Network


Latest external collaboration on country level. Dive into details by clicking on the dots.

Hotspot


Dive into the research topics where Silvia Viale is active.

Publication


Featured researches published by Silvia Viale.


Food Chemistry | 2013

A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures

Cristina Piras; Flaminia Cesare Marincola; Francesco Savorani; Søren Balling Engelsen; Sofia Cosentino; Silvia Viale; Maria Barbara Pisano

Fiore Sardo (FS) is a traditional Italian raw ewes milk cheese carrying a Protected Designation of Origin (PDO). This study investigated the kinetics of FS cheese ripening by physicochemical parameters, microbial counting, and NMR metabolomics using aqueous extracts. Four Fiore Sardo cheeses, manufactured from milk with deliberately added autochthonous lactic acid bacteria (LAB) or commercial starters were studied during a period of 90days of ripening. Major differences in the metabolic profiles were observed amongst the samples as a function of the adjunct culture utilised. (1)H NMR metabolomics in combination with multivariate data analysis was able to classify cheese samples on the basis of their maturation age and the type of added cultures. These findings lay the metabolic basis for the authentication of Fiore Sardo cheese produced in compliance with PDO specifications which allow the use of only native LAB cultures.


International Journal of Food Microbiology | 2010

Characterization of yeast population and molecular fingerprinting of Candida zeylanoides isolated from goat's milk collected in Sardinia

Maria Elisabetta Fadda; Silvia Viale; Maura Deplano; Maria Barbara Pisano; Sofia Cosentino

The occurrence of yeast microflora in raw goats milk collected from 62 dairy farms located in different areas of Sardinia was evaluated. Candida zeylanoides was the most frequently occurring species followed by different Basidiomycetous species. In the strains isolated some biochemical characteristics of technological interest were investigated and a predominance of lipolytic yeast species was found. We employed a simple method of DNA extraction that in a minimal time and with low-cost provided a high quality of DNA for RAPD analysis of 32 isolates of C. zeylanoides. The primers M13 and CDU were used and at 40% of similarity, two distinct clusters were observed. The presence of C. krissii species was supposed but further molecular studies are needed to exclude the presence of an as-yet-undescribed species.


BioMed Research International | 2014

Preliminary Evaluation of Probiotic Properties of Lactobacillus Strains Isolated from Sardinian Dairy Products

Maria Barbara Pisano; Silvia Viale; Stefania Conti; Maria Elisabetta Fadda; Maura Deplano; Maria Paola Melis; Monica Deiana; Sofia Cosentino

Twenty-three Lactobacillus strains of dairy origin were evaluated for some functional properties relevant to their use as probiotics. A preliminary subtractive screening based on the abilities to inhibit the growth of microbial pathogens and hydrolyze conjugated bile salts was applied, and six strains were selected for further characterization including survival under gastrointestinal environmental conditions, adhesion to gut epithelial tissue, enzymatic activity, and some safety properties. All selected strains maintained elevated cell numbers under conditions simulating passage through the human gastrointestinal tract, well comparable to the values obtained for the probiotic strain Lactobacillus rhamnosus GG, and were able to adhere to Caco-2 cells to various extents (from 3 to 20%). All strains exhibited high aminopeptidase, and absent or very low proteolytic and strong β-galactosidase activities; none was found to be haemolytic or to produce biogenic amines and all were susceptible to tetracycline, chloramphenicol, erythromycin, ampicillin, and amoxicillin/clavulanic acid. Our results indicate that the Lactobacillus strains analyzed could be considered appropriate probiotic candidates, due to resistance to GIT simulated conditions, antimicrobial activity, adhesion to Caco-2 cell-line, and absence of undesirable properties. They could be used as adjunct cultures for contributing to the quality and health related functional properties of dairy products.


BioMed Research International | 2016

Biological activities of aerial parts extracts of Euphorbia characias

Maria Barbara Pisano; Sofia Cosentino; Silvia Viale; Delia Spanò; Angela Corona; Francesca Esposito; Enzo Tramontano; Paola Montoro; Carlo Ignazio Giovanni Tuberoso; Rosaria Medda; Francesca Pintus

