Lista de obras - Francesco Villani - Dominio Público Uruguay

16S-23S rDNA intergenic spacer region polymorphism of Lactococcus garvieae, Lactococcus raffinolactis and Lactococcus lactis as revealed by PCR and nucleotide sequence analysis.

artículo científico publicado en 2002

A combination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperature

artículo científico publicado en 2012

Antilisterial activity of thermophilin 347, a bacteriocin produced by Streptococcus thermophilus

artículo científico publicado en 1995

Antimicrobial activity of a nisin-activated plastic film for food packaging.

artículo científico publicado en 2005

Antimicrobial packaging to retard the growth of spoilage bacteria and to reduce the release of volatile metabolites in meat stored under vacuum at 1°C.

artículo científico publicado en 2013

Atomic force microscopy analysis shows surface structure changes in carvacrol-treated bacterial cells

artículo científico publicado en 2010

Bacterial populations and the volatilome associated to meat spoilage.

artículo científico publicado en 2014

Behaviour of Brochothrix thermosphacta in presence of other meat spoilage microbial groups.

artículo científico publicado en 2006

Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures

artículo científico publicado en 2007

Biotyping of Streptococcus thermophilus strains by DNA fingerprinting

scientific article published on 01 June 1993

Biotyping of enterotoxigenic Staphylococcus aureus by enterotoxin gene cluster (egc) polymorphism and spa typing analyses

artículo científico publicado en 2006

Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions

artículo científico publicado en 2006

Combining denaturing gradient gel electrophoresis of 16S rDNA V3 region and 16S-23S rDNA spacer region polymorphism analyses for the identification of staphylococci from Italian fermented sausages

scientific article published on 01 September 2003

Conditions for conjugative transposon transfer in Lactococcus lactis

scientific article published on 01 November 2000

Decarboxylase gene expression and cadaverine and putrescine production by Serratia proteamaculans in vitro and in beef

artículo científico publicado en 2013

Design and evaluation of specific PCR primers for rapid and reliable identification of Staphylococcus xylosus strains isolated from dry fermented sausages

artículo científico publicado en 2003

Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow's milk

artículo científico publicado en 2001

Development of a Real-Time PCR assay for the specific detection of Brochothrix thermosphacta in fresh and spoiled raw meat.

artículo científico publicado en 2009

Development of polythene films for food packaging activated with an antilisterial bacteriocin from Lactobacillus curvatus 32Y.

artículo científico publicado en 2004

Development of spoilage microbiota in beef stored in nisin activated packaging

artículo científico publicado en 2009

Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers.

artículo científico publicado en 2010

Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages

artículo científico publicado en 2004

Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding

artículo científico publicado en 2016

Effect of a bacteriocin-activated polythene film on Listeria monocytogenes as evaluated by viable staining and epifluorescence microscopy

artículo científico publicado en 2006

Effect of proteolytic starter cultures as leavening agents of pizza dough

artículo científico publicado en 2003

Evaluation of intra-specific diversities in Oenococcus oeni through analysis of genomic and expressed DNA.

artículo científico publicado en 2005

Exploring the Sources of Bacterial Spoilers in Beefsteaks by Culture-Independent High-Throughput Sequencing ⬇️

artículo científico publicado el 25 de julio de 2013

Fluorescence in situ hybridisation detection of Lactobacillus plantarum group on olives to be used in natural fermentations

scientific article published on 18 October 2006

Genotyping of Lactobacillus delbrueckii subsp. bulgaricus and determination of the number and forms of rrn operons in L. delbrueckii and its subspecies

artículo científico publicado en 1997

Genotyping of Streptococcus thermophilus evidenced by restriction analysis of ribosomal DNA

artículo científico publicado en 1994

Heterotrophic microorganisms in deteriorated medieval wall paintings in southern Italian churches.

artículo científico

Identification and differentiation of Staphylococcus carnosus and Staphylococcus simulans by species-specific PCR assays of sodA genes.

artículo científico publicado en 2005

Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy

artículo científico publicado en 2004

Isolation of Saccharomyces cerevisiae strains from different food matrices and their preliminary selection for a potential use as probiotics.

artículo científico publicado en 2008

Lactic acid bacteria and their controversial role in fresh meat spoilage.

artículo científico publicado en 2015

Mesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef.

scientific article published on 05 February 2009

Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures

artículo científico publicado en 2007

Molecular identification of mesophilic and psychrotrophic bacteria from raw cow's milk.

artículo científico publicado en 2008

Monitoring of microbial metabolites and bacterial diversity in beef stored under different packaging conditions.

artículo científico publicado en 2011

PCR detection of staphylococcal enterotoxin genes in Staphylococcus spp. strains isolated from meat and dairy products. Evidence for new variants of seG and seI in S. aureus AB-8802.

artículo científico publicado en 2004

Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties

artículo científico publicado en 2005

Presence and characterisation of verotoxin producing E. coli in fresh Italian pork sausages, and preparation and use of an antibiotic-resistant strain for challenge studies.

artículo científico publicado en 2005

Presence of non-functional nisin genes in Lactococcus lactis subsp. lactis isolated from natural starters

artículo científico publicado en 1996

Protease and esterase activity of staphylococci

artículo científico publicado en 2006

Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of "Naples type" salami

artículo científico publicado en 2002

Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits

article

Random amplified polymorphic DNA and amplified ribosomal DNA spacer polymorphism : powerful methods to differentiate Streptococcus thermophilus strains

artículo científico publicado en 1998

Rapid and reliable identification of Staphylococcus equorum by a species-specific PCR assay targeting the sodA gene.

