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1. Bacterial Complexity of Traditional Mountain Butter Is Affected by the Malga-Farm of Production

Author

Silvia Schiavon, Mauro Paolini, Raffaele Guzzon, Andrea Mancini, Roberto Larcher, Tomas Roman Villegas, and Elena Franciosi

Subjects
raw milk, Malga, butter, bacterial counts, Illumina MiSeq, acetoin, Biology (General), QH301-705.5
Abstract

Bacteria can play different roles affecting flavors and food characteristics. Few studies have described the bacterial microbiota of butter. In the present paper, next-generation sequencing was used to determine bacterial diversity, together with aromatic characteristics, in raw cow milk butter processed by traditional fermentation, in fourteen small farms called “Malga”, located in the Trentino province (Alpine region, North-East of Italy). The physicochemical and aromatic characterization of traditional mountain butter (TMB) showed a low moisture level depending on the Malga producing the butter. Counts of lactic acid bacteria, Staphylococci, and coliforms, as well as diacetyl/acetoin concentrations exhibited changes according to the geographical origin of Malga and the residual humidity of butter. MiSeq Illumina data analysis revealed that the relative abundance of Lactococcus was higher in TMB samples with the highest values of acetoin (acetoin higher than 10 mg/kg). The traditional mountain butter bacterial community was characterized by a “core dominance” of psychrotrophic genera, mainly Acinetobacter and Pseudomonas, but according to ANCOM analysis, a complex bacterial population emerged and specific bacterial genera were able to characterize the TMB bacteria community, with their high abundance, based on the Malga producing the butter.

Published
2021
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2. Informe Semanal de Emprendimiento Societario Mercantil en Andalucía, 1(26), 26 - 30 junio 2023

Author

Márquez-García, Alfonso Miguel

Subjects
BORME, Granada, Creación de Empresas, Cádiz, Sociedad Mercantil, Emprendedores, Emprendimiento, Jaén, Córdoba, Sevilla, Almería, Málga, Huelva, Emprender
Abstract

El Informe Semanal de Emprendimiento Societario Mercantil en Andalucía surge de las actividades del Grupo de Investigación UJA “Dirección y Organización para la Competitividad” (SEJ 232) de la Universidad de Jaén y de la Delegación de SECOT en Jaén con la intención de promover el emprendimiento a través de la difusión semanal de los datos de creación de sociedades mercantiles publicados en el Boletín Oficial del Registro Mercantil (BORME). El Informe Semanal de Emprendimiento Societario Mercantil en Andalucía presenta de forma gráfica y sencilla los datos semanales y acumulados de creación de sociedades mercantiles publicados en el BORME hasta la fecha, desagregados a nivel provincial. El Informe Semanal de Emprendimiento Societario Mercantil en Andalucía pretende ser una herramienta útil para la difusión de la actividad emprendedora societaria en Andalucía y en cada provincia. La publicación semanal en un formato fácil de interpretar de la creación de sociedades mercantiles desarrollada en Andalucía y desagregada a nivel provincial, ofrece a los medios de comunicación y a los responsables de las actividades de promoción del emprendimiento una oportunidad de conocer en tiempo real la actividad emprendedora societaria en su provincia y comunidad, y su evolución, comparada también con el resto de territorios. Los datos aquí ofrecidos no tienen carácter oficial, aunque proceden de una fuente oficial, el Boletín Oficial del Registro Mercantil (https://www.boe.es/diario_borme/). El Registro Mercantil publica datos mensuales de acuerdo a la fecha de inscripción de las empresas. La fecha de publicación en el BORME es siempre posterior, por lo que pueden existir discrepancias dado que en este trabajo se analiza la información publicada diariamente, agregada de forma semanal. Se permite la utilización de los datos, tablas y gráficos citando la procedencia de los mismos. Puede citarlo así: Márquez-García, Alfonso Miguel (2023). Informe Semanal de Emprendimiento Societario Mercantil en Andalucía, 1(26), 26-30 junio: 1-5.

Published
2023

3. Bacterial Complexity of Traditional Mountain Butter Is Affected by the Malga-Farm of Production

Author

Silvia Schiavon, Mauro Paolini, Raffaele Guzzon, Andrea Mancini, Roberto Larcher, Tomas Roman Villegas, and Elena Franciosi

Subjects
Microbiology (medical), QH301-705.5, digestive, oral, and skin physiology, raw milk, Malga, butter, bacterial counts, Illumina MiSeq, acetoin, Lactococcus, food and beverages, Microbiology, Article, Settore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI, Virology, Biology (General)
Abstract

Bacteria can play different roles affecting flavors and food characteristics. Few studies have described the bacterial microbiota of butter. In the present paper, next-generation sequencing was used to determine bacterial diversity, together with aromatic characteristics, in raw cow milk butter processed by traditional fermentation, in fourteen small farms called “Malga”, located in the Trentino province (Alpine region, North-East of Italy). The physicochemical and aromatic characterization of traditional mountain butter (TMB) showed a low moisture level depending on the Malga producing the butter. Counts of lactic acid bacteria, Staphylococci, and coliforms, as well as diacetyl/acetoin concentrations exhibited changes according to the geographical origin of Malga and the residual humidity of butter. MiSeq Illumina data analysis revealed that the relative abundance of Lactococcus was higher in TMB samples with the highest values of acetoin (acetoin higher than 10 mg/kg). The traditional mountain butter bacterial community was characterized by a “core dominance” of psychrotrophic genera, mainly Acinetobacter and Pseudomonas, but according to ANCOM analysis, a complex bacterial population emerged and specific bacterial genera were able to characterize the TMB bacteria community, with their high abundance, based on the Malga producing the butter.

