Pubblicazioni

Atti del Workshop “Conservazione, tutela e valorizzazione della agrobiodiversità microbica della Sardegna“,
30 Ottobre 2020, Meeting virtuale.

Arrizza, S., (1970). Effetto del trattamento di termizzazione sul contenuto microbico del latte di pecora. Scienza e Tecnica Lattiero Casearia. 21, (5) 314-318.
Pettinau, M., Nuvoli, G., Podda, F., Ledda, A., (1977). Influenza del metodo di preparazione del caglio di agnello sulla conservazione delle sue proprietà coagulanti, proteolitiche e lipolitiche. Scienza e Tecnica Lattiero Casearia., 28, (2), 101-114.
A.A.V.V. (1978). Giornata di studio su nuovi aspetti della produzione del formaggio Fiore Sardo. IZCS, Bonassai, Sassari.
Dellaglio, F., Arrizza, S., Ledda, A., (1981). Classification of Citrate Fermenting Lattobacilli Isolated from Lamb Stomach, Sheep Milk and pecorino Romano Cheese. Zbl. Bakt. Hyg., I. Abt. Orig. C 2, 349-356. https://doi.org/10.1016/S0721-9571(81)80028-2
Arrizza, S., Ledda, A., Sarra, P. G., Dellaglio, F., (1983). Identification of Lactic Acid Bacteria in Gioddu. Scienza e Tecnica Lattiero Casearia, 34,(2), 87-102.
Ledda, A., Scintu, M.F., Pirisi, A., Sanna, S., Mannu, L., (1994). Caratterizzazione tecnologica di ceppi di Lattococchi e di Enterococchi per la produzione di formaggio pecorino Fiore Sardo. Scienza e Tecnica Lattiero Casearia, 45, (5), 443-456.
Scintu, M.F., Mannu, L., Sanna, S., Ledda, A., (1998). Biodiversità di Batteri lattici e Enterococchi isolati da scotta-innesto e da prodotti tradizionali di latte di pecora e capra. In Biodiversità: germoplasma locale e sua valorizzazione: atti del 4. Convegno nazionale, Alghero, 8-11 settembre 1998. Ed. Delfino, 2000 ISBN8871381912, 9788871381916.
Mannu, L., Comunian, R., Scintu, M. F., (1999). PCR-Identification of facultatively heterofermentative lactobacilli from Fiore Sardo (PDO) raw ewe’s milk cheese. Proc. Sixth Symposium on Lactic Acid Bacteria, Veldhoven, The Netherlands, September 19-23 1999. Antonie Van Leeuwenhoek Jul-Nov 1999; 76(1-4): 1-415.
Mannu L., Paba A., Pes M., Floris R., Scintu M.F. and Morelli L. 1999. Strain typing among enterococci isolated from home-made Pecorino Sardo cheese. FEMS Microbiology Letters 1999,
170, 25-30. https://doi.org/10.1016/S0378-1097(98)00519-9
Mannu, L., Comunian, R., Scintu, M. F., (2000). Mesophilic lactobacilli in Fiore Sardo cheese: PCR-identification and evolution during cheese ripening. International Dairy Journal, 10, 383–389. https://doi.org/10.1016/S0958-6946(00)00074-1
Mannu L., Paba, A., Daga E., Comunian R., (2001). Genotyping of wild Enterococcus closely related strains by AFLP, PFGE and plasmid analysis. Proc. NIZO Dairy Conference on Foods Microbes. Ede, Netherlands, June 13-15 2001.
Floris R., Nieddu G., Pirisi A., Scintu M.F. 2002. La Fresa, formaggio artigianale a pasta molle dai latte vaccino originario della Sardegna. 2. Aspetti microbiologici. Scienza e Tecnica Lattiero Casearia 2002,53,5, 357-370.
Mannu L., Comunian R., Paba A., Daga E., Morelli L., (2001). Comparison of bile salt resistence between intestinal and dairy Lactobacillus paracasei strains. Proc. Eurolab Conference. Cork, Ireland, July 3-6 2001.
Mannu L., Riu G., Comunian R., Fozzi M.C., Scintu M.F., (2002). A preliminary study of lactic acid bacteria in whey starter culture and industrial Pecorino Sardo ewe’s milk cheese: PCR-identification and evolution during ripening. International Dairy Journal 12, 17-26. https://doi.org/10.1016/S0958-6946(01)00163-7
Mannu L., Paba A., Comunian R., Daga E., (2002). Amplified Fragment Length Polymorphism (AFLP) of facultatively heterofermentative lactobacilli isolated from Fiore Sardo. In: Lactic Acid Bacteria: Genetics, Metabolism and Applications Proceedings of the seventh Symposium on lactic acid bacteria: genetics, metabolism and applications, 1–5 September 2002, Egmond aan Zee, the Netherlands. Siezen, R.J., Kok, J., Abee, T., Schaafsma, G. (Eds.) ISBN 978-94-017-2029-8
Mannu L., Paba A., Daga E., Comunian R., Zanetti S., Duprè I., Sechi L. A., 2003. Comparison of the incidence of virulence determinants and antibiotic resistance between Enterococcus faecium strains of dairy, animal, clinical origin. International Journal of Food Microbiology 88, 291–304. https://doi.org/10.1016/s0168-1605(03)00191-0. PMID: 14597001
Mannu L., Paba A., Comunian R. and Daga E., (2002). Biodiversity in home-made and industrial varieties of Protected Designation of Origin Pecorino Sardo ewe’s milk cheese. Congrilait 2002, 26th IDF World Dairy Congress, Paris, 24-27 September 2002. CIDIL, 2002, ISBN 2911097386, 9782911097386
Mannu, L., Daga, E., Comunian, R., Paba, A., (2004). Taxonomic identification and genetic diversity of wild lactic acid bacteria isolated from ewe’s raw milk Fiore Sardo cheese (PDO). Proc. IDF Symposium on Cheese, Prague, Czech Republic, March 21-25 2004. Available at: http://www.ukidf.org/documents/absbookmar04.pdf
Mannu, L., Comunian, R., Sanna, S., Paba, A., Daga, E., Scintu, M.F., (2005). Microbiological characteristics of PDO Fiore Sardo Cheese made by traditional and innovative methods. Proc. Biomicroworld Conference, Badajoz, Spain, 15-18 March 2005. Enzyme and microbial technology, 40.2006,1 Special Issue. Elsevier.
