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1. Full Text Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine
by Englezos, Vasileios and Rantsiou, Kalliopi and Cravero, Francesco and Torchio, Fabrizio and Ortiz-Julien, Anne and Gerbi, Vincenzo and Rolle, Luca and Cocolin, Luca
Applied Microbiology and Biotechnology, ISSN 0175-7598, 6/2016, Volume 100, Issue 12, pp. 5515 - 5526
Decreasing the ethanol content in wine is a current challenge, mainly due to the global climate change and to the consumer preference for wines from grapes... 
Life Sciences | Biotechnology | Central composite design | Microbiology | Ethanol content reduction | Microbial Genetics and Genomics | Starmerella bacillaris | Non- Saccharomyces yeast | Response surface methodology | Non-Saccharomyces yeast | ALCOHOL CONTENT | UVARUM | SUGARS | SYNONYM | PROFILE | METABOLISM | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | STELLATA | GROWTH | CANDIDA-ZEMPLININA | YEAST STRAINS | Pilot Projects | Saccharomyces cerevisiae - physiology | Candida - physiology | Glycerol - analysis | Agricultural Inoculants | Ethanol - analysis | Fermentation | Microbial Interactions | Wine - analysis | Studies | Climate change | Wines | Yeast | Ethanol | Berries | Research
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2. Full Text High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome
by De Filippis, Francesca and Pellegrini, Nicoletta and Vannini, Lucia and Jeffery, Ian B and La Storia, Antonietta and Laghi, Luca and Serrazanetti, Diana I and Di Cagno, Raffaella and Ferrocino, Ilario and Lazzi, Camilla and Turroni, Silvia and Cocolin, Luca and Brigidi, Patrizia and Neviani, Erasmo and Gobbetti, Marco and O'Toole, Paul W and Ercolini, Danilo
Gut, ISSN 0017-5749, 11/2016, Volume 65, Issue 11, pp. 1812 - 1821
ObjectivesHabitual diet plays a major role in shaping the composition of the gut microbiota, and also determines the repertoire of microbial metabolites that... 
INTESTINAL MICROBIOTA | CHAIN FATTY-ACIDS | DYSBIOSIS | DISEASE | CANCER-RISK | CARBOHYDRATE | PATTERNS | HEALTH | PHOSPHATIDYLCHOLINE | GASTROENTEROLOGY & HEPATOLOGY | NUTRIENT | Vegetables | Cross-Sectional Studies | Humans | Dietary Fiber - metabolism | Fatty Acids - analysis | Gastrointestinal Tract - microbiology | Male | Gastrointestinal Microbiome - physiology | Statistics as Topic | Healthy Volunteers | Feeding Behavior - physiology | Feces - microbiology | Diet, Mediterranean - psychology | Feces - chemistry | Gastrointestinal Tract - physiology | Adult | Female | Patient Compliance | Prevotella - isolation & purification | Methylamines - urine | Nutritional aspects | Metabolomics | Research | Microbiota (Symbiotic organisms)
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3. Full Text Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations
by Kalliopi Rantsiou and Paola Dolci and Simone Giacosa and Fabrizio Torchio and Rosanna Tofalo and Sandra Torriani and Giovanna Suzzi and Luca Rolle and Luca Cocolin
Applied and Environmental Microbiology, ISSN 0099-2240, 03/2012, Volume 78, Issue 6, pp. 1987 - 1994
Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit... 
STRAINS | GRAPES | IMPACT | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | VOLATILE COMPOSITION | YEAST DIVERSITY | STELLATA | DYNAMICS | MICROBIOLOGY | WINEMAKING | CULTURE | Saccharomyces cerevisiae - metabolism | Wine - microbiology | Candida - metabolism | Ethanol - metabolism | Glycerol - metabolism | Time Factors | Carbohydrate Metabolism | Acetic Acid - metabolism | Fermentation | Candida | Physiological aspects | Microbiological synthesis | Research | Brewer's yeast | Methods | Food Microbiology
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4. Full Text Direct Application of Rep-PCR on Type I Sourdough Matrix to Monitor the Dominance and Persistence of a Lactobacillus plantarum Starter Throughout Back-Slopping
: Direct application of Rep-PCR on sourdough
by Dolci, Paola and Cocolin, Luca
Journal of Food Science, ISSN 0022-1147, 08/2017, Volume 82, Issue 8, pp. 1898 - 1901
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5. Full Text Cell-to-cell contact mechanism modulates Starmerella bacillaris death in mixed culture fermentations with Saccharomyces cerevisiae
by Englezos, Vasileios and Rantsiou, Kalliopi and Giacosa, Simone and Río Segade, Susana and Rolle, Luca and Cocolin, Luca
International Journal of Food Microbiology, ISSN 0168-1605, 01/2019, Volume 289, pp. 106 - 114
The use of mixed culture fermentations with selected and strains is gaining winemaking attention, mainly due to their ability to enhance particular... 
