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12 results on '"Mannazzu I"'

1. Intensificazione sostenibile nella filiera vite-vino

Author

Failla, O., Gerbi, Vincenzo, Balducci, A., Bonfante, A., Borin, S., Boselli, E., Budroni, M., Cardinale, M., Cocolin, Luca, Foschino, R., Giacosa, Simone, Longo, E., Lucchi, A., Mannazzu, I., Mencarelli, F., Montali, M., Parpinello, G. P., Poggesi, S., Priori, S., Ragni, L., Rantsiou, Kalliopi, Ricci, A., Rolle, Luca, Romano, P., Romanazzi, G., Serantoni, M., Ugliano, M., Englezos, Vasileios, Versari, A., Vigentini, I., Vieri, M., and Zenoni, S.

Published
2022

11. Lactic acid bacteria and yeasts from wheat sourdoughs of the Marche region

Author

ANDREA OSIMANI, Zannini, E., Aquilanti, L., Mannazzu, I., Comitini, F., and Clementi, F.

Subjects
AGR/16 Microbiologia agraria, wheat sourdough, lactic acid bacteria, baking industry, starter cultures, yeasts, food and beverages
Abstract

The need for a greater diversification of baked products has given rise to the on-going search for yeast and lactic acid bacteria (LAB) strains with optimal baking potential. Thirty-six yeasts and 118 LAB, isolated from nine type I sourdoughs that were sampled in bakeries located in the Marche region (central Italy), were molecularly and phenotypically characterized. The polyphasic approach used revealed the biodiversity of the microbial communities investigated and two yeasts and ten LAB cultures with the potential to be used in sourdough bread-making processes were identified.

12. Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections

Author

Pietro Buzzini, Rosario Musumeci, Maria Gullo, Giancarlo Perrone, Ilaria Mannazzu, Stefano Cassanelli, Iolanda Perugini, Roberta Comunian, Maria Beatrice Boniotti, Antonio F. Logrieco, Giovanna Cristina Varese, Benedetta Turchetti, Luciana De Vero, Andrea Pulvirenti, Paolo Romano, Marilena Budroni, De Vero, L, Boniotti, M, Budroni, M, Buzzini, P, Cassanelli, S, Comunian, R, Gullo, M, Logrieco, A, Mannazzu, I, Musumeci, R, Perugini, I, Perrone, G, Pulvirenti, A, Romano, P, Turchetti, B, and Varese, G

Subjects
Microbiology (medical), Resource (biology), Biosecurity, Biodiversity, Context (language use), Review, Microbiology, 03 medical and health sciences, Biosafety, Virology, Biobanks, Bioeconomy, Biological resource centres, Biotechnology, Environmental planning, bioeconomy, 030304 developmental biology, 0303 health sciences, 030306 microbiology, biological resource centre, biological resource centres, Biobank, biobank, Data sharing, Quality management system, 13. Climate action, biotechnology, biobanks, Business
Abstract

Microorganisms represent most of the biodiversity of living organisms in every ecological habitat. They have profound effects on the functioning of any ecosystem, and therefore on the health of our planet and of human beings. Moreover, microorganisms are the main protagonists in food, medical and biotech industries, and have several environmental applications. Accordingly, the characterization and preservation of microbial biodiversity are essential not only for the maintenance of natural ecosystems but also for research purposes and biotechnological exploitation. In this context, culture collections (CCs) and microbial biological resource centres (mBRCs) are crucial for the safeguarding and circulation of biological resources, as well as for the progress of life sciences. This review deals with the expertise and services of CCs, in particular concerning preservation and characterization of microbial resources, by pointing to the advanced approaches applied to investigate a huge reservoir of microorganisms. Data sharing and web services as well as the tight interconnection between CCs and the biotechnological industry are highlighted. In addition, guidelines and regulations related to quality management systems (QMSs), biosafety and biosecurity issues are discussed according to the perspectives of CCs and mBRCs.

Published
2019

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