artículo científico publicado en 2004

Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria

artículo científico publicado en 2003

Selection and use of phytate-degrading LAB to improve cereal-based products by mineral solubilization during dough fermentation

artículo científico publicado en 2010

Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics.

artículo científico publicado en 2004

Shelf life prediction of fresh Italian pork sausage modified atmosphere packed

artículo científico publicado en 2011

Simultaneous detection of Pseudomonas fragi, P. lundensis, and P. putida from meat by use of a multiplex PCR assay targeting the carA gene

artículo científico publicado en 2007

Spoilage microbiota associated to the storage of raw meat in different conditions ⬇️

artículo científico publicado el 25 de mayo de 2012

Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat.

artículo científico publicado en 2011

Spoilage-related microbiota associated with chilled beef stored in air or vacuum pack

artículo científico publicado en 2010

Staphylococcus aureus and staphylococcal enterotoxin A in breaded chicken products: detection and behavior during the cooking process.

artículo científico publicado en 2006

Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages.

artículo científico publicado en 2005

Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs.

artículo científico publicado en 2004

Lista de obras de Francesco Villani

16S-23S rDNA intergenic spacer region polymorphism of Lactococcus garvieae, Lactococcus raffinolactis and Lactococcus lactis as revealed by PCR and nucleotide sequence analysis.

A combination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperature

Antilisterial activity of thermophilin 347, a bacteriocin produced by Streptococcus thermophilus

Antimicrobial activity of a nisin-activated plastic film for food packaging.

Antimicrobial packaging to retard the growth of spoilage bacteria and to reduce the release of volatile metabolites in meat stored under vacuum at 1°C.

Atomic force microscopy analysis shows surface structure changes in carvacrol-treated bacterial cells

Bacterial populations and the volatilome associated to meat spoilage.

Behaviour of Brochothrix thermosphacta in presence of other meat spoilage microbial groups.

Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures

Biotyping of Streptococcus thermophilus strains by DNA fingerprinting

Biotyping of enterotoxigenic Staphylococcus aureus by enterotoxin gene cluster (egc) polymorphism and spa typing analyses

Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions

Combining denaturing gradient gel electrophoresis of 16S rDNA V3 region and 16S-23S rDNA spacer region polymorphism analyses for the identification of staphylococci from Italian fermented sausages

Conditions for conjugative transposon transfer in Lactococcus lactis

Decarboxylase gene expression and cadaverine and putrescine production by Serratia proteamaculans in vitro and in beef

Design and evaluation of specific PCR primers for rapid and reliable identification of Staphylococcus xylosus strains isolated from dry fermented sausages

Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow's milk

Development of a Real-Time PCR assay for the specific detection of Brochothrix thermosphacta in fresh and spoiled raw meat.

Development of polythene films for food packaging activated with an antilisterial bacteriocin from Lactobacillus curvatus 32Y.

Development of spoilage microbiota in beef stored in nisin activated packaging

Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers.

Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages

Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding

Effect of a bacteriocin-activated polythene film on Listeria monocytogenes as evaluated by viable staining and epifluorescence microscopy

Effect of proteolytic starter cultures as leavening agents of pizza dough

Evaluation of intra-specific diversities in Oenococcus oeni through analysis of genomic and expressed DNA.

Exploring the Sources of Bacterial Spoilers in Beefsteaks by Culture-Independent High-Throughput Sequencing ⬇️

Fluorescence in situ hybridisation detection of Lactobacillus plantarum group on olives to be used in natural fermentations

Genotyping of Lactobacillus delbrueckii subsp. bulgaricus and determination of the number and forms of rrn operons in L. delbrueckii and its subspecies

Genotyping of Streptococcus thermophilus evidenced by restriction analysis of ribosomal DNA

Heterotrophic microorganisms in deteriorated medieval wall paintings in southern Italian churches.

Identification and differentiation of Staphylococcus carnosus and Staphylococcus simulans by species-specific PCR assays of sodA genes.

Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy

Isolation of Saccharomyces cerevisiae strains from different food matrices and their preliminary selection for a potential use as probiotics.

Lactic acid bacteria and their controversial role in fresh meat spoilage.

Mesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef.

Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures

Molecular identification of mesophilic and psychrotrophic bacteria from raw cow's milk.

Monitoring of microbial metabolites and bacterial diversity in beef stored under different packaging conditions.

PCR detection of staphylococcal enterotoxin genes in Staphylococcus spp. strains isolated from meat and dairy products. Evidence for new variants of seG and seI in S. aureus AB-8802.

Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties

Presence and characterisation of verotoxin producing E. coli in fresh Italian pork sausages, and preparation and use of an antibiotic-resistant strain for challenge studies.

Presence of non-functional nisin genes in Lactococcus lactis subsp. lactis isolated from natural starters

Protease and esterase activity of staphylococci

Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of "Naples type" salami

Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits

Random amplified polymorphic DNA and amplified ribosomal DNA spacer polymorphism : powerful methods to differentiate Streptococcus thermophilus strains

Rapid and reliable identification of Staphylococcus equorum by a species-specific PCR assay targeting the sodA gene.

Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria

Selection and use of phytate-degrading LAB to improve cereal-based products by mineral solubilization during dough fermentation

Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics.

Shelf life prediction of fresh Italian pork sausage modified atmosphere packed

Simultaneous detection of Pseudomonas fragi, P. lundensis, and P. putida from meat by use of a multiplex PCR assay targeting the carA gene

Spoilage microbiota associated to the storage of raw meat in different conditions ⬇️

Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat.

Spoilage-related microbiota associated with chilled beef stored in air or vacuum pack

Staphylococcus aureus and staphylococcal enterotoxin A in breaded chicken products: detection and behavior during the cooking process.

Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages.

Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs.