Lorenzo Morelli

Lorenzo Morelli
Università Cattolica del Sacro Cuore | UNICATT · Institute of Microbiology

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277
Publications
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Publications

Publications (277)
Article
This study analyzed raw milk's microbial community and chemical profile during the natural creaming process of Parmigiano Reggiano production by comparing milk from farms following two different organic certifications. Specifically, the natural creaming process underlined the positive accumulation of potentially pro-dairy bacteria, particularly tho...
Article
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The importance of the valorization of industrial by-products has led to increasing research into their reuse. In this research, the innovative by-product okara oat flour, derived from the vegetable beverage industry, was studied. Oat okara sourdough was also produced and evaluated. The microbiological identification and typing involved bacterial an...
Article
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Four strains, representing two novel Bifidobacterium species, were isolated from water kefir, a fermented beverage. 16S rRNA gene analysis suggested that the novel species share high identities (98.82–98.89%) with Bifidobacterium aquikefiri LMG 28769 T . Complete genomes were assembled with a short- and long-read hybrid sequencing approach. In agre...
Article
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In addition to energy recovery, the anaerobic digestion of agro-industrial byproducts can also produce different high-value-added compounds. Two-stage and single-stage reactors were compared for microbial communities’ selection and long-chain fatty acid (LCFA) accumulation to investigate which microbial genera are most linked to the production of t...
Article
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Nitrates and nitrites, which are synthetic additives, are traditionally used as curing agents in meat-based products. These synthetic additives are employed in the preparation of fermented meat foods to improve quality characteristics and microbiological safety, develop distinct flavours and red-colour stability, and counteract lipid oxidation. Nit...
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This article presents analyzed data on the antimicrobial, barrier, and mechanical properties inherent to films created by blending carrot pomace with wheat gluten and polyglycerol-3 plasticizer and combined with varying contents (0 wt.%, 3 wt.%, and 5 wt.%) of eugenol, a natural antimicrobial compound derived from essential oils. The integration of...
Article
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The primary goal of this scoping review is to collect, analyze, and critically describe information regarding the role of the main compounds (reuterin, phenyllactic acid, and exopolysaccharides) produced by LAB that possess antifungal properties and provide some suggestions for further research. The use of lactic acid bacteria (LAB) to mitigate spo...
Article
A liquid chromatography coupled with an Orbitrap analyzer was used to detect nisin A and its variants in partially skimmed and raw cow milk. A suspect screening method enabled the identification of F, Q, and Z variants. Adequate linearity was achieved (r2 = 0.9998 – 1 up to 250 μg/L) with a limit of quantitation for nisin A of 2.5 μg/L. Method accu...
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This study analyzes the nutritional life cycle assessment (LCA) of bakery products and the current state of the art. The analysis focuses on (1) the importance of applying a methodology, such as LCA, in a general way and the division into different stages considering the UNI EN ISO; (2) the development of nutritional LCA; (3) the difference between...
Article
Objective: To investigate the non-inferiority of efficacy and tolerability of Lactobacillus plantarum P 17630 soft vaginal capsules compared to the antifungal therapy with miconazole nitrate 400 mg soft vaginal capsules in patients with symptomatic vulvovaginal infection due to Candida. Patients and methods: Adult women with vulvovaginal candidi...
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Lactobacillus crispatus is a member of the vaginal and gastrointestinal human microbiota. Here we determined the complete genome sequence of the probiotic strain M247 combining Nanopore and Illumina technologies. The M247 genome is organized in one circular chromosome of 2 336 109 bp, with a GC content of 37.04 % and 2303 ORFs, of which 1962 could...
Article
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Triticale-based biscuits were formulated with increasing substitution levels (i.e., 0, 25, 50, 75, and 100% w/w) of malted triticale flour (MTF). The products were analyzed for technological and nutritional characteristics, including the evaluation of the in vitro starch digestion. The results indicated that the substitution of triticale flour with...
Article
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Natural whey starter cultures are undefined microbial communities mainly consisting of thermophilic lactic acid bacteria (LAB). The technological pressure that shapes the natural whey starter community before and during the back-slopping procedure can impact the amount and viability of the different thermophilic LAB. Traditional culture-dependent a...