Comunian, R., Daga, E., Duprè, I., Paba, A., Scintu, M.F., (2006). An Ecological Study of Lactobacillus plantarum Isolated from Fiore Sardo PDO Cheese. Proc. The 20th International ICFMH Symposium Food Safety and Food Biotechnology: diversity and global impact 29 Aug – 02 Sept 2006 Alma Mater Studiorum, Bologna, Italy.
Mannu, L., Comunian, R., Daga, E., Paba, A., Demuro, P.P., Scintu, M.F., (2006). Isolamento e caratterizzazione della microflora naturale colonizzante il formaggio Fiore Sardo (DOP). Scienza e Tecnica Lattiero Casearia, 57 (5), 445-454.
Daga E., Mannu L., Porcu S., Comunian R., Paba A., Scintu M.F., (2007). Home-made dry sausages produced in sardinia: an investigation on the microflora. Italian Journal of Food Science, 19(3), 297-308.
Scintu M.F., Mannu L., Mulargia A.F., Comunian R., Daga E., Paba A., Galistu G., (2007). Microbiological characteristics of ewe’s milk and Pecorino Romano PDO Cheese. The Challenge to Sheep and Goats Milk Sectors. Special Issue of the International Dairy Federation 0801/Part 4: 357-359. Available at: http://store.fil-idf.org/wp-content/uploads/2016/12/0801Part4.pdf
Addis M., Tavera F., Comunian R., Scintu M.F. and Piredda G., (2007). Effects of an innovative manufacture system on chemical composition, lipolisys and volatile fraction in the PDO Fiore Sardo Cheese. The Challenge to Sheep and Goats Milk Sectors. Special Issue of the International Dairy Federation 0801/Part 3: 214-216.
Available at: http://www.ukidf.org/documents/Sepcial0801Part3.pdf
Comunian, R., Daga, E.S., Duprè, I., Paba, A., Dematteis, E., Scintu, M.F., (2008). Genetic biodiversity of mesophilic lactobacilli from Fiore Sardo PDO cheese. Proc. 5th IDF Symposium on Cheese Ripening. Bern (Switzerland), March 9-13 2008.
Comunian, R., Daga, E. S., Duprè, I., Paba, A., Dematteis, E., Scintu, M. F., (2008). Susceptibility to Tetracycline and Erythromycin of different strains of Lactobacillus spp. isolated from Fiore Sardo PDO cheese. Proc. Food Micro 2008 “Evolving microbial food quality and safety”, Aberdeen (Scotland), September 1-4 2008.
Comunian R., Paba A., Daga E.S., Duprè I., Scintu M.F., (2008). Evaluation of Delvotest® Accelerator For Antibiotics Detection In Ewe’s Milk. Proc. Food Micro 2008 “Evolving microbial food quality and safety”, Aberdeen (Scotland), September 1-4 2008.
Daga, E.S., Comunian R., Paba A., Duprè I., Riu G., Scintu M.F., (2008). Biodiversity among Lactic Acid Bacteria isolated from homemade dry sausages produced in Sardinia. Proc. Food Micro 2008 “Evolving microbial food quality and safety”, Aberdeen (Scotland), September 1-4 2008.
Daga, E. S. (2009) Traditional home-made dry sausages produced in Sardinia: a study of the microflora. Ph Dissertation. Available online at: http://eprints.uniss.it/915/1/Daga_E_Tesi_Dottorato_2009_Traditional.pdf
Comunian R., Paba A., Daga E., Dupré I., Costa E., Molle G., Scintu M.F., (2009). Effect of diet supplementation with viable and dead yeasts on sheep faecal microflora. Italian Journal of Animal Science, 8(2), 670.
Scarano C., Comunian R., Assaretti A., Paba A., Daga E., Cossu F., Virdis S., Spano V., Campus G., De Santis E.P.L., (2009). Characterization of lactic acid bacteria isolated from a traditional pasta filata cheese. Proc. XIX Convegno Nazionale AIVI (Associazione Italiana Veterinari Igienisti). Perugia 24-26 giugno 2009.
Comunian R., Daga E., Dupré I., Paba A. and Scintu M.F., (2009). Antibiotic resistance and microbiological quality of a traditional sardinian ewe’s cheese. Proc. Convegno congiunto SIBS-Arna. Cagliari 8-10 ottobre 2009.
Scarano C., Comunian R., Assaretti A., Paba A., Daga E., Cossu F., Virdis S., Spano V., Campus G., De Santis E.P.L., (2010). Caratterizzazione di batteri lattici di un formaggio tradizionale a pasta filata. Proc. AIVI, 8, 55-58.
Comunian, R., Paba, A, Daga, E., Dupré, I., Scintu, M.F., (2010). Traditional and innovative production methods of Fiore Sardo cheese: a comparison of microflora with a PCR-culture technique. Int. J. Dairy Technol., 63, 224-233. https://doi.org/10.1111/j.1471-0307.2010.00581.x
Comunian, R., Daga, E., Dupré, I., Paba, A., Devirgiliis, C., Piccioni, V., Perozzi, G., Zonenschain, D., Rebecchi, A., Morelli, L., De Lorentiis, A., Giraffa, G., (2010). Susceptibility to tetracycline and erythromycin of Lactobacillus paracasei strains isolated from traditional Italian fermented foods. Int. J. Food Microbiol., 138, 151-156. https://doi.org/10.1016/j.ijfoodmicro.2009.11.018
Comunian, R., Duprè, I., Daga, E. S., Paba, A., Scintu, M.F., (2010). Antibiotic resistance of Enterococci isolated from an Italian ewe’s raw milk PDO cheese (Fiore Sardo). Proc. of 22nd International ICFMH Symposium, Food Micro 2010, Copenhagen, 30th August – 3rd September 2010, p. 137.
