convegni - FoodMicroTeam

CONVEGNI
Prodotti da forno
Venturi M, Guerrini S, Frilli C, Vincenzini M. (2012): Typing of Lactic Acid Bacteria isolates from artisan
fermented sausages by combiningconventional and multiplex RAPD-PCR profiles. III Convegno
Nazionale SIMTREA. Bari, 26-28 Giugno 2012, Proceedings, p: 153
Venturi M, Guerrini S, Parissi N, Vincenzini M. (2012): Investigation on the performance of Lactobacillus
rossiae and Lactobacillus sanfranciscensis in un proofed frozen sourdoughs. III Convegno Nazionale
SIMTREA. Bari, 26-28 Giugno 2012, Proceedings, p: 155
Venturi M, Guerrini S, Vincenzini M. (2011). Sensitivity of Lactobacillus sanfranciscensis to changes in water
activity during the manufacture of two Italian traditional sweet-leavened baked good products.
1st International Conference on Microbial Diversity, Milano, 26-28 Ottobre, p.169
Venturi M, Guerrini S, Vincenzini M. (2011). Microbial stability of a traditional sourdough bearing dominant
populations in potential competition each other. 29th National Meeting; Società Italiana
Microbiologia Generale e Biotecnologie Microbiche (SIMGBM). Pisa, 21-23 Settembre 2011,
Proceedings, p:178
Venturi M, Mallardi S, Guerrini S, Vincenzini M. (2010). Phenotypic characterization of Lactobacillus
sanfranciscensis strains isolated from traditional sourdough products. 2nd Florence Conference on
Phenotype Microarray Analysis The Environment, Agricultural, and Human Health, Firenze, 13-15
Settembre, p. 66.
Venturi M, Guerrini S, De Lorenzo S, Vincenzini M. (2011). Development of starter cultures for
manufacturing a sweet traditional sourdough product. 29th National Meeting. Società Italiana
Microbiologia Generale e Biotecnologie Microbiche (SIMGBM). Pisa, 21-23 Settembre 2011,
Proceedings, p:177
Venturi M, Guerrini S, Lami C, Vincenzini M. (2011). Selection of lactic acid bacteria to be used as sourdough
starter cultures: the technological performances of Lactobacillus rossiae. 10th Symposium on lactic
acid bacteria celebrating 30 years of LAB research. Egmond aan Zee, The Netherlands, 28 Agosto –
1 Settembre 2011, Abstract Book, E.057.
Venturi M, Guerrini S, Vincenzini M. (2011). Development of a RAPD-PCR protocol for typing Lactobacillus
sanfranciscensis strains isolated from traditional sourdough production processes. 10th
Symposium on lactic acid bacteria celebrating 30 years of LAB research. Egmond aan Zee, The
Netherlands, 20 Agosto – 1 Settembre 2011, Abstract Book, E.054.
Venturi M, Guerrini S, Vincenzini M. (2009): Microbiology of two traditional sourdough production
processes in Italy: Lagaccio biscuit and Panettone cake. Convegno SIMTREA 2009, Sassari, 10-12
Giugno. Annals of Microbiology, p. 43
S. Guerrini, M. Carobbi, S. Paolillo e M. Vincenzini (2006). Metabolic behaviour of the association of
Lactobacillus sanfranciscensis, Saccharomyces cerevisiae and Candida milleri in an industrial
sourdough process. 3rd International Symposium on Sourdough. Bari, 25-28.X.
M. Carobbi, S. Guerrini, S. Augruso e M. Vincenzini (2006). Stability of the intraspecific yeast biodiversità in
a traditional sourdough used for a typical sweet leavened baked product. 3rd International
Symposium on Sourdough. Bari, 25-28.X.
M. Carobbi, S. Guerrini e M. Vincenzini (2006). Microbial ecology of a traditional sourdough process for the
manufacture of a typical biscuit: Lagaccio in Genoa. Food Micro 2006, Bologna, 29.VIII-2.IX.
S. Guerrini, M. Carobbi, S. Mangani e M. Vincenzini (2006). Popolazioni microbiche e formazione di ammine
biogene in salami artigianali di Cinta Senese. Convegno Nazionale Simtrea, Bologna, 17-18.VII.
