Elenco Titoli Del Candidato Luca Simone Cocolin
PUBBLICAZIONI SU RIVISTE INTERNAZIONALI
1) Cocolin L., Rantsiou K., Iacumin L., Cantoni C., Comi G. 2002. Direct identification in food samples of Listeria spp. and Listeria monocytogenes by molecular methods. Applied and Environmental Microbiology, 68, 6273-6282.
2) Cocolin L., Rantsiou K., Iacumin L., Zironi R., Comi G. 2004. Molecular detection and identification of Brettanomyces/Dekkera bruxellensis and Brettanomyces/Dekkera anomalus in spoiled wines. Applied and Environmental Microbiology, 70, 1347-1355.
3) Cocolin L., Rantsiou K., Iacumin L., Urso R., Cantoni C., Comi G. 2004. Study of the ecology of fresh sausages and characterization of lactic acid bacteria populations by molecular methods. Applied and Environmental Microbiology, 70, 1883-1894.
4) Rantsiou K., Comi G., Cocolin L. 2004. The rpoB gene as a target for PCR-DGGE analysis to follow lactic acid bacterial dynamics during food fermentations. Food Microbiology, 21, 481-487.
5) Rantsiou K., Drosinos E., Gialitaki M., Urso R., Krommer J., Gasparik-Reichardt J., Toth S., Metaxopoulos I., Comi G., Cocolin L. 2005. Molecular characterization of Lactobacillus species isolated from natural fermented sausages produced in Greece, Hungary and Italy. Food Microbiology, 22, 19-28.
6) Comi G., Iacumin L., Rantsiou K., Cantoni C., Cocolin L. 2005. Molecular methods for the differentiation of species used in production of cod-fish can detect commercial frauds. Food Control, 16, 37-42.
7) Rantsiou K., Iacumin L., Cantoni C., Comi G., Cocolin L. 2005. Ecology and characterization by molecular methods of Staphylococcus species isolated from fresh sausages. International Journal of Food Microbiology, 97, 277-284.
8) Comi G., Urso R., Iacumin L., Rantsiou K., Cattaneo P., Cantoni C., Cocolin L. 2005. Characterisation of naturally fermented sausages produced in the North East of Italy. Meat Science, 69, 381-392.
9) Rantsiou K., Urso R., Iacumin L., Cantoni C., Cattaneo P., Comi G., Cocolin L. 2005. Culture-dependent and -independent methods to investigate the microbial ecology of Italian fermented sausage. Applied and Environmental Microbiology, 71, 1977-1986.
10) Rantsiou K., Urso R., Toth S., Gasparik-Reichardt J., Drosinos E.H., Mataragas M., Stefanovic S., Cocolin L. 2005. Optimal conditions for bacteriocin production by lactic acid bacteria strains, isolated from traditional fermented sausages. Meat Technology, 46, 154-161.
11) Cocolin L., Urso R., Rantsiou K., Comi G. 2005. Identification, sequencing and characterization of lactic acid bacteria genes responsible for bacteriocin production. Meat Technology, 46, 162-172.
12) Cocolin L., Urso R., Rantsiou K., Cantoni C., Comi G. 2006. Multiphasic approach to study the bacterial ecology of fermented sausages inoculated with a commercial starter culture. Applied and Environmental Microbiology, 72, 942-945.
13) Rantsiou K., Cocolin L. 2006. New developments in the study of the microbiota of naturally fermented sausages as determined by molecular methods: a review. International Journal of Food Microbiology, 108, 255-267.
14) Cocolin L., Urso R., Rantsiou K., Cantoni C., Comi G. 2006. Dynamics and characterization of yeasts during natural fermentation of Italian sausages. FEMS Yeast Research, 6, 692-701.
15) Urso R., Rantsiou K., Cantoni C., Comi G., Cocolin L. 2006. Sequencing and expression analysis of the sakacin P bacteriocin produced by a Lactobacillus sakei strain isolated from naturally fermented sausages. Applied Microbiology and Biotechnology, 71, 480-485.
16) Urso R., Rantsiou K., Cantoni C., Comi G., Cocolin L. 2006. Technological characterization of a bacteriocin-producing Lactobacillus sakei and its use in fermented sausages production. International Journal of Food Microbiology, 110, 232-239.
17) Rantsiou K., Drosinos E.H., Gialitaki M., Metaxopoulos I., Comi G., Cocolin L. 2006. Use of molecular tools to characterize Lactobacillus spp. isolated from Greek traditional fermented sausages. International Journal of Food Microbiology, 112, 215-222.