Comunian, R., Duprè, I., Daga, E.S., Paba, A., Scintu, M.F., (2010). Presence of virulence determinants in Enterococci isolated from an Italian ewe’s raw milk PDO cheese (Fiore Sardo). Proc. of 22nd International ICFMH Symposium, Food Micro 2010, Copenhagen, 30th August – 3rd September 2010, 138.
Comunian R., (2010). Identification and safety assessment of enterococci isolated from a Sardinian ewe’s raw milk PDO cheese (Fiore Sardo). PhD dissertation. Available online at: http://eprints.uniss.it/3427/1/Comunian_R_Tesi_Dottorato_2010_Identification.pdf
Jamaly N., Benjouad A., Comunian R., Daga E., Bouksaim M., (2010). Characterization of Enterococci isolated from Moroccan dairy products. African Journal of Microbiology Research 4, 1768-1774. https://doi.org/10.5897/AJMR.9000153
Comunian R., Paba A., Daga E.S., Duprè I., Scintu M.F., (2010). Evaluation of a microbiological indicator test for antibiotic detection in ewe and goat milk. Journal of Dairy Science, 93, 5644-5650.
https://doi.org/10.3168/jds.2010-3474
Comunian R., Dupré I., Paba A., Daga E., Schirru S., Scintu M.F., (2011). Evaluation of a microbial indicator test for antibiotic detection in ewe, goat and cow milk. IDF International Symposium on Sheep, Goat and other non-Cow Milk. Special Issue of the International Dairy Federation 1201: pp. 40-43
Todorov S. D., Nader Furtado D., Comunian R., Gombossy de Melo Franco B. D., (2011). Mode of action of bacteriocin produced by Enterococcus hirae D105. Proc. IDF International Symposium on Sheep, Goat and other non-Cow Milk. IDF Dairy Science and Technology Week 2011 Athens, Greece, May 16-18, 2011.
Comunian, R., Paba, A., Daga, E., Schirru, S., Scintu, M.F., (2011). Analisi microbiologiche per la ricerca di Enterobatteriacee, Escherichia coli, Coliformi totali, Lieviti e Muffe. In: Stima della shelf-life di formaggi ovini per l’applicazione di procedure operative impiegabili dalle aziende del comparto.
Schirru S., Daga E., Paba A., Dupré I., Mara L., Gallus M., Scintu M.F., Comunian R., (2011). A survey on the microbiological features of semen from Sarda breed rams. Proceedings of the 19th ASPA CongressCongress of Animal Science and Production. Cremona (IT) 7-10 June 2011. Italian Journal of Animal Science, vol.10, 1S: p. 8. https://doi.org/10.4081/ijas.2011.s1
Pirisi A., Comunian R., Urgeghe P.P., Scintu M.F., (2011). Sheep’s and goat’s dairy products in Italy: technological, chemical, microbiological, and sensory aspects. Small Ruminants Research, 101(1), 102-112. https://doi.org/10.1016/j.smallrumres.2011.09.030
Daga E., Duprè I., Paba A., Schirru S., Scintu M.F., Comunian R., (2011). Fromage Bouhezza: Caracterisation microbiologique par la méthode culture-dépendante. In: Dévelopment de la Filière Laitière et Fromagère en Algérie – Project cofinancié par les fonds FAS-Ministère des Affairs Etrangès, dans le cadre du Programma di Sostegno alla Cooperazione Regionale APQ Paesi della Sponda Sud del Mediterraneo, 49-55. Available HERE
Daga E., Schirru S., Paba A., Scintu M.F., Comunian R., (2011). Antibiotic susceptibility in CNS from traditional home made dry-sausages produced in Sardinia. Proc. 1st International Conference on Microbial Diversity – Environmental Stress and Adaptation. Milano, October 26-28, 2011.
Perotti M.C., Wolf I.V., Addis M., Comunian R., Paba A., Meinardi C.A., (2011). Alimentos funcionales de leche de oveja: influencia de la adición de bacterias probióticas en la maduración de quesos. Proc. XIII Congreso Argentino de Ciencia y Tecnología de Alimentos (CYTAL-AATA). 4º Simposio Internacional de Nuevas Tecnologías. II Simposio Latinoamericano sobre Higiene y Calidad de Alimentos, Buenos Aires, 19-21 de octubre de 2011.
Comunian, R., Paba, A., Daga, E., Schirru, S., Scintu, M.F., (2012). Analisi microbiologiche per la valutazione della shelf-life di ricotta ovina fresca. In: Valutazione della shelf-life di ricotta ovina fresca confezionata in atmosfera protettiva o modificata. http://dx.doi.org/10.13140/RG.2.1.2456.3449
Comunian R., Daga E., Paba A., Dupré I., (2012). Fiore Sardo PDO cheese, the age-old tradition of Sardinia dairy products. Microbiological features. Proc. First WwTCa conference CoRFiLaC, Ragusa, Italy, January 28, 2012.
Schirru S., Todorov S.D., Favaro L., Mangia N.P., Basaglia M., Casella S., Comunian R., Gombossy de Melo Franco B.D., Deiana P., (2012). Sardinian goat’s milk as source of bacteriocinogenic potential protective cultures. Food Control, 25, 309-320. https://doi.org/10.1016/j.foodcont.2011.10.060
Favaro L., Schirru S., Comunian R., Basaglia M., Casella S., Paba A., Daga E., Gombossy de Melo Franco B.D., Pinheiro de Souza Oliveira R., Todorov S.D., (2012). Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium. Sub-session 2.1 – Food processing and agro-industrial waste biorefinery. Environmental Engineering and Management Journal, ISSN 1843-3707 vol. 11(3): S73.
