Sei in: Home > Personale > Prof. Luca Simone COCOLIN

Prof. Luca Simone COCOLIN

Professore Ordinario

Contatti

  • 011-670 8553
  • 011-670 8549
  • Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA)
    ULF Tecnologie alimentari
    Largo Paolo Braccini, 2 (già Via Leonardo da Vinci, 44)
    10095 GRUGLIASCO (TO)
  • http://agraria10.campusnet.unito.it/persone/luca.cocolin
  • VCard contatti
  • QRcode contatti

Presso

Curriculum vitae

Pubblicazioni selezionate

Ilario Ferrocino, Raffaella Di Cagno, Maria De Angelis, Silvia Turroni, Lucia Vannini, Elena Bancalari, Kalliopi Rantsiou, Gianluigi Cardinali, Erasmo Neviani, Luca Cocolin (2015)Gut microbiota diversity of omnivore, vegetarian and vegan healthy subjects by culture dependent and rRNA DGGE profiling.
https://iris.unito.it/handle/2318/1509135

Ilario Ferrocino, Francesca De Filippis, Angela McCann, Raffaella Di Cagno, Silvia Turroni, Erasmo Neviani, Maria De Angelis, Danilo Ercolini, Paul O?Toole, Luca Cocolin (2015)
Functional metagenomic profiling of the intestinal microbiome in subjects consuming omnivore, ovo-lacto-vegetarian and vegan diets.
https://iris.unito.it/handle/2318/1509136

M Mataragas, K Rantsiou, V Alessandria, L Cocolin (2015)
Estimating the non-thermal inactivation of Listeria monocytogenes in fermented sausages relative to temperature, pH and water activity.
https://iris.unito.it/handle/2318/152588

M Mataragas, A Bellio, F Rovetto, S Astegiano, L Decastelli, L Cocolin (2015)
Risk-based control of food-borne pathogens Listeria monocytogenes and Salmonella enterica in the Italian fermented sausages Cacciatore and Felino.
https://iris.unito.it/handle/2318/153027

M Mataragas, V Alessandria, K Rantsiou, L Cocolin (2015)
Management of Listeria monocytogenes in fermented sausages using the Food Safety Objective concept underpinned by stochastic modeling and meta-analysis.
https://iris.unito.it/handle/2318/158587

M Mataragas, F Rovetto, A Bellio, V Alessandria, K Rantsiou, L Decastelli, L Cocolin (2015)
Differential gene expression profiling of Listeria monocytogenes in Cacciatore and Felino salami to reveal potential stress resistance biomarkers.
https://iris.unito.it/handle/2318/151507

M Mataragas, A Bellio, F Rovetto, S Astegiano, C Greci, C Hertel, L Decastelli, L Cocolin (2015)
Quantification of persistence of the food-borne pathogens Listeria monocytogenes and Salmonella enterica during manufacture of Italian fermented sausages.
https://iris.unito.it/handle/2318/151506

Alessandria V , Marengo F , Englezos V , Gerbi V , Rantsiou K , Cocolin L (2015)
Mycobiota of barbera Grapes from the Piedmont Region from a single vintage year.
https://iris.unito.it/handle/2318/156509

Marios Mataragas, Valentina Alessandria, Kalliopi Rantsiou, Luca Cocolin (2015)
Evaluation of the Listeria monocytogenes inactivation during post-process storage of fermented sausages: A basis for the development of a decision support tool.
https://iris.unito.it/handle/2318/151679

V Englezos, K Rantsiou, F Torchio, L Rolle, V Gerbi, L Cocolin (2015)
Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations.
https://iris.unito.it/handle/2318/153029

L Cocolin, D Ercolini (2015)
Zooming into food-associated microbial consortia: a ?cultural? evolution.
https://iris.unito.it/handle/2318/158594

Ferrocino, Ilario, Di Cagno, Raffaella, De Angelis, Maria, Turroni, Silvia, Vannini, Lucia, Bancalari, Elena, Rantsiou, Kalliopi, Cardinali, Gianluigi, Neviani, Erasmo, Cocolin, Luca (2015)
Fecal Microbiota in Healthy Subjects Following Omnivore, Vegetarian and Vegan Diets: Culturable Populations and rRNA DGGE Profiling.
https://iris.unito.it/handle/2318/1520420

Francesca De Filippis, Nicoletta Pellegrini, Lucia Vannini, Ian B Jeffery, Antonietta La Storia, Luca Laghi, Diana I Serrazanetti, Raffaella Di Cagno, Ilario Ferrocino, Camilla Lazzi, Silvia Turroni, Luca Cocolin, Patrizia Brigidi, Erasmo Neviani, Marco Gobbetti, Paul W O', Toole, Danilo , Ercolini (2015)
A mediterrean dietary pattern determines specific traits in the gut microbiota and associated metabolome.
https://iris.unito.it/handle/2318/1520538

