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Dr. Flavio Tidona
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0 Dairy
0 Fermentation
0 food micobbiology
0 Food Technologies
0 Dairy and animal science

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Journal article
Published: 14 April 2021 in Sustainability
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In this study, the life cycle assessment (LCA) principle was performed to estimate the environmental impact of three dairy farms that operate using different farming systems, namely, conventional (CON), organic (ORG), and high-quality (HQ) modes. In Italy, the typical style of high-quality (HQ) farming is commonly included in the conventional system but is more strictly regulated by the Decree of the Italian Ministry of Health N° 185/1991. Although the farms are not fully representative of each conduct, they showed intrinsic peculiarities, e.g., the cow-culling rate of each system. This rate requires a quantification as it may be related to loss of income. Allocation criteria were applied to attribute the quantities of pollutants to the co-products: wheat, involved in the congruence and number of cows culled, the latter being undesirable and therefore necessary to quantify. Analysis of variance (ANOVA) highlighted that the no-dairy products significantly mitigated (p < 0.05) some of the impacts’ categories. The allocation of culled cows decreased the impacts of the CON and particularly those of the ORG farms when the mass mode was adopted. HQ showed values similar to the results without allocation. Overall, the objective of identifying a “marker” of undesirable products, estimated by the culling rate, was partially achieved.

ACS Style

Elio Romano; Rocco Roma; Flavio Tidona; Giorgio Giraffa; Andrea Bragaglio. Dairy Farms and Life Cycle Assessment (LCA): The Allocation Criterion Useful to Estimate Undesirable Products. Sustainability 2021, 13, 4354 .

AMA Style

Elio Romano, Rocco Roma, Flavio Tidona, Giorgio Giraffa, Andrea Bragaglio. Dairy Farms and Life Cycle Assessment (LCA): The Allocation Criterion Useful to Estimate Undesirable Products. Sustainability. 2021; 13 (8):4354.

Chicago/Turabian Style

Elio Romano; Rocco Roma; Flavio Tidona; Giorgio Giraffa; Andrea Bragaglio. 2021. "Dairy Farms and Life Cycle Assessment (LCA): The Allocation Criterion Useful to Estimate Undesirable Products." Sustainability 13, no. 8: 4354.

Journal article
Published: 18 December 2020 in Fermentation
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In order to improve the olives’ quality, and to reduce the de-bittering time during the table olive fermentation process, it is necessary to pilot the fermentation by inoculating the brine with selected cultures of microorganisms. Some probiotic tests, such as resistance/sensitivity to antibiotics, bile salt hydrolase (BSH) activity, growth at acidic pH, an auto-aggregation assay, and a test of the production of exopolysaccharides, were carried out in order to screen 35 oleuropeinolytic Lactiplantibacillus plantarum subsp. plantarum strains to be used in guided fermentations of table olives. On the basis of the technological and probiotic screening, we analyzed the progress of three different lab-scale fermentations of Olea europaea L. Itrana cv. olives inoculated with spontaneous, single, and multiple starters: jar A was left to ferment spontaneously; jar B was inoculated with a strongly oleuropeinolytic strain (L. plantarum B1); jar C was inoculated with a multiple inoculum (L. plantarum B1 + L. plantarum B51 + L. plantarum B124). The following parameters were monitored during the fermentation: pH, titratable acidity, NaCl concentration, the degradation of bio-phenols, and the enrichment rate of hydroxytyrosol and tyrosol in the olive’s flesh, oil and brine. The degradation of secoiridoid glucosides appeared to be faster in the inoculated jars than in the spontaneously-fermented jar. The production of hydroxytyrosol and ligstroside aglycons was high. This indicated a complete degradation of the oleuropein and a partial degradation of the ligstroside. The multiple inoculum ensured a complete debittering, and could give probiotic traits. The presence of L. plantarum B1 and B124 as a fermentation starter guarantees an optimal trend of de-bittering and fermentation variables, thus ensuring the production of a better final product. L. plantarum B51 could be considered to be a promising probiotic candidate for obtaining probiotic food of completely vegetable origin.

