L
Laura Bardi
Researcher at Consiglio per la ricerca e la sperimentazione in agricoltura
Publications - 35
Citations - 884
Laura Bardi is an academic researcher from Consiglio per la ricerca e la sperimentazione in agricoltura. The author has contributed to research in topics: Fermentation & Biodegradation. The author has an hindex of 15, co-authored 33 publications receiving 795 citations.
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Behaviour of Saccharomyces cerevisiae wine strains during adaptation to unfavourable conditions of fermentation on synthetic medium: cell lipid composition, membrane integrity, viability and fermentative activity
Ilaria Maria Mannazzu,Daniele Angelozzi,Simona Belviso,Simona Belviso,Marilena Budroni,Giovanni Antonio Farris,Paola Goffrini,Tiziana Lodi,Mario Marzona,Laura Bardi +9 more
TL;DR: Investigation of the ability of wine strains to survive and adapt to unfavourable conditions of fermentation showed that the three strains were able to modulate cell lipid composition during fermentation, but only two of them showed highest viability and membrane integrity at the end of the fermentation process, which seemed to be optimal for a successful adaptation.
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Soil application of meat and bone meal. Short-term effects on mineralization dynamics and soil biochemical and microbiological properties
Claudio Mondini,Maria Luz Cayuela,Tania Sinicco,Miguel A. Sánchez-Monedero,Eleonora Bertolone,Laura Bardi +5 more
TL;DR: In this paper, a defatted (D) and a correspondent non-defatted (ND) MBM were added to two different moist soils and incubated at 15 and 20°C for 14 days.
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Fruit production and quality of tomato plants (Solanum lycopersicum L.) are affected by green compost and arbuscular mycorrhizal fungi
TL;DR: Results show that the use of AM inoculum and green compost can improve fruit quality, affecting biochemical composition and relative proportion of various compounds.
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Saccharomyces cerevisiae cell fatty acid composition and release during fermentation without aeration and in absence of exogenous lipids.
TL;DR: It is found that MCFA are not immobilized in cell structures, but mainly released into the medium, and the higher MCFA concentrations found in sluggish and stuck fermentations can be regarded as an effect, and not the cause, of this arrest.
Journal ArticleDOI
From crude glycerol to carotenoids by using a Rhodotorula glutinis mutant
Raffaela Cutzu,Anna-Lisa Coi,F. Rosso,Laura Bardi,Maurizio Ciani,Marilena Budroni,Giacomo Zara,Severino Zara,Ilaria Mannazzu +8 more
TL;DR: In this paper, a central composite design was applied to 400A15 to optimize carotenoids and biomass productions, and the results showed that the results were reliable and significant (P < 0.0001).