Botta, Cristian, Bertolino, Marta, Zeppa, Giuseppe, Cocolin, Luca (2015)
Evaluation of Toma Piemontese PDO cheese as a carrier of putative probiotics from table olive fermentations.
https://iris.unito.it/handle/2318/1521718

Greppi, Anna, Ferrocino, Ilario, Storia, Antonietta La, Rantsiou, Kalliopi, Ercolini, Danilo, Cocolin, Luca (2015)
Monitoring of the microbiota of fermented sausages by culture independent rRNA-based approaches.
https://iris.unito.it/handle/2318/1525413

Marianna, Ruggirello, Luca, Cocolin, Paola, Dolci (2015)
Lactococcus lactis viability in cheese ripening.
https://iris.unito.it/handle/2318/1525593

Luana Martins Perin, Barbara Dal Bello, Simona Belviso, Giuseppe Zeppa, Antônio Fernandes de Carvalho, Luca Cocolin, Luís Augusto Nero (2015)
Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05.
https://iris.unito.it/handle/2318/1524578

Paola Dolci, Francesca De Filippis, Antonietta La Storia, Danilo Ercolini, Luca Cocolin (2014)
rRNA-based monitoring of the microbiota involved in Fontina PDO cheese production in relation to different stages of cow lactation.
https://iris.unito.it/handle/2318/151021

Siele Ceuppens, Dan Li, Mieke Uyttendaele, Pierre Renault, Paul Ross, Marc Van Ranst, Luca Cocolin, John Donaghy (2014)
Molecular Methods in Food Safety Microbiology: Interpretation and Implications of Nucleic Acid Detection.
https://iris.unito.it/handle/2318/147984

Simona Campolongo, Henrik Siegumfeldt, Thomas Aabo, Luca Cocolin, Nils Arneborg (2014)
The effects of extracellular pH and hydroxycinnamic acids influence the intracellular pH of Brettanomyces bruxellensis DSM 7001.
https://iris.unito.it/handle/2318/148118

J Bautista-Gallego, V Alessandria, M Fontana, S Bisotti, S Taricco, P Dolci, L Cocolin, K Rantsiou (2014)
Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese.
https://iris.unito.it/handle/2318/147983

Cristian Botta, Tomaz Langerholc, Avrelija Cencic, Luca Cocolin (2014)
In Vitro Selection and Characterization of New Probiotic Candidates from Table Olive Microbiota.
https://iris.unito.it/handle/2318/144256

Cristina Lamberti, Federica Genovese, Jean Daniel Coisson, Giuliana Lo Bianco, Luca Simone Cocolin, Enrica Pessione (2014)
Anti-S.aureus and anti-L.monocytogenes molecules produced by cheese-isolated lactic acid bacteria.
https://iris.unito.it/handle/2318/143100

G N VIÇOSA, L A NERO, L S COCOLIN (2014)
Molecular interactions between Staphylococcus aureus and bacteriocin-producing Lactococcus lactis in experimental matrices.
https://iris.unito.it/handle/2318/157565

G N VIÇOSA, L A NERO, L S COCOLIN (2014)
Enterotoxigenic potential and genetic variability of Staphylococcus spp. strains isolated from raw milk and soft fresh cheeses.
https://iris.unito.it/handle/2318/157570

Simonetta VISINTIN, Valentina ALESSANDRIA, Paola DOLCI, Luca COCOLIN (2014)
Improve quality of chocolate through developing a starter culture: characterization of yeast, LAB and AAB strains.
https://iris.unito.it/handle/2318/151287

BOTTA C , BERTOLINO M , ZEPPA G , COCOLIN L (2014)
Technological exploitation of PDO cheese as carrier of putative probiotics from plant origin.
https://iris.unito.it/handle/2318/151209

Alessandria V , Rantsiou K , Dolci P , Cocolin L (2014)
Methodologies for the Study of Microbial Ecology in Fermented Sausages.
https://iris.unito.it/handle/2318/155725

Paola DOLCI, Valentina ALESSANDRIA, Kalliopi RANTSIOU, Luca COCOLIN (2014)
Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods.
https://iris.unito.it/handle/2318/151285

A Costantini, K Rantsiou, E Vaudano, A Greppi, L Cocolin, E Garcia-Moruno (2014)
Study of differentialy gene expression of Oenococcus oeni with microarray during the adaptation in different media.
https://iris.unito.it/handle/2318/150979

MARIOS MATARAGAS, ANNA GREPPI, KALLIOPI RANTSIOU, LUCA COCOLIN (2014)
Gene Transcription Patterns of pH- and Salt-Stressed Listeria monocytogenes Cells in Simulated Gastric and Pancreatic Conditions.
https://iris.unito.it/handle/2318/143427

Kalliopi Rantsiou, Francesa Rovetto, Alberto Bellio, Sara Astegiano, Lucia Decastelli, Luca Cocolin (2014)
Listeria monocytogenes and Salmonella enterica intraspecies population dynamics during sausage fermentation.
https://iris.unito.it/handle/2318/156029

