Publications by authors named "Martina Marrella"
Introduction: Mozzarella di Bufala Campana PDO cheese (MBC) is a globally esteemed Italian cheese. The traditional cheesemaking process of MBC relies on natural whey starter culture, water buffalo's milk, and the local agroecosystem.
Methods: In this study, the microbial ecology of intermediate samples of MBC production, coming from two dairies with slightly different cheesemaking technology (dairy M large producer, and dairy C medium-small), was investigated using 16S rRNA amplicon sequencing.
Background: Mozzarella cheese possesses a high moisture content (50−60%) and a relatively high pH (around 5.5) and is therefore considered a perishable food product characterized by high quality deterioration and the potential risk of microbial contamination. Moreover, it can be spoiled by Pseudomonas spp.
View Article and Find Full Text PDFArticle Synopsis
- The food industry prioritizes product stability by applying heat treatments to eliminate harmful microorganisms, although these methods can reduce nutritional and sensory quality.
- Some microorganisms can survive these treatments through a process called sporification, leading to the potential need for antimicrobial additives.
- Consumers prefer natural antimicrobials, such as plant extracts, which have shown promising results against foodborne pathogens, leading to the study's goal of developing a model to predict how different factors impact the inhibition of spore germination in spoilage pathogens of tomato-based products.
Abstract: Consumption of seaweeds (forms of algae), often categorized as a superfood, is becoming popular in western countries. Algae can be marketed fresh, but are usually sold dehydrated to ensure longer shelf life. Their consumption, often as ready-to-eat, opens up possible risks for public health because of foodborne pathogens that can contaminate the raw material during harvesting or manipulation.
View Article and Find Full Text PDFBackground: lactic acid fermentation was recently proposed to produce fruit and vegetable beverages with high nutritional value. In this study, a wide screening of strains and fermentation parameters was carried out to develop fermented tomato-based drinks containing viable cells and potentially bioactive metabolites.
Methods: six different products (three extracts, two tomato juices and one tomato puree) were used as substrate for fermentation.