ACS Style

Barbara Lanza; Miriam Zago; Sara Di Marco; Giuseppina Di Loreto; Martina Cellini; Flavio Tidona; Barbara Bonvini; Martina Bacceli; Nicola Simone. Single and Multiple Inoculum of Lactiplantibacillus plantarum Strains in Table Olive Lab-Scale Fermentations. Fermentation 2020, 6, 126 .

AMA Style

Barbara Lanza, Miriam Zago, Sara Di Marco, Giuseppina Di Loreto, Martina Cellini, Flavio Tidona, Barbara Bonvini, Martina Bacceli, Nicola Simone. Single and Multiple Inoculum of Lactiplantibacillus plantarum Strains in Table Olive Lab-Scale Fermentations. Fermentation. 2020; 6 (4):126.

Chicago/Turabian Style

Barbara Lanza; Miriam Zago; Sara Di Marco; Giuseppina Di Loreto; Martina Cellini; Flavio Tidona; Barbara Bonvini; Martina Bacceli; Nicola Simone. 2020. "Single and Multiple Inoculum of Lactiplantibacillus plantarum Strains in Table Olive Lab-Scale Fermentations." Fermentation 6, no. 4: 126.

Journal article
Published: 26 July 2020 in Food Microbiology
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The aim of this work was to search for new candidate strains to be included in a culture for Crescenza, a rindless soft cheese, today produced mainly at industrial level using selected starter cultures composed of S. thermophilus. Performance testing was applied to 29 pre-selected strains and a scoring approach was developed to identify the most suitable candidates to be employed in Crescenza cheesemaking. Eight S. thermophilus strains fulfilling most of the desired properties (e.g., high phage resistance, fast acidification rate, no growth below 20 °C, NaCl sensibility, no post acidification at 4 °C) were selected. These strains were grouped in pairs to design different starter culture formulations, which were preliminary tested for the production of Crescenza cheeses at laboratory scale. Two couples of binary cultures (designed Phage rotation 1 and Phage rotation 2) were finally designed and used as starters in pilot scale cheesemaking. The combinations, especially those designed in Phage rotation 1, appeared to be suitable for Crescenza production and showed mutual similarity in terms of strain characteristics, technological performance, and cheese quality. The selection method and ranking approach presented in this work may be adapted to other species of LAB showing traits of industrial interest.

ACS Style

Flavio Tidona; Salvatore Francolino; Roberta Ghiglietti; Francesco Locci; Domenico Carminati; Patrice Laforce; Giorgio Giraffa. Characterization and pre-industrial validation of Streptococcus thermophilus strains to be used as starter cultures for Crescenza, an Italian soft cheese. Food Microbiology 2020, 92, 103599 .

AMA Style

Flavio Tidona, Salvatore Francolino, Roberta Ghiglietti, Francesco Locci, Domenico Carminati, Patrice Laforce, Giorgio Giraffa. Characterization and pre-industrial validation of Streptococcus thermophilus strains to be used as starter cultures for Crescenza, an Italian soft cheese. Food Microbiology. 2020; 92 ():103599.

Chicago/Turabian Style

Flavio Tidona; Salvatore Francolino; Roberta Ghiglietti; Francesco Locci; Domenico Carminati; Patrice Laforce; Giorgio Giraffa. 2020. "Characterization and pre-industrial validation of Streptococcus thermophilus strains to be used as starter cultures for Crescenza, an Italian soft cheese." Food Microbiology 92, no. : 103599.

