Search

Your search keyword '"Neviani E"' showing total 292 results
Start Over Author "Neviani E"
292 results on '"Neviani E"'

8. Draft genome sequence of lactobacillus helveticus Lh 23, isolated from natural whey starter

Author

Bertani, G., Bassi, Daniela, Cortimiglia, Claudia, Gatti, M., Cocconcelli, Pier Sandro, Neviani, E., Bassi D. (ORCID:0000-0001-9020-3853), Cortimiglia C. (ORCID:0000-0001-6884-091X), Cocconcelli P. S. (ORCID:0000-0003-2212-7611), Bertani, G., Bassi, Daniela, Cortimiglia, Claudia, Gatti, M., Cocconcelli, Pier Sandro, Neviani, E., Bassi D. (ORCID:0000-0001-9020-3853), Cortimiglia C. (ORCID:0000-0001-6884-091X), and Cocconcelli P. S. (ORCID:0000-0003-2212-7611)

Abstract

Lactobacillus helveticus is a thermophilic lactic acid bacterium that is widely employed as a starter culture for manufacturing several Swiss and Italian hard-cooked cheeses. The sequencing of L. helveticus Lh 23, which consists of 2,100,230 bp with a GC content of 36.5%, reveals industrially useful traits and interesting metabolic pathways.

Published
2020

12. Habitual diet selects distinct genetic and functional subtypes of intestinal Prevotella copri

Author

De Filippis F., PASOLLI, EDOARDO, Tett A., De Angelis M., Neviani E., Turroni S., Cocolin L., Gobbetti M., Segata N., Ercolini D., 7th International Human Microbiome Consortium Meeting 2018 Organising Committee, De Filippis, F., Pasolli, Edoardo, Tett, A., De Angelis, M., Neviani, E., Turroni, S., Cocolin, L., Gobbetti, M., Segata, N., and Ercolini, D.

Published
2018

29. Draft genome sequence of Lactobacillus helveticus strain Lh 12 isolated from natural whey starter

Author

Bertani, G., Bassi, Daniela, Gatti, M., Cocconcelli, Pier Sandro, Neviani, E., Bassi D. (ORCID:0000-0001-9020-3853), Cocconcelli P. S. (ORCID:0000-0003-2212-7611), Bertani, G., Bassi, Daniela, Gatti, M., Cocconcelli, Pier Sandro, Neviani, E., Bassi D. (ORCID:0000-0001-9020-3853), and Cocconcelli P. S. (ORCID:0000-0003-2212-7611)

Abstract

Lactobacillus helveticus is a lactic acid bacterium widely used in cheese-making and for the production of bioactive peptides from milk proteins. Here, we describe the draft genome sequence and annotation of L. helveticus strain Lh 12 isolated from natural whey starter used in the production of Grana Padano cheese.

Published
2018

32. FoodMicrobionet: a tool for the visualization and analysis of the structure of bacterial food microbial communities

Author

Parente, E., Cocolin, Luca Simone, De Filippis, F., Zotta, T., Ferrocino, Ilario, Neviani, E., De Angelis, M., Di Cagno, R., Cotter, P., Ercolini, D., 3rd International Conference on Microbial Diversity 2015 Organizing Committee, Parente, Eugenio, Cocolin, Luca, DE FILIPPIS, Francesca, Zotta, Teresa, Ferrocino, Ilario, Neviani, Erasmo, De Angelis, Maria, Di Cagno, Raffaella, Cotter, Paul D., and Ercolini, Danilo

Published
2015

34. FISH in food microbiology

Author

Bottari B., Gatti M., Neviani E., ERCOLINI, DANILO, Liehr T., Bottari, B., Ercolini, Danilo, Gatti, M., and Neviani, E.

Published
2006

40. Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillushelveticus strains

Author

Broadbent, Jeffery R., Cai, H., Larsen, R. L., Hughes, J. E., Welker, D. L., De Carvalho, V. G., Tompkins, T. A., Ardo, Y., Vogensen, F., DeLorentiis, A., Gatti, M., Neviani, E., Steele, J. L., and Elsevier

Subjects
Lactobacillus, proteolysis, bioactive peptide, food and beverages, Life Sciences, cheese flavor, Nutrition
Abstract

Lactobacillus helveticus CNRZ 32 is recognized for its ability to decrease bitterness and accelerate flavor development in cheese, and has also been shown to release bioactive peptides in milk. Similar capabilities have been documented in other strains of Lb. helveticus, but the ability of different strains to affect these characteristics can vary widely. Because these attributes are associated with enzymes involved in proteolysis or AA catabolism, we performed comparative genome hybridizations to a CNRZ 32 microarray to explore the distribution of genes encoding such enzymes across a bank of 38 Lb. helveticus strains, including 2 archival samples of CNRZ 32. Genes for peptidases and AA metabolism were highly conserved across the species, whereas those for cell envelope-associated proteinases varied widely. Some of the genetic differences that were detected may help explain the variability that has been noted among Lb. helveticus strains in regard to their functionality in cheese and fermented milk.

Published
2011

41. I Batteri Lattici

Author

Gatti M., Brasca M., Alloisio V., and Neviani E.

Published
2011

46. Yeasts associated with Manteca

Author

Suzzi, Giovanna, Schirone, Maria, Martuscelli, Maria, Gatti, M, and Fornasari M. E., Neviani E.

Published
2003

Catalog

Books, media, physical & digital resources
See catalog results