Mixed cultures | Cell-to-cell contact | Interactions | Non-Saccharomyces | Starmerella bacillaris | STRAINS | WINE | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | YEAST INTERACTIONS | MICROBIOLOGY | IDENTIFICATION | IMPACT | DOMINANCE | CANDIDA-ZEMPLININA | Wine - microbiology | Microbial Interactions - physiology | Saccharomyces cerevisiae - physiology | Bioreactors | Vitis - microbiology | Saccharomycetales - physiology | Microbial Viability | Fermentation | Wine and wine making | Metabolites | Wine | Cell culture | Yeast | Mixed culture | Mortality | Saccharomyces | Wines | Flasks | Death | Kinetics | Species | Saccharomyces cerevisiae | Culture
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6. Full Text Effect of mixed species alcoholic fermentation on growth and malolactic activity of lactic acid bacteria
by Englezos, Vasileios and Cachón, David Castrillo and Rantsiou, Kalliopi and Blanco, Pilar and Petrozziello, Maurizio and Pollon, Matteo and Giacosa, Simone and Río Segade, Susana and Rolle, Luca and Cocolin, Luca
Applied Microbiology and Biotechnology, ISSN 0175-7598, 9/2019, Volume 103, Issue 18, pp. 7687 - 7702
In recent years, there is an increasing interest from the winemaking industry for the use of mixed fermentations with Starmerella bacillaris (synonym Candida... 
Life Sciences | Malolactic fermentation | Biotechnology | Lactobacillus plantarum | Microbiology | Microbial Genetics and Genomics | Starmerella bacillaris | Oenococcus oeni | Interactions | Saccharomyces cerevisiae | ATTRIBUTES | WINE AROMA | QUALITY | INOCULATION | STARMERELLA-BACILLARIS | CEREVISIAE | NON-SACCHAROMYCES YEASTS | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | OENOCOCCUS-OENI | SELECTION | LACTOBACILLUS | Wine and wine making | Usage | Metabolites | Growth | Animal behavior | Bacteria | Fermentation | Methylene blue | Wine | Yeasts | Lactic acid bacteria | Yeast | Wines | Organic chemistry | Inoculation | Acids | Lactic acid | Species
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7. Full Text Yeast population diversity on grapes during on-vine withering and their dynamics in natural and inoculated fermentations in the production of icewines
by Alessandria, Valentina and Giacosa, Simone and Campolongo, Simona and Rolle, Luca and Rantsiou, Kalliopi and Cocolin, Luca
Food Research International, ISSN 0963-9969, 11/2013, Volume 54, Issue 1, pp. 139 - 147
In this study, attention has been focused on microbial ecology, during an on-vine withering period of 120 days, of Mondeuse grapes, an autochthonous variety... 
Icewine | Yeast ecology | Grape withering | Culture-dependent and -independent methods | CANADIAN ICE WINES | FOOD SCIENCE & TECHNOLOGY | ECOLOGY | CANDIDA-ZEMPLININA | IDENTIFICATION | SACCHAROMYCES-CEREVISIAE | Grapes | Analysis | Fermentation | Biological diversity | Withering | Yeast | Aureobasidium pullulans | Dynamics | Foods | Biodiversity
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8. Modeling of the fermentation behavior of Starmerella bacillaris
by Rantsiou, Kalliopi and Englezos, Vasileios and Torchio, Fabrizio and Risse, Paul-Andre and Cravero, Francesco and Gerbi, Vincenzo and Rolle, Luca and Cocolin, Luca
American Journal of Enology and Viticulture, ISSN 0002-9254, 2017, Volume 68, Issue 3, pp. 378 - 385
Starmerella bacillaris has been proposed as a non-Saccharomyces species candidate to be used in mixed fermentations with Saccharomyces cerevisiae for the... 
Response surface methodology | Alcoholic fermentation | Non-Saccharomyces | Starmerella bacillaris | STRAINS | FOOD SCIENCE & TECHNOLOGY | ALCOHOL CONTENT | CEREVISIAE | non-Saccharomyces | response surface methodology | NON-SACCHAROMYCES YEAST | HORTICULTURE | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | RESPIRATION | STELLATA | CANDIDA-ZEMPLININA | DIVERSITY | alcoholic fermentation | SELECTION | WINE FERMENTATIONS
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9. Full Text Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations
by Englezos, Vasileios and Rantsiou, Kalliopi and Torchio, Fabrizio and Rolle, Luca and Gerbi, Vincenzo and Cocolin, Luca
International Journal of Food Microbiology, ISSN 0168-1605, 04/2015, Volume 199, pp. 33 - 40
Nowadays, the use of non- yeasts in combination with is a state-of-the-art strategy to improve complexity and enhance the analytical composition of the wines.... 