Daga E., Schirru S., Paba A., Porcu S., Scintu M.F., Comunian R., (2012). Phenotypic and genotypic antibiotic resistance of Coagulase-Negative Staphylococci (CNS) from traditional naturally dry fermented sausages produced in Sardinia. Proc. III CONVEGNO NAZIONALE Società Italiana di Microbiologia Agraria, Alimentare e Ambientale (SIMTREA) Bari, 26-28 giugno 2012 – Sessione IV – Microbiologia Alimentare (II).
Comunian R., Paba A., Daga E., Schirru S., Scintu M.F., (2013). Analisi microbiologiche per il monitoraggio della microflora lattica e anticasearia di siero-innesto e formaggio Casu Axedu. In: Stima della shelf-life di un formaggio fresco al fine di mettere a punto procedure operative impiegabili dalle aziende del comparto, 33-46. Presentazione in occasione dell’incontro tecnico tenutosi nel Centro di aggregazione sociale di Villagrande Strisaili, 5 dicembre 2013. Available online at: http://www.sardegnaagricoltura.it/documenti/14_43_20140203164807.pdf
Floris, R., Manca, S. and Fois, N. 2013. Microbial ecology of intestinal tract of gilthead sea bream (Sparus aurata Linnaeus, 1758) from two coastal lagoons of Sardinia (Italy). Trans. Water Bullet. 2013, 7,4–12.Doi:10.1285/i1825229Xv7n2p4
Schirru S., Favaro L., Mangia N.P., Basaglia M., Casella S., Comunian R., Fancello F., Gombossy de Melo Franco B.D., Pinheiro de Souza Oliveira R., Todorov S.D., (2013). Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium. Annals of Microbiology 64, 321–331(2014). https://doi.org/10.1007/s13213-013-0667-0
Perotti M.C., Wolf I.V., Addis M., Comunian R., Paba A., Meinardi C.A., 2014. Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese. Dairy Science & Technology, Vol. 94(3): 255-267. https://doi.org/10.1007/s13594-013-0158-x
Comunian R., Paba A., Schirru S., Daga E., Cosso G., Scintu M.F., (2014). Scotta-innesti naturali: un ponte tra il passato e il futuro del Pecorino Romano DOP. Convegno 50° Microbiologia Agraria -SIMTREA “Bioprocessi: Alimenti Funzionali & Probiotici” Sassari, 30 maggio 2014. Available HERE.
Campus M., Sedda P., Cauli E., Piras F., Comunian R., Paba A., Daga E., Schirru S., Zurru R., Bandino G., (2014). Comparison of a single strain starter culture and a selected inoculum enrichment in the processing of natural table olives. DOI: 10.13140/2.1.4442.1129 Conference: Olive Bioteq, International Conference for Olive Tree and Olive Products, Amman, Jordan, 3-6 November, 2014.
Pirisi A., Addis M., Comunian R., (2014). Formaggi da latte di pecora DOP: aspetti microbiologici, fisico-chimici e tecnologici. Accademia dei Georgofili, Quaderno III 2014: 89-113. Available online at: http://www.georgofili.net/articoli/prodotti-a-denominazione-di-origine-fattore-di-competitivit-e-qualit-i-formaggi/3961
Campus M., Sedda P., Cauli E., Piras F., Comunian R., Paba A., Daga E., Schirru S., Angioni A., Zurru R., Bandino G., (2015). Evaluation of a single strain starter culture, a selected inoculum enrichment, and natural microflora in the processing of Tonda di Cagliari natural table olives: impact on chemical, microbiological, sensory and texture quality. LWT – Food Science and Technology 64: 671-677. https://doi.org/10.1016/j.lwt.2015.06.019
Daga E., Paba A., Cosso G., Comunian R., (2015). A screening approach to assess antibiotic resistance and presence of related genes in complex microbial communities. Microbial Diversity 2015, The challenge of complexity, SIMTREA International Conference, Perugia 27th-29th October 2015. ISBN 979-12-200-0499-2 SESSION III PS3-01, pag. 234.
Cosso G., Daga E., Paba A., Fozzi M.C. Comunian R., (2015). The simplicity of well-known techniques to understand the complexity of unknown microbial communities. Microbial Diversity 2015, The challenge of complexity, SIMTREA International Conference, Perugia 27th-29th October 2015. ISBN 979-12-200-0499-2 SESSION IV PS4-05, pagg. 242-243. ISBN 979-12-200-0499-2
Venusti M., Sardo D., Denanni G.,.Brancazzu S., Serra S., Sicilia M., De Santis E.P.L. , Scarano C., Spanu C., Pala C., Spanu V., Cossu F., Casti D., Lamon S., Marrocu E., Mocci A.M., Marras M., Tedde F., Cuccu M., Scintu M.F., Comunian R., Addis M., Paba A., Daga E., Sanna S., Fozzi M.C., Fiori M., Petretto D., Picinelli M., Porcu A., (2016). Valutazione della shelf-life di ricotta ovina fresca confezionata in atmosfera protettiva o modificata. Technical Report • January 2016. DOI: 10.13140/RG.2.1.2456.3449. Available online at: http://www.sardegnaagricoltura.it/documenti/14_43_20160715135818.pdf
Cabizza R., Rubattu N., Salis S., Pes M., Comunian R., Paba A., Addis M., Testa C., Urgeghe P.P., 2016. Transfer of oxytetracycline from ovine milk to cheese. IDF Parallel Symposia, Dublin, Ireland, 11-13 April 2016.