M. Carobbi, S. Guerrini e M. Vincenzini (2006). Ecologia microbica di un impasto acido impiegato nella
produzione di biscotti tradizionali. Convegno Nazionale Simtrea, Bologna, 17-18.VII
Vino
Vincenzini M (2011). La biodiversità inter- ed intra-specifica dei lieviti nella fermentazione spontanea dei
mosti d’uva. Workshop “Qualità, innovazione e territorio”, Palermo, 4-5 Febbraio, p.26-27
Ganucci D, Buscioni G, Granchi L, Vincenzini M. (2010). Phenotypic characterization of Saccharomyces
cerevisiae strains dominating spontaneous wine fermentations in different wineries. 2nd Florence
Conference on Phenotype Microarray Analysis The Environment, Agricultural, and Human Health,
Firenze, 13-15 Settembre, p. 58
Bronzini M, Guerrini S, Granchi L, Vincenzini M. (2009). Biogenic amine production during vinifications on
industrial scale. 2nd International Symposium, Wine Microbial and Safety: from the vineyard to the
bottle. Book of Abstracts, p. 112
Granchi L, Buscioni G, Ganucci D, Vincenzini M (2009). Effect of propolis extract on wine microorganisms.
2nd International Symposium, Wine Microbial and Safety: from the vineyard to the bottle. Book of
Abstracts, p. 78
Granchi L, Farris G.A, Vincenzini M, Zara G, Zara S. (2009). Aspetti microbiologici per la valorizzazione del
Vermentino. Simposio “Il Vermentino, un vitigno mediterraneo”, Alberese, 26-27 Maggio, p.32
Guerrini S, Mangani S, Granchi L, Vincenzini M. (2009): Experimental evidence of a general pattern for
biogenic amine accumulation during wine-making. Convegno SIMTREA 2009, Sassari, 10-12
Giugno. Annals of Microbiology, p. 63
L. Granchi, S. Guerrini, S. Mangani, M. Vincenzini (2008). Aminoacid consumption during growth of nonSaccharomyces populations in wine fermentation. 12th International Congress on Yeasts. Kyiv,
Ukraine, 68.
L. Granchi, S. Augruso, D. Ganucci, M. Vincenzini (2008). Comparative study on the biodiversity of
Saccharomyces cerevisiae strains occurring in spontaneous wine fermentations. 31° Congresso
Mondiale della Vigna e del Vino. Verona, 15-20 Giugno, p.311.
S. Guerrini, S. Mangani, L. Granchi, M. Vincenzini (2008). A phenotypic approach to differentiate strains
within Oenococus oeni species. Florence Conference on Phenotype MicroArray Analysis of
Microorganisms. Firenze, 44.
L. Granchi, S. Augruso, S. Guerrini, S. Mangani e M. Vincenzini (2008). Marcatori chimici e molecolari per la
tracciabilità di ceppi vinari di Oenococcus oeni. Giornata su “Tracciabilità: applicazioni dai
microrganismi all’uomo”. Ferrara, 4.II.
S. Mangani, C. Favilli, A. Capece e M. Vincenzini (2007). Anthocyanin profile of red wine as affected by
Saccharomyces cerevisiae strains. International Specialised Symposium on Yeasts ISSY26.
Sorrento, 3-7.VI.
L. Granchi, S. Augruso, G. Buscioni e M. Vincenzini (2007). Recurring and rare strains of Saccharomyces
cerevisiae in spontaneous wine fermentations of 11 consecutive years. International Specialised
Symposium on Yeasts ISSY26. Sorrento, 3-7.VI.
S. Augruso, L. Granchi, D. Ganucci e M. Vincenzini (2007). Biodiversity of Saccharomyces cerevisiae in
fermentations occurring in different wineries during the same vintage. International Specialised
Symposium on Yeasts ISSY26. Sorrento, 3-7.VI.
L. Granchi, S. Augruso, D. Ganucci e M. Vincenzini (2006). Genetic characterization of Saccharomyces
cerevisiae strains dominating sequential spontaneous grape must fermentations in a winery
during one vintage. Food Micro 2006, Bologna, 29.VIII-2.IX.
S. Paolillo, D. Ganucci, L. Granchi e M. Vincenzini (2006). Controllo della fermentazione malo lattica in Vin
Santo. Convegno Nazionale Simtrea, Bologna, 17-18.VII.
S. Augruso, G. Buscioni, L. Granchi e M. Vincenzini (2006). Biodiversità di Saccharomyces cerevisiae in
ambiente vitivinicolo: ceppi dominanti le fermentazioni alcoliche spontanee di due annate
consecutive. Convegno Nazionale Simtrea, Bologna, 17-18.VII.