Published
2022

4. Toponomastica preistorica non reto‑tirrenica in Etruria

Author

Borghi, GUIDO GIOVANNI

Subjects
Τρωΐᾱ Τροίᾱ, Furlo, Orbetello, Frŭsĭnō, mărrā, Ἁλικαρνησσός, Verdins, Berusetis, Brez, Belluno, Ătĕsĭs, Völs am Schlern/Fiè allo Sciliar, Brīnĭātēs, ămpā, *ăusā, *băkkā, *bălmā, branca, branco, brónco, *frăus(s)ā, *gālā, *găndā, *gărrā, *gāuā, *grāuā, *kălā, *kălā, *kărrā, *krăppā, kurgán, *măgā, *mălā, *mălgā, *mărā, *mărrā, Adrado, Ἁλικαρνησσός, Ambra, Ăpŭānī, Ardenza, Arno, Arno (Varese), Ătĕsĭs, Ătĕstĕ, Áth Nó, Bacchiglione, Bagotto, Βαλατινοί, Ballao, Barga, Barì, Barnés, Barumini, Bastelica, Baunei, Belluno, Belluno Veronese, Beranya, Berceto, Berceto, Berchidda, Bergisel, Berua, Berusetis, Bhutan, Bibbona, Bidis, Bièntina, Bīsotūn, Βιτουργία, Bitti, Blera, Βλησίνων, Bòno, Bonorva, ⁽*⁾Bŏplō, Βορυσθένης, Bosa, Bozen Bolzano, Brădănŭs, Brancolano, Brancolino, Branzola, Branzoll/Bronzolo, Breien/Brié, Brembach, Brenner, Brenta, (Dolomiti di) Brenta, Brentino, Brento, Brentònico, Bresimo, Brez, Βρικιννίαι, Bringhetta, Brīnĭātēs, Briotti, Brivadi, Brixen im Thale, Brixen/Bressanone, Brixlegg, Broccolino, Brognoligo, Brondoléto, Bronte, Brusago, Bultei, Burgeis/Burgusio, Būtrĭŭm, Budrio, Cècina, Cerfone, Cino, Droué, Élba, Élsa, Èlsa, Éma, Èma, Èra, Ĕtrūrĭă, Ĕtrūscī, Facen, Faldösens, Fălĕrĭī, Fălĕrnŭs, Falésina, Fanes, Faujëina, Feldthurns/Velturno, Fĕlsĭnă, Feltre, Fereggiano, Fèrsina, Fĕrtŏr, Festornigo, Fia, Fiamena, Fiames, Fiamói, Fianema, Fĭdēnăe, Fielis, Fiemme, Fièsole, Fimba, Finsing, Flam, Flammspitz, Fließ, Floite, Flōrĕntĭă, Fŏcūnătĕs (Fŏcūnātĕs), Fodóm, Foen, Follònica, Fonni, Forenza, Fortore, Frĕgĕllăe, Frĕgēnăe, frentreí, Frignano, Frīnĭātēs, Frisolet, Fritzens, Frŭsĭnō, Fügen, Funès, Furlo, Fürseil, Fursìl/Verseil, Furtei, Füssen, Futani, Grève, Hēbă, Ĭlŭātēs, Lacedonia, Ljubljána/Lubiana, Lucca, Matelica, Mignone, Novate, Ombrone, Orba, Orbe, Orbetello, Παρθενόπη, Πάτρᾱσυς, Perfuss, Pērgŭs, Perjenn, Persenù/Porsenù, Pĕrŭsĭă, Pésa, Pfelders, Pflersch/Fleres, Pfulters, Pfunders, Pfuss, Φηρωνίᾱ, Φλιγάδια, Φορβαντίᾱ, Piösmes, Prags/Braies, Prissian, Prösels, Prutz, Pufels/Bula, R(h)ēnŭs, Rĕātĕ, Sena, Serchio, Sev’, Siena, Siève, Talamone, Tara/i-wa/i-zi/a, Ta-ru(ú)-i-ša, Taulanne, Tehrān, Θρᾱ́ϊκες, Tièle, Trasimeno, Trasmén, Τραυσοί, Tresa (Perugia), Tresa (Varese), Trevico, Treviso, Τρωΐᾱ Τροίᾱ, Τῠῤῥηνοί, Tŭscī, ú-e-ri-a-du-uš, Ŭmbrī, Valesna, Vent, Verdings, Verdins, Vill, Villanders/Villandro, Vils, Vizzini, Volders, Völs, Völs am Schlern/Fiè allo Sciliar, Vomp, Zihl, Foen, ămpā, Piösmes, mălgā, mărā, Ta-ru(ú)-i-ša, Funès, Βορυσθένης, Villanders/Villandro, Brusago, Barì, Pfunders, Perfuss, Berceto, Fĭdēnăe, Barga, Φηρωνίᾱ, Briotti, Bastelica, Tehrān, Ătĕstĕ, Belluno Veronese, Cerfone, Vill, Èra, Flam, Ambra, Βλησίνων, Brancolano, Brancolino, Brondoléto, Bosa, Forenza, frăus(s)ā, Bacchiglione, Bitti, Orbe, Volders, Prutz, Ŭmbrī, Orba, Verdings, Adrado, Treviso, Fŏcūnătĕs (Fŏcūnātĕs), Bòno, Brembach, Pésa, Bergisel, Trevico, Παρθενόπη, Facen, Φορβαντίᾱ, Cino, Faujëina, Vent, Valesna, Fodóm, Fimba, ú-e-ri-a-du-uš, kălā, Fiamena, Fièsole, gărrā, Bringhetta, Flōrĕntĭă, Frĕgēnăe, Siena, Völs, Fürseil, Fiamói, Flammspitz, Frĕgĕllăe, Matelica, Branzoll/Bronzolo, Pĕrŭsĭă, ⁽*⁾Bŏplō, Barumini, Mignone, Serchio, brónco, Trasmén, Furtei, Pflersch/Fleres, Feldthurns/Velturno, kărrā, Brixen/Bressanone, Brentino, Πάτρᾱσυς, Βιτουργία, Fianema, Brixlegg, Falésina, kurgán, Burgeis/Burgusio, Fonni, Pufels/Bula, Ĕtrūscī, Pfuss, Perjenn, Brognoligo, Bhutan, Bibbona, Bonorva, băkkā, bălmā, Baunei, Fĕrtŏr, Brentònico, Sev’, frentreí, Būtrĭŭm, Trasimeno, Fălĕrĭī, Ĭlŭātēs, Pfulters, Brivadi, Bronte, Fiames, Frīnĭātēs, Vomp, Brenner, măgā, Βαλατινοί, Ljubljána/Lubiana, Taulanne, Prösels, Floite, Bagotto, Tŭscī, Fanes, Fia, Brixen im Thale, Frisolet, Prissian, Bozen Bolzano, Ombrone, gāuā, Lucca, Fereggiano, Zihl, Festornigo, branca, Brenta, Élba, Rĕātĕ, Bīsotūn, Budrio, Fursìl/Verseil, Berua, Feltre, Brento, Faldösens, Bultei, branco, Élsa, Φλιγάδια, Áth Nó, Cècina, Bresimo, Fritzens, Novate, Ăpŭānī, Breien/Brié, Tara/i-wa/i-zi/a, Siève, găndā, Bièntina, Berchidda, Tresa (Varese), Grève, Fließ, Futani, Éma, Τῠῤῥηνοί, Èlsa, Ballao, Fèrsina, Sena, Vils, Ardenza, Fĕlsĭnă, Brădănŭs, Βρικιννίαι, gālā, Fălĕrnŭs, Finsing, krăppā, Arno, Τραυσοί, Fiemme, Ĕtrūrĭă, Θρᾱ́ϊκες, (Dolomiti di) Brenta, ăusā, Broccolino, Prags/Braies, Beranya, Talamone, Branzola, R(h)ēnŭs, Tièle, Blera, Fortore, Hēbă, Persenù/Porsenù, Tresa (Perugia), Barnés, Droué, Fügen, Pfelders, Vizzini, Frignano, Pērgŭs, Èma, Füssen, Arno (Varese), Bidis, grāuā, Follònica, Lacedonia, Fielis, mălā
Published
2022