Campus m., Cauli E., Scano E., Piras F., Comunian R., Paba A., Daga E., Di Salvo R., Sedda P., Angioni A. and Zurru R., (2016). Towards controlled fermentation of table olives: lab starter driven process in an automatic pilot processing plant. October 2016, Split, Croatia • 8TH INTERNATIONAL OLIVE SYMPOSIUM
Comunian R., Piras F., Di Salvo R., Paba A., Riu G., Addis M., De Santis E.P.L., Porcu S., (2016). Vacuum packed, heat-treated traditional Sardinian suckling pig meat: microbiological, chemical and sensory aspects throughout shelf-life. Poster – IX International Symposium On Mediterranean Pig, Portalegre, Portugal, 3-5 November 2016.
Campus M., Cauli E., Scano E., Piras F., Comunian R., Paba A., Daga E., Di Salvo R., Sedda P., Angioni A. and Zurru R., (2017). Towards controlled fermentation of table olives: lab starter driven process in an automatic pilot processing plant. Food and Bioprocess Technology, 10(6): 1063–1073. https://doi.org/10.1007/s11947-017-1882-7
Pes M., Addis M., Lai G., Fiori M., Paba A., Comunian R., Furesi S., Pirisi A., (2016). Formulazione di un nuovo prodotto da latte di capra. Scienza e Tecnica Lattiero-casearia, 67 (1-2), 5-22.
Cabizza R., Rubattu N., Salis S., Pes M., Comunian R., Paba A, Addis M., Testa M.C., Urgeghe P.P., (2017). Transfer of oxytetracycline from ovine spiked milk to whey and cheese. International Dairy Journal, 70: 12-17. http://dx.doi.org/10.1016/j.idairyj.2016.12.002.
Comunian R., Ferrocino I., Paba A., Daga E., Campus M., Di Salvo R., Cauli E., Piras F., Zurru R., Cocolin L., (2017). Evolution of microbiota during spontaneous and inoculated Tonda di Cagliari table olives fermentation and impact on sensory characteristics. LWT – Food Science and Technology, 84: 64-72. https://doi.org/10.1016/j.lwt.2017.05.039
Comunian R., Paba A., Daga E., (2017). A polyphasic approach to investigate the influence of growth media on natural starter cultures microbiota fluctuations. In: Microbial Diversity 2017, Drivers of microbial diversity, SIMTREA International Conference, Bari 24th-26th October 2015. SESSION III PS3-8, pagg. 359-360 ISBN 979-88-943010-0-7.
Comunian R., Paba A., Daga E., Schirru S., Bulla M., (2018). Gli starter microbici selezionati – La sperimentazione delle colture starter nell’ambito del progetto S.A.R.T.OL. In: L’OLIVO DA TAVOLA IN SARDEGNA Innovazione tecnologica e di processo, valutazione qualitativa e valorizzazione delle olive da mensa prodotte in Sardegna. pp 106-133. ISBN: 9788890340468
Comunian R., Piras F., Di Salvo R., Paba A., Riu G., Addis M., De Santis E.P.L., Porcu S., (2018). Vacuum packed, heat-treated traditional Sardinian suckling pig meat: microbiological, chemical and sensory aspects throughout shelf-life. Archivos de Zootecnia 2018 Vol.68 No.Suplemento 1 pp.173-176 ref.13. DOI https://doi.org/10.21071/az.v67iSupplement.3597
Campus M., Değirmencioğlu N., Comunian R., (2018). Technologies and Trends to Improve Table Olive Quality and Safety. Frontiers in Microbiology, 9: 617. https://doi.org/10.3389/fmicb.2018.00617
Cabizza, R., Rubattu, N., Salis, S., Pes, M., Comunian, R., Paba, A., Daga, E., Addis, M., Testa, M.C., Urgeghe, P.P., (2018). Impact of a thermisation treatment on oxytetracycline spiked ovine milk: Fate of the molecule and technological implications. LWT – Food Science and Technology (2018), https://doi.org/10.1016/j.lwt.2018.05.026
Floris, R., Scanu, G., Fois, N., Rizzo, C., Malavenda, R., Spanò, N. and Lo Giudice, A. 2018. Intestinal bacterial flora of Mediterranean gilthead sea bream (Sparus aurata Linnaeus) as a novel source of natural surface active compounds. Aquac. Res. 2018, 49,1262–1273. https://doi.org/10.1111/are.13580
Chessa L., Paba A., Daga E., Comunian R., (2019). Effect of growth media on natural starter cultures composition and performances evaluated by a polyphasic approach. International Journal of Dairy Technology, 72(1): 152-158. https://doi.org/10.1111/1471-0307.12571
Paba, A., Chessa, L., Cabizza, R., Daga, E., Urgeghe, P.P., Testa, M.C., Comunian, R., (2019). Zoom on starter lactic acid bacteria development into oxytetracycline spiked ovine milk during the early acidification phase, International Dairy Journal, https://doi.org/10.1016/j.idairyj.2019.02.016
Daga E. Cosso G., Paba A., Chessa L., Comunian R, (2019). Surveying biodiversity and tetracycline resistance of long-term collection of dairy Streptococcus thermophilus. Conference Proceedings XXXVIII Annual Meeting of the European Culture Collections’ Organisation, Torino, 12th-14th June 2019.
Chessa L., Paba A., Daga E., Comunian R., (2019). Optimization of scotta as growth medium to preserve biodiversity and maximise bacterial cells concentration of natural starter cultures for Pecorino Romano PDO cheese. Oral presentation, Conference Proceedings 5TH INTERNATIONAL SIMTREA CONFERENCE ON MICROBIAL DIVERSITY – Catania – Sept 25-27, 2019: pp 95-96.