L COCOLIN, K RANTSIOU (2014)
Advances on detection of food-borne pathogens using molecular methods.
https://iris.unito.it/handle/2318/147647

Marianna RUGGIRELLO, Paola DOLCI, Luca COCOLIN (2014)
Detection and Viability of Lactococcus lactis throughout Cheese Ripening.
https://iris.unito.it/handle/2318/152524

I Ferrocino, R Di Cagno, M De Angelis, E Neviani, C Lazzi, L Vannini, S Turroni, L Cocolin (2014)
Study of the fecal microbiota as affected by omnivore, vegetarian or vegan diets through culture dependent and independent analysis.
https://iris.unito.it/handle/2318/150857

F Marengo, L Cocolin (2014)
Microbial ecology of Barbera grapes within Monferrato wine area and selection of autochthonous Saccharomyces cerevisiae and Oenococcus oeni strains.
https://iris.unito.it/handle/2318/158573

M Ruggirello, L Cocolin, P Dolci (2014)
Detection and vitality of Lactococcus lactis during ripening of model cheeses.
https://iris.unito.it/handle/2318/150795

Alessandria V , Marengo F , Englezos V , Rantsiou K , Cocolin L (2014)
Study of the microbial ecology of Barbera grapes.
https://iris.unito.it/handle/2318/151267

F Rovetto, K Houf, L Cocolin (2014)
Genomic and viruloprofiling of the emerging foodborne Arcobacter species.
https://iris.unito.it/handle/2318/154111

A Greppi, A Costantini, L Krych, K Rantsiou, N Arneborg, L Cocolin, L Jespersen (2014)
Phytase-producing yeasts from traditional African fermented food products.
https://iris.unito.it/handle/2318/150872

M Ruggirello, L Cocolin, P Dolci (2014)
Detection and vitality of Lactococcus lactis during ripening of model cheeses.
https://iris.unito.it/handle/2318/151067

Jaouani I, Abbassi MS, Alessandria V, Bouraoui J, Ben Salem R, Kilani H, Mansouri R, Messadi L, Cocolin L (2014)
High inhibition of Paenibacillus larvae and Listeria monocytogenes by Enterococcus isolated from different sources in Tunisia and identification of their bacteriocin genes.
https://iris.unito.it/handle/2318/156035

Kalliopi Rantsiou, Benedetta Perrone, Roberto Perez-Torrado, Elisabet Navarro-Tapia, Amparo Querol, Luca Simone Cocolin (2014)
Transcriptomic analysis of Saccharomyces cerevisiae strains during competition in a fermenting grape must.
https://iris.unito.it/handle/2318/156131

D ERCOLINI, L COCOLIN (2014)
Identification methods: Culture-independent techniques.
https://iris.unito.it/handle/2318/147982

L COCOLIN, K RANTSIOU (2014)
Molecular biology: Transcriptomics.
https://iris.unito.it/handle/2318/147899

Valentina Alessandria, Simone Giacosa, Simona Campolongo, Luca Rolle, Kalliopi Rantsiou, Luca Cocolin (2013)
Yeast population diversity on grapes during on-vine withering and their dynamics in natural and inoculated fermentations in the production of icewines.
https://iris.unito.it/handle/2318/136118

D Brignone, V Alessandria, V Prigione, L S Cocolin, G C Varese (2013)
Use of lactic-acid bacteria to inhibit growth of fungi typical contaminants of bakery products.
https://iris.unito.it/handle/2318/136247

J BAUTISTA-GALLEGO, K RANTSIOU, A GARRIDO-FERNÁNDEZ, L COCOLIN, F N ARROYO-LÓPEZ (2013)
Salt reduction in vegetable fermentation, reality or desire?
https://iris.unito.it/handle/2318/137006

Borreani G , Dolci P , Tabacco E , Cocolin L , (2013)
Aerobic deterioration stimulates outgrowth of spore-forming Paenibacillus in corn silage stored under oxygen-barrier or polyethylene films.
https://iris.unito.it/handle/2318/136187

GREPPI A , RANTSIOU K , PADONOU W , HOUNHOUIGAN J , JESPERSEN L , JAKOBSEN M , COCOLIN L (2013)
Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and -independent methods.
https://iris.unito.it/handle/2318/135846

Mataragas M, Bellio A, Rovetto F, Astegiano S, Decastelli L, Cocolin L (2013)
Survival of Listeria monocytogenes and Salmonella spp. in Cacciatore and Felino, two Italian fermented sausages representing short- and long- ripening times.
https://iris.unito.it/handle/2318/143423

K RANTSIOU, L COCOLIN (2013)
Second generation polymerase chain reaction (PCR) and DNA microarrays for in vitro and in situ study of foodborne pathogens.
https://iris.unito.it/handle/2318/141762

