The Experts below are selected from a list of 2436 Experts worldwide ranked by ideXlab platform
Silvia Bonetta - One of the best experts on this subject based on the ideXlab platform.
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Microbiological and chemical characterization of a typical Italian Cheese: Robiola di Roccaverano
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Daniela Barile, Silvia Bonetta, Jean Daniel Coïsson, Fabiano Travaglia, Gianluca Piana, Elisabetta Carraro, Marco ArlorioAbstract:Robiola di Roccaverano is a traditional Italian goat’s milk Cheese carrying a Protected Designation of Origin (PDO). The present work studied both Cheese microflora and Cheese physicochemical characteristics to obtain a more accurate description of this PDO product. Multivariate statistical analysis (PCA) was performed to evaluate the influence of Cheesemaking (artisanal and industrial), ripening time, and season of production on Cheese characteristics. Multiplex PCR and fatty acid methyl esters (FAMEs) were used to identify the kind of milk employed by Robiola di Roccaverano producers. The results obtained highlight some product differences between the artisanal and industrial products. These differences were most evident in the microbiological data. The use of PCA allowed Cheese samples to cluster on the basis of their age (fresh or ripened), the origin of production (artisanal and industrial), and even the season of production. Gross composition, microbiological parameters, and gas chromatographic anal...
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Microbiological and chemical characterization of a typical Italian Cheese: Robiola di Roccaverano.
Journal of agricultural and food chemistry, 2008Co-Authors: Daniela Barile, Silvia Bonetta, Jean Daniel Coïsson, Fabiano Travaglia, Gianluca Piana, Elisabetta Carraro, Marco ArlorioAbstract:Robiola di Roccaverano is a traditional Italian goat's milk Cheese carrying a Protected Designation of Origin (PDO). The present work studied both Cheese microflora and Cheese physicochemical characteristics to obtain a more accurate description of this PDO product. Multivariate statistical analysis (PCA) was performed to evaluate the influence of Cheesemaking (artisanal and industrial), ripening time, and season of production on Cheese characteristics. Multiplex PCR and fatty acid methyl esters (FAMEs) were used to identify the kind of milk employed by Robiola di Roccaverano producers. The results obtained highlight some product differences between the artisanal and industrial products. These differences were most evident in the microbiological data. The use of PCA allowed Cheese samples to cluster on the basis of their age (fresh or ripened), the origin of production (artisanal and industrial), and even the season of production. Gross composition, microbiological parameters, and gas chromatographic analyses of FAMEs provided the most important parameters for Robiola di Roccaverano Cheese characterization.
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Microbiological characterisation of Robiola di Roccaverano Cheese using PCR–DGGE
Food Microbiology, 2008Co-Authors: Silvia Bonetta, Elisabetta Carraro, Kalliopi Rantsiou, Luca Simone CocolinAbstract:The aim of this study was the microbiological characterisation of a typical Italian Cheese “Robiola di Roccaverano” with Protected Designation of Origin (PDO). Fresh and ripened robiola samples were collected from four artisanal and one industrial producer. Artisanal producers used raw goat's milk and natural fermentation, whilst the industrial producer used mixed cow–goat's milk and selected starters. The microbial communities were monitored during different seasons and ripening times with PCR–DGGE and culture-dependent methods. The cluster analysis showed that the DGGE bacterial patterns were related to the different manufacturing and climatic conditions, revealing the occurrence of species associated to Robiola di Roccaverano. The DGGE profiles of yeasts were affected by ripening in summer season. Moreover, the results obtained allowed the identification of microbial species such as Lactococcus lactis subsp. lactis, Geotricum spp. and Kluyveromyces lactis that are related to the production of this typical Cheese.
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Microbiological characterisation of Robiola di Roccaverano Cheese using PCR-DGGE.
Food microbiology, 2008Co-Authors: Silvia Bonetta, Elisabetta Carraro, Kalliopi Rantsiou, Luca Simone CocolinAbstract:The aim of this study was the microbiological characterisation of a typical Italian Cheese "Robiola di Roccaverano" with Protected Designation of Origin (PDO). Fresh and ripened robiola samples were collected from four artisanal and one industrial producer. Artisanal producers used raw goat's milk and natural fermentation, whilst the industrial producer used mixed cow-goat's milk and selected starters. The microbial communities were monitored during different seasons and ripening times with PCR-DGGE and culture-dependent methods. The cluster analysis showed that the DGGE bacterial patterns were related to the different manufacturing and climatic conditions, revealing the occurrence of species associated to Robiola di Roccaverano. The DGGE profiles of yeasts were affected by ripening in summer season. Moreover, the results obtained allowed the identification of microbial species such as Lactococcus lactis subsp. lactis, Geotricum spp. and Kluyveromyces lactis that are related to the production of this typical Cheese.