The aim of the present study was to evaluate antioxidant, antimicrobial, anti-HIV, and cholinesterase inhibitory activities of aqueous and alcoholic extracts from leaves, stems, and flowers of Euphorbia characias. The extracts showed a high antioxidant activity and were a good source of total polyphenols and flavonoids. Ethanolic extracts from leaves and flowers displayed the highest inhibitory activity against acetylcholinesterase and butyrylcholinesterase, showing potential properties against Alzheimers disease. Antimicrobial assay showed that leaves and flowers extracts were active against all Gram-positive bacteria tested. The ethanolic leaves extract appeared to have the strongest antibacterial activity against Bacillus cereus with MIC value of 312.5 μg/mL followed by Listeria monocytogenes and Staphylococcus aureus that also exhibited good sensitivity with MIC values of 1250 μg/mL. Moreover, all the extracts possessed anti-HIV activity. The ethanolic flower extract was the most potent inhibitor of HIV-1 RT DNA polymerase RNA-dependent and Ribonuclease H with IC50 values of 0.26 and 0.33 μg/mL, respectively. The LC-DAD metabolic profile showed that ethanolic leaves extract contains high levels of quercetin derivatives. This study suggests that Euphorbia characias extracts represent a good source of natural bioactive compounds which could be useful for pharmaceutical application as well as in food system for the prevention of the growth of food-borne bacteria and to extend the shelf-life of processed foods.


BioMed Research International | 2018

Application of Autochthonous Lactobacillus Strains as Biopreservatives to Control Fungal Spoilage in Caciotta Cheese

Sofia Cosentino; Silvia Viale; Maura Deplano; Maria Elisabetta Fadda; Maria Barbara Pisano

Fungal spoilage is one of the main causes of economic losses worldwide in the food industry. In the last years, consumers demands for preservative-free processed foods have increased as a result of growing awareness about the health hazards associated with chemicals. Lactic acid bacteria have been extensively studied for their antibacterial and antifungal potential in order to be used as biopreservatives. The first objective of this study was to investigate in vitro the antifungal activity of autochthonous Lactobacillus strains against moulds commonly associated with cheese spoilage. Then, the Lactobacillus strains with the highest inhibitory effect and broadest spectrum were tested in single or mixed cultures against Penicillium chrysogenum ATCC 9179 and Aspergillus flavus ATCC 46283 on miniature Caciotta cheese produced at laboratory scale to evaluate in situ their ability to prevent mould growth and to determine their impact on cheese organoleptic properties and starter culture activity. The growth of the starter lactococcal population exhibited similar trend and values during ripening, suggesting that the addition of lactobacilli did not influence its growth and survival. Inhibition of P. chrysogenum inoculated in the milk was determined in cheeses produced with single or mixed Lactobacillus adjuncts as compared to cheeses without adjunct. The mixed adjunct cultures resulted in more effective, significantly reducing mould counts of more than 2 log units at the end of ripening. The application of the adjunct cultures resulted in a delay in mycelial growth of P. chrysogenum and A. flavus inoculated on the cheese surface as well. Finally, we found no significant differences among samples for the sensory parameters evaluated that received similar ratings. Our results indicate that the selected Lactobacillus strains may have a potential effect in controlling mould contamination on cheeses. Further studies are currently being carried out to identify the molecules responsible for the antifungal activity.


Food Control | 2015

Molecular identification of bacteriocins produced by Lactococcus lactis dairy strains and their technological and genotypic characterization

Maria Barbara Pisano; Maria Elisabetta Fadda; Roberta Melis; Maria Laura Ciusa; Silvia Viale; Maura Deplano; Sofia Cosentino


8° Convegno ARNA, Alimenti, Microorganismi, Salute e Sostenibilità | 2015

Profilo microbiologico e caratteristiche chimico-nutrizionali di caciotte ovine ottenute con colture probiotiche autoctone

Antonella Rosa; Pisano Maria Barbara; Danilo Putzu; Silvia Viale; Monica Deiana; Alessandra Incani; Sofia Cosentino


7th International Conference on Polyphenols and Health | 2015

Effect of phenolic compounds of extra virgin olive oil on the adhesion of potentially probiotic Lactobacillus on pathogens to enterocyte like cells

Alessandra Incani; Valentina Mossa; Angela Atzeri; Silvia Viale; Mp Melis; Carlo Ignazio Giovanni Tuberoso; Pisano; M. B. Pisano M. Deiana; Monica Deiana


Archive | 2014

Comparazione del profilo composizionale di caciotte di latte ovino ottenute con differenti colture probiotiche

Antonella Rosa; Maria Barbara Pisano; Danilo Putzu; Silvia Viale; Monica Deiana; Alessandra Incani; Sofia Cosentino


Archive | 2014

Inibizione di patogeni alimentari da parte di batteri lattici autoctoni in prove sperimentali di caseificazione.

Silvia Viale; V. Mossa; Maria Laura Ciusa; M. Medda; Maura Deplano; Sofia Cosentino

Collaboration


Dive into the Silvia Viale's collaboration.

Top Co-Authors

Avatar
Top Co-Authors

Avatar
Top Co-Authors

Avatar
Top Co-Authors

Avatar
Top Co-Authors

Avatar
Top Co-Authors

Avatar
Top Co-Authors

Avatar
Top Co-Authors

Avatar
Top Co-Authors

Avatar
Top Co-Authors

Avatar
Researchain Logo
Decentralizing Knowledge