18) Cocolin L., Rantsiou K. 2007. Rapid methods for detection and prediction of the occurrence and virulence of pathogens in meat and meat products. Meat Technology, 48, 116-122.
19) Cocolin L., Rantsiou K. 2007. Sequencing and expression analysis of sakacin genes in Lactobacillus
curvatus strains. Applied Microbiology and Biotechnology, 76, 1403-1411.
20) Cocolin L., Diez A., Urso R., Rantsiou K., Comi G., Bergmaier I., Beimfohr C. 2007.
Optimization of conditions for profiling bacterial populations in food by culture-independent methods.
International Journal of Food Microbiology, 120, 100-109.
21) Rantsiou K., Alessandria V., Urso R., Dolci P., Cocolin. 2008. Detection, quantification and
vitality of Listeria monocytogenes in food as determined by quantitative PCR. International Journal of
Food Microbiology, 121, 99-105.
22) Dolci P., Alessandria V., Zeppa G., Rantsiou K., Cocolin L. 2008. Microbiological
characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria. Food
Microbiology, 25, 392-399.
23) Xiraphi N., Georgalaki M., Rantsiou K., Cocolin L., Tsakalidou E., Drosinos E.H. 2008.
Purification and characterization of the bacteriocin produced by Leuconostoc mesenteroides E131. Meat
Science, 80, 194-203.
24) Dolci P., Alessandria V., Rantsiou K., Rolle L., Zeppa G., Cocolin L. 2008. Microbial dynamics of
Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology. International
Journal of Food Microbiology, 122, 302-311.
25) Urso R., Rantsiou K., Dolci P., Rolle L., Comi G., Cocolin L. 2008. Yeast biodiversity and
dynamics during sweet wines production as determined by culture-independent methods. FEMS Yeast
Research, 8, 1053-1062.
26) Rantsiou K., Urso R., Dolci P., Comi G., Cocolin L. 2008. Microflora of Feta cheese from four
Greek manufacturers. International Journal of Food Microbiology, 126, 36-42.
27) Diez A., Urso R., Rantsiou K., Jaime I., Rovira J., Cocolin L. 2008. Spoilage of blood sausages
Morcilla de Burgos treated with high hydrostatic pressure. International Journal of Food Microbiology,
International Journal of Food Microbiology, 123, 246-253.
28) Bonetta S., Bonetta S., Carraio E., Rantsiou K., Cocolin L. 2008. Microbiological characterization
of Robiola di Roccaverano cheese using PCR-DGGE. Food Microbiology, 25, 786-792.
29) Dolci P., Barmaz A., Zenato S., Pramotton R., Alessandria V., Cocolin L., Rantsiou K.,
Ambrosoli R. 2009. Maturing dynamics of surface microflora in Fontina PDO cheese studied by culture dependent and –independent methods. Journal of Applied Microbiology, 106, 278-287.
30) Cocolin L., Dolci P., Rantsiou K., Urso R., Cantoni C., Comi G. 2009. Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods. Meat Science, 82, 125-132.
31) Cocolin L., Nucera D., Alessandria V., Rantsiou K., Dolci P., Grassi M.A., Lomonaco S., Civera T. 2009. Microbial ecology of Gorgonzola rinds and occurrence of different biotypes of Listeria monocytogenes. International Journal of Food Microbiology, 133, 200-205.
32) Osés S.M., Rantsiou K., Cocolin L., Jaime I., Rovira J. 2010. Prevalence and quantification of Shiga-toxin producing Escherichia coli along the lamb food chain by quantitative PCR. International Journal of Food Microbiology, 141, S163-S169.
33) Dolci P., Alessandria V., Rantsiou K., Bertolino M., Cocolin L. 2010. Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese. International Journal of Food Microbiology, 143, 71-75.
34) Ricciardi C., Canavese G., Castagna R., Digregorio G., Ferrante I., Marasso S.L., Ricci A., Alessandria V., Rantsiou K., Cocolin L.S. 2010. Online Portable Microcantilever Biosensors for Salmonella enterica Serotype Enteritidis Detection. Food and Bioprocess Technology, 3, 956-960.
35) Alessandria V., Rantsiou K., Dolci P., Cocolin L. 2010. Molecular methods to assess Listeria monocytogenes route of contamination in a dairy processing plant. International Journal of Food Microbiology, 141, S156-S162.