Non-Saccharomyces yeast | Biodiversity | Candida zemplinina | Mixed fermentation | Wine fermentation | Starmerella bacillaris | STRAINS | GRAPES | FOOD SCIENCE & TECHNOLOGY | CEREVISIAE | MICROBIOLOGY | IDENTIFICATION | STELLATA | DYNAMICS | DIVERSITY | ALCOHOLIC FERMENTATION | Genetic Variation | Wine - microbiology | Saccharomycetales - genetics | Ethanol - metabolism | Glycerol - metabolism | Saccharomycetales - physiology | Acetic Acid - metabolism | Fermentation | Wine - analysis | Wine and wine making | Physiological aspects | Analysis
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10. Full Text Fate of Lactococcus lactis starter cultures during late ripening in cheese models
by Ruggirello, Marianna and Cocolin, Luca and Dolci, Paola
Food Microbiology, ISSN 0740-0020, 10/2016, Volume 59, pp. 112 - 118
The presence of , commonly employed as starter culture, was, recently, highlighted and investigated during late cheese ripening. Thus, the main goal of the... 
Ripening | Lactococcus lactis | Model cheese | VNC | RT-qPCR | Viability | SUBSP LACTIS | FOOD SCIENCE & TECHNOLOGY | QUANTITATIVE PCR | RAW-MILK | LACTOBACILLUS-PARACASEI | MICROBIOLOGY | IDENTIFICATION | CARBOHYDRATE STARVATION | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | MICROBIAL DIVERSITY | ACID BACTERIA | CASTELMAGNO PDO | NONCULTURABLE STATE | Cheese - analysis | Cheese - microbiology | Lactococcus lactis - genetics | Lactococcus lactis - physiology | Bacterial Load | Microbial Viability | Fermentation | Real-Time Polymerase Chain Reaction | Food Microbiology | Analysis | Cheese | Microorganisms | Miniature | Plating | Milk
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11. Full Text In vitro selection and characterization of new probiotic candidates from table olive microbiota
by Botta, Cristian and Langerholc, Tomaz and Cencič, Avrelija and Cocolin, Luca
PLoS ONE, ISSN 1932-6203, 04/2014, Volume 9, Issue 4, p. e94457
To date, only a few studies have investigated the complex microbiota of table olives in order to identify new probiotic microorganisms, even though this food... 
SURVIVAL | STRAINS | LACTOBACILLUS-PLANTARUM | ADHESION | IMPACT | ASSAY | MULTIDISCIPLINARY SCIENCES | LACTIC-ACID BACTERIA | LISTERIA-MONOCYTOGENES INFECTION | CACO-2 CELLS | AGGREGATION | Lactobacillus - genetics | Intestinal Mucosa - metabolism | Humans | Intestinal Mucosa - microbiology | Phylogeny | Lactobacillus - metabolism | Food Microbiology | Bacterial Adhesion | Lactobacillus - classification | Microbial Sensitivity Tests | Probiotics | Microbiota | Lactobacillus - drug effects | Olea - microbiology | Drug Resistance, Bacterial - genetics | Metagenome | Physiological aspects | Genetic aspects | Microbiota (Symbiotic organisms) | Health aspects | Gastrointestinal system | Lactobacillus | Lactic acid bacteria | Dairy products | Lactobacillus plantarum | Epithelial cells | Adhesion tests | Infections | Biochemistry | Leuconostoc | Hydrophobicity | Proteins | Microorganisms | Listeria | Intestine | Tables | Bacteria | Life sciences | Food | Leuconostoc mesenteroides | Computer simulation | Olives | Gastrointestinal tract | Fermentation | Epithelium | Adhesion | Studies | Acids | Antibiotics | Lactic acid | Molecular biology | Three dimensional models | Colonization | Integrity
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12. Full Text Direct Application of Rep‐PCR on Type I Sourdough Matrix to Monitor the Dominance and Persistence of a Lactobacillus plantarum Starter Throughout Back‐Slopping
by Dolci, Paola and Cocolin, Luca
Journal of Food Science, ISSN 0022-1147, 08/2017, Volume 82, Issue 8, pp. 1898 - 1901
This study describes the optimization and application of repetitive element‐PCR (rep‐PCR) technique directly on microbial DNA extracted from type I sourdoughs... 