Vicdalia Aniela Acciari - One of the best experts on this subject based on the ideXlab platform.
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Tracing sources of Listeria contamination in traditional Italian Cheese associated with a US outbreak: investigations in Italy.
Epidemiology and Infection, 2015Co-Authors: Vicdalia Aniela Acciari, Marina Torresi, Luigi Iannetti, Antonietta Gattuso, Michele Sonnessa, Gaia Scavia, C. Montagna, N. Addante, L. Zocchi, S. ScattoliniAbstract:In 2012 a US multistate outbreak of listeriosis was linked to ricotta salata imported from Italy, made from pasteurized sheep's milk. Sampling activities were conducted in Italy to trace the source of Listeria monocytogenes contamination. The Cheese that caused the outbreak was produced in a plant in Apulia that processed semi-finished Cheeses supplied by five plants in Sardinia. During an ‘emergency sampling’, 179 (23·6%) out of 758 end-products tested positive for L. monocytogenes , with concentrations from 6 c.f.u./g. Positive processing environment samples were found in two out of four processing plants. A ‘follow-up sampling’ was conducted 8 months later, when environmental samples from three out of six plants tested positive for L. monocytogenes and for Listeria spp. PFGE subtyping showed 100% similarity between US clinical strains and isolates from ricotta salata, confirming the origin of the outbreak. The persistence of strains in environmental niches of processing plants was demonstrated, and is probably the cause of product contamination. Two PFGE profiles from clinical cases of listeriosis in Italy in 2011, stored in the MSS-TESSy database, were found to have 100% similarity to one PFGE profile from a US clinical case associated with the consumption of ricotta salata, according to the US epidemiological investigation (sample C, pulsotype 17). However, they had 87% similarity to the only PFGE profile found both in the US clinical case and in 14 ricotta Cheese samples collected during the emergency sampling (sample B, pulsotype 1). Sharing of molecular data and availability of common characterization protocols were key elements that connected the detection of the US outbreak to the investigation of the food source in Italy. Simultaneous surveillance systems at both food and human levels are a necessity for the efficient rapid discovery of the source of an outbreak of L. monocytogenes .
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Tracing sources of Listeria contamination in traditional Italian Cheese associated with a US outbreak: investigations in Italy.
Epidemiology and infection, 2015Co-Authors: Vicdalia Aniela Acciari, Marina Torresi, Luigi Iannetti, Antonietta Gattuso, Michele Sonnessa, Gaia Scavia, N. Addante, L. Zocchi, C. O. Montagna, S. ScattoliniAbstract:In 2012 a US multistate outbreak of listeriosis was linked to ricotta salata imported from Italy, made from pasteurized sheep's milk. Sampling activities were conducted in Italy to trace the source of Listeria monocytogenes contamination. The Cheese that caused the outbreak was produced in a plant in Apulia that processed semi-finished Cheeses supplied by five plants in Sardinia. During an 'emergency sampling', 179 (23·6%) out of 758 end-products tested positive for L. monocytogenes, with concentrations from
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comparison of multiple locus variable number tandem repeat analysis and pulsed field gel electrophoresis in molecular subtyping of listeria monocytogenes isolates from Italian Cheese
Veterinaria Italiana, 2015Co-Authors: Marina Torresi, Vicdalia Aniela Acciari, G Zennaro, Giacomo MiglioratiAbstract:Subtyping of Listeria monocytogenes strains is an essential epidemiological tool to trace contamination and determine evolutionary relationships among different strains. Pulsed field gel electrophoresis (PFGE) is the current gold standard method for Listeria characterization. Multiple-Locus Variable-number tandem repeat Analysis (MLVA) is a rapid subtyping method based on Polymerase Chain Reaction (PCR) amplification that has been successfully developed for subtyping bacterial genera. The purpose of this study was to evaluate MLVA for subtyping L. monocytogenes strains isolated from Italian Cheese and to compare it with PFGE. The type ability and discriminatory power of MLVA was determined on a collection of 90 isolates corresponding to 5 serotypes and 29 pulsotypes with enzymes AscI and ApaI. A panel of 5 variable-number tandem repeat loci was used. MLVA and PFGE showed very similar discriminatory power (Simpson's Index of diversity 0.840 with 95% Confidence Interval [CI] 0.780/0.899 and 0.837 with 95% CI 0.768/0.906, respectively). MLVA is an easy test to perform. It is relatively fast, reproducible and could be implemented in any molecular laboratory but, according to the performed protocol, it is not sufficient for discriminating the L. monocytogenes strains isolated from Cheese. This method could be combined with PFGE to increase the discrimination in molecular subtyping of these strains.
