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Mauriello, G., Moio, L., Moschetti, G., Piombino, P., Addeo, F. and Coppola, S. (2001) Characterization of lactic acid bacteria strains on the basis of neutral volatile compounds produced in whey. Journal of Applied Microbiology 90, 928-942
Mauriello, G., Casaburi, A. and Villani, F. (2002) Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of "Naples type" salami. Journal of Applied Microbiology 92:482-490
Mauriello, G., Moio, L., Genovese, A. and Ercolini, D. (2003) Relationships between flavouring capabilities, bacterial composition and geographical origin of Natural Whey Cultures (NWCs) used for traditional water-buffalo Mozzarella cheese manufacture. Journal of Dairy Science 86:486-497
Ercolini, D., Mauriello, G., Blaiotta G., Moschetti, G. and Coppola S. (2004) PCR-DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheese. Journal of Applied Microbiology 96:263-270
Mauriello, G., Casaburi A., Blaiotta, G. and Villani F. (2004) Isolation and technological properties of coagulase negative staphylococci from fermented sausages of southern Italy. Meat Science 67:149-158
Mauriello, G., Ercolini, D., La Storia, A., Casaburi A. and Villani F. (2004) Development of polyethylene films for food packaging activated with an antilisterial bacteriocin from Lactobacillus curvatus 32Y. Journal of Applied Microbiology


sito ufficiale della Società Italiana di Microbiologia Agraria, Alimentare e Ambientale
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MAURIELLO GIANLUIGI Dipartimento di Scienza degli Alimenti Sezione di Microbiologia Università degli Studi di Napoli Federico II Facoltà di Agraria Via Università, 100 80055 Portici (NA) e-mail: accesso al sito WEB personale
Attività didattica

Attività scientifica
Sviluppo di "antimicrobial food packaging" mediante l'impiego di antimicrobici naturali Attività antimicrobica degli oli essenziali e loro impiego negli alimenti I batteri lattici nella fermentazione delle olive da tavola Attività proteolitica e aromatizzante dei batteri lattici Gli stafilococchi e le carni curate
Pubblicazioni significative
Mauriello, G., Moio, L., Moschetti, G., Piombino, P., Addeo, F. and Coppola, S. (2001) Characterization of lactic acid bacteria strains on the basis of neutral volatile compounds produced in whey. Journal of Applied Microbiology 90, 928-942 Mauriello, G., Casaburi, A. and Villani, F. (2002) Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of "Naples type" salami. Journal of Applied Microbiology 92:482-490 Mauriello, G., Moio, L., Genovese, A. and Ercolini, D. (2003) Relationships between flavouring capabilities, bacterial composition and geographical origin of Natural Whey Cultures (NWCs) used for traditional water-buffalo Mozzarella cheese manufacture. Journal of Dairy Science 86:486-497 Ercolini, D., Mauriello, G., Blaiotta G., Moschetti, G. and Coppola S. (2004) PCR-DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheese. Journal of Applied Microbiology 96:263-270 Mauriello, G., Casaburi A., Blaiotta, G. and Villani F. (2004) Isolation and technological properties of coagulase negative staphylococci from fermented sausages of southern Italy. Meat Science 67:149-158 Mauriello, G., Ercolini, D., La Storia, A., Casaburi A. and Villani F. (2004) Development of polyethylene films for food packaging activated with an antilisterial bacteriocin from Lactobacillus curvatus 32Y. Journal of Applied Microbiology