Monica Gatti

Best Publications

• A selected core microbiome drives the early stages of three popular italian cheese manufactures.

  Francesca De Filippis;Antonietta La Storia;Giuseppina Stellato;Monica Gatti

  1346
  Citations

• Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters.

  Monica Gatti;Benedetta Bottari;Camilla Lazzi;Erasmo Neviani

  231
  Citations

• Application of FISH technology for microbiological analysis: current state and prospects.

  Benedetta Bottari;Danilo Ercolini;Monica Gatti;Erasmo Neviani

  218
  Citations

• Genetic diversity and technological properties of Streptococcus thermophilus strains isolated from dairy products.

  Unknown

  203
  Citations

• Eating Fermented: Health Benefits of LAB-Fermented Foods.

  Vincenzo Castellone;Elena Bancalari;Josep Rubert;Monica Gatti

  152
  Citations

• Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains.

  J.R. Broadbent;H. Cai;R.L. Larsen;J.E. Hughes

  125
  Citations

• Grana Padano cheese whey starters: microbial composition and strain distribution.

  Lia Rossetti;Maria Emanuela Fornasari;Monica Gatti;Camilla Lazzi

  120
  Citations

• Dynamics of Whole and Lysed Bacterial Cells during Parmigiano-Reggiano Cheese Production and Ripening

  Monica Gatti;Juliano De Dea Lindner;Angela De Lorentiis;Benedetta Bottari

  115
  Citations

• Antibiotic resistance of lactobacilli isolated from two italian hard cheeses.

  Nicoletta Belletti;Monica Gatti;Benedetta Bottari;Erasmo Neviani

  102
  Citations

• Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese.

  M. Gatti;C. Lazzi;L. Rossetti;G. Mucchetti

  98
  Citations

• Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods.

  Luana Martins Perin;Maria Luisa Savo Sardaro;Luís Augusto Nero;Erasmo Neviani

  95
  Citations

• Electrical Conductivity Changes in Milk Caused by Acidification: Determining Factors

  Germano Mucchetti;Monica Gatti;Erasmo Neviani

  93
  Citations

• Molecular diversity within Lactobacillus helveticus as revealed by genotypic characterization.

  Giorgio Giraffa;Monica Gatti;Lia Rossetti;Lucia Senini

  91
  Citations

• Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp. lactis strains of dairy origin.

  G Giraffa;C Andrighetto;C Antonello;M Gatti

  85
  Citations

• Biodiversity among Lactobacillus helveticus strains isolated from different natural whey starter cultures as revealed by classification trees

  Monica Gatti;Carlo Trivisano;Enrico Fabrizi;Erasmo Neviani

  85
  Citations

• Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening

  Juliano De Dea Lindner;Valentina Bernini;Angela De Lorentiis;Alberto Pecorari

  85
  Citations

• Nonstarter lactic acid bacteria volatilomes produced using cheese components

  E. Sgarbi;C. Lazzi;G. Tabanelli;M. Gatti

  83
  Citations

• Genotypic and phenotypic heterogeneity of Streptococcus thermophilus strains isolated from dairy products

  G. Giraffa;A. Paris;L. Valcavi;M. Gatti

  83
  Citations

• Metabolic and proteomic adaptation of Lactobacillus rhamnosus strains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe medium

  Claudio Giorgio Bove;Maria De Angelis;Monica Gatti;Maria Calasso

  79
  Citations

• Recovery and differentiation of long ripened cheese microflora through a new cheese-based cultural medium

  Erasmo Neviani;Juliano De Dea Lindner;Valentina Bernini;Monica Gatti

  78
  Citations