Article
Buttafuoco dell'Oltrepo’ Pavese (or Buttafuoco) is an important and renowned red wine, protected by a Denominazione di Origine Controllata (DOC) designation established in 2010, produced in the Northern Italy in the province of Pavia (Italy). The knowledge of factors as the typical microbial terroir and the metabolite composition of the wine is fun...
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Background: Cyclin-dependent kinase (CDK)4/6-inhibitors with endocrine therapy represent the standard of treatment of hormone receptor-positive(HR+)/human epidermal growth factor receptor 2 (HER2)-negative metastatic breast cancer (MBC). Gut microbiota seems to predict treatment response in several tumour types, being directly implied in chemother...
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Plain Language Summary What is the context? Probiotics, available to healthy consumers as both dietary supplements and foods, are also used by some patient populations. The goal of this paper is to determine if any new factors have emerged that would impact current views about probiotic safety for both these populations. What is new? The authors co...
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A multi-omics approach was adopted to investigate the impact of lactic acid fermentation and seed germination on the composition and physicochemical properties of rye doughs. Doughs were prepared with either native or germinated rye flour and fermented with Saccharomyces cerevisiae, combined or not with a sourdough starter including Limosilactobaci...
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Archaeal cell factories are becoming of great interest given their ability to produce a broad range of value-added compounds. Moreover, the Archaea domain often includes extremophilic microorganisms, facilitating their cultivation at the industrial level under nonsterile conditions. Halophilic archaea are studied for their ability to grow in enviro...
Poster
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TITAN, a new EU Research and Innovation consortium comprising 28 partners from 14 countries, has started 1-Sep-22 and as it has a four-year run-time, it will end 30-Aug-26. The consortium was granted funding by Horizon Europe (call HE-CL6-2021-FARM2FORK-01-17). The objective of TITAN is to provide an extensive platform for the development of a wide...
Article
Wine traceability based on DNA analysis has been reported in several previous studies but no one until now had monitored how far molecular traceability was possible during wine storage, before and after bottling. The present study tries to fill this gap of knowledge by following, in the real case of a large wine cooperative, the possibility to trac...
Article
Differences in gut microbiota between Parkinson's disease (PD) patients and controls seem to depend on multiple – frequently unmeasured – confounders. Monozygotic twins offer a unique model for controlling several factors responsible for interpersonal variation in gut microbiota. Fecal samples from 20 monozygotic twin pairs (N=40) discordant for PD...
Article
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Introduction: The gut microbiota affects the development of the gut immune system in early life. Perturbations to microbiota structure and composition during this period can have long-term consequences on the health of the individual, through its effects on the immune system. Research in the last few decades has shown that probiotic administration...
Article
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During the last year, feelings of anxiety and depression were registered among the Italian population and affected food consumption. Among the research that explored people’s dietary inclinations during the current pandemic, no previous studies have explored psychological factors associated with the “free-from” dietary pattern. Our study is aimed a...
Article
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Bulletin of International Dairy Federation No. 514/2022, 1-175 is an update of the Bulletin of the IDF No. 377-2002, No. 455-2012 and No. 495-2018
Article
A novel Gram-stain-positive, strictly aerobic, short rod-shaped bacterium, designated 2C T , was isolated from freshly packaged microfiltered milk. This strain was able to grow within the NaCl concentration range of 0–5 % (w/v), temperature range of 8–37 °C (optimally at 30 °C) and at pH 6.0–10.0. Phylogenetic analysis based on 16S rRNA gene sequen...
Article
This study evaluated the effects of NaCl and ripening time on spore germination of Clostridium tyrobutyricum by analysing the related production of hydrogen in a cheese model. The new approach of this work was to develop a hard cheese model Grana Padano and Parmigiano Reggiano, without the brining stage, that was then cut and ripened at three diffe...
Article
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This work investigated the microbiological quality and chemical profiles of two different dairy creams obtained by centrifugation vs. natural creaming separation systems. To this aim, an untargeted metabolomics approach based on UHPLC-QTOF mass spectrometry was used in combination with multivariate statistical tools to find potential marker compoun...