De Vero L., Boniotti M.B., Budroni M., Buzzini P., Cassanelli S., Comunian R., Gullo M., Logrieco A.F., Mannazzu I., Musumeci R., Perugini I., Perrone G., Pulvirenti A., Romano P., Turchetti B., Varese G.C., (2019). Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections. Microorganisms 2019, 7(12), 685; https://doi.org/10.3390/microorganisms7120685
Paba A., Chessa L., Daga E., Campus M., Bulla M., Angioni A., Sedda P., Comunian R., (2020). Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study. Foods 2020, 9(2), 135; https://doi.org/10.3390/foods9020135
Chessa L., Paba A., Daga E., Caredda M., Comunian R., (2020). Optimization of scotta as growth medium to preserve biodiversity and maximise bacterial cells concentration of natural starter cultures for Pecorino Romano PDO cheese. FEMS Microbiology Letters, 367, 2020, fnaa110. https://doi.org/10.1093/femsle/fnaa110
Chessa L, Paba A, Daga E, Dupré I, Comunian R. (2021). Biodiversity and Safety Assessment of Half-Century Preserved Natural Starter Cultures for Pecorino Romano PDO Cheese. Microorganisms 2021, 9(7), 1363; https://doi.org/10.3390/microorganisms9071363
Daga, E., Budroni, M., Multineddu, C., Cosentino, S., Deplano, M., Romano, P., Comunian, R., 2021.The MicroBioDiverSar Project: Exploring the Microbial Biodiversity in Ex Situ Collections of Sardinia. Sustainability 2021, 13, 8494. https://doi.org/10.3390/su13158494
Chessa L, Paba A, Daga E, Dupré I, Piga C, Di Salvo R, Mura M, Addis M, Comunian R., 2021. Autochthonous Natural Starter Cultures: A Chance to Preserve Biodiversity and Quality of Pecorino Romano PDO Cheese. Sustainability. 2021; 13(15):8214. https://doi.org/10.3390/su13158214
Floris, R., Sanna, G., Satta, C., Piga, C., Sanna, F., Lugliè, A. and Fois, N. Intestinal Microbial Ecology and Fillet Metal Chemistry of Wild Grey Mullets Reflect the Variability of the Aquatic Environment in a Western Mediterranean Coastal Lagoon (Santa Giusta, Sardinia, Italy). Water 2021, 13, 879. https://doi.org/10.3390/w13060879
Floris, R., Sanna, G., Mura, L., Fiori, M.; Culurgioni, J., Diciotti, R., Rizzo, C., Lo Giudice, A., Laganà, P. and Fois, N. Isolation and Identification of Bacteria with Surface and Antibacterial Activity from the Gut of Mediterranean Grey Mullets. Microorganisms 2021, 9, 2555. https://doi.org/10.3390/microorganisms9122555
Chessa L., Paba A., Dupré I., Daga E., Fozzi M.C. and Comunian R. 2023. A Strategy for the Recovery of Raw Ewe’s Milk Microbiodiversity to Develop Natural Starter Cultures for Traditional Foods. Microorganisms 2023, 11, 823. https://doi.org/10.3390/microorganisms11040823

Pisano M.B., Rosa A., Putzu D., Cesare Marincola F., Mossa V., Viale S., Fadda M.E., Cosentino S. Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta Cheese, Frontiers in Microbiology, 11, art. no. 583745 (2020)
Bukvicki D., Siroli L., D’Alessandro M., Cosentino S., Fliss I., Ben Said L., Hassan H., Lanciotti R., Patrignani F. Unravelling the Potential of Lactococcus lactis Strains to Be Used in Cheesemaking Production as Biocontrol Agents, Foods, 9 (12), 1815; (2020) https://doi.org/10.3390/foods9121815
Siroli L., Camprini L., Pisano M.B., Patrignani F., Lanciotti R. Volatile Molecule Profiles and Anti-Listeria monocytogenes Activity of Nisin Producers Lactococcus lactis Strains in Vegetable Drinks, Frontiers in Microbiology, 10:563, (2019) https://doi.org/10.3389/fmicb.2019.00563
Pisano, M.B., Deplano, M., Fadda, M.E., Cosentino, S. Microbiota of Sardinian Goat’s Milk and Preliminary Characterization of Prevalent LAB Species for Starter or Adjunct Cultures Development, BioMed Research International, art. no. 6131404 (2019)
Cosentino, S., Viale, S., Deplano, M., Fadda, M.E., Pisano, M.B. Application of autochthonous Lactobacillus strains as biopreservatives to control fungal spoilage in caciotta cheese, BioMed Research International, art. no. 3915615 (2018)
Fadda, M.E., Mossa, V., Deplano, M., Pisano, M.B., Cosentino, S. In vitro screening of Kluyveromyces strains isolated from Fiore Sardo cheese for potential use as probiotics, LWT – Food Science and Technology, 75, pp. 100-106 (2017)
Pisano, M.B., Scano, P., Murgia, A., Cosentino, S., Caboni, P. Metabolomics and microbiological profile of Italian mozzarella cheese produced with buffalo and cow milk, Food Chemistry, 192, art. no. 17857, pp. 618-624 (2016)
Pisano, M.B., Fadda, M.E., Melis, R., Ciusa, M.L., Viale, S., Deplano, M., Cosentino, S. Molecular identification of bacteriocins produced by Lactococcus lactis dairy strains and their technological and genotypic characterization, Food Control, 51, pp. 1-8 (2015)
Pisano, M.B., Viale, S., Conti, S., Fadda, M.E., Deplano, M., Melis, M.P., Deiana, M., Cosentino, S. Preliminary evaluation of probiotic properties of Lactobacillus strains isolated from Sardinian dairy products, BioMed Research International, art. no. 286390 (2014)
Fadda, M.E., Pisano, M.B., Scaccabarozzi, L., Mossa, V., Deplano, M., Moroni, P., Liciardi, M., Cosentino, S. Use of PCR-restriction fragment length polymorphism analysis for identification of yeast species isolated from bovine intramammary infection, Journal of Dairy Science, 96 (12), pp. 7692-7697 (2013)
Piras, C., Marincola, F.C., Savorani, F., Engelsen, S.B., Cosentino, S., Viale, S., Pisano, M.B. A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures, Food Chemistry, 141 (3), pp. 2137-2147 (2013)
Cosentino, S., Fadda, M.E., Deplano, M., Melis, R., Pomata, R., Pisano, M.B. Antilisterial activity of nisin-like bacteriocin-producing Lactococcus lactis subsp. lactis isolated from traditional Sardinian dairy products, Journal of Biomedicine and Biotechnology, art. no. 376428 (2012)
Cosentino S., Pisano M. B., Fadda M. E., Deplano M., Cancedda E., Spanedda L. Isolation and characterization of lactic acid bacteria from raw goat’s milk for potential use as adjunct cultures. In: Technology and Innovation for a sustainable future: A commodity Science perspective, Roberto Merli (Ed), (ISBN 978-88-8286-269-5), 2012.