36) Dal Bello B., Rantsiou K., Bellio A., Zeppa G., Ambrosoli R., Civera T., Cocolin L. 2010. Microbial ecology of artisanal products from North West of Italy and antimicrobial activity of the autochthonous populations. LWT - Food Science and Technology, 43, 1151-1159.
37) Dalmasso A., Rantsiou K., Cocolin L., Bottero M.T. 2010. Development of a biomolecular assay for the identification of Listeria at species level. Foodborne Pathogens and Disease, 7, 565-571.
38) Alessandria V., Dolci P., Rantsiou K., Pattono D., Dalmasso A., Civera T., Cocolin L. 2010. Microbiota of the Planalto de Bolona: An artisanal cheese produced in uncommon environmental conditions in the Cape Verde Islands. World Journal of Microbiology and Biotechnology, 26, 2211-2221.
39) Rantsiou K., Lamberti C., Cocolin L. 2010. Survey of Campylobacter jejuni in retail chicken meat products by application of a quantitative PCR protocol. International Journal of Food Microbiology, 141, S75-S79.
40) Campolongo S., Rantsiou K., Giordano M., Gerbi V., Cocolin L. 2010. Prevalence and biodiversity of Brettanomyces bruxellensis in wine from northwestern Italy. American Journal of Enology and Viticulture, 61, 486-491.
41) Cocolin L., Rajkovic A., Rantsiou K., Uyttendaele M. 2011. The challenge of merging food safety diagnostic needs with quantitative PCR platforms. Trends in Food Science & Technology, 22, S30-S38.
42) Cocolin L., Dolci P., Rantsiou K. 2011. Biodiversity and dynamics of meat fermentations: The contribution of molecular methods for a better comprehension of a complex ecosystem. Meat Science, 89, 296-302.
43) Costantini A., Vaudano E., Rantsiou K., Cocolin L., Garcia-Moruno E. 2011. Quantitative expression analysis of mleP gene and two genes involved in the ABC transport system in Oenococcus oeni during rehydration. Applied Microbiology and Biotechnology, 91, 1601-1609.
44) Rantsiou K., Mataragas M., Jespersen L., Cocolin L. 2011. Understanding the behavior of foodborne pathogens in the food chain: New information for risk assessment analysis. Trends in Food Science & Technology, 22, S21-S29.
45) Melero B., Cocolin L., Rantsiou K., Jaime I., Rovira J. 2011. Comparison between conventional and qPCR methods for enumerating Campylobacter jejuni in a poultry processing plant. Food Microbiology, 28, 1353-1358.
46) Nisiotou A.A., Rantsiou K., Iliopoulos V., Cocolin L., Nychas G-J.E. 2011. Bacterial species associated with sound and Botrytis-infected grapes from a Greek vineyard. International Journal of Food Microbiology, 145, 432-436.
47) Cocolin L., Campolongo S., Alessandria V., Dolci P., Rantsiou K. 2011. Culture independent analyses and wine fermentation: An overview of achievements 10 years after first application. Annals of Microbiology, 61, 17-23.
48) Cocolin L., Campolongo S., Gorra R., Rolle L., Rantsiou K. 2011. Saccharomyces cerevisiae biodiversity during the brewing process of an artisanal beer: A preliminary study. Journal of the Institute of Brewing, 117, 352-358.
49) Vincenzi S., Tolin S., Cocolin L., Rantsiou K., Curioni A., Rolle L. 2012. Proteins and enzymatic activities in Erbaluce grape berries with different response to the withering process. Analytica Chimica Acta, 732, 130-136.
50) Rantsiou K., Greppi A., Garosi M., Acquadro A., Mataragas M., Cocolin L. 2012. Strain dependent expression of stress response and virulence genes of Listeria monocytogenes in meat juices as determined by microarray. International Journal of Food Microbiology, 152, 116-122.
51) Rantsiou K., Alessandria V., Cocolin L. 2012. Prevalence of Shiga toxin-producing Escherichia coli in food products of animal origin as determined by molecular methods. International Journal of Food Microbiology, 154, 37-43.
52) Tofalo R., Schirone M., Torriani S., Rantsiou K., Cocolin L., Perpetuini G., Suzzi G.. 2012. Diversity of Candida zemplinina strains from grapes and Italian wines. Food Microbiology, 29, 18-26.
53) Rantsiou K., Dolci P., Giacosa S., Torchio F., Tofalo R., Torriani S., Suzzi G., Rolle L., Cocolin L. 2012. Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations. Applied and Environmental Microbiology, 78, 1987-1994.