6. Shift in the cow milk microbiota during alpine pasture as analyzed by culture dependent and high-throughput sequencing techniques

Author

I. Carafa, Irma Castro Navarro, Franco Tagliapietra, Giovanni Bittante, Luigi Gallo, Elena Franciosi, and Kieran Tuohy

Subjects
DNA, Bacterial, Farms, Lactobacillus paracasei, Propionibacterium, Lactococcus, Colony Count, Microbial, Microbiology, law.invention, 03 medical and health sciences, Probiotic, fluids and secretions, Animal science, law, Microbial composition, Lactobacillus, RNA, Ribosomal, 16S, Alpine pasture, Animals, 030304 developmental biology, Bifidobacterium, 0303 health sciences, biology, Bacteria, 030306 microbiology, Microbiota, Lactococcus lactis, food and beverages, Raw milk, Malga, MiSeq illumina, Biodiversity, biology.organism_classification, Settore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI, Milk, Food Microbiology, Cattle, Female, Seasons, Food Science
Abstract

In the present study, two groups of cows from a permanent lowland farm (PF) were divided during summer and reared in the PF or in a temporary alpine farm (ALP), respectively. Microbiological analyses were performed with the objective to investigate the microbial evolution of milk before, during, and after summer transhumance comparing, in particular, the two groups of cows to determine whether the alpine pasture could directly influence the milk microbiota. A significant increase of all microbial groups was registered in milk samples collected in the ALP. Interestingly, many strains belonging to species with well reported technological and probiotic activities were isolated from Alpine milk (20% Lactococcus lactis subsp. lactis/cremoris, 18% Lactobacillus paracasei, 14% Bifidobacterium crudilactis and 18% Propionibacterium sp.), whereas only 16% of strains isolated from the permanent farm milk belonged to the species Lactococcus lactis subsp. lactis/cremoris, 6% to Lactobacillus paracasei, 2% to Bifidobacterium crudilactis and 5% to Propionibacterium sp. The MiSeq Illumina data showed that Alpine milk presented a significant reduction of Pseudomonas and an increase of Lactococcus, Bifidobacterium and Lactobacillus genera. These data confirmed the practice of Alpine pasture as one of the main drivers affecting the milk microbiota. All the microbial changes disappeared when cows were delivered back from Alpine pasture to the indoor farm.

Published
2019

7. Bacterial Complexity of Traditional Mountain Butter Is Affected by the Malga-Farm of Production.

Author

Schiavon, Silvia, Paolini, Mauro, Guzzon, Raffaele, Mancini, Andrea, Larcher, Roberto, Villegas, Tomas Roman, and Franciosi, Elena

Subjects
BUTTER, ALPINE regions, BACTERIAL diversity, SMALL farms, BACTERIAL population, RAW milk, AROMATIC plants
Abstract

Bacteria can play different roles affecting flavors and food characteristics. Few studies have described the bacterial microbiota of butter. In the present paper, next-generation sequencing was used to determine bacterial diversity, together with aromatic characteristics, in raw cow milk butter processed by traditional fermentation, in fourteen small farms called "Malga", located in the Trentino province (Alpine region, North-East of Italy). The physicochemical and aromatic characterization of traditional mountain butter (TMB) showed a low moisture level depending on the Malga producing the butter. Counts of lactic acid bacteria, Staphylococci, and coliforms, as well as diacetyl/acetoin concentrations exhibited changes according to the geographical origin of Malga and the residual humidity of butter. MiSeq Illumina data analysis revealed that the relative abundance of Lactococcus was higher in TMB samples with the highest values of acetoin (acetoin higher than 10 mg/kg). The traditional mountain butter bacterial community was characterized by a "core dominance" of psychrotrophic genera, mainly Acinetobacter and Pseudomonas, but according to ANCOM analysis, a complex bacterial population emerged and specific bacterial genera were able to characterize the TMB bacteria community, with their high abundance, based on the Malga producing the butter. [ABSTRACT FROM AUTHOR]

Published
2022
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8. Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga

Author

Michele Negrinotti, Enrico Novelli, Rosaria Lucchini, Barbara Cardazzo, Lisa Carraro, Stefania Balzan, Franco Fasoli, Giovanni Farina, and Luca Fasolato

Subjects
0301 basic medicine, Salmonella, Biology, medicine.disease_cause, Article, Milking, 03 medical and health sciences, Starter, Listeria monocytogenes, Cheese, medicine, Cheesemaking, Food science, Natural Milk Culture, lcsh:TP368-456, food and beverages, Hygiene, Raw milk, Contamination, Malga, lcsh:Food processing and manufacture, 030104 developmental biology, NGS, Natural milk culture, Food Science, Coagulase, NGS, malga
Abstract