Article
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The extensive use of antibiotics as growth promoters, or their continued abusive misuse to cure or prevent the onset of bacterial infections as occurs in the intensive farming, may have played a pivotal role in the spread of reservoirs of antibiotic resistance (AR) among food-associated bacteria including pathogens representing risks to human healt...
Article
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The efficacy of a probiotic depends on its ability to survive and persist in the digestive tract. Regulatory agencies around the world recommend minimum dosages in order for a product to be termed a probiotic. However, the effect of dosage on the survival of the bacteria in the gut – the primary objective of probiotic administration – has not been...
Article
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Background: It has been recognized that microbiota plays a key role in shaping immune system maturation and activity. Since probiotic administration influences the microbiota composition and acts as a biological response modifier, the efficacy of an adjuvant for boosting vaccine-specific immunity is investigated. Methods: A review of the literat...
Article
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Fermentation is one of if not the oldest food processing technique, yet it is still an emerging field when it comes to its numerous mechanisms of action and potential applications. The effect of microbial activity on the taste, bioavailability and preservation of the nutrients and the different food matrices has been deciphered by the insights of m...
Article
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Probiotics represent a possible strategy for controlling intestinal infections in livestock. Members of the Weissella genus are increasingly being studied for health-related applications in animals and humans. Here we investigated the functional properties of two Weissella cibaria strains isolated from cows reared in Kuwait breeding facilities by c...
Article
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Pseudomonas fluorescens is a psychrotrophic species associated with milk spoilage because of its lipolytic and proteolytic activities. Consequently, monitoring P. fluorescens or its antecedent activity in milk is critical to preventing quality defects of the product and minimizing food waste. Therefore, in this study, untargeted metabolomics and pe...
Article
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Weaning is a critical period for piglets, in which unbalanced gut microbiota and/or pathogen colonisation can contribute to diseases that interfere with animal performance. Tannins are natural compounds that could be used as functional ingredients to improve gut health in pig farming thanks to their antibacterial, antioxidant, and antidiarrhoeal pr...
Article
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Alternatives to antibiotic treatments are required owing to the ban on the use of these drugs as growth promoters in food animal production. Tributyrin appears to play a role in improving growth performance in pigs, albeit with varying degrees of effectiveness. So far, very little is known about its effects on gut microbiota composition. In this st...
Article
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Background and Objective Probiotics are live microorganisms that may provide benefits including the prevention of gastrointestinal disorders and other diseases. Enterogermina is a probiotic mix of spores from four strains of Bacillus clausii (O/C, T, N/R and SIN), available in several oral formulations. The objective of this analysis was to evaluat...
Article
Oat (Avena sativa L.) is widely appreciated for its beneficial properties for human health, which have led to the introduction of more food products on the market, including oat beverages. The fibre components found in the oat are recognized for their beneficial effects, despite other bioactive compounds with healthy properties being present. This...
Article
Due to their traditional use in food fermentation process for centuries, microbial food cultures are considered to have a safe history of use. A specific microbial risk assessment is therefore rarely conducted for fermented foods and their food cultures, inoculated or naturally present. Some of those food cultures have been also considered for thei...
Article
Wine is frequently reported as one of the most adulterated agro-food products worldwide. Among the traceability methods available, DNA is of particular interest providing the possibility to recognise uniquely the wine production cultivar/cultivars. Several studies carried out in controlled conditions (laboratory level or small production wineries)...
Article
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The chemical composition of milk can be significantly affected by different factors across the dairy supply chain, including primary production practices. Among the latter, the feeding system could drive the nutritional value and technological properties of milk and dairy products. Therefore, in this work, a combined foodomics approach based on bot...
Article
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Plant polyphenols are a broad group of bioactive compounds characterized by different chemical and structural properties, low bioavailability, and several in vitro biological activities. Among these compounds, lignans (a non-flavonoid polyphenolic class found in plant foods for human nutrition) have been recently studied as potential modulators of...
Article
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The microbiota that spoil long-life micro-filtered milk generally includes species of the genus Microbacterium. The metabolic properties of this of microorganisms that could potentially modify the quality of micro-filtered milk are still unexplored when compared to better-known microorganisms, such as the spore-forming Bacillus and Paenibacillus sp...
