doi: 10.1016/j.ijfoodmicro.2011.08.009. Epub 2011 Aug 23.

PMID:
21924790
50.

Comparison between conventional and qPCR methods for enumerating Campylobacter jejuni in a poultry processing plant.

Melero B, Cocolin L, Rantsiou K, Jaime I, Rovira J.

Food Microbiol. 2011 Oct;28(7):1353-8. doi: 10.1016/j.fm.2011.06.006. Epub 2011 Jun 12.

PMID:
21839385

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