L COCOLIN, V ALESSANDRIA, C BOTTA, R GORRA, F DE FILIPPIS, D ERCOLINI, K RANTSIOU (2013)
NaOH-debittering induces changes in bacterial ecology during table olives fermentation.
https://iris.unito.it/handle/2318/137007

B PERRONE, S GIACOSA, L ROLLE, L COCOLIN, K RANTSIOU (2013)
Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation.
https://iris.unito.it/handle/2318/137010

Mataragas M, Alessandria V, Rantsiou K, Cocolin L (2013)
Development of a decision support tool for corrective actions during storage of fermented sausages in case of pathogens survival during their production - Specific application to Listeria monocytogenes.
https://iris.unito.it/handle/2318/143425

Rantsiou K, Mataragas M, Greppi A, Cocolin L (2013)
Expression analysis of pH- and salt-stressed Listeria monocytogenes in simulated gastric and pancreatic conditions.
https://iris.unito.it/handle/2318/143420

V Prigione, D Brignone, V Alessandria, G C Varese, L Cocolin (2013)
Use of lactic-acid bacteria to inhibit growth of fungi typical contaminants of bakery products.
https://iris.unito.it/handle/2318/148445

C Botta, T Langerholc, L Cocolin (2013)
Lactic acid bacteria from table olives fermentations: isolation of potential probiotic.
https://iris.unito.it/handle/2318/151211

M Ruggirello, P Dolci, L Cocolin (2013)
Vitality of Lactococcus lactis throughout cheese ripening.
https://iris.unito.it/handle/2318/150816

V Prigione, V Tigini, I Perugini, L Reale, G C Varese (2013)
The MIRRI Project: the role of collections of microorganisms in the development of Italian biotechnology.
https://iris.unito.it/handle/2318/148446

Cristian Botta (2013)
Selection of autochthonous strains with probiotic features for the fermentation of green table olives.
https://iris.unito.it/handle/2318/150957

C Botta, T Langerholc, G Zeppa, L Cocolin (2013)
Identification and characterization of potential probiotic lactic acid bacteria from table olives: strategies to establish a new functional vegetable food.
https://iris.unito.it/handle/2318/151214

Alessandria V , Bautista-Gallego J , Bisotti S , Fontana M , Taricco S , Dolci P , Rantsiou K , Cocolin L (2013)
Lactic acid bacteria isolated from artisanal cheese and therir potential probiotic activities.
https://iris.unito.it/handle/2318/151231

I Ferrocino, A Kovitvadhi, C Malavasi, L Gasco, L Cocolin, I Zoccarato (2013)
Bacterial profile from hard faeces in growing rabbits fed with Lythrum salicaria.
https://iris.unito.it/handle/2318/150867

F Marengo, V Englesios, V Alessandria, K Rantsiou, L Cocolin (2013)
Yeast ecology of twelve vineyards of Barbera within Monferrato wine area and selection of autochthonous Saccharomyces cerevisiae strains.
https://iris.unito.it/handle/2318/151620

Simonetta VISINTIN, Valentina ALESSANDRIA, Paola DOLCI, Luca COCOLIN (2013)
Molecular identification and characterization of yeasts, LAB and AAB strains isolated from cocoa beans fermentation.
https://iris.unito.it/handle/2318/151286

K ROHONCZY, K RANTSIOU, L COCOLIN (2013)
Modified enrichment strategies coupled with molecular and conventional methods to detect and quantify Campylobacter jejuni in chicken meat from the market.
https://iris.unito.it/handle/2318/141758

A Greppi, L Krych, N Arneborg, L Jespersen, K Rantsiou, L Cocolin (2013)
Potential improvement of mineral availability of traditional African fermented food through the phytase activity of indigenous yeasts and identification of phytase gene in Candida krusei.
https://iris.unito.it/handle/2318/150952

C Botta, T Langerholc, G Zeppa, L Cocolin (2013)
Interaction between potential probiotic lactic acid bacteria and Listeria monocytogenes in functional human gut models.
https://iris.unito.it/handle/2318/151215

C Botta, T Langerholc, G Zeppa, S Belviso, L Cocolin (2013)
Characterization of potential probiotic bacteria from table olives fermentations: towards a new functional food.
https://iris.unito.it/handle/2318/151213

Mataragas M, Bellio A, Rovetto F, Astegiano S, Decastelli L, Cocolin L (2013)
Risk-based control and management of Listeria monocytogenes and Salmonella spp. in short- and long-maturated Italian fermented sausages.
https://iris.unito.it/handle/2318/143424

S Visintin, L Cocolin (2013)
Selection of Starter Culture for Cocoa Beans Fermentation: Microbiological and Physiological Characterization of Yeast, Lactic Acid and Acetic Acid Bacterial strains.
https://iris.unito.it/handle/2318/153608