Journal article
Published: 14 July 2020 in Foods
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This work evaluated the effect of recombined skimmed milk (RM), mixed in different ratios (40, 60, and 100%) with fresh cow milk, on the processing technology and quality of Crescenza, an industrial soft cheese of the Italian dairy tradition. Crescenza-type cheeses were produced at a laboratory scale, following the industrial process. Control cheese consisted of Crescenza-type cheese produced with 100% whole fresh milk. Compared to control cheese, the substitution of fresh milk with 60–100% of RM deteriorated the coagulation properties and led to a higher moisture retention, whereas, with 40% of RM, the differences were not statistically significant. Cheeses produced with any concentration of RM, although of acceptable quality, differed significantly in terms of sensory properties from control cheese. The addition of colloidal calcium phosphate, or CaCl2 together with a reduction in the size of the curd at cutting, minimized the differences in composition and sensory properties between cheeses produced with 40% RM and control cheese. This study suggested the applicability of 40% RM to obtain Crescenza-type cheese with suitable quality characteristics. The type of product, the technology, the quality, and quantity of the powders are all key factors to be taken into account for a successful application.

ACS Style

Flavio Tidona; Salvatore Francolino; Roberta Ghiglietti; Francesco Locci; Gianluca Brusa; Marcello Alinovi; Germano Mucchetti; Giorgio Giraffa. Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties. Foods 2020, 9, 928 .

AMA Style

Flavio Tidona, Salvatore Francolino, Roberta Ghiglietti, Francesco Locci, Gianluca Brusa, Marcello Alinovi, Germano Mucchetti, Giorgio Giraffa. Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties. Foods. 2020; 9 (7):928.

Chicago/Turabian Style

Flavio Tidona; Salvatore Francolino; Roberta Ghiglietti; Francesco Locci; Gianluca Brusa; Marcello Alinovi; Germano Mucchetti; Giorgio Giraffa. 2020. "Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties." Foods 9, no. 7: 928.

Journal article
Published: 25 June 2020 in FEMS Microbiology Letters
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A novel approach was developed to extract the extracellular DNA (eDNA), i.e. the free DNA outside the microbial cell, compared to the intracellular DNA (iDNA). The two DNA fractions were investigated in seven long-ripened cheeses. Among different buffer solutions tested, EDTA 0.5 M at pH 8 enabled a mild homogenization of cheese samples and the highest eDNA recovery. The extraction protocol was tested on single strains of lactic acid bacteria characterizing many Italian long-ripened cheeses, such as Streptococcus thermophilus, Lactobacillus helveticus, and Lactobacillus rhamnosus. The method resulted suitable for eDNA extraction because it minimized cell-lysis, avoiding the leakage of iDNA from the cells. The yields of eDNA, ranging from 0.01 to 0.36 µg g−1 cheese, were generally higher than the iDNA, indicating that autolytic phenomena prevailed over intact cells after 8–12 months of ripening. In four of the seven cheeses, the same LAB species were detected in the eDNA and iDNA fractions by length-heterogeneity PCR, while in the remaining three samples, a higher number of species was highlighted in the eDNA compared to the corresponding iDNA. The sequential extraction of eDNA and iDNA can be applied to obtain additional information on the composition of the bacterial community in long-aged cheeses.

ACS Style

Tommaso Bardelli; Lia Rossetti; Miriam Zago; Domenico Carminati; Giorgio Giraffa; Flavio Tidona. Extracellular and intracellular DNA for bacterial profiling of long-ripened cheeses. FEMS Microbiology Letters 2020, 367, 1 .

AMA Style

Tommaso Bardelli, Lia Rossetti, Miriam Zago, Domenico Carminati, Giorgio Giraffa, Flavio Tidona. Extracellular and intracellular DNA for bacterial profiling of long-ripened cheeses. FEMS Microbiology Letters. 2020; 367 (13):1.

Chicago/Turabian Style

Tommaso Bardelli; Lia Rossetti; Miriam Zago; Domenico Carminati; Giorgio Giraffa; Flavio Tidona. 2020. "Extracellular and intracellular DNA for bacterial profiling of long-ripened cheeses." FEMS Microbiology Letters 367, no. 13: 1.