Processing of alpine milk in malga farms is carried out under conditions that can favor contamination by coliforms, coagulase-positive staphylococci, or pathogens such as Listeria monocytogenes. With the aim to improve the hygienic characteristics and safety of cheese produced in four malga farms the use of lyophilized Natural Milk Culture prepared with selected strains was tested. Two cheesemaking tests were carried out in the same day always starting from the same milk: in the first case following the malga recipe that uses either Natural Whey Culture or without the addition of a starter, in the second one using a Natural Milk Culture. Cheesemaking were carried out in four malga farms located in the west area of Trentino region within the same week. For hygienic and safety evaluation, aerobic colony count, coagulase-positive staphylococci, Escherichia coli, staphylococcal toxins, Listeria monocytogenes , and Salmonella spp, pH and aw were determined in raw milk from evening and morning milking, curd in vat, curd after extraction and two months-ripened cheese. Pathogens or toxins, high values of coagulase- positive staphylococci and E. coli were not found in cheese samples. However, in the curd coagulase-positive staphylococci reached values almost of 5 Log CFU/g in the two malga without starter cultures. The use of Natural Milk Culture reduced E. coli counts. In addition, DNA was extracted from cheese samples and from Natural Milk Culture and the composition of the microbial community determined by Next Generation Sequencing method. The determination of cheese microbial communities demonstrated that the use of Natural Milk Culture exerted different effects in the different malga, in any case preserving bacterial biodiversity.

Published
2018

9. Shift in the cow milk microbiota during alpine pasture as analyzed by culture dependent and high-throughput sequencing techniques.

Author

Carafa, Ilaria, Navarro, Irma Castro, Bittante, Giovanni, Tagliapietra, Franco, Gallo, Luigi, Tuohy, Kieran, and Franciosi, Elena

Subjects
*BIFIDOBACTERIUM, *MILKING, *PASTURES, *LACTOCOCCUS lactis, *COMPOSITION of milk, *HILL farming
Abstract

In the present study, two groups of cows from a permanent lowland farm (PF) were divided during summer and reared in the PF or in a temporary alpine farm (ALP), respectively. Microbiological analyses were performed with the objective to investigate the microbial evolution of milk before, during, and after summer transhumance comparing, in particular, the two groups of cows to determine whether the alpine pasture could directly influence the milk microbiota. A significant increase of all microbial groups was registered in milk samples collected in the ALP. Interestingly, many strains belonging to species with well reported technological and probiotic activities were isolated from Alpine milk (20% Lactococcus lactis subsp. lactis/cremoris , 18% Lactobacillus paracasei , 14% Bifidobacterium crudilactis and 18% Propionibacterium sp.), whereas only 16% of strains isolated from the permanent farm milk belonged to the species Lactococcus lactis subsp. lactis/cremoris , 6% to Lactobacillus paracasei , 2% to Bifidobacterium crudilactis and 5% to Propionibacterium sp. The MiSeq Illumina data showed that Alpine milk presented a significant reduction of Pseudomonas and an increase of Lactococcus , Bifidobacterium and Lactobacillus genera. These data confirmed the practice of Alpine pasture as one of the main drivers affecting the milk microbiota. All the microbial changes disappeared when cows were delivered back from Alpine pasture to the indoor farm. • Molecular and culture techniques enabled the study of microbiota in milk samples. • Milk was sampled from 12 cows; half subjected to summer transhumance. • The Alpine pasture was the main driver affecting milk microbial composition. • Many bifidobacteria and propionibacteria were isolated from milk during transhumance. • MiSeq Illumina data confirmed significantly higher presence of bifidobacteria in Alpine milk. [ABSTRACT FROM AUTHOR]

Published
2020
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10. Sostrato paleoligure e toponimi in -ate dall’Indoeuropa alla Gallia Cisalpina