F Rovetto, R Gorra, F Cesano, S Bertarione, D Grosso, D Scarano, L Cocolin (2013)
Antimicrobial activity of paints added with titanium and doping agents: a preliminary study.
https://iris.unito.it/handle/2318/157108

P DOLCI, S ZENATO, R PRAMOTTON, A BARMAZ, V ALESSANDRIA, K RANTSIOU, L COCOLIN (2013)
Cheese surface microbiota complexity: RT-PCR-DGGE, a tool for a detailed picture?
https://iris.unito.it/handle/2318/127262

M Ruggirello, P Dolci, L Cocolin (2013)
Vitality of Lactococcus lactis throughout cheese ripening.
https://iris.unito.it/handle/2318/151066

A Greppi, L Krych, N Arneborg, L Jespersen, K Rantsiou, L Cocolin (2013)
Biodiversity and beneficial activity of indigenous yeasts for nutritional improvement of Traditional African fermented foods.
https://iris.unito.it/handle/2318/150873

V ENGLEZOS, K RANTSIOU, L COCOLIN (2013)
C. zemplinina: genetic biodiversity and extracellular hydrolytic enzymes production.
https://iris.unito.it/handle/2318/158572

F Marengo, L Cocolin (2013)
Yeast and malolactic bacteria ecology of twelve vineyards of Barbera within Monferrato wine area and selection of autochthonous Saccharomyces cerevisiae and Oenococcus oeni strains.
https://iris.unito.it/handle/2318/153610

A GREPPI, K RANTSIOU, W PADONOU, J HOUNHOUIGAN, L JESPERSEN, M JAKOBSEN, L COCOLIN (2013)
Yeast dynamics during spontaneous fermentation of mawè and tchoukoutou, two traditional products from Benin.
https://iris.unito.it/handle/2318/137009

L COCOLIN, V ALESSANDRIA, P DOLCI, R GORRA, K RANTSIOU (2013)
Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation.
https://iris.unito.it/handle/2318/141759

B DAL BELLO, G ZEPPA, D M BIANCHI, L DECASTELLI, A TRAVERSA, S GALLINA, J D COISSON, M LOCATELLI, F TRAVAGLIA, L COCOLIN (2013)
Effect of nisin-producing Lactococcus lactis starter cultures on the inhibition of two pathogens in ripened cheeses.
https://iris.unito.it/handle/2318/141761

V ALESSANDRIA, K RANTSIOU, P DOLCI, G ZEPPA, L COCOLIN (2013)
A comparison of gene expression of Listeria monocytogenes in vitro and the soft cheese Crescenza.
https://iris.unito.it/handle/2318/119480

K RANTSIOU, S CAMPOLONGO, V ALESSANDRIA, L ROLLE, F TORCHIO, L COCOLIN (2013)
Yeast populations associated with grapes during withering and their fate during alcoholic fermentation of high sugar must.
https://iris.unito.it/handle/2318/120915

J Bautista-Gallego, F N Arroyo López, K Rantsiou, R Jiménez Díaz, A Garrido Fernández, L Cocolin (2013)
Screening of lactic acid bacteria isolated from fermented table olives with potential probiotic.
https://iris.unito.it/handle/2318/121637

L COCOLIN, K RANTSIOU (2012)
Meat Fermentations.
https://iris.unito.it/handle/2318/110898

R TOFALO, M SCHIRONE, S TORRIANI, K RANTSIOU, L COCOLIN, G PERPETUINI, G SUZZI (2012)
Diversity of Candida zemplinina strains from grapes and Italian wines.
https://iris.unito.it/handle/2318/89650

B DAL BELLO, L COCOLIN, G ZEPPA, D FIELD, P D COTTER, H COLIN (2012)
Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in Cottage cheese.
https://iris.unito.it/handle/2318/89593

L COCOLIN, K RANTSIOU (2012)
Quantitative polymerase chain reaction in food microbiology.
https://iris.unito.it/handle/2318/90225

P Dolci, G Borreani, E Tabacco, L Cocolin (2012)
Detection of Paenibacillus in corn silage at different time of aerobic deterioration exposure.
https://iris.unito.it/handle/2318/135568

Y H Hui, J L Aalhus, L Cocolin, I Guerrero-Legarreta, L M Nollet, R W Purchas M W Schilling, P Stanfield, Y L Xiong (2012)
Handbook of Meat and Meat Processing.
https://iris.unito.it/handle/2318/116072

L COCOLIN, V ALESSANDRIA, P DOLCI, K RANTSIOU (2012)
Culture independent methods to assess the diversity and dynamics of microbiota during food fermentations.
https://iris.unito.it/handle/2318/130429

A Greppi, K Rantsiou, W Padanou, H Hounhouigan, L Jespresen, M Jakobsen, L Cocolin (2012)
Determination of yeast diversity of four traditional fermented products from Benin using culture-dependent and culture-independent methods.
https://iris.unito.it/handle/2318/150981

C BOTTA, L COCOLIN (2012)
Development of autochthonous and probiotic starter cultures for the production of green table olives.
https://iris.unito.it/handle/2318/130125

