Publications by authors named "G Battelli"
Article Synopsis
- Bacteria from the genus Brucella cause brucellosis, a serious disease affecting both animals and humans, and have been controversially merged with other unrelated bacterial species based on genomic findings.
- Researchers argue this merger is inappropriate due to lack of thorough phylogenetic analysis and exclusion of expert opinions in brucellosis.
- They warn that combining these groups could lead to confusion and risks in public health, particularly impacting those dealing with brucellosis in under-resourced regions, and call for keeping the Brucella genus distinct.
The effect of whole linseeds or hemp seeds on milk production, energy and nitrogen balance, and methane emission was studied in 12 Alpine goats using respiration chambers. Diets tested were a control diet (C) and two diets supplemented with whole linseeds (L) or hemp seeds (H) at 9.3% on a dry matter (DM) basis.
View Article and Find Full Text PDFHistoric Rebel (HR) cheese is an Italian heritage cheese, produced from raw milk during the summer grazing period in the Alps. The aim of this work was (i) to characterize the cheese microbiota, by 16S rRNA gene amplicons sequencing, and the volatile and non-volatile lipophilic fraction, by Gas Chromatography and Dynamic Headspace Extraction-Gas Chromatography-Mass Spectrometry, and (ii) to evaluate their respective associations. HR cheese was dominated by Firmicutes phylum (99% of the entire abundance).
View Article and Find Full Text PDFDespite sharing many of the traits that have allowed the genus Bacillus to gain recognition for its agricultural relevance, the genus Lysinibacillus is not as well-known and studied. The present study employs in vitro, in vivo, in planta, and in silico approaches to characterize Lysinibacillus fusiformis strain S4C11, isolated from the roots of an apple tree in northern Italy. The in vitro and in vivo assays demonstrated that strain S4C11 possesses an antifungal activity against different fungal pathogens, and is capable of interfering with the germination of Botrytis cinerea conidia, as well as of inhibiting its growth through the production of volatile organic molecules.
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- Milk microbiota is crucial for creating unique flavors and textures in raw milk cheese, and this study examined how chlorine products affect milk and cheese microbiota.
- Researchers compared samples from three farms during a 6-week period using sodium hypochlorite detergent (period C) and a subsequent 6 weeks without chlorine (period NC).
- Results indicated that the use of chlorine decreased certain beneficial microbes in milk, while increasing counts of others, ultimately affecting both the quality of whey-starter microbes and the flavor profile of the resulting cheese.