Author

Borghi, Guido Giovanni

Subjects
U̯ĭndŭpălĭ-s, Lainate, Comorga, Bormida, Como, Valbrevenna, Mele, Breccanècca, mŭt(t)ā, Mortola, mărrā, Marassi, bŏrrā, Recco, Ruscarolo, Vogno, U̯ĕrăglāskā, Rianasso, Luni, Brigadì, Dego, rŏkkā, Bressu, Zignago, Beragna, ămpā, Bòrgio, Bòrzoli, Egoli, Cremolino, Calabria (Vallebona), Caruscŭm Carystŭm, Lavagna, Cogoleto, mălgā, mărā, Īnsŭbrēs, Grognardo, Morbello, ŏu̯ēntĭi̯ō, părgă *pĕrgă, kŭspŏ, Voltri, belin, Brebúggiu / brebuggiá, Mallare, Cŏrsĭcă, grāppā *grĕp(p)ā, Alassio, Alba, Albaro, Albisola, Ălĭānŭs, Àlice, *ălpā *ălbā, Altare, *ămpā, Ăpĕnnīnŏ-s, Ăpŭānī, Arenzano, Arma, *ărnā, Arrestra, Arroscia, *(ăr)rŭgĭă, Baiardo, baita, *băkkā, bălă, Balilla, Balletto, *bālmā, Baragallo, *bărcă *bargă Barga, Bargagli, *bărr- *bĕrr-, Battagli, Bego, Bĕlgă, belin, bellin, Beragna, Berceto, Bergamo, Bergeggi, Bergoglio, Borgoglio, Bĕrĭgi̯ĕmā, Berlino, Berna (San Biagio), Bernállu, Berte, Bĕrŭsētĭs, Beusu, Bisagno, Bitto, *Blusti̯ĕmĕllŏ-s, Bogliasco, *bŏkă-, *bŏk(k)i̯ŏ-, Bolzaneto, *Bŏplō, Boren, Bòrgio, Borlasca, Bormida, Bòrzoli, Borzone, *bŏrrā, braciacìa, Brādŭă, Bramusa, Branega, *brăttā, Braulio, Brebúggiu / brebuggiá, Breccanècca, BregliaBreglio, Bregne, Bressu, *brēu̯ā, Brigadì, Bringhetta, Brīnĭātĕs, Briotti, Brugnato, Buggio, Burzín-e, Busalla, Buscàra, Buzzèro, Calabria (Vallebona), Camogli, Cantalupo, Cantarena, Capriata, Càrcare, Carro, Carròdano, Cartosio, Caruscŭm Carystŭm, Centa, Centuri, Cerusa, Ceva, Chiaravagna, Chiavari, Cicagna, Cogoleto, Como, Comorga, Cŏrsĭcă, Cremeno, Cremolino, Cróřia, Crovairola, Dego, Deiva, Dora Baltea, Dubino, *Ēdŏ-s *Ēdĭ-s, Egoli, *Ĕnĭsĕkā, Entella, falaise, Fegino, Fereggiano, Fĕrtŏr, Figoi, *frău̯s(s)ā, Galeàe, Gallinaria, *găndā*, *gărbŏ-, *gărrā, Garrè, *gāu̯ā, Genova, *grāmā, *grāppā *grĕp(p)ā, *grāu̯ā, Gremiasco, Grilla, Grillano, Grognardo, Ill, Ĭngău̯nī, Īnsŭbrēs, Ĭntĕmĕlĭī, *ŏu̯ēntĭi̯ō, Ĭrĭă, *kābānnā *kăpănnā, *Kăe̯ptĭi̯ĕmā, *kălā, *kălā*gālā, *kărrā, *ki̯ŭskŏ-, *Klăksĕlŏ-, *klāppā, *Kŏmbĕrānĕā, *krăppā, *kūkkā*, *kŭspŏ-, Lainate, Lambrate, *lăppă, Lavagna, *Lĕbrĭi̯ĕmĕllŏs, *Lĕmŭrĭ-s, Lerca, Lérici, Lerone, Levanto, Lĭgŭrēs, Loano, Lucca, Luni, Maciurina, *măgā, Magra, Maira, *mălā, *mălgā, Mallare, *Mānĭkĕlŏ-, *mărā, Marassi, Maròcch, *mărrā , Marsaglia Marsiglia, Masone, Melazzo, Mele, Molare, Moneglia, Monviso, Morbello, Morigallo, Morsasco, Mortola, *mūgŏ-, mugugno, Multedo, *mŭrră, *mŭt(t)ā, Nava, Né, Nervi, Nervia, Neva, *Nĕu̯i̯āskā, Nissan, Oneglia, Orba, Ŏrŏbĭī, Ovada, *pală, Pallare, Paraggi, *părgă *pĕrgă, Parma, PegliPeglioPellio, *pĭtĭnŏ-, Ponte in Valtellina, Pontedassio, *Pŏrkŏbĕrā, *Prĕnnĭkkŏ-s, Propata, Quezzi, Rapallo, Recco, Rianasso, Roja, *rŏkkā, Roncogennaro, Rossiglione, *rŏu̯ā, Ruscarolo, Sàlea, Savoia, Savona, (s)brugiu-ju, Sciarborasca, Scrivia, Sĕcŏnĭă, Seriate, Sesèli, Sestri, Sezzadio, *skăndā, Soldano, Sori, Squaggiato, Squaneto, Strevi, Stura, Sturla, Taggia, *tăn- *tĕn-, Tànaro, Taro, Ternate, Tidone, Toano, Tortona, Trebbia, Treonzo, Trisobbio, *tsāpp(ū), *Tŭlĕdō, *Tŭlĕlāskā, Uccinasca, *U̯ĕrăglāskā, *U̯ĭndŭpălĭ-s, *U̯īnĕlāskā / *U̯īnĕlĕskā, Valbrevenna, Vallebona, Vallecrosia, Vara, Varaita, Varazze, Varenna, Varese, Varigotti, Varo, Vättern, Venzolasca, Verezzi, Vernazza, Versa, Vervone, Vinchio, Visone, Vogno, Voltri, Zignago, Zoagli, Ăpĕnnīnŏ-s, klāppā, Multedo, Varaita, Berceto, Nĕu̯i̯āskā, Branega, Burzín-e, Buscàra, Briotti, Altare, Blusti̯ĕmĕllŏ-s, Ălĭānŭs, Magra, kābānnā *kăpănnā, bellin, Kăe̯ptĭi̯ĕmā, Maròcch, Dora Baltea, Pŏrkŏbĕrā, Taro, Cantalupo, Kŏmbĕrānĕā, Cerusa, Cicagna, Stura, skăndā, Versa, Melazzo, (ăr)rŭgĭă, Càrcare, Orba, Bŏplō, Varese, Bitto, Borgoglio, Bregne, bălă, Varigotti, Ceva, Vallecrosia, Oneglia, mugugno, Roncogennaro, Levanto, Bernállu, Tŭlĕlāskā, Bogliasco, Baiardo, Sezzadio, Ĭngău̯nī, frău̯s(s)ā, Né, Ovada, Tànaro, Uccinasca, Bisagno, kălā, Neva, gărrā, Garrè, Quezzi, Bringhetta, Sciarborasca, Brādŭă, lăppă, Balilla, Alassio, Sesèli, baita, Monviso, kūkkā, Chiaravagna, Entella, Ĭrĭă, bālmā, Brīnĭātĕs, Varazze, braciacìa, Rapallo, Crovairola, grāmā, kărrā, pală, Centa, Borzone, Lĕmŭrĭ-s, Scrivia, Lĭgŭrēs, Carro, Ill, Braulio, Nervia, Vervone, Vinchio, Berna (San Biagio), mūgŏ, Savoia, Lérici, Ŏrŏbĭī, Masone, Buggio, Grilla, Bargagli, Marsaglia Marsiglia, bărr- *bĕrr, Nissan, băkkā, Fĕrtŏr, Roja, Loano, PegliPeglioPellio, mŭrră, Varo, Arrestra, Ĭntĕmĕlĭī, Brugnato, Klăksĕlŏ, Carròdano, pĭtĭnŏ, Vara, Borlasca, Visone, Dubino, Bramusa, brăttā, Prĕnnĭkkŏ-s, Squaggiato, Arroscia, Busalla, Bĕrĭgi̯ĕmā, măgā, Bĕlgă, Vernazza, Pontedassio, Soldano, Berte, kălā*gālā, Galeàe, Centuri, Moneglia, Ēdŏ-s *Ēdĭ-s, Baragallo, falaise, Bergeggi, Tŭlĕdō, Bolzaneto, Albisola, Lucca, brēu̯ā, Paraggi, Fereggiano, Boren, Strevi, Bego, Chiavari, grāu̯ā, rŏu̯ā, găndā, Nervi, Arenzano, (s)brugiu-ju, Sàlea, Cremeno, Tortona, Capriata, Vallebona, Cantarena, Fegino, Àlice, Ăpŭānī, Sori, Tidone, bŏkă, Verezzi, Lĕbrĭi̯ĕmĕllŏs, Ternate, Ponte in Valtellina, Cróřia, Bĕrŭsētĭs, Mānĭkĕlŏ, Beusu, Trebbia, Camogli, Lerone, Treonzo, Arma, Propata, Gallinaria, Alba, ălpā *ălbā, Morigallo, Cartosio, Seriate, bărcă *bargă Barga, gāu̯ā, krăppā, Figoi, Sestri, Buzzèro, Genova, Nava, Albaro, Lambrate, Battagli, Vättern, Toano, Squaneto, Trisobbio, Sturla, Grillano, Pallare, ărnā, ki̯ŭskŏ, bŏk(k)i̯ŏ, Varenna, Morsasco, BregliaBreglio, Lerca, Maira, Savona, tăn- *tĕn, Maciurina, tsāpp(ū), Rossiglione, Parma, U̯īnĕlāskā / *U̯īnĕlĕskā, Deiva, Ĕnĭsĕkā, Gremiasco, Zoagli, Molare, gărbŏ, Balletto, Berlino, Taggia, Venzolasca, Bergoglio, Bergamo, mălā, Sĕcŏnĭă
Published
2016

