Cristiana Garofalo

TL;DR: The aim of this study was to elucidate the bacteria and yeast species occurring in milk kefir grains collected in some Italian regions by combining the results of scanning electron microscopy analysis, viable counts on selective culture media, PCR-DGGE and pyrosequencing.

TL;DR: It is demonstrated that edible insects powder can successfully be included in leavened baked goods to enhance their protein content, proving that edible Insects can constitute a novel source of innovative ingredients to be used in bread making.

TL;DR: The results of this study contribute to the elucidation of the microbiota associated with edible insects and encourage further studies aimed to evaluate the influence of rearing and processing conditions on that microbiota.

TL;DR: The high diversity in the chemical composition and microbial profile of the marketed edible insects analyzed suggest a role of both the rearing and processing procedures on these variables, and encourage the exploitation of edible insects as a valuable large-scale, animal-based commodity.

TL;DR: The findings suggest that AR genes are highly prevalent in food-associated bacteria and that AR contamination is likely related to breeding rather than processing techniques, and the cultivation-independent molecular method used to determine the prevalence of AR genes in foods proved to be a rapid and reliable alternative to traditional tools.