B Perrone, L Rolle, L Cocolin, K Rantsiou (2012)
Behavior of Saccharomyces cerevisiae strains in mixed alcoholic fermentations.
https://iris.unito.it/handle/2318/127261

L COCOLIN, D ERCOLINI (2012)
La determinazione dei microrganismi negli alimenti.
https://iris.unito.it/handle/2318/120969

Y H Huy, E Ozgul Evranuz, R C Chandan, L Cocolin, E H Drosinos, L Goddik, A Rodriguez, F Toldrà (2012)
Handbook of Animal-Based Fermented Food and BeverageTechnology.
https://iris.unito.it/handle/2318/114085

A Greppi, L Jespersen, L Cocolin (2012)
Beneficial effects of yeasts in increasing the nutritional value of traditional African food.
https://iris.unito.it/handle/2318/150950

V ALESSANDRIA, C BOTTA, R GORRA, S CAMPOLONGO, K RANTSIOU, L COCOLIN (2012)
Study of the microbial ecology of olive fermentation with culture-dependent and independent methods.
https://iris.unito.it/handle/2318/127263

V ALESSANDRIA, P DOLCI, G BORREANI, E TABACCO, L COCOLIN (2012)
Incidence of Clostridium spp. in milk collected from farms of Northwest Italy.
https://iris.unito.it/handle/2318/129366

A GREPPI, K RANTSIOU, W PADONOU, J HOUNHOUIGAN, L JESPERSEN, M JAKOBSEN, L COCOLIN (2012)
Molecular identification and characterization of yeast strains isolated from mawè, gowè, ogi and tchukoutou, traditional fermented products from Benin.
https://iris.unito.it/handle/2318/129367

Arru R , Zeppa G , Dolci P , Alessandria V , Bertolino M , Giordano M , Rantsiou K , Cocolin L , Rolle L , Coisson J D , Travaglia F , Arlorio M , Tallone G , Dalmasso A , Civera T (2012)
Isolamento e caratterizzazione delle popolazioni microbiche autoctone da formaggio Castelmagno DOP e Raschera DOP ai fini della predisposizione di starter per la caseificazione.
https://iris.unito.it/handle/2318/130348

P DOLCI, K RANTSIOU, V ALESSANDRIA, L COCOLIN (2012)
Viability of Lactococcus lactis populations in ripened cheeses.
https://iris.unito.it/handle/2318/130126

Valentina Alessandria, Roberta Gorra, Cristian Botta, Kalliopi RANTSIOU, Simona , , CAMPOLONGO, Luca COCOLIN (2012)
CULTURE - INDEPENDENT METHODS IN THE STUDY OF THE MICROBIAL ECOLOGY OF OLIVE FERMENTATION.
https://iris.unito.it/handle/2318/135620

K RANTSIOU, M MATARAGAS, V ALESSANDRIA, L COCOLIN (2012)
Expression of virulence genes of Listeria monocytogenes in food.
https://iris.unito.it/handle/2318/111339

K RANTSIOU, P DOLCI, S GIACOSA, F TORCHIO, R TOFALO, S TORRIANI, G SUZZI, L ROLLE, L COCOLIN (2012)
Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations.
https://iris.unito.it/handle/2318/89594

K RANTSIOU, V ALESSANDRIA, L COCOLIN (2012)
Prevalence of Shiga toxin ? producing Escherichia coli in food products of animal origin as determined by molecular methods.
https://iris.unito.it/handle/2318/89644

S VINCENZI, S TOLIN, L COCOLIN, K RANTSIOU, A CURIONI, L ROLLE (2012)
Proteins and enzymatic activities in Erbaluce grape berries with different response to the withering process.
https://iris.unito.it/handle/2318/91668

K RANTSIOU, A GREPPI, M GAROSI, A ACQUADRO, M MATARAGAS, L COCOLIN (2012)
Strain dependent expression of stress response and virulence genes of Listeria monocytogenes in meat juices as determined by microarray.
https://iris.unito.it/handle/2318/101381

Alessandro Pessione, Cristina Lamberti, Luca Cocolin, Simona Campolongo, Alexander Grunau, Sonia Giubergia, Leo Eberl, Kathrin Riedel, Enrica Pessione (2012)
Different protein expression profiles in cheese and clinical isolates of Enterococcus faecalis revealed by proteomic analysis.
https://iris.unito.it/handle/2318/95870

O S Papadopoulou, A I Doulgeraki, C Botta, L Cocolin, G -J E Nychas (2012)
Genotypic characterization of Brochothrix thermosphacta isolated during storage of minced pork under aerobic or modified atmosphere packaging conditions.
https://iris.unito.it/handle/2318/120205

C BOTTA, L COCOLIN (2012)
Microbial dynamics and biodiversity in table olives fermentations: the culture-dependent and ?independent approaches.
https://iris.unito.it/handle/2318/118189

