D
Danilo Ercolini
Researcher at University of Naples Federico II
Publications - 195
Citations - 18168
Danilo Ercolini is an academic researcher from University of Naples Federico II. The author has contributed to research in topics: Microbiome & Food spoilage. The author has an hindex of 67, co-authored 182 publications receiving 14248 citations. Previous affiliations of Danilo Ercolini include General Mills & University of Nottingham.
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A selected core microbiome drives the early stages of three popular italian cheese manufactures.
TL;DR: Beta diversity analysis showed a species-based differentiation between GP-PR and M manufactures indicating differences between the preparations, and the possibility of using non rRNA targets for quantitative biotype identification in food was highlighted.
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High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome.
Francesca De Filippis,Nicoletta Pellegrini,Lucia Vannini,Ian B. Jeffery,Antonietta La Storia,Luca Laghi,Diana Isabella Serrazanetti,Raffaella Di Cagno,Ilario Ferrocino,Camilla Lazzi,Silvia Turroni,Luca Simone Cocolin,Patrizia Brigidi,Erasmo Neviani,Marco Gobbetti,Paul W. O'Toole,Danilo Ercolini +16 more
TL;DR: High-level consumption of plant foodstuffs consistent with an MD is associated with beneficial microbiome-related metabolomic profiles in subjects ostensibly consuming a Western diet, as well as higher urinary trimethylamine oxide levels in individuals with lower adherence to the MD.
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PCR-DGGE Fingerprinting: Novel Strategies for Detection of Microbes in Food
TL;DR: Applications of PCR-DGGE in several fields of food microbiology are reviewed: the identification of microorganisms isolated from food, the evaluation of microbial diversity during food fermentation, and microbiological and commercial food quality assessment.
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Membrane Toxicity of Antimicrobial Compounds from Essential Oils
Rosangela Di Pasqua,Gail Betts,Nikki Hoskins,Mike Edwards,Danilo Ercolini,Gianluigi Mauriello +5 more
TL;DR: The overall results showed a strong decrease of the unsaturated fatty acids for the treated cells; in particular, the C18:2trans andC18:3cis underwent a notable reduction contributing to the total UFA decreases, while the saturated fatty acid C17:0 raised the highest concentration in cinnamaldehyde-treated cells.
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Spoilage microbiota associated to the storage of raw meat in different conditions.
TL;DR: This review focuses on the composition of raw meat spoilage microbiota and the influence of storage conditions such as temperature, packaging atmosphere and use of different preservatives on the bacterial diversity developing in raw meat.