54) Rantsiou K., Mataragas M., Alessandria V., Cocolin L. 2012. Expression of virulence genes of Listeria monocytogenes in food. Journal of Food Safety, 32, 161-168.
* IP: Impact Factor da Journal Citation Report (JCR) prodotto da Thomson ISI (Institute for Scientific Information)
CAPITOLI IN LIBRI ED EDIZIONI SPECIALI
1) Rantsiou K., Cocolin L. 2003. Microbiological aspects. In: The Stable to Table Approach on Food Safety. Edito da A.T. Rantsios. Edizione in CD Rom pubblicato da Aleff Group, Londra, UK.
2) Rantsiou K., Cocolin L. 2007. L’ecologia microbica e fattori limitanti la crescita dei microrganismi in alimenti. In: La Microbiologia Applicata alle Industrie Alimentari, pp. 1-26. Edito da L. Cocolin, G. Comi. Aracne Editrice, Roma, Italia.
3) Rantsiou K., Cocolin L. 2007. Fermented meat products. In: Molecular Methods and Microbial Ecology of Fermented Foods, pp 91-118. Edito da L. Cocolin, D. Ercolini. Springer, New York, USA.
4) Cocolin L., Dolci P., Rantsiou K. 2008. Molecular methods for identification of microorganisms in traditional meat products. In: Meat Biotechnology, pp. 91-127. Edited by F. Toldrá. Springer, New York. USA.
PUBBLICAZIONI SU RIVISTE NAZIONALI
1) Rantsios A., Rantsiou K., Cocolin L., Comi G. 2005. Microflora di un formaggio Feta tradizionale: identificazione tramite PCR-DGGE dei batteri lattici isolari. Industrie Alimnetari, XLIV, novembre, 1112-1118.
2) Urso R., Comi G., Rantsiou K., Dolci P., Cocolin L. 2007. Uso di WL e PCR-DGGE per l’identificazione di lieviti in uve e pigiati. Industrie delle Bevande, XXXVI, marzo-aprile, 133-137.
3) Cocolin L., Rantsiou K., Dolci P., Zeppa G. 2007. Alterazione di Robiola di Roccaverano DOP da parte di lieviti filmogeni. Industrie Alimentari, XLVI, giugno, 655-660.
PARTECIPAZIONI A CONVEGNI INTERNAZIONALI
1) Rantsiou K., Mills D. A conjugal system of gene transfer into Oenococcus oeni and other lactic acid bacteria. 50th Annual Meeting of the American Society of Enology and Viticulture, Reno, Nevada, USA, June 28-30, 1999. Poster.
2) Rantsiou K., Phister T., McKay L., Dunny G., Mills D. Broad Host Range Mobilization of Plasmid Derivatives by the Lactococcal Conjugal Element pRS01. 6th Symposium on Lactic Acid Bacteria, Veldhoven, NL, September 1-5, 1999. Poster.
3) Rantsiou K. Molecular methods of foodborne pathogen identification in risk assessment. Quality and risk assessment of agricultural food in the Mediterranean area, Foggia, Italy, 24-27 September 2002.
4) Cocolin L., Rantsiou K., Manzano M., Cantoni C., Comi G. rpoB gene as a target for PCR-DGGE analysis: an alternative molecular tool to monitor dynamic changes in lactic acid bacteria communities during food fermentations. 7th Symposium on Lactic Acid Bacteria, Egmond aan Zee, NL, September 1-5, 2002. Poster.
5) Cocolin L., Rantsiou K., L. Iacumin, Comi G. Direct detection and identification of Brettanomyces bruxellensis and Brettanomyces anomalus in wine by molecular methods. 23rd International Specialised Symposium on Yeasts Interactions between Yeasts and other Organisms, Budapest, H, August 26-29, 2003. Presentazione orale.
6) Urso R., Cocolin L., Rantsiou K., P. Cattaneo, Comi G. Microbiological and chemical quality pork minced meat packaged in modified atmosphere at +1-2°C. Safe Pork, 5th International Symposium on the Epidemiology and Control of Food-borne Pathogens in Pork, Heraklion, EL, October 1-4, 2003. Poster.
7) Rantsios A., Rantsiou K., Cocolin L. Creating an integrated pork safety and quality system in Greece. Safe Pork, 5th International Symposium on the Epidemiology and Control of Food-borne Pathogens in Pork, Heraklion, EL, October 1-4, 2003. Presentazione orale.
8) Rantsiou K., Comi G., Cocolin L. Detection and identification of Listeria spp. in foods by molecular methods. 3rd Hellenic Symposium of Food Hygiene and Technology, Athens, EL, March 18-19, 2004. Presentazione orale.