L COCOLIN (2011)
Biodiversity and dinamics of meat fermentations: the contribution of molecular methods for a better comprehension of a complex microbial ecosystem.
https://iris.unito.it/handle/2318/89970

K RANTSIOU, A GREPPI, A ACQUADRO, L COCOLIN (2011)
Transcriptome analysis of virulence determinants of Listeria monocytogenes in vitro and in situ.
https://iris.unito.it/handle/2318/92907

COCOLIN L , DOLCI P , ROLLE L , RANTSIOU K (2011)
Candida zemplinina: approcci biotecnologici innovativi per la riduzione del contenuto in acido acetico in fermentazioni di mosti ad alto contenuto zuccherino.
https://iris.unito.it/handle/2318/87891

L COCOLIN, G COMI (2011)
Killer yeasts in winemaking.
https://iris.unito.it/handle/2318/83367

B DAL BELLO, G ZEPPA, D M BIANCHI, L DECASTELLI, A TRAVERSA, E PIVETTA, L COCOLIN (2011)
Controllo di microrganismi patogeni (Listeria monocytogenes e Staphylococcus aureus) in formaggi semistagionati mediate l?utilizzo di Lactococcus lactis produttori di batteriocine.
https://iris.unito.it/handle/2318/121199

A COSTANTINI, E VAUDANO, K RANTSIOU, L COCOLIN, E GARCIA-MORUNO (2011)
Quantitative expression analysis of mleP gene and two genes involved in the ABC-transport system in Oenococcus oeni during rehydration.
https://iris.unito.it/handle/2318/92707

L COCOLIN (2011)
Prevalence, biodiversity and behavior of foodborne pathogens as determined by molecular methods.
https://iris.unito.it/handle/2318/91769

K RANTSIOU, A GREPPI, M MATARAGAS, L COCOLIN (2011)
Application of microarrays for food safety: determination of virulence potentials of Listeria monocytogenes.
https://iris.unito.it/handle/2318/89528

S VINCENZI, S TOLIN, L COCOLIN, K RANTSIOU, A CURIONI, L ROLLE (2011)
Study of proteins and enzymatic activities in Erbaluce grape berries with different response to the drying process.
https://iris.unito.it/handle/2318/91049

K RANTSIOU, L COCOLIN (2011)
The unusal entroaggregative verocytotoxin-producing Escherichia coli O104:H4 and the 2011 outbreak in Germany.
https://iris.unito.it/handle/2318/91768

L COCOLIN, S CAMPOLONGO, V ALESSANDRIA, P DOLCI, K RANTSIOU (2011)
Culture independent analyses and wine fermentation: an overview of the achievements after 10 years after the first application.
https://iris.unito.it/handle/2318/87737

Barbara Dal Bello, Luca Cocolin (2011)
Microbial ecology of handmade dairy products - Molecular methodologies for isolation and identification.
https://iris.unito.it/handle/2318/93425

L COCOLIN (2011)
Culture independent methods to assess the microbiota diversity and dynamics during food fermentations.
https://iris.unito.it/handle/2318/89969

F N ARROYO-LOPEZ , J BAUTISTA GALLEGO, L COCOLIN, K RANTSIOU, A GARRIDO FERNANDEZ, P GARCIA, A LOPEZ, V ROMERO GIL, F RODRIGUEZ GOMEZ, R JIMENEZ-DIAZ (2011)
Heterogeneity of the lactic acid bacteria populations isolated from industrial table olive fermentations.
https://iris.unito.it/handle/2318/89971

L COCOLIN, P DOLCI, K RANTSIOU (2011)
Ecology and biodiversity in fermented sausages as a tool to develop autochthonous starter cultures.
https://iris.unito.it/handle/2318/90269

K RANTSIOU, A GREPPI, L COCOLIN (2011)
Application of subgenomic array to study virulence gene expression in Listeria monocytogenes.
https://iris.unito.it/handle/2318/92245

Alessandro Pessione, Cristina Lamberti, Simona Campolongo, Luca Cocolin, Erika Mangiapane, Sonia Giubergia, Kathrin Riedel, Enrica Pessione (2011)
Proteomics as a tool to evaluate the safety of Enterococcus faecalis strains for dairy industry applications.
https://iris.unito.it/handle/2318/88741

K RANTSIOU, A GREPPI, V ALESSANDRIA, L COCOLIN (2011)
Molecular methods to assess prevalence and behaviour of foodborne pathogens in meat and meat products.
https://iris.unito.it/handle/2318/89595

L COCOLIN, P DOLCI, K RANTSIOU (2011)
Biodiversity and dynamics of meat fermentations: the contribution of molecular methods for a better comprehension of a complex microbial ecosystem.
https://iris.unito.it/handle/2318/89670