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Comparison of Multiple‑Locus Variable number tandem repeat Analysis and Pulsed Field Gel Electrophoresis in molecular subtyping of Listeria monocytogenes isolates from Italian Cheese.
Veterinaria italiana, 2015Co-Authors: Marina Torresi, Vicdalia Aniela Acciari, Zennaro G, Prencipe, Giacomo MiglioratiAbstract:Subtyping of Listeria monocytogenes strains is an essential epidemiological tool to trace contamination and determine evolutionary relationships among different strains. Pulsed field gel electrophoresis (PFGE) is the current gold standard method for Listeria characterization. Multiple-Locus Variable-number tandem repeat Analysis (MLVA) is a rapid subtyping method based on Polymerase Chain Reaction (PCR) amplification that has been successfully developed for subtyping bacterial genera. The purpose of this study was to evaluate MLVA for subtyping L. monocytogenes strains isolated from Italian Cheese and to compare it with PFGE. The type ability and discriminatory power of MLVA was determined on a collection of 90 isolates corresponding to 5 serotypes and 29 pulsotypes with enzymes AscI and ApaI. A panel of 5 variable-number tandem repeat loci was used. MLVA and PFGE showed very similar discriminatory power (Simpson's Index of diversity 0.840 with 95% Confidence Interval [CI] 0.780/0.899 and 0.837 with 95% CI 0.768/0.906, respectively). MLVA is an easy test to perform. It is relatively fast, reproducible and could be implemented in any molecular laboratory but, according to the performed protocol, it is not sufficient for discriminating the L. monocytogenes strains isolated from Cheese. This method could be combined with PFGE to increase the discrimination in molecular subtyping of these strains.
Marina Torresi - One of the best experts on this subject based on the ideXlab platform.
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Tracing sources of Listeria contamination in traditional Italian Cheese associated with a US outbreak: investigations in Italy.
Epidemiology and Infection, 2015Co-Authors: Vicdalia Aniela Acciari, Marina Torresi, Luigi Iannetti, Antonietta Gattuso, Michele Sonnessa, Gaia Scavia, C. Montagna, N. Addante, L. Zocchi, S. ScattoliniAbstract:In 2012 a US multistate outbreak of listeriosis was linked to ricotta salata imported from Italy, made from pasteurized sheep's milk. Sampling activities were conducted in Italy to trace the source of Listeria monocytogenes contamination. The Cheese that caused the outbreak was produced in a plant in Apulia that processed semi-finished Cheeses supplied by five plants in Sardinia. During an ‘emergency sampling’, 179 (23·6%) out of 758 end-products tested positive for L. monocytogenes , with concentrations from 6 c.f.u./g. Positive processing environment samples were found in two out of four processing plants. A ‘follow-up sampling’ was conducted 8 months later, when environmental samples from three out of six plants tested positive for L. monocytogenes and for Listeria spp. PFGE subtyping showed 100% similarity between US clinical strains and isolates from ricotta salata, confirming the origin of the outbreak. The persistence of strains in environmental niches of processing plants was demonstrated, and is probably the cause of product contamination. Two PFGE profiles from clinical cases of listeriosis in Italy in 2011, stored in the MSS-TESSy database, were found to have 100% similarity to one PFGE profile from a US clinical case associated with the consumption of ricotta salata, according to the US epidemiological investigation (sample C, pulsotype 17). However, they had 87% similarity to the only PFGE profile found both in the US clinical case and in 14 ricotta Cheese samples collected during the emergency sampling (sample B, pulsotype 1). Sharing of molecular data and availability of common characterization protocols were key elements that connected the detection of the US outbreak to the investigation of the food source in Italy. Simultaneous surveillance systems at both food and human levels are a necessity for the efficient rapid discovery of the source of an outbreak of L. monocytogenes .