12. La civiltà del latte. Fonti, simboli e prodotti dal Tardoantico al Novecento

Author

Archetti, Gabriele and Baronio, Angelo

Subjects
Formaggio, Alimentazione, Settore M-STO/04 - STORIA CONTEMPORANEA, Robiola, grana (cheese), Settore SECS-P/12 - STORIA ECONOMICA, caciocavallo (cheese), mozzarella (cheese), malga, Allevamento, Marzolino, Pantaleone da Confienza, ricotta (cheese), milk, Madonna del latte, Pecorino, Caseificazione, Caciocavallo, animal breeding, Settore L-ART/02 - STORIA DELL'ARTE MODERNA, Emmenthal, Medioevo, Quartirolo, food consumption, Consumi, Caciotta, coagulation of milk, Settore M-STO/01 - STORIA MEDIEVALE, Settore L-ART/01 - STORIA DELL'ARTE MEDIEVALE, Grana, Latte, Quartirolo (cheese), cow’s milk, cheese, marketing of milk and dairy products, Mozzarella, mazolino (cheese), Settore M-STO/07 - STORIA DEL CRISTIANESIMO E DELLE CHIESE, caciotta (cheese), Settore M-STO/02 - STORIA MODERNA, Emmenthal (cheese), Commercio lattiero caseario, Vaccino, pecorino (cheese), parmigiano (cheese), Ricotta, stracchino (cheese), middle Ages, robiola (cheese), Stracchino, diet, Parmigiano
Published
2011

13. La civiltà del latte. Fonti, simboli e prodotti dal Tardoantico al Novecento

Author

Archetti, Gabriele (ORCID:0000-0002-4706-8286), Baronio, Angelo, ARCHETTI, GABRIELE, Montanari, Massimo, AMIOTTI, GABRIELLA, Comba, Rinaldo, Lanconelli, Angela, Di Muro, Alessandro, Basso, Enrico, STROPPA, FRANCESCA, FERRAGLIO, ENNIO, PIZZAMIGLIO, PIERLUIGI, MANZONI, GIANENRICO, GAVINELLI, SIMONA, Parenti, Stefano, D'ACUNTO, NICOLANGELO, BELLINI, ROBERTO, FUSARI, GIUSEPPE, CASTELLINI, PAOLA GIUSEPPINA, Dattolo, Anna, Urso, Carmelina, Azzara, Claudio, Bonnini, Arianna, Baronio, Angelino, Bonazza, Christian, Greci, Roberto, Cherubini, Giovanni, Sordini, Beatrice, IARIA, SIMONA, Breda, Andrea, Venturini, Ivana, Castiglioni, Elisabetta, Cottini, Michela, Bianchi, Paolo, Bauce, Federico, Franzoni, Oliviero, Morandi, Piercarlo, TEDESCHI, PAOLO, Stranieri, Stefanella, Naso, Irma, Archetti, Gabriele, Archetti, Gabriele (ORCID:0000-0002-4706-8286), Baronio, Angelo, ARCHETTI, GABRIELE, Montanari, Massimo, AMIOTTI, GABRIELLA, Comba, Rinaldo, Lanconelli, Angela, Di Muro, Alessandro, Basso, Enrico, STROPPA, FRANCESCA, FERRAGLIO, ENNIO, PIZZAMIGLIO, PIERLUIGI, MANZONI, GIANENRICO, GAVINELLI, SIMONA, Parenti, Stefano, D'ACUNTO, NICOLANGELO, BELLINI, ROBERTO, FUSARI, GIUSEPPE, CASTELLINI, PAOLA GIUSEPPINA, Dattolo, Anna, Urso, Carmelina, Azzara, Claudio, Bonnini, Arianna, Baronio, Angelino, Bonazza, Christian, Greci, Roberto, Cherubini, Giovanni, Sordini, Beatrice, IARIA, SIMONA, Breda, Andrea, Venturini, Ivana, Castiglioni, Elisabetta, Cottini, Michela, Bianchi, Paolo, Bauce, Federico, Franzoni, Oliviero, Morandi, Piercarlo, TEDESCHI, PAOLO, Stranieri, Stefanella, Naso, Irma, and Archetti, Gabriele

Abstract

Attraverso un percorso interdisciplinare si pubblicano gli atti del convegno nazionale del 2008 svoltosi a Brescia sul latte e i suoi derivati dall'età antica al Novecento; un corredo di indici aiuta la consultazione e l'uso multidisciplinare del volume, The proceedings of the national convention of 2008, in Brescia, about milk and dairy products, are published: the study shows a research, characterized by an interdisciplinary way, from ancient times to the twentieth century: a set of indices also helps the reading and the multidisciplinary study

Published
2011

15. Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga .

