2,137 research outputs found
Typing of Debaryomyces hansenii and Kluyveromyces lactis strains from Fiore Sardo cheese
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Caratterizzazione e attività anti-listeria di Lactococcus lactis subsp. lactis isolati da prodotti lattiero-caseari sardi
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Phenotypic, genotypic and technological characteristics of lactococci isolated from traditional Fiore Sardo cheese
No full textAutosomal dominant nocturnal frontal lobe epilepsy seizure characterization through wavelet transform of eeg records and self organizing maps
No full textIn this paper, a Manifold Learning approach for the automatic detection of Autosomal Dominant Nocturnal Frontal Lobe Epilepsy seizures is presented, with the aim to support neurologists in the labelling efforts. Features extracted from polysomnography signals are used in order to detect and discriminate seizure epochs. This task has been addressed by mapping the electroencephalographic signal epochs in different regions of the features space. The result is a Self Organizing Map, which allows to investigate over not straightforward relations in the complex input space for the characterization of seizures
Microbiological and chemical characterization of Fiore Sardo, a traditional Sardinian ewes’ cheese
No full textThe purpose of this study was to assess the chemical and microbial characteristics of 12 batches of artisanal Fiore Sardo, a protected designation of origin (PDO) hard cheese made from raw ewe's milk without addition of starters, during maturation. High standard deviations were observed for moisture percentage, total solids percentage and NaCl percentage content, possibly owing to differences in manufacturing processes and/or milk composition. Total mesophilic bacteria varied between 10 log(10) cfu/g in 48-h-old cheese samples and 3 log(10) cfu/g in 9-month-old samples. Total coliforms and staphylococci showed the highest counts at 48 h of ripening then decreased significantly, dropping to levels below 2 log(10) cfu/g at 3 months of maturation. Lactic acid bacteria and enterococci were the dominant micro-organisms throughout maturation. They were mainly represented by the species Lactococcus lactis ssp. lactis, Enterococcus faecium, Lactobacillus plantarum and Lactobacillus casei group. Low levels of yeasts were detected throughout the maturation period of the cheese. Debaryomyces hansenii and Kluyveromyces lactis var. lactis were the prevalent yeast species isolated
Effect of the addition of autochthonous starter cultures on the manufacturing of Fiore Sardo cheese
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