L. Granchi, M. Carobbi, S. Guerrini e M. Vincenzini (2006). Rapid enumeration of yeasts during wine
fermentation by the combined use of Thoma chamber and epifluorescence microscopy. XXIXth
world Congress of Vine and Wine. Logroño, Spain, 25-30.VI.
L. Granchi, S. Augruso, A. Capece, C. Fiore, R. Romaniello, C. Sani, P. Romano e M. Vincenzini (2006).
Intraspecific diversity of Saccharomyces cerevisiae isolates from two italian wine producing areas.
XXIXth world Congress of Vine and Wine. Logroño, Spain, 25-30.VI.
L. Granchi, S. Augruso e M. Vincenzini (2006). From the Vineyard to the winery: genomic characterization of
autochthonous Saccharomyces cerevisiae strains. International Specialised Symposium on Yeasts
– ISSY25. Hanasaari, Espoo, finland, 18-21 VI.
L. Granchi, S. augruso, G. Buscioni e M. Vincenzini (2005). Yeast ecology of spontaneous wine fermentation
as affected by pre-fermentation maceration under moderate heating for a long time. XXIVth
International Specialized Symposium on Yeasts. Oropesa del Mar, Castellon, Spain, 28.IX-2.X.
L. Granchi, S. Guerrini, S. Mangani e M. Vincenzini. (2005). Biodiversity and geographical origin of
Oenococcus oeni strains. International Workshop on Advances in Grapevine and Wine Research.
Venosa (Potenza), 15-17 Settembre.
S. Guerrini, S. Mangani, L. Granchi e M. Vincenzini. (2005). Detection of putrescine-producer Oenococcus
oeni strains by PCR. 8th Symposium on Lactic Acid Bacteria. Egmond aan Zee (Olanda), 28 Agosto 1° Settembre.
L. Granchi, S. Guerrini, S. Mangani e M. Vincenzini. (2005). Production of biogenic amines by Oenococcus
oeni during commercial vinifications. 8th Symposium on Lactic Acid Bacteria. Egmond aan Zee
(Olanda), 28 Agosto - 1° Settembre.
S. Mangani, S. Guerrini, L. Granchi e M. Vincenzini. (2003). Autolysis of wine yeasts and biogenic amine
production by Oenococcus oeni. 23rd International Specialised Symposium on Yeasts. Budapest
(Hungary), 26-29 Agosto. p 194
L. Granchi, S. Guerrini, A. Bastianin, S. Mangani e M. Vincenzini. (2003). Response of Oenococcus oeni to
inhibitory metabolites from wine yeasts. 23rd International Specialised Symposium on Yeasts.
Budapest (Hungary), 26-29 Agosto. p 36
D. Talini, S. Rigacci, L. Granchi, M. Vincenzini e A. Berti. (2002). Isolation of ornithine decarboxylase gene
involved in the putrescine production in Oenococcus oeni strains. SIB 47° 2002. Palermo, 16-19
Settembre
S. Guerrini, S. Mangani, L. Granchi e M. Vincenzini. (2002). Putrescine production in wine by metabiotic
association of malolactic Oenococcus oeni strains. 7th Symposium on Lactic Acid Bacteria –
Genetic, Metabolism and Applications. Egmond aan Zee (The Netherlands), 1-5 Settembre. p G17.
L. Granchi, D. Ganucci, C. Viti e M. Vincenzini. (2002). Assimilable-nitrogen content of grape must and
Saccharomyces cerevisiae biodiversity in natural wine fermentations. 22nd International
Specialised Symposium on Yeasts. Pilanesberg (South Africa), 25-28 Marzo. p 84.
S. Guerrini, S. Mangani, L. Granchi e M. Vincenzini. (2001). Variabilità nella produzione di istamina,
putrescina e cadaverina tra ceppi malolattici di Oenococcus oeni. 3° Convegno FISV. Riva del
Garda, 21-25 Settembre. p 103.
L. Granchi, D. Ganucci, A. Messini e M. Vincenzini. (2001). Oenologica properties of Hanseniaspora
osmophila and Kloeckera corticis from wines produced by spontaneous fermentations of normal
and dried grapes. ISSY 2001. Lviv (Ukraine), 21-25 Agosto. p 50.
L. Granchi, S. Guerrini e M. Vincenzini. (2001). Metabolic behaviour in wine of malolactic Oenococcus oeni
strains differing in their fatty acid composition. Eurolab Conference. Cork (Ireland), 3-6 Luglio. p
24.