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Tracing sources of Listeria contamination in traditional Italian Cheese associated with a US outbreak: investigations in Italy.
Epidemiology and infection, 2015Co-Authors: Vicdalia Aniela Acciari, Marina Torresi, Luigi Iannetti, Antonietta Gattuso, Michele Sonnessa, Gaia Scavia, N. Addante, L. Zocchi, C. O. Montagna, S. ScattoliniAbstract:In 2012 a US multistate outbreak of listeriosis was linked to ricotta salata imported from Italy, made from pasteurized sheep's milk. Sampling activities were conducted in Italy to trace the source of Listeria monocytogenes contamination. The Cheese that caused the outbreak was produced in a plant in Apulia that processed semi-finished Cheeses supplied by five plants in Sardinia. During an 'emergency sampling', 179 (23·6%) out of 758 end-products tested positive for L. monocytogenes, with concentrations from
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comparison of multiple locus variable number tandem repeat analysis and pulsed field gel electrophoresis in molecular subtyping of listeria monocytogenes isolates from Italian Cheese
Veterinaria Italiana, 2015Co-Authors: Marina Torresi, Vicdalia Aniela Acciari, G Zennaro, Giacomo MiglioratiAbstract:Subtyping of Listeria monocytogenes strains is an essential epidemiological tool to trace contamination and determine evolutionary relationships among different strains. Pulsed field gel electrophoresis (PFGE) is the current gold standard method for Listeria characterization. Multiple-Locus Variable-number tandem repeat Analysis (MLVA) is a rapid subtyping method based on Polymerase Chain Reaction (PCR) amplification that has been successfully developed for subtyping bacterial genera. The purpose of this study was to evaluate MLVA for subtyping L. monocytogenes strains isolated from Italian Cheese and to compare it with PFGE. The type ability and discriminatory power of MLVA was determined on a collection of 90 isolates corresponding to 5 serotypes and 29 pulsotypes with enzymes AscI and ApaI. A panel of 5 variable-number tandem repeat loci was used. MLVA and PFGE showed very similar discriminatory power (Simpson's Index of diversity 0.840 with 95% Confidence Interval [CI] 0.780/0.899 and 0.837 with 95% CI 0.768/0.906, respectively). MLVA is an easy test to perform. It is relatively fast, reproducible and could be implemented in any molecular laboratory but, according to the performed protocol, it is not sufficient for discriminating the L. monocytogenes strains isolated from Cheese. This method could be combined with PFGE to increase the discrimination in molecular subtyping of these strains.
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Comparison of Multiple‑Locus Variable number tandem repeat Analysis and Pulsed Field Gel Electrophoresis in molecular subtyping of Listeria monocytogenes isolates from Italian Cheese.
Veterinaria italiana, 2015Co-Authors: Marina Torresi, Vicdalia Aniela Acciari, Zennaro G, Prencipe, Giacomo MiglioratiAbstract:Subtyping of Listeria monocytogenes strains is an essential epidemiological tool to trace contamination and determine evolutionary relationships among different strains. Pulsed field gel electrophoresis (PFGE) is the current gold standard method for Listeria characterization. Multiple-Locus Variable-number tandem repeat Analysis (MLVA) is a rapid subtyping method based on Polymerase Chain Reaction (PCR) amplification that has been successfully developed for subtyping bacterial genera. The purpose of this study was to evaluate MLVA for subtyping L. monocytogenes strains isolated from Italian Cheese and to compare it with PFGE. The type ability and discriminatory power of MLVA was determined on a collection of 90 isolates corresponding to 5 serotypes and 29 pulsotypes with enzymes AscI and ApaI. A panel of 5 variable-number tandem repeat loci was used. MLVA and PFGE showed very similar discriminatory power (Simpson's Index of diversity 0.840 with 95% Confidence Interval [CI] 0.780/0.899 and 0.837 with 95% CI 0.768/0.906, respectively). MLVA is an easy test to perform. It is relatively fast, reproducible and could be implemented in any molecular laboratory but, according to the performed protocol, it is not sufficient for discriminating the L. monocytogenes strains isolated from Cheese. This method could be combined with PFGE to increase the discrimination in molecular subtyping of these strains.
Marilena Musci - One of the best experts on this subject based on the ideXlab platform.
