Papers by Elena Sorrentino
Microorganisms
Malolactic fermentation (MLF) is a biological process that, in addition to deacidifying, also imp... more Malolactic fermentation (MLF) is a biological process that, in addition to deacidifying, also improves biological stability and changes the chemical and sensorial characteristics of wines. However, multiple biotic and abiotic factors, present in must and wine, make the onset and completion of MLF by indigenous malolactic bacteria or added commercial starters difficult. This work illustrates the metabolic and fermentative dynamics in winemaking Fiano wine, using a commercial starter of Saccharomyces cerevisiae and the selected strain Lactobacillus plantarum M10. In particular, an inoculum of malolactic starter was assessed at the beginning of alcoholic fermentation (early co-inoculum), at half alcoholic fermentation (late co-inoculum), and post alcoholic fermentation (sequential inoculum). The malolactic starter, before its use, was pre-adapted in sub-optimal growth conditions (pH 5.0). In sequential inoculum of the Lb. plantarum M10, even in a wine with high acidity, has confirmed i...
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European Journal of Lipid Science and Technology
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Frontiers in Microbiology
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World Journal of Microbiology and Biotechnology
In this study, the effect of sequential inoculation with non-Saccharomyces (Hanseniaspora guillie... more In this study, the effect of sequential inoculation with non-Saccharomyces (Hanseniaspora guilliermondii) and Saccharomyces cerevisiae yeast on the distinctive characteristics of the Campanino white wine was investigated. For this purpose, three independent winemaking experiments were carried out on an industrial scale (batches A, B and C). In detail, the first one was carried out using the sequential inoculation technique while the other two, using a S. cerevisiae single-strain starter or no inoculation representing the control batches. Microbiological and chemical parameters and sensorial profiles of the wines were defined. Interestingly, the results showed that when sequential cultures (H. guilliermondii in a sequential mixture with S. cerevisiae) were used, a better wine aroma and quality was observed. More specifically, the wine obtained by sequential inoculation showed lower acetic acid values and enhanced volatile profiles than the wine from the control batches. Finally, sensorial analysis confirmed that the sequential cultures led to an improvement in wine flavour. Therefore, results suggest that the sequential inoculation using non-Saccharomyces and Saccharomyces yeast represents a biotechnological practice that can improve the quality features of traditional white wine. It has been shown for the first time that on an industrial scale H. guilliermondii could be used in sequential inoculum with S. cerevisiae in making white Campanino wine.
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Journal of Functional Foods
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Journal of Dairy Science
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Frontiers in Microbiology, 2016
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Journal of dairy science, Jan 19, 2016
Five protected designation of origin (PDO) Caciocavallo Silano and 6 non-PDO Caciocavallo cheeses... more Five protected designation of origin (PDO) Caciocavallo Silano and 6 non-PDO Caciocavallo cheeses, ripened for 6 mo and collected in the 5 Italian regions of the PDO area (Apulia, Basilicata, Calabria, Campania, and Molise, Italy), were studied to assess their physico-chemical (pH, acidity, moisture, fat, ash, protein, and free amino acid composition) and microbiological profiles. Analyses evidenced a certain fluctuation of previous parameters among samples regardless of the kind of cheese evaluated (PDO and non-PDO). The PCR-denaturing gradient gel electrophoresis analysis performed on the DNA directly extracted from cheeses gave different results, but a low number of bands was always observed. Only one band, corresponding to the species Streptococcus thermophilus, was detectable in 1 PDO and in 2 non-PDO cheese samples, whose free amino acid content was the lowest. Analyses were repeated on experimental Caciocavallo cheeses. Specifically, 2 productions were made, one mimicking the...
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M a N Microbiologie Aliments Nutrition, 1996
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World Journal of Microbiology and Biotechnology, 2011
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Annals of Microbiology, 2007
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Industrie Alimentari, 1995
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Agro Food Industry Hi Tech, Nov 1, 2013
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European Food Research and Technology, 2015
and were primarily hydrolyzed by endogenous ones. In conclusion the combined use of KSL and KCl a... more and were primarily hydrolyzed by endogenous ones. In conclusion the combined use of KSL and KCl as partial substitute of NaCl, allowed the production of soppressata molisana having an excellent quality, and features consistent with the guidelines of WHO on the sodium and potassium intake.
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Industrie Alimentari
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Traditional foods are moving towards new proposals of characterization in order to meet customer ... more Traditional foods are moving towards new proposals of characterization in order to meet customer satisfaction. If “pasta filata” cheeses made from buffalo milk are a consolidated reality, the same products made from goat/cow and sheep/cow milks are difficult to obtain due to the different milk composition which influences the chemical‐physical properties and the yield. In this work “pasta filata” cheeses (“caciocavallo”) have been realized from different milks, mixed at different concentration, respecting the traditionality of the finished products. On the different realized products the quali‐quantitative composition of free amino acids has been determined in order to evaluate the possibility to use this parameter as a distinctive characteristic, due mainly to the original milk composition and also to the specific microbial microflora, as reported by other authors. Moreover the evolution of free amino acids during ripening has been investigated in order to verify if free amino acid...
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Papers by Elena Sorrentino