Pisano, M.B., Patrignani, F., Cosentino, S., Guerzoni, M.E., Franz, C.M.A.P., Holzapfel, W.H. Diversity and functional properties of Lactobacillus plantarum-group strains isolated from Italian cheese products, Dairy Science and Technology, 91 (1), pp. 65-76 (2011)
Fadda, M.E., Viale, S., Deplano, M., Pisano, M.B., Cosentino, S. Characterization of yeast population and molecular fingerprinting of Candida zeylanoides isolated from goat’s milk collected in Sardinia, International Journal of Food Microbiology, 136 (3), pp. 376-380 (2010)
Pisano M.B., Fadda M.E., Deplano M., Cosentino S. Caratterizzazione attività anti-Listeria di Lactococcus lactis susp. lactis isolati da prodotti lattiero-caseari sardi, Ped. Med. Chir. 32, 176-179, (2010)
Pisano, M.B., Casula, M., Corda, A., Fadda, M.E., Deplano, M., Cosentino, S. In vitro probiotic characteristics of Lactobacillus strains isolated from Fiore Sardo cheese, Italian Journal of Food Science, 20 (4), pp. 505-516 (2008)
Pisano M.B., Casula M., Serci V., Corda A., Deplano M., Fadda M.E., Cosentino S. Characterization of goats’ milk cheeses manufactured with the addition of adjunct cultures. Special Issue of Int. Dairy Fed. 0801/Part 3 “The Challenge to Sheep and Goat Milk Sectors”, 263-265, (2008)
Pisano, M.B., Elisabetta Fadda, M., Deplano, M., Corda, A., Casula, M., Cosentino, S. Characterization of Fiore Sardo cheese manufactured with the addition of autochthonous cultures, Journal of Dairy Research, 74 (3), pp. 255-261 (2007)
Pisano, M.B., Fadda, M.E., Deplano, M., Corda, A., Cosentino, S. Microbiological and chemical characterization of Fiore Sardo, a traditional Sardinian cheese made from ewe’s milk, International Journal of Dairy Technology, 59 (3), pp. 171-179 (2006)
Pisano M.B., Corda A., Serci V., Deplano M., Fadda M.E., Cosentino S. Potenziali proprietà probiotiche di enterococchi isolati da prodotti lattiero-caseari artigianali, Ig. Mod. 124, 49-64, (2005)
Cosentino, S., Pisano, M.B., Corda, A., Fadda, M.E., Piras, C. Genotypic and technological characterization of enterococci isolated from artisanal Fiore Sardo cheese, Journal of Dairy Research, 71 (4), pp. 444-450 (2004)
Fadda, M.E., Mossa, V., Pisano, M.B., Deplano, M., Cosentino, S. Occurrence and characterization of yeasts isolated from artisanal Fiore Sardo cheese, International Journal of Food Microbiology, 95 (1), pp. 51-59 (2004)
Fadda M.E., Mossa V., Pisano M.B., Deplano M., Cosentino S. Indagine sulle caratteristiche igienico-sanitarie dei mieli della Sardegna, Sanità e Sicurezza, Suppl. N.1, 437-443, (2002)
Fadda, M.E., Cosentino, S., Deplano, M., Palmas, F. Yeast populations in Sardinian feta cheese, International Journal of Food Microbiology, 69 (1-2), pp. 153-156 (2001)
Cosentino, S., Fadda, M.E., Deplano, M., Mulargia, A.F., Palmas, F. Yeasts associated with Sardinian ewe’s dairy products, International Journal of Food Microbiology, 69 (1-2), pp. 53-58 (2001)
Cosentino S., Tuberoso C., Meloni V., Cherchi A., Mulargia A.F., Porcu M., Palmas F. Valorizzazione dei mieli tipici sardi: aspetti microbiologici, botanici e fisico-chimici, Riv. Sc. Alim. 2, 199-207, (1994)

De Vero L, Boniotti MB, Budroni M, Buzzini P, Cassanelli S, Comunian R, Gullo M, Logrieco AF, Mannazzu I, Musumeci R, Perugini I, Perrone G, Pulvirenti A, Romano P, Turchetti B and Varese GC. Preservation, characterization and exploitation of microbial biodiversity: the perspective of the Italian network of culture collections. Microorganisms. 2019, 7, 685
Romano P, Varese GC. Microbial Resource Research Infrastructure: stato e prospettive sull’integrazione dei dati. Atti Conferenza GARR 2017 – The data way to Science. Venezia, 15-17 novembre 2017. Associazione Consortium GARR. ISBN 978-88-905077-7-9
Smith D, Stackebrandt E, Casaregola S, Romano P, Glöckner FO. MIRRI Recommendations for Exploiting the Full Potential of Micro-Organism Data. Ann Biom Biostat 4(1):1027, 2017.
Romano P. Bioinformatics activities at the University Hospital San Martino IST in Genoa. EMBnet.journal 2017, 22, e884.