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Characterization of the volatile fraction and of free fatty acids of “Fontina Valle d’Aosta”, a protected designation of origin Italian Cheese
Food Chemistry, 2007Co-Authors: Joel Berard, Federica Bianchi, Maria Careri, Augusto Chatel, Alessandro Mangia, Marilena MusciAbstract:Abstract The characterization of the volatile fraction of 24 samples of “Fontina Valle d’Aosta”, a protected designation of origin (PDO) semi-hard Italian Cheese, was performed using the dynamic headspace extraction technique coupled with gas chromatography–mass spectrometry. Seventy-four volatile compounds, belonging to several chemical classes, mainly alcohols, sulfur and carboxylic compounds, were identified, allowing characterization of the distinct flavour of “Fontina Valle d’Aosta PDO” Cheese. The characterization of the Cheese was done also in terms of free fatty acids and the mechanism of formation of some classes of compounds is considered. Determinations of fat, N-Kjeldhal and dry matter were also carried out in order to obtain a more complete description of the properties of this PDO Italian Cheese.
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characterization of the volatile fraction and of free fatty acids of fontina valle d aosta a protected designation of origin Italian Cheese
Food Chemistry, 2007Co-Authors: Joel Berard, Federica Bianchi, Maria Careri, Augusto Chatel, Alessandro Mangia, Marilena MusciAbstract:Abstract The characterization of the volatile fraction of 24 samples of “Fontina Valle d’Aosta”, a protected designation of origin (PDO) semi-hard Italian Cheese, was performed using the dynamic headspace extraction technique coupled with gas chromatography–mass spectrometry. Seventy-four volatile compounds, belonging to several chemical classes, mainly alcohols, sulfur and carboxylic compounds, were identified, allowing characterization of the distinct flavour of “Fontina Valle d’Aosta PDO” Cheese. The characterization of the Cheese was done also in terms of free fatty acids and the mechanism of formation of some classes of compounds is considered. Determinations of fat, N-Kjeldhal and dry matter were also carried out in order to obtain a more complete description of the properties of this PDO Italian Cheese.
Robert C. Lindsay - One of the best experts on this subject based on the ideXlab platform.
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Volatile Branched-chain Fatty Acids and Phenolic Compounds in Aged Italian Cheese Flavors
Journal of Food Science, 1991Co-Authors: J.k. Ha, Robert C. LindsayAbstract:Analysis of Cheeses by capillary gas chromatography (GC) revealed adequate concentrations of certain branched-chain fatty acids (BCFAs) and phenols present to contribute distinctive flavors. Butyric acid-like flavors in cow's milk Romano Cheese were modified by 2-methyl-butanoic and 2-ethylbutanoic acids which provided sweet, fruity notes. 4-Ethyloctanoic acid provided a characterizing goaty note to Romano Cheese made from mixed goats’and cows’milk. 4-Methyloctanoic and 4-ethyloctanoic acids along with p-cresol, m-cresol, and 3,4-Di-methylphenol appeared responsible for sheepy notes in sheep milk Romano Cheese. Phenol and cresols (o, m, p) strongly contributed phenolic and medicinal flavor notes to smoked Provolone Cheese. Low concentrations of BCFAs and phenols appeared to provide desirable background flavors to Parmesan Cheeses.
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Volatile Branched‐chain Fatty Acids and Phenolic Compounds in Aged Italian Cheese Flavors
Journal of Food Science, 1991Co-Authors: Robert C. LindsayAbstract:Analysis of Cheeses by capillary gas chromatography (GC) revealed adequate concentrations of certain branched-chain fatty acids (BCFAs) and phenols present to contribute distinctive flavors. Butyric acid-like flavors in cow's milk Romano Cheese were modified by 2-methyl-butanoic and 2-ethylbutanoic acids which provided sweet, fruity notes. 4-Ethyloctanoic acid provided a characterizing goaty note to Romano Cheese made from mixed goats’and cows’milk. 4-Methyloctanoic and 4-ethyloctanoic acids along with p-cresol, m-cresol, and 3,4-Di-methylphenol appeared responsible for sheepy notes in sheep milk Romano Cheese. Phenol and cresols (o, m, p) strongly contributed phenolic and medicinal flavor notes to smoked Provolone Cheese. Low concentrations of BCFAs and phenols appeared to provide desirable background flavors to Parmesan Cheeses.
