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Items: 1 to 20 of 77

1.

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
2.

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

Garofalo C, Bancalari E, Milanović V, Cardinali F, Osimani A, Sardaro ML, 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
3.

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
4.

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.

5.

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
6.

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
7.

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;233:20-8. doi: 10.1016/j.ijfoodmicro.2016.06.009. Epub 2016 Jun 8.

PMID:
27299670
8.

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.

PMID:
27052697
9.

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
10.

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
11.

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.

12.

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.

13.

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.

PMID:
24290824
14.

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
15.

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
16.

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
17.

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
18.

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.

PMID:
23684038
19.

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.

20.

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.

PMID:
23290237

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