Romano P, Biobanks for biomedical research. In “E-Health – Medicina Digitale”, Cesarelli M, Giacomini M, Pinciroli F, Quaglini S (Eds.), Pàtron Editore, Bologna. Gruppo Nazionale di Bioingegneria n. 36. 2017. pp. 265-275. ISBN 978-88-555-3387-4.
Ison J, Rapacki K, Ménager H, Kalaš M, Rydza E, Chmura P, Anthon C, Beard N, Berka K, Bolser D, Booth T, Bretaudeau A, Brezovsky J, Casadio R, Cesareni G, Coppens F, Cornell M, Cuccuru G, Davidsen K, Vedova GD, Dogan T, Doppelt-Azeroual O, Emery L, Gasteiger E, Gatter T, Goldberg T, Grosjean M, Grüning B, Helmer-Citterich M, Ienasescu H, Ioannidis V, Jespersen MC, Jimenez R, Juty N, Juvan P, Koch M, Laibe C, Li JW, Licata L, Mareuil F, Mičetić I, Friborg RM, Moretti S, Morris C, Möller S, Nenadic A, Peterson H, Profiti G, Rice P, Romano P, Roncaglia P, Saidi R, Schafferhans A, Schwämmle V, Smith C, Sperotto MM, Stockinger H, Vařeková RS, Tosatto SC, de la Torre V, Uva P, Via A, Yachdav G, Zambelli F, Vriend G, Rost B, Parkinson H, Løngreen P, Brunak S. Tools and data services registry: a community effort to document bioinformatics resources. Nucl. Acids Res. (2016) 44(D1):D38-D47. Epub 2015 Nov 3
Casaregola S, Vasilenko A, Romano P, Robert V, Ozerskaya S, Kopf A, Glöckner FO, Smith D. An Information System for European culture collections: the way forward. SpringerPlus. 2016, 5(1):772
Colobraro DP, Romano P. A Galaxy approach to microbial data integration: the USMI Galaxy Demonstrator. Conference Proceedings 12th BITS Annual Meeting, June 3-5, 2015, Milano, Italy. Milanesi L, Mauri G, Masseroli M (Eds). BUP – Bononia University Press SpA, Bologna Italy, 2016, pp. 43-45. ISBN 978-88-6923-125-4
Masseroli M, Mons B, Bongcam-Rudloff E, Ceri S, Kel A, Rechenmann F, Lisacek F, Romano P. Integrated Bio-Search: challenges and trends for the integration, search and comprehensive processing of biological information. BMC Bioinformatics 2014, 15(Suppl 1):S2
Romano P, Bolser D. Towards a semantic wiki for human and animal cell lines. EMBnet.journal, 19(B):79-81, 2013.
Romano P, Cannata N. The ongoing evolution of ICT for bioinformatics through twelve years of NETTAB workshops. ACM SIGBioinformatics Rec. 2013. 3, 1 (January 2013), 22-24.
Bellazzi R, Dagliati A, Licciulli F, Romano P, Varesio L, Cannataro M. IT solutions for integrating clinical and molecular data to support biomedical research: from biobanks to knowledge repositories. ACM SIGBioinformatics Rec. 2013. 3, 1 (January 2013), 18-21.
Bellazzi R, Masseroli M, Shawn M, Shabo A, Romano P. Clinical Bioinformatics: challenges and opportunities. BMC Bioinformatics 2012, 13(Suppl 14):S1. Published on-line 4 September 2012.
Zappa A, Miele M, Romano P. IBWS: IST Bioinformatics Web Services. Nucleic Acids Research 2010, 38(Web Server issue):W712-W718
Romano P, Manniello A, Aresu O, Armento M, Cesaro M, Parodi B. Cell Line Data Base: structure and recent improvements towards molecular authentication of human cell lines. Nucleic Acids Research 2009, Vol. 37, Database issue D925-D932.
Romano P, Aresu O, Manniello MA, Cesaro M, Parodi B, The Cell Line Integrated Molecular Authentication (CLIMA) database, in Proceedings of BITS 2009, 6th Annual Meeting of the Bioinformatics Italian Society, Bordo D, Masulli F,
Muselli M, Romano P. (eds.), March 18-20, 2009, Genova, Italy. Liberodiscrivere® edizioni, Genova, Italy, March 2009. ISBN 978-88-7388-225-1, Online bookshop: www.liberodiscrivere.it .
Romano P. Automation of in-silico data analysis processes through workflow management systems. Briefings in Bioinformatics 2008 9(1):57-68
Romano P, Marra D, SWS: accessing SRS sites contents through Web Services, BMC Bioinformatics 2008 9(Suppl 2):S15.
Romano P, Bartocci E, Bertolini G, De Paoli F, Marra D, Mauri G, Merelli E, Milanesi L, Biowep: a workflow enactment portal for bioinformatics applications, BMC Bioinformatics 2007, 8 (Suppl 1):S19
P. Romano, D. Marra and L. Milanesi, Web services and workflow management for biological resources, BMC Bioinformatics 2005, 6(Suppl 4):S24.
P. Romano, M. Kracht, M.A. Manniello, G. Stegehuis and D. Fritze, The role of informatics in the coordinated management of biological resources collections, Applied Bioinformatics. 2005;4(3):175-86.
Romano P, Dawyndt P, Piersigilli F, Swings J. Improving interoperability between microbial information and sequence databases, BMC Bioinformatics 2005, 6 (Suppl 4):S23.
M.G. Campi, P. Romano, L. Milanesi, D. Marra, M. A. Manniello, B. Iannotta, G. Rondanina, E. Grasso, T. Ruzzon and L. Santi, Molecular Probe Data Base (MPDB), Nucleic Acids Research, 26:1: 145-147, 1998.

AGRIS Sardegna

Università di Cagliari

Università di Sassari

Ospedale Policlinico San Martino Genova