S. Guerrini, A. Bastianini, L. Granchi e M. Vincenzini. (2001). Differentiating effect of Tween 80 on survival
and malolactic activity in wine of Oenococcus oeni strains differing in their fatty acid composition.
Eurolab Conference. Cork (Ireland), 3-6 Luglio. p 23.
L. Granchi, S. Guerrini, R. Materassi e M. Vincenzini. (2000). La fermentazione malolattica dei vini e
strategie per il suo controllo. 28° Congresso Nazionale della Società Italiana di Microbiologia. Jesi
(AN), 19-22 Ottobre. p. 8.
L. Granchi, S. Guerrini, R. Materassi e M. Vincenzini. (1999). Proprietà dei batteri starter per la
fermentazione malolattica e qualità del vino. 27° Congresso Nazionale della Società Italiana di
Microbiologia. Reggio Calabria (Italy), 13-16 Ottobre. p. 7.
L. Granchi, M. Bosco, A. Messini e M. Vincenzini. (1998). PCR-RFLP Analysis of ribosomal ITS region to
rapidly identify yeast species occurring in spontaneous wine fermentations. 19th ISSY – Yeast in
the production and spoilage of food and beverages. Braga (Portugal), 30 Agosto.-3 Settembre. p.
212.
L. Granchi, M. Bosco, A. Messini e M. Vincenzini. (1998). Identificazione rapida di lieviti di interesse
enologico mediante PCR-RFLP dello spaziatore ribosomale interno trascritto (ITS). 2° Congresso
nazionale biotecnologie. Parma, 1-3 Luglio. p. 133.
L. Granchi, R. Paperi, D. Rosellini e M. Vincenzini. (1997). Distribuzione della capacità degradativa a carico
dell’arginina in ceppi di Leuconostoc oenos. Convegno congiunto ABCD-AGI-SIBBM-SIMGBM.
Montesilvano Lido (PE), 30 Settembre -3 Ottobre. p. 209.
A. Bastianini, L. Granchi, D. Rosellini e M. Vincenzini. (1997). Attività malolattica e composizione in acidi
grassi di Leuconostoc oenos. Convegno congiunto ABCD-AGI-SIBBM-SIMGBM. Montesilvano Lido
(PE), 30 Settembre -3 Ottobre. p. 202.
L. Granchi, D. Ganucci, A. Messini, D. Rosellini e M. Vincenzini. (1997). Dynamics of yeast populations during
natural fermentation of Brunello di Montalcino wines. 18th International Specialized Symposium
on Yeasts. Bled (Slovenia), 24-29 Agosto. p. P4-08.
L. Granchi e M. Vincenzini. (1995). Attività malolattica di Leuconostoc oenos. II Convegno congiunto ABCDAGI-SIBBM-SIMGBM. Montesilvano Lido (PE), 2-6 Ottobre. p. 338.
Salami
Venturi M, Mallardi S, Guerrini S, Vincenzini M. (2010). Phenotypic characterization of Lactobacillus
sanfranciscensis strains isolated from traditional sourdough products. 2nd Florence Conference on
Phenotype Microarray Analysis The Environment, Agricultural, and Human Health, Firenze, 13-15
Settembre, p. 66.
Guerrini S, Venturi M, Mangani S, Vincenzini M. (2010). Characterization and selection of lactic acid bacteria
to be used to restrict biogenic amine accumulation in dry fermented sausages. 2nd Florence
Conference on Phenotype Microarray Analysis The Environment, Agricultural, and Human Health,
Firenze, 13-15 Settembre, p. 60.
S. Guerrini, S. Mangani, M. Carobbi, D. Fontana e M. Vincenzini (2006). Dynamics of microbial populations
and biogenic amine accumulation during industrial and artisan salami productions. Food Micro
2006, Bologna, 29.VIII-2.IX.
Olio
Trapani S, Guerrini S, Mari E, Migliorini M, Cherubini C, Gianni G, Zanoni B, Vincenzini M. Extra
virgin olive oil: microbial ecology of the extractive processes and its effect on the aromatic
composition of the final products. Convegno internazionale: Euro Fed Lipid. Cracovia 23-26
settembre 2012.
Mari E., Guerrini S., Mancini O., Vincenzini M. Identification and enumeration of the yeast populations
occurring in the extraction process of extra virgin olive oil produced in Tuscany, Congresso
SIMTREA (Società Italiana Microbiologia Agraria, Alimentare, Ambientale) Bari 26-29 Giugno 2012.