9) Rantsiou K., Comi G., Cocolin L. Characterization of Listeria monocytogenes strains from various sources. 3rd Hellenic Symposium of Food Hygiene and Technology, Athens, EL, March 18-19, 2004. Presentazione orale.
10) Rantsiou K., E.H. Drosinos, M. Gialitaki, Cocolin L. Molecular characterization of Lactobacillus strains isolated in Greece from traditional sausages. 19th International ICFMH Symposium, Food Micro 2004, Portorose, SLO, September 12-16, 2004. Presentazione orale.
11) Rantsiou K., Urso R., Cantoni C., Comi G., Cocolin L. Sequencing of a Sakacin P gene cluster of a Lactobacillus sakei isolated from Italian sausages and expression analysis in vitro and in situ. 8th Symposium on Lactic Acid Bacteria, Egmond aan Zee, NL, August 28 – September 1, 2005. Poster.
12) Cocolin L., Rantsiou K., Comi G. Sakacin genes in Lactobacillus curvatus strains: sequencing and expression analysis. 8th Symposium on Lactic Acid Bacteria, Egmond aan Zee, NL, August 28 – September 1, 2005. Poster.
13) Rantsiou K., Urso R., Comi G., Cocolin L. Use of a bacteriocin-producer Lactobacillus sakei for fermented sausages production. Safe Pork, 6th International Symposium on the Epidemiology and Control of Food-borne Pathogens in Pork, Rohnert Park, California, USA, September 6-9, 2005. Presentazione orale.
14) Cocolin L., Urso R., Rantsiou K., Cantoni C., Comi G. Monitoring of a starter culture for fermented sausages by molecular methods. Safe Pork, 6th International Symposium on the Epidemiology and Control of Food-borne Pathogens in Pork, Rohnert Park, California, USA, September 6-9, 2005. Poster.
15) Comi G., E. Bearzi, Urso R., Rantsiou K., Cantoni C., Cocolin L. Lactic acid bacteria diversity in fermented sausages from Lombardia region, North Italy. 20th International ICFMH Symposium Food Micro 2006, Bologna, I, August 29, September 2, 2006. Poster.
16) Rantsiou K., Comi G., Cocolin L. Microbial ecology of Feta cheese as determined by molecular methods. 20th International ICFMH Symposium Food Micro 2006, Bologna, I, August 29, September 2, 2006. Poster.
17) Cocolin L., Diez A., Urso R., Rantsiou K., Comi G., Bergmaier I., Beimfohr C. Profiling of bacterial populations in food by culture-independent methods. 20th International ICFMH Symposium Food Micro 2006, Bologna, I, August 29, September 2, 2006. Presentazione orale.
18) Cocolin L., Rantsiou K. Sequencing and expression studies of sakacin P and sakacin Q bacteriocins in Lactobacillus curvatus strains. 20th International ICFMH Symposium Food Micro 2006, Bologna, I, August 29, September 2, 2006. Poster.
19) Cocolin L., Urso R., P. Dolci, Comi G.,Rantsiou K. Yeast biodiversity and dynamics during sweet wines production as determined by culture-independent methods. 26th International Specialized Symposium on Yeasts, Sorrento, I, June 3-7, 2007. Presentazione orale.
20) Boundy-Mills K., Rantsiou K., Read R., Cocolin L. Physiological and genetic diversity of Candida zemplinina strains from various origins. 26th International Specialized Symposium on Yeasts, Sorrento, I, June 3-7, 2007. Poster.
21) Cocolin L., Dolci P., Alessandria V., Rantsiou K. Use of quantitative PCR to assess the microbial safety and virulence potential of foods. Scientific Symposium: Food Safety, Nutrition and Nanotechnology, Parma, I, October 4, 2007. Poster.
22) Dolci P., Alessandria V., Rantsiou K., Cocolin L. PCR-DGGE of the microbial diversity and succession during the manufacture and ripening of Casterlmagno PDO cheese in winter valley floor production. 21st International ICFMH Symposium Food Micro 2008, Aberdeen, Scotland, September 1-4 2008. Poster.
23) Rantsiou K., Giordano M., Rolle L., Varzakas T., Cocolin L. Direct analysis of the microbial populations in traditional Greek cheeses. 21st International ICFMH Symposium Food Micro 2008, Aberdeen, Scotland, September 1-4 2008. Poster.
