Luigi Chessa
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View article: From Raw Milk Microbiome to Cheese: The Challenge of Indigenous Natural Starter Culture Exploitation
From Raw Milk Microbiome to Cheese: The Challenge of Indigenous Natural Starter Culture Exploitation Open
A freeze-dried natural starter culture (NSC) was developed and assessed for its suitability in producing a semi-cooked, 60-day-ripened cheese resembling the protected designation of origin (PDO) Pecorino Sardo. The culture, derived from ra…
View article: Efficacy of a Native Microbial Starter in Promoting Table Olive Fermentation: An Industrial-Scale Trial at Controlled and Ambient Temperature
Efficacy of a Native Microbial Starter in Promoting Table Olive Fermentation: An Industrial-Scale Trial at Controlled and Ambient Temperature Open
This study evaluated a multi-strain starter culture’s impact on the industrial-scale fermentation of “Tonda di Cagliari” table olives, comparing processes at ambient versus controlled (23–25 °C) temperatures. Controlled fermentation accele…
View article: Development and Application of Starter Cultures
Development and Application of Starter Cultures Open
Driven by the imperative of reconciling food safety with the preservation of traditional sensory profiles, the landscape of starter culture research is evolving [...]
View article: Biodiversity and Safety: Cohabitation Experimentation in Undefined Starter Cultures for Traditional Dairy Products
Biodiversity and Safety: Cohabitation Experimentation in Undefined Starter Cultures for Traditional Dairy Products Open
Natural starter cultures, characterised by undefined microbiota, can contribute to the technological process, giving peculiar characteristics to artisanal fermented foods. Several species have a long history of safe use and have obtained Q…
View article: A Strategy for the Recovery of Raw Ewe’s Milk Microbiodiversity to Develop Natural Starter Cultures for Traditional Foods
A Strategy for the Recovery of Raw Ewe’s Milk Microbiodiversity to Develop Natural Starter Cultures for Traditional Foods Open
Commercial starter cultures, composed of high concentrations of a few species/strains of lactic acid bacteria (LAB), selected based on their strong technological aptitudes, have been developed to easily and safely carry out food fermentati…
View article: Autochthonous Natural Starter Cultures: A Chance to Preserve Biodiversity and Quality of Pecorino Romano PDO Cheese
Autochthonous Natural Starter Cultures: A Chance to Preserve Biodiversity and Quality of Pecorino Romano PDO Cheese Open
During Pecorino Romano PDO cheese production, scotta (residual whey from ricotta cheese manufacturing) or siero (whey) can be integrated with autochthonous starters, natural and composed of an indefinite number of species and strains, or c…
View article: Biodiversity and Safety Assessment of Half-Century Preserved Natural Starter Cultures for Pecorino Romano PDO Cheese
Biodiversity and Safety Assessment of Half-Century Preserved Natural Starter Cultures for Pecorino Romano PDO Cheese Open
The use of biodiverse autochthonous natural starter cultures to produce typical and PDO cheeses contributes to establishing a link between products and territory of production, which commercial starters, constituted by few species and stra…
View article: Optimization of <i>scotta</i> as growth medium to preserve biodiversity and maximise bacterial cells concentration of natural starter cultures for Pecorino Romano PDO cheese
Optimization of <i>scotta</i> as growth medium to preserve biodiversity and maximise bacterial cells concentration of natural starter cultures for Pecorino Romano PDO cheese Open
Preservation of cheese microbiota biodiversity is central to the sensory quality of traditional and PDO cheeses. Lyophilized commercial selected starters, being advantageous in terms of cells concentration, are supplanting natural cultures…
View article: Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study
Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study Open
Twenty-seven Lactobacillus pentosus strains, and the undefined starter for table olives from which they were isolated, were characterised for their technological properties: tolerance to low temperature, high salt concentration, alkaline p…
View article: Effect of growth media on natural starter culture composition and performance evaluated with a polyphasic approach
Effect of growth media on natural starter culture composition and performance evaluated with a polyphasic approach Open
Three lyophilised scotta innesto natural starter cultures for Pecorino Romano PDO cheese, collected in the 1960s, were revitalised. The influence of M17 and MRS media, compared with the traditional scotta medium, on the microbiota rep‐ PCR…