Journal article
Published: 01 February 2018 in Food Microbiology
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The ability of folate-producer strains of Streptococcus thermophilus to accumulate folates and the expression of two target genes (folK and folP), involved in the folate biosynthesis, were studied during milk fermentation. An over-expression of folK took place only in the early phase of growth, whereas folP was mainly expressed in the mid log-phase of growth and declined thereafter. The accumulation of total folates, which was quantified by a microbiological assay, was strain-dependent. Two major forms of folates, i.e. tetrahydrofolate (THF) and 5-methyl-tetrahydrofolate (5-Met-THF), were identified and quantified by HPLC. With respect to the level accumulated by a weak folate producer (St 383), used as calibrator in the expression experiments and as control in folate quantification in milk, the strains St 563 and St 399 produced 5-Met-THF in amounts significantly higher than THF. The possibility of using selected folate-producer S. thermophilus strains as functional cultures for a bio-fortification of dairy products is discussed.

ACS Style

Aurora Meucci; Lia Rossetti; Miriam Zago; Lucia Monti; Giorgio Giraffa; Domenico Carminati; Flavio Tidona. Folates biosynthesis by Streptococcus thermophilus during growth in milk. Food Microbiology 2018, 69, 116 -122.

AMA Style

Aurora Meucci, Lia Rossetti, Miriam Zago, Lucia Monti, Giorgio Giraffa, Domenico Carminati, Flavio Tidona. Folates biosynthesis by Streptococcus thermophilus during growth in milk. Food Microbiology. 2018; 69 ():116-122.

Chicago/Turabian Style

Aurora Meucci; Lia Rossetti; Miriam Zago; Lucia Monti; Giorgio Giraffa; Domenico Carminati; Flavio Tidona. 2018. "Folates biosynthesis by Streptococcus thermophilus during growth in milk." Food Microbiology 69, no. : 116-122.

Journal article
Published: 25 September 2017 in Nutrition and Food Science International Journal
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Juniper aims to be a truly global forum for high-quality research in food science and nutrition and publishes high quality manuscripts

ACS Style

Flavio Tidona. Functional Properties of a Strawberry Ice Cream Based on Donkey Milk and Lactic Acid Bacteria. Nutrition and Food Science International Journal 2017, 3, 1 .

AMA Style

Flavio Tidona. Functional Properties of a Strawberry Ice Cream Based on Donkey Milk and Lactic Acid Bacteria. Nutrition and Food Science International Journal. 2017; 3 (3):1.

Chicago/Turabian Style

Flavio Tidona. 2017. "Functional Properties of a Strawberry Ice Cream Based on Donkey Milk and Lactic Acid Bacteria." Nutrition and Food Science International Journal 3, no. 3: 1.

Journal article
Published: 19 May 2016 in International Journal of Dairy Technology
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A collection of 139 Streptococcus thermophilus strains was genetically screened by PCR targeting some genes involved in exopolysaccharide (EPS) biosynthesis. Twenty-nine strains were found to be PCR positive and were grown in skim milk to highlight their ropy character, that is the ability to efficiently thicken the milk cultures and minimise syneresis. Three strains producing a skim milk culture with apparent viscosities of 275 ± 14, 340 ± 21 and 510 ± 42 mPa.s, significantly higher than the average value (135 ± 87.3 mPa.s), were selected. EPS from milk cultures of these three strains was extracted and quantified from 84.4 to 209.2 mg/L.

ACS Style

Flavio Tidona; Miriam Zago; Milena Corredig; Francesco Locci; Giovanna Contarini; Giorgio Giraffa; Domenico Carminati. Selection of Streptococcus thermophilus strains able to produce exopolysaccharides in milk. International Journal of Dairy Technology 2016, 69, 569 -575.

AMA Style

Flavio Tidona, Miriam Zago, Milena Corredig, Francesco Locci, Giovanna Contarini, Giorgio Giraffa, Domenico Carminati. Selection of Streptococcus thermophilus strains able to produce exopolysaccharides in milk. International Journal of Dairy Technology. 2016; 69 (4):569-575.

Chicago/Turabian Style

Flavio Tidona; Miriam Zago; Milena Corredig; Francesco Locci; Giovanna Contarini; Giorgio Giraffa; Domenico Carminati. 2016. "Selection of Streptococcus thermophilus strains able to produce exopolysaccharides in milk." International Journal of Dairy Technology 69, no. 4: 569-575.