24) Cocolin L., Alessandria V., Dolci P., Rantsiou K. Molecular methods for the rapid control of Listeria monocytogenes in dairy industry. 21st International ICFMH Symposium Food Micro 2008, Aberdeen, Scotland, September 1-4 2008. Presentazione orale.
25) Rantsiou K., Cocolin L. Detection and quantification of shiga-like toxin producing Escherichia coli and determination of their vitality in food. 21st International ICFMH Symposium Food Micro 2008, Aberdeen, Scotland, September 1-4 2008. Presentazione orale.
26) Cocolin L., Alessandria V., Pattono D., Dolci P., Rantsiou K., Grassi M.A., Civera T. Study of the microbial ecology of Gorgonzola rind and frequency of isolation of Listeria monocytogenes. 21st International ICFMH Symposium Food Micro 2008, Aberdeen, Scotland, September 1-4 2008. Poster.
27) Rantsiou K., Cocolin L. Application of a real time PCR protocol to detect and quantify Campylobacter jejuni in poultry meat products in the retail market. Congreso Latinoamericano Clicap, San Rafael, Cuyo, Argentina, March 18-20 2009. Poster.
28) Rantsiou K., Campolongo S., Cocolin L. Yeast ecology of the sweet wine ‘Erbaluce di Caluso’ from Italy as determined by direct molecular methods. Congreso Latinoamericano Clicap, San Rafael, Cuyo, Argentina, March 18-20 2009. Poster.
29) Campolongo S. , Rantsiou K., Giordano M., Gerbi V., Cocolin L. Volatile phenols contents and Brettanomyces bruxellensis incidence in north west Italian wines. VIth Symposium in vino analytica scientia, Angers, France, July 2-4 2009. Poster.
30) Rantsiou K., Campolongo S., Rolle L., Cocolin L. Yeast population dynamics in natural and inoculated sweet wine fermentations. ASEV 60th Annual Meeting, Napa, California, USA, June 23-26 2009. Poster.
31) Campolongo S., Rantsiou K., Giordano M., Gerbi V., Cocolin L. Brettanomyces bruxellensis incidence and diversity in Italian wines as determined by molecular methods. ASEV 60th Annual Meeting, Napa, California, USA, June 23-26 2009. Poster.
32) Cocolin L., Campolongo S., Alessandria V., Dolci P., Rantsiou K. The contribution of molecular methods in the understanding of the fermentation process for sweet wine production. 2nd International symposium, Wine microbiology and safety: from the vineyard to the bottle (Microsafety wine), Martina Franca, Italy, November 19-20 2009. Presentazione orale.
33) Rantsiou K., Rolle L., Minuto M., Alessandria V. Cocolin L. Oenococcus oeni biodiversity during malolactic fermentation for production of Barolo. 2nd International symposium, Wine microbiology and safety: from the vineyard to the bottle (Microsafety wine), Martina Franca, Italy, November 19-20 2009. Poster.
34) Campolongo S., Rantsiou K., Mazzoli R., Cocolin L. Using molecular biology and proteomic approaches to discover the enzymes responsible for production of ethyl-phenols in Brettanomyces bruxxelensis. 2nd International symposium, Wine microbiology and safety: from the vineyard to the bottle (Microsafety wine), Martina Franca, Italy, November 19-20 2009. Poster.
PARTECIPAZIONE A CONVEGNI NAZIONALI
1) Cocolin L., Rantsiou K.. L. Iacumin, Cantoni C., Comi G. Identificazione diretta da alimenti di Listeria spp. e Listeria monocytogenes attraverso metodi biomolecolari. 6° Congresso Italiano di Scienza e Tecnologia degli Alimenti - CISETA -, Cernobbio (CO) 18-19 Settembre 2003. Presentazione orale.
2) Comi G., Urso R., Rantsiou K., Cocolin L., S. Stella, Cantoni C. Caratterizzazione e studio delle dinamiche di crescita di lieviti in salami a fermentazione naturale. 7° Congresso Italiano di Scienza e Tecnologia degli Alimenti - CISETA -, Cernobbio (CO) 19-20 Settembre 2005. Presentazione orale.
3) E. Bearzi, Urso R., Rantsiou K., Comi G., Cocolin L. Utilizzo di PCR-DGGE per lo studio dell’ecologia microbica in alimenti. 1° Convegno della Società Italiana di Microbiologia Agro-Alimentare e Ambientale “ Ruolo della microbiologia nei settori agro-alimentare ed ambientale”, Bologna, 17-18 Luglio 2006. Poster.