Scatassa ML - Search Results

1

In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese.

Gaglio R, Scatassa ML, Cruciata M, Miraglia V, Corona O, Di Gerlando R, Portolano B, Moschetti G, Settanni L. Gaglio R, et al. Among authors: scatassa ml. Int J Food Microbiol. 2014 May 2;177:37-48. doi: 10.1016/j.ijfoodmicro.2014.02.007. Epub 2014 Feb 20. Int J Food Microbiol. 2014. PMID: 24598514 Free article.

2

Animal rennets as sources of dairy lactic acid bacteria.

Cruciata M, Sannino C, Ercolini D, Scatassa ML, De Filippis F, Mancuso I, La Storia A, Moschetti G, Settanni L. Cruciata M, et al. Among authors: scatassa ml. Appl Environ Microbiol. 2014 Apr;80(7):2050-61. doi: 10.1128/AEM.03837-13. Epub 2014 Jan 17. Appl Environ Microbiol. 2014. PMID: 24441167 Free PMC article.

3

The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening.

Di Grigoli A, Francesca N, Gaglio R, Guarrasi V, Moschetti M, Scatassa ML, Settanni L, Bonanno A. Di Grigoli A, et al. Among authors: scatassa ml. Food Microbiol. 2015 Apr;46:81-91. doi: 10.1016/j.fm.2014.07.008. Epub 2014 Jul 19. Food Microbiol. 2015. PMID: 25475270 Free article.

4

Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses.

Scatassa ML, Gaglio R, Macaluso G, Francesca N, Randazzo W, Cardamone C, Di Grigoli A, Moschetti G, Settanni L. Scatassa ML, et al. Food Microbiol. 2015 Dec;52:31-41. doi: 10.1016/j.fm.2015.06.008. Epub 2015 Jun 25. Food Microbiol. 2015. PMID: 26338114

5

Microbial Activation of Wooden Vats Used for Traditional Cheese Production and Evolution of Neoformed Biofilms.

Gaglio R, Cruciata M, Di Gerlando R, Scatassa ML, Cardamone C, Mancuso I, Sardina MT, Moschetti G, Portolano B, Settanni L. Gaglio R, et al. Among authors: scatassa ml. Appl Environ Microbiol. 2015 Nov 6;82(2):585-95. doi: 10.1128/AEM.02868-15. Print 2016 Jan 15. Appl Environ Microbiol. 2015. PMID: 26546430 Free PMC article.

6

Sensory and Microbiological Evaluation of Traditional Ovine Ricotta Cheese in Modified Atmosphere Packaging.

Mancuso I, Cardamone C, Fiorenza G, Macaluso G, Arcuri L, Miraglia V, Scatassa ML. Mancuso I, et al. Among authors: scatassa ml. Ital J Food Saf. 2014 Jun 9;3(2):1725. doi: 10.4081/ijfs.2014.1725. eCollection 2014 Apr 17. Ital J Food Saf. 2014. PMID: 27800345 Free PMC article.

7

Characterisation of the Microflora Contaminating the Wooden Vats Used for Traditional Sicilian Cheese Production.

Scatassa ML, Cardamone C, Miraglia V, Lazzara F, Fiorenza G, Macaluso G, Arcuri L, Settanni L, Mancuso I. Scatassa ML, et al. Ital J Food Saf. 2015 Mar 17;4(1):4509. doi: 10.4081/ijfs.2015.4509. eCollection 2015 Feb 3. Ital J Food Saf. 2015. PMID: 27800376 Free PMC article.

8

In Vitro Evaluation of Bacteriocin-Like Inhibitory Substances Produced by Lactic Acid Bacteria Isolated During Traditional Sicilian Cheese Making.

Macaluso G, Fiorenza G, Gaglio R, Mancuso I, Scatassa ML. Macaluso G, et al. Among authors: scatassa ml. Ital J Food Saf. 2016 Feb 9;5(1):5503. doi: 10.4081/ijfs.2016.5503. eCollection 2016 Jan 18. Ital J Food Saf. 2016. PMID: 27800430 Free PMC article.

9

Anti-Listeria Activity of Lactic Acid Bacteria in Two Traditional Sicilian Cheeses.

Scatassa ML, Gaglio R, Cardamone C, Macaluso G, Arcuri L, Todaro M, Mancuso I. Scatassa ML, et al. Ital J Food Saf. 2017 Jan 24;6(1):6191. doi: 10.4081/ijfs.2017.6191. eCollection 2017 Jan 24. Ital J Food Saf. 2017. PMID: 28299290 Free PMC article.

10

Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production.

Cruciata M, Gaglio R, Scatassa ML, Sala G, Cardamone C, Palmeri M, Moschetti G, La Mantia T, Settanni L. Cruciata M, et al. Among authors: scatassa ml. Appl Environ Microbiol. 2018 Jan 31;84(4):e02107-17. doi: 10.1128/AEM.02107-17. Print 2018 Feb 15. Appl Environ Microbiol. 2018. PMID: 29180375 Free PMC article.

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