Author

Lucchini R, Cardazzo B, Carraro L, Negrinotti M, Balzan S, Novelli E, Fasolato L, Fasoli F, and Farina G

Abstract

Processing of alpine milk in malga farms is carried out under conditions that can favor contamination by coliforms, coagulase-positive staphylococci, or pathogens such as Listeria monocytogenes . With the aim to improve the hygienic characteristics and safety of cheese produced in four malga farms the use of lyophilized Natural Milk Culture prepared with selected strains was tested.. Two cheesemaking tests were carried out in the same day always starting from the same milk: in the first case following the malga recipe that uses either Natural Whey Culture or without the addition of a starter, in the second one using a Natural Milk Culture. Cheesemaking were carried out in four malga farms located in the west area of Trentino region within the same week. For hygienic and safety evaluation, aerobic colony count, coagulase-positive staphylococci, Escherichia coli , staphylococcal toxins, Listeria monocytogenes , and Salmonella spp, pH and a w were determined in raw milk from evening and morning milking, curd in vat, curd after extraction and two months-ripened cheese. Pathogens or toxins, high values of coagulase- positive staphylococci and E. coli were not found in cheese samples. However, in the curd coagulase-positive staphylococci reached values almost of 5 Log CFU/g in the two malga without starter cultures. The use of Natural Milk Culture reduced E. coli counts. In addition, DNA was extracted from cheese samples and from Natural Milk Culture and the composition of the microbial community determined by Next Generation Sequencing method. The determination of cheese microbial communities demonstrated that the use of Natural Milk Culture exerted different effects in the different malga , in any case preserving bacterial biodiversity., Competing Interests: Conflict of interest: the authors declare no potential conflict of interest.

Published
2018
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16. Návrh veřejného osvětlení obce

Author

Štěpánek, Jaroslav, Baxant, Petr, Schittenhelm, Dominik, Štěpánek, Jaroslav, Baxant, Petr, and Schittenhelm, Dominik

Abstract

Táto diplomová práca je rozdelená do niekoľkých častí. Prvá časť sa zaoberá teóriou svetelnej techniky a verejného osvetlenia. Druhá časť je zameraná na skúmanie súčasného stavu v obci Bezděkov. V ďalšej časti je návrh verejného osvetlenia s použitím HPS a LED technológie, pričom pre oba prípady sú vytvorené modely obce, na ktorých je možné prakticky vidieť požadovaný stav. Posledná časť práce je venovaná návrhu kabeláže, výberu najužitočnejšej regulácie osvetlenia a ekonomickému zhodnoteniu projektov, pričom sú započítané celkové náklady zahrňujúce ako výstavbu, tak aj prevádzku verejného osvetlenia po dobu 20 rokov., The thesis is divided into several parts. The first part is theoretical and its main focus is the description of public lighting and the theory regarding lighting technology. The second part continues with the research of the current state in Bezděkov village. The thesis further describes the proposal for the village public lighting with the use of HPS and LED technology, where village models are made for both options to show the requested result. The last part of the work deals with cables dimensioning, the selection of the most effective regulations for lighting, and finally the economic assessment of both projects, while both the investment expenses and the public lighting service fees for the next 20 years are included.

17. Návrh veřejného osvětlení obce

Author

Štěpánek, Jaroslav, Baxant, Petr, Schittenhelm, Dominik, Štěpánek, Jaroslav, Baxant, Petr, and Schittenhelm, Dominik

Abstract

Táto diplomová práca je rozdelená do niekoľkých častí. Prvá časť sa zaoberá teóriou svetelnej techniky a verejného osvetlenia. Druhá časť je zameraná na skúmanie súčasného stavu v obci Bezděkov. V ďalšej časti je návrh verejného osvetlenia s použitím HPS a LED technológie, pričom pre oba prípady sú vytvorené modely obce, na ktorých je možné prakticky vidieť požadovaný stav. Posledná časť práce je venovaná návrhu kabeláže, výberu najužitočnejšej regulácie osvetlenia a ekonomickému zhodnoteniu projektov, pričom sú započítané celkové náklady zahrňujúce ako výstavbu, tak aj prevádzku verejného osvetlenia po dobu 20 rokov., The thesis is divided into several parts. The first part is theoretical and its main focus is the description of public lighting and the theory regarding lighting technology. The second part continues with the research of the current state in Bezděkov village. The thesis further describes the proposal for the village public lighting with the use of HPS and LED technology, where village models are made for both options to show the requested result. The last part of the work deals with cables dimensioning, the selection of the most effective regulations for lighting, and finally the economic assessment of both projects, while both the investment expenses and the public lighting service fees for the next 20 years are included.

18. The geology of gold in Ontario.

Author

Colvine A.C,. ed. and Colvine A.C,. ed.

Abstract

Papers are presented on the subjects of :- geological associations, felsic intrusions, iron formation, alteration, structure, the Hemlo area, invisible gold geochemistry., Papers are presented on the subjects of :- geological associations, felsic intrusions, iron formation, alteration, structure, the Hemlo area, invisible gold geochemistry.

19. Návrh veřejného osvětlení obce

Author

Štěpánek, Jaroslav, Baxant, Petr, Štěpánek, Jaroslav, and Baxant, Petr

Abstract

Táto diplomová práca je rozdelená do niekoľkých častí. Prvá časť sa zaoberá teóriou svetelnej techniky a verejného osvetlenia. Druhá časť je zameraná na skúmanie súčasného stavu v obci Bezděkov. V ďalšej časti je návrh verejného osvetlenia s použitím HPS a LED technológie, pričom pre oba prípady sú vytvorené modely obce, na ktorých je možné prakticky vidieť požadovaný stav. Posledná časť práce je venovaná návrhu kabeláže, výberu najužitočnejšej regulácie osvetlenia a ekonomickému zhodnoteniu projektov, pričom sú započítané celkové náklady zahrňujúce ako výstavbu, tak aj prevádzku verejného osvetlenia po dobu 20 rokov., The thesis is divided into several parts. The first part is theoretical and its main focus is the description of public lighting and the theory regarding lighting technology. The second part continues with the research of the current state in Bezděkov village. The thesis further describes the proposal for the village public lighting with the use of HPS and LED technology, where village models are made for both options to show the requested result. The last part of the work deals with cables dimensioning, the selection of the most effective regulations for lighting, and finally the economic assessment of both projects, while both the investment expenses and the public lighting service fees for the next 20 years are included.

20. Návrh veřejného osvětlení obce

Author

Štěpánek, Jaroslav, Baxant, Petr, Štěpánek, Jaroslav, and Baxant, Petr

Abstract

Táto diplomová práca je rozdelená do niekoľkých častí. Prvá časť sa zaoberá teóriou svetelnej techniky a verejného osvetlenia. Druhá časť je zameraná na skúmanie súčasného stavu v obci Bezděkov. V ďalšej časti je návrh verejného osvetlenia s použitím HPS a LED technológie, pričom pre oba prípady sú vytvorené modely obce, na ktorých je možné prakticky vidieť požadovaný stav. Posledná časť práce je venovaná návrhu kabeláže, výberu najužitočnejšej regulácie osvetlenia a ekonomickému zhodnoteniu projektov, pričom sú započítané celkové náklady zahrňujúce ako výstavbu, tak aj prevádzku verejného osvetlenia po dobu 20 rokov., The thesis is divided into several parts. The first part is theoretical and its main focus is the description of public lighting and the theory regarding lighting technology. The second part continues with the research of the current state in Bezděkov village. The thesis further describes the proposal for the village public lighting with the use of HPS and LED technology, where village models are made for both options to show the requested result. The last part of the work deals with cables dimensioning, the selection of the most effective regulations for lighting, and finally the economic assessment of both projects, while both the investment expenses and the public lighting service fees for the next 20 years are included.