Article
Background and Aims In Italy, the spread of the novel coronavirus (SARS-Cov-2) required lifestyle changes that have affected food choices and people’s health condition. We explore people’s perception of the role of food consumption as a preventive measure and how it reconfigures consumption habits. Method and Results We conducted an online survey...
Article
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Sourdough fermentation of bakery products is a well-established and widespread technique to confer an added value to the resulting food. In recent decades, gluten-free raw materials have gained more attention due to the diffusion of food disorders such as coeliac disease, but, at the same time, they present difficult manipulation and scarce technol...
Article
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Biogas plants are a widespread renewable energy technology. However, the use of digestate for agronomic purposes has often been a matter of concern. It is controversial whether biogas plants might harbor some pathogenic clostridial species, which represent a biological risk. Moreover, the inhabitance of Clostridium hard-cheese spoiling species in a...
Article
(*) Sintesi dell'intervento.
Article
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A growing body of clinical and experimental data supports the view that the efficacy of probiotics is strain-specific and restricted to particular pathological conditions, which means that newly isolated probiotic strains need to be targeted to a specific disease. Following national and international guidelines, we used a conventional in vitro expe...
Article
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Despite clinical and research interest in the health implications of the conjugation of linoleic acid (LA) by bifidobacteria, the detailed metabolic pathway and physiological reasons underlying the process remain unclear. This research aimed to investigate, at the molecular level, how LA affects the metabolism of Bifidobacterium breve DSM 20213 as...
Article
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Background: Effectiveness of probiotics is conditioned by several factors. Scarce evidences currently available about the impact of the food in which or with probiotics are delivered on their beneficial features, like the adhesion to human gut. Adhesiveness plays an important role to colonize the gut, especially for specific stage of life. The aim...
Article
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Beneficial effects of probiotics on gut microbiota homeostasis and inflammatory immune responses suggested the investigation of their potential clinical efficacy in experimental models of autoimmune diseases. Indeed, administration of two bifidobacteria and lactobacilli probiotic strains prevented disease manifestations in the Lewis rat model of My...
Article
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Bacterial production of conjugated linoleic acid (CLA) has recently received great attention because of the potential health benefits of this fatty acid. Linoleic acid (LA) can be converted to CLA by several microorganisms, including bifidobacteria, possibly as a detoxification mechanism to avoid the growth inhibition effect of LA. In the present i...
Article
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In the last decade, many authors have reported low viability for probiotic products. Investigators commonly find they are not meeting claimed active counts and/or incorrect species and/or strains have been identified. We have therefore decided to verify viability, the real dose and species correspondence in nine probiotic products (seven nutritiona...
Article
Fifteen bifidobacterial strains were obtained from faeces of Rousettus aegyptiacus; after grouping them by RAPD PCR only eight were selected and characterized. Analysis of 16S rRNA and of five housekeeping (hsp60, rpoB, clpC, dnaJ, dna G) genes revealed that these eight strains were classified into five clusters: Cluster I (RST 8 and RST 16T), Clus...
Article
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Lactobacillus helveticus belongs to the large group of lactic acid bacteria (LAB), which are the major players in the fermentation of a wide range of foods. LAB are also present in the human gut, which has often been exploited as a reservoir of potential novel probiotic strains, but several parameters need to be assessed before establishing their s...
Article
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Since 2002, the International Dairy Federation (IDF), in collaboration with the European Food and Feed Cultures Association, has been conducting a project on demonstration of the safety of microbial food cultures.Following the publication of Bulletin of the IDF 377-2002 in 2012 a joint Action Team of the Standing Committee on Microbiological Hygien...
Article
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Lactobacillus casei/Lactobacillus paracasei group of species contains strains adapted to a wide range of environments, from dairy products to intestinal tract of animals and fermented vegetables. Understanding the gene acquisitions and losses that induced such different adaptations, implies a comparison between complete genomes, since evolutionary...
Article
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Background: The expansion of renewable energy produced by windmills and photovoltaic panels has generated a considerable electricity surplus, which can be utilized in water electrolysis systems for hydrogen production. The resulting hydrogen can then be funneled to anaerobic digesters for biogas upgrading (biomethanation) purposes (power-to-methan...