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

L Cocolin, V Alessandria, P Dolci, R Gorra… - International journal of …, 2013 - Elsevier
Culture independent methods first appeared in the food microbiology field at the end of the
90s and since then they have been applied extensively. These methods do not rely on …

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

I Franciosa, V Alessandria, P Dolci, K Rantsiou… - International journal of …, 2018 - Elsevier
Fermented sausages have a long tradition originating from Europe and they constitute a
significant part of the Mediterranean diet. This kind of products has a specific microbiota that is …

Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology

P Dolci, V Alessandria, K Rantsiou, L Rolle… - International Journal of …, 2008 - Elsevier
The dynamics of dominant microflora throughout the manufacture and ripening processes
were evaluated in three batches of traditional Castelmagno PDO cheese. Milk, curd and …

Detection, quantification and vitality of Listeria monocytogenes in food as determined by quantitative PCR

K Rantsiou, V Alessandria, R Urso, P Dolci… - International journal of …, 2008 - Elsevier
In this paper we describe the development of a quantitative PCR (qPCR) technique to detect,
quantify and determine the vitality of Listeria monocytogenes in foods. The method was …

comK Prophage Junction Fragments as Markers for Listeria monocytogenes Genotypes Unique to Individual Meat and Poultry Processing Plants and a Model for …

B Verghese, M Lok, J Wen, V Alessandria… - Applied and …, 2011 - Am Soc Microbiol
Different strains of Listeria monocytogenes are well known to persist in individual food
processing plants and to contaminate foods for many years; however, the specific genotypic and …

Molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations …

S Visintin, V Alessandria, A Valente, P Dolci… - International Journal of …, 2016 - Elsevier
Yeast, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) populations, isolated from
cocoa bean heap and box fermentations in West Africa, have been investigated. The …

Microbiota of an Italian Grana-like cheese during manufacture and ripening, unraveled by 16S rRNA-based approaches

V Alessandria, I Ferrocino, F De Filippis… - Applied and …, 2016 - Am Soc Microbiol
The microbial ecology of cheese involves a rich and complex interaction between starter lactic
acid bacteria and nonstarter lactic acid bacteria (NSLAB), mainly originating from raw milk …

[HTML][HTML] NaOH-debittering induces changes in bacterial ecology during table olives fermentation

L Cocolin, V Alessandria, C Botta, R Gorra… - PLoS …, 2013 - journals.plos.org
Limited information is available on the impact of the NaOH treatment on table olive fermentations,
and for this reason a polyphasic approach has been adopted here to investigate its …

Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria

P Dolci, V Alessandria, G Zeppa, K Rantsiou… - Food Microbiology, 2008 - Elsevier
The aim of this research was to study the bacterial populations involved in the production of
artisanal Raschera PDO cheese (Italian Maritime Alps, northwest Italy) in order to collect …

Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese

P Dolci, V Alessandria, K Rantsiou, M Bertolino… - International Journal of …, 2010 - Elsevier
The diversity, dynamics and activity of Castelmagno PDO cheese microbiota were studied
in three batches produced in a floor valley farm, in the Grana Valley (northwest Italy), during …