C BOTTA, V ALESSANDRIA, S CAMPOLONGO, R GORRA, L COCOLIN (2011)
A multiphasic approach to study the microbial ecology of ecology of olive fermentations.
https://iris.unito.it/handle/2318/89529

L COCOLIN, C BOTTA, V ALESSANDRIA, S CAMPOLONGO, E PANAGOU, C TASSOU (2011)
Probiolives: table olive fermentation with selected strains of probiotic lactic acid bacteria. Toward a new functional food.
https://iris.unito.it/handle/2318/91767

G ZEPPA, V ALESSANDRIA, B SCURSATONE, K RANTSIOU, L COCOLIN (2011)
Approccio multidisciplinare per la selezione di ceppi autoctoni per la produzione di Toma piemontese artigianale.
https://iris.unito.it/handle/2318/120663

L COCOLIN, K RANTSIOU (2011)
Meat Fermentations.
https://iris.unito.it/handle/2318/80915

L COCOLIN, P DOLCI, K RANTSIOU (2011)
Fermented meats.
https://iris.unito.it/handle/2318/81967

V ALESSANDRIA, M MATTEIS, S BISOTTI, M FONTANA, L COCOLIN (2011)
Microbiota di siero innesti per la produzione di formaggi a pasta dura attraverso metodi molecolari coltura-dipendente e ?indipendente.
https://iris.unito.it/handle/2318/118831

Luca COCOLIN, Valentina ALESSANDRIA, Paola DOLCI, Kalliopi RANTSIOU (2011)
Detection, quantification and study of the virulence behaviour of pathogenic bacteria in food by using qPCR and microarrays: a focus on Listeria monocytogenes.
https://iris.unito.it/handle/2318/85810

P DOLCI, V ALESSANDRIA, M BERTOLINO, K RANTSIOU, L COCOLIN (2011)
Valutazione di ecologie microbiche mediante analisi del DNA ed RNA estratto direttamente da Castelmagno DOP durante la produzione e maturazione.
https://iris.unito.it/handle/2318/121130

M Giordano, S Bisotti, M Fontana, M Matteis, L Cocolin, G Zeppa (2011)
EFFETTO DELLE MODALITÀ DI CONSERVAZIONE SULLA EVOLUZIONE DELLA COMPONENTE ACIDICA IN FORMAGGIO GRATTUGIATO CONFEZIONATO IN ATMOSFERA PROTETTIVA.
https://iris.unito.it/handle/2318/93753

Paola DOLCI, Guido MAIA, Kalliopi RANTSIOU, Valentina ALESSANDRIA, Luca COCOLIN (2011)
Detection and quantification of viable Lactococcus lactis populations in ripened dairy products by quantitative-PCR.
https://iris.unito.it/handle/2318/151288

M JAKOBSEN, J VERRAN, L JAXSCENS, B BIAVATI, J ROVIRA, L COCOLIN (2011)
Understanding and monitoring pathogen behaviour in the food chain.
https://iris.unito.it/handle/2318/81289

K RANTSIOU, M MATARAGAS, L JESPERSEN, L COCOLIN (2011)
Understanding the behavior of foodborne pathogens in the food chain: new information for risk assessment analysis.
https://iris.unito.it/handle/2318/83297

L COCOLIN, A RAJKOVIC, K RANTSIOU, M UYTTENDAELE (2011)
The challenge of merging food safety diagnostic needs with quantitative PCR platforms.
https://iris.unito.it/handle/2318/83211

L COCOLIN, S CAMPOLONGO, R GORRA, L ROLLE, K RANTSIOU (2011)
Saccharomyces cerevisiae biodiversity during the brewing process of an artisanal beer: a preliminary study.
https://iris.unito.it/handle/2318/91151

P Dolci, E Tabacco, L Cocolin, G Borreani (2011)
Microbial dynamics during aerobic exposure of corn silage stored under oxygen barrier or polyethylene films.
https://iris.unito.it/handle/2318/130647

B MELERO, L COCOLIN, K RANTSIOU, I JAIME, J ROVIRA (2011)
Comparison between conventional and qPCR methods for enumerating Campylobacter jejuni in a poultry processing plant.
https://iris.unito.it/handle/2318/88605

A A NISIOTOU, K RANTSIOU, V ILIOPOULOS, L COCOLIN, G -J E NYCHAS (2011)
Bacterial species associated with sound and Botrytis-infected grapes from a Greek vineyard.
https://iris.unito.it/handle/2318/87738

 

 

Corsi di insegnamento

Ricevimento studenti

Previo appuntamento telefonico o via e-mail

Temi di ricerca

Consiglio_di_Facoltà CCL_Agraria CCL_Alimentari Biotecnologie

Applicazione di metodi molecolari per la caratterizzazione di microrganismi e processi nel settore alimentare.

Avvisi

Seminars Prof. MILLS and Dr. BOUNDY-MILLS_Grugliasco (TO), 30/10/2017
Ultimo aggiornamento: 02/02/2017 14:27
Campusnet Unito