sourdough back‐slopping | starter dominance | culture‐independent method, Lactobacillus plantarum | repetitive element‐PCR | POPULATION | Lactobacillus plantarum | culture-independent method | FOOD SCIENCE & TECHNOLOGY | repetitive element-PCR | sourdough back-slopping | IDENTIFICATION | GRADIENT GEL-ELECTROPHORESIS | REGION | LACTIC-ACID BACTERIA | FERMENTATION | TRADITIONAL SOURDOUGH | Flour - microbiology | Flour - analysis | Microbiota | Lactobacillus plantarum - growth & development | Lactobacillus plantarum - isolation & purification | Lactobacillus plantarum - genetics | Fermentation | Food Microbiology | Bread - microbiology | Polymerase Chain Reaction - methods | Polymerase chain reaction | Observations | Health aspects | Methods | Lactobacillus | Food | Testing | Media (culture) | Biomass | Optimization | Loads (forces) | Starter cultures | Microorganisms | Monitoring | Deoxyribonucleic acid--DNA | Media (selective) | Cultivation | Fermented food | Cultures | Dominance | Plant communities | Flour | Strain | Amplification | Selective media | Dough | Sourdough | Food processing industry | Inoculum
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13. Full Text Post-harvest control of wine-grape mycobiota using electrolyzed water
by Cravero, Francesco and Englezos, Vasileios and Torchio, Fabrizio and Giacosa, Simone and Río Segade, Susana and Gerbi, Vincenzo and Rantsiou, Kalliopi and Rolle, Luca and Cocolin, Luca
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 06/2016, Volume 35, pp. 21 - 28
Electrolyzed water (EW) has recently attracted much attention due to its efficacy against a broad spectrum of microorganisms. In this study, we investigated... 
Wine | Yeast dynamics | Sanitization | Electrolyzed water | Grape | Innovative treatment | STRAINS | SULFUR-DIOXIDE | FOOD SCIENCE & TECHNOLOGY | CEREVISIAE | POPULATIONS | NON-SACCHAROMYCES YEASTS | GROWTH | FERMENTATION | DYNAMICS | Wine and wine making | Sulfur compounds | Usage | Grapes | Analysis | Fermentation | Acetic acid | Organic acids | Esters | Wines | Inoculation | Yeast | Spontaneous | Aroma | Sulfur dioxide
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14. Full Text Detection and viability of Lactococcus lactis throughout cheese ripening
by Ruggirello, Marianna and Dolci, Paola and Cocolin, Luca
PLoS ONE, ISSN 1932-6203, 12/2014, Volume 9, Issue 12, p. e114280
Recent evidences highlighted the presence of Lactococcus lactis during late cheese ripening. For this reason, the role of this microorganism, well known as... 
CULTURE-INDEPENDENT METHODS | EXTRACTION | CARBOHYDRATE STARVATION | MICROBIAL DIVERSITY | MULTIDISCIPLINARY SCIENCES | PCR-DGGE | DYNAMICS | ACID BACTERIA | IDENTIFICATION | LACTOBACILLUS | STRATEGIES | Cheese - microbiology | Lactococcus lactis - genetics | Food Analysis | Lactococcus lactis - cytology | Colony Count, Microbial | Real-Time Polymerase Chain Reaction | Correlation coefficient | Construction standards | Carbohydrates | Lactococcus lactis | Annealing | Dairy products | Colonies | Correlation coefficients | Ribosomal DNA | Cheese | Selectivity | Nucleic acids | Ribonucleic acid--RNA | Ripening | Microorganisms | Bacteria | Viability | Deoxyribonucleic acid--DNA | Food | Milk | RNA | Ribonucleic acid | Deoxyribonucleic acid | DNA
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15. Full Text Effect of Atmospheric Pressure Plasma on Listeria monocytogenes Attached to Abiotic Surfaces
by Alessandria, Valentina and Rantsiou, Kalliopi and Cavallero, Maria Chiara and Cocolin, Luca Simone
Journal of food protection, ISSN 0362-028X, 02/2019, Volume 82, Issue 2, pp. 233 - 237
Listeria monocytogenes can be introduced into food processing plants via raw material of animal or plant origin and can establish endemic populations through... 
High temperature plasmas | Usage | Ecosystem components | Analysis | Listeria monocytogenes | Influence | Genetic aspects | Plasma (Ionized gases) | Brain | Food plants | rRNA 16S | Pressure effects | Atmospheric pressure | Entrances | Sanitation | Food contamination | Gram-positive bacteria | Endemic plants | Infusion | Microorganisms | Listeria | Cold treatment | Bacteria | Plasmas | Resuscitation | Food | Pathogens | Planktonic cells | Food contamination & poisoning | Cold | Cultivation | U.V. radiation | Antimicrobial agents | Food production | Food processing | Contamination | Organic chemistry | Cell suspensions | Ultraviolet radiation | Solid surfaces | Biofilms | Cleaning agents | Charged particles | Food processing industry
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