Institute of Sciences of Food Production

Unveiling the Microbial Community of Naturally Fermented Bella di Cerignola PDO Table Olives Integrating Culture-Dependent, MALDI-TOF MS Identification and Long-Read Metabarcoding Approaches

Spontaneous fermentation of table olives is driven by complex microbial communities that influence product quality and safety. This study investigated the microbial community during the intermediate and late stages (from 3 to 6 months) of spontaneous fermentation of Bella di Ceri...

LaMn1−xNixO3 Perovskite Deposited on γ-Al2O3 Spheres as Catalyst for Dry Reforming of Methane

Dry reforming of methane (DRM) represents a promising route for the valorization of CO2 captured from industrial emissions through high-temperature catalytic conversion. In this work, a LaMn1−xNixO3 perovskite catalyst (x = 0.25, 6 wt% Ni) was synthesized as a powder by solution...

Integrated Strategy for Low-FODMAP Bread Formulation: Selection of Wheat Flours and Microbial Starter

Irritable bowel syndrome (IBS) symptoms are often triggered by the consumption of fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs), which are widely found in cereal-based foods, dairy products, fruits, legumes, and vegetables. Among these, cerea...