21. Návrh veřejného osvětlení obce

Author

Štěpánek, Jaroslav, Baxant, Petr, Štěpánek, Jaroslav, and Baxant, Petr

Abstract

Táto diplomová práca je rozdelená do niekoľkých častí. Prvá časť sa zaoberá teóriou svetelnej techniky a verejného osvetlenia. Druhá časť je zameraná na skúmanie súčasného stavu v obci Bezděkov. V ďalšej časti je návrh verejného osvetlenia s použitím HPS a LED technológie, pričom pre oba prípady sú vytvorené modely obce, na ktorých je možné prakticky vidieť požadovaný stav. Posledná časť práce je venovaná návrhu kabeláže, výberu najužitočnejšej regulácie osvetlenia a ekonomickému zhodnoteniu projektov, pričom sú započítané celkové náklady zahrňujúce ako výstavbu, tak aj prevádzku verejného osvetlenia po dobu 20 rokov., The thesis is divided into several parts. The first part is theoretical and its main focus is the description of public lighting and the theory regarding lighting technology. The second part continues with the research of the current state in Bezděkov village. The thesis further describes the proposal for the village public lighting with the use of HPS and LED technology, where village models are made for both options to show the requested result. The last part of the work deals with cables dimensioning, the selection of the most effective regulations for lighting, and finally the economic assessment of both projects, while both the investment expenses and the public lighting service fees for the next 20 years are included.

22. Návrh veřejného osvětlení obce

Author

Štěpánek, Jaroslav, Baxant, Petr, Štěpánek, Jaroslav, and Baxant, Petr

Abstract

Táto diplomová práca je rozdelená do niekoľkých častí. Prvá časť sa zaoberá teóriou svetelnej techniky a verejného osvetlenia. Druhá časť je zameraná na skúmanie súčasného stavu v obci Bezděkov. V ďalšej časti je návrh verejného osvetlenia s použitím HPS a LED technológie, pričom pre oba prípady sú vytvorené modely obce, na ktorých je možné prakticky vidieť požadovaný stav. Posledná časť práce je venovaná návrhu kabeláže, výberu najužitočnejšej regulácie osvetlenia a ekonomickému zhodnoteniu projektov, pričom sú započítané celkové náklady zahrňujúce ako výstavbu, tak aj prevádzku verejného osvetlenia po dobu 20 rokov., The thesis is divided into several parts. The first part is theoretical and its main focus is the description of public lighting and the theory regarding lighting technology. The second part continues with the research of the current state in Bezděkov village. The thesis further describes the proposal for the village public lighting with the use of HPS and LED technology, where village models are made for both options to show the requested result. The last part of the work deals with cables dimensioning, the selection of the most effective regulations for lighting, and finally the economic assessment of both projects, while both the investment expenses and the public lighting service fees for the next 20 years are included.

23. Návrh veřejného osvětlení obce

Author

Štěpánek, Jaroslav, Baxant, Petr, Schittenhelm, Dominik, Štěpánek, Jaroslav, Baxant, Petr, and Schittenhelm, Dominik

Abstract

Táto diplomová práca je rozdelená do niekoľkých častí. Prvá časť sa zaoberá teóriou svetelnej techniky a verejného osvetlenia. Druhá časť je zameraná na skúmanie súčasného stavu v obci Bezděkov. V ďalšej časti je návrh verejného osvetlenia s použitím HPS a LED technológie, pričom pre oba prípady sú vytvorené modely obce, na ktorých je možné prakticky vidieť požadovaný stav. Posledná časť práce je venovaná návrhu kabeláže, výberu najužitočnejšej regulácie osvetlenia a ekonomickému zhodnoteniu projektov, pričom sú započítané celkové náklady zahrňujúce ako výstavbu, tak aj prevádzku verejného osvetlenia po dobu 20 rokov., The thesis is divided into several parts. The first part is theoretical and its main focus is the description of public lighting and the theory regarding lighting technology. The second part continues with the research of the current state in Bezděkov village. The thesis further describes the proposal for the village public lighting with the use of HPS and LED technology, where village models are made for both options to show the requested result. The last part of the work deals with cables dimensioning, the selection of the most effective regulations for lighting, and finally the economic assessment of both projects, while both the investment expenses and the public lighting service fees for the next 20 years are included.

24. Návrh veřejného osvětlení obce

Author

Štěpánek, Jaroslav, Baxant, Petr, Schittenhelm, Dominik, Štěpánek, Jaroslav, Baxant, Petr, and Schittenhelm, Dominik

Abstract

Táto diplomová práca je rozdelená do niekoľkých častí. Prvá časť sa zaoberá teóriou svetelnej techniky a verejného osvetlenia. Druhá časť je zameraná na skúmanie súčasného stavu v obci Bezděkov. V ďalšej časti je návrh verejného osvetlenia s použitím HPS a LED technológie, pričom pre oba prípady sú vytvorené modely obce, na ktorých je možné prakticky vidieť požadovaný stav. Posledná časť práce je venovaná návrhu kabeláže, výberu najužitočnejšej regulácie osvetlenia a ekonomickému zhodnoteniu projektov, pričom sú započítané celkové náklady zahrňujúce ako výstavbu, tak aj prevádzku verejného osvetlenia po dobu 20 rokov., The thesis is divided into several parts. The first part is theoretical and its main focus is the description of public lighting and the theory regarding lighting technology. The second part continues with the research of the current state in Bezděkov village. The thesis further describes the proposal for the village public lighting with the use of HPS and LED technology, where village models are made for both options to show the requested result. The last part of the work deals with cables dimensioning, the selection of the most effective regulations for lighting, and finally the economic assessment of both projects, while both the investment expenses and the public lighting service fees for the next 20 years are included.

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