Bottari, Benedetta

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

Gatti, M., Bottari, B., Lazzi, C., Neviani, E., & Mucchetti, G. (2014) · Journal of Dairy Science

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 216

Eating Fermented: Health Benefits of LAB-Fermented Foods

Castellone, V., Bancalari, E., Rubert, J., Gatti, M., Neviani, E., & Bottari, B. (2021) · Foods

Probiotics and Fermented FoodsGut microbiota and health

Cited by 178

Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening.

Gatti, M., De Dea Lindner, J., De Lorentiis, A., Bottari, B., Santarelli, M., Bernini, V., & Neviani, E. (2008) · Applied and Environmental Microbiology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 94

Natural Whey Starter for Parmigiano Reggiano: Culture-Independent Approach

Bottari, B., Santarelli, M., Neviani, E., & Gatti, M. (2010) · Journal of Applied Microbiology

Probiotics and Fermented FoodsGut microbiota and health

Cited by 72

Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese.

Santarelli, M., Bottari, B., Lazzi, C., Neviani, E., & Gatti, M. (2013) · Systematic and Applied Microbiology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 56

Application of impedance microbiology for evaluating potential acidifying performances of starter lactic acid bacteria to employ in milk transformation

Bancalari, E., Bernini, V., Bottari, B., Neviani, E., & Gatti, M. (2016) · Frontiers in Microbiology

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 53

Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR

Garofalo, C., Bancalari, E., Milanović, V., Cardinali, F., Osimani, A., Sardaro, M. L. S., Bottari, B., Bernini, V., Aquilanti, L., Clementi, F., et al. (2017) · International Journal of Food Microbiology

Probiotics and Fermented FoodsMicrobial Community Ecology and Physiology

Cited by 49

Lactic acid bacteria in cow raw milk for cheese production: Which and how many?

Bettera, L., Levante, A., Bancalari, E., Bottari, B., & Gatti, M. (2023) · Frontiers in microbiology

Probiotics and Fermented FoodsMilk Quality and Mastitis in Dairy Cows

Cited by 47

Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters.

Bottari, B., Agrimonti, C., Gatti, M., Neviani, E., & Marmiroli, N. (2013) · International Journal of Food Microbiology

Probiotics and Fermented FoodsIdentification and Quantification in Food

Cited by 45

How the fewest become the greatest. L. casei’ s impact on long ripened cheeses.

Bottari, B., Levante, A., Neviani, E., & Gatti, M. (2018) · Frontiers in Microbiology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 45

Dynamics of a natural bacterial community under technological and environmental pressures: the case of natural whey starter for parmigiano reggiano cheese.

Bertani, G., Levante, A., Lazzi, C., Bottari, B., Gatti, M., & Neviani, E. (2020) · Food Research International

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 43

The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality

Bottari, B., Levante, A., Bancalari, E., Sforza, S., Bottesini, C., Prandi, B., De Filippis, F., Ercolini, D., Nocetti, M., & Gatti, M. (2020) · Frontiers in Microbiology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 41

Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses.

D'Incecco, P., Gatti, M., Hogenboom, J. A., Bottari, B., Rosi, V., Neviani, E., & Pellegrino, L. (2016) · Food Microbiology

Probiotics and Fermented FoodsFood and Agricultural Sciences

Cited by 39

Ability of a Wild Weissella Strain to Modify Viscosity of Fermented Milk

Bancalari, E., Alinovi, M., Bottari, B., Caligiani, A., Mucchetti, G., & Gatti, M. (2020) · Frontiers in Microbiology

Probiotics and Fermented FoodsPolysaccharides Composition and Applications

Cited by 22

Investigation of the Ability of Dairy Nonstarter Lactic Acid Bacteria to Grow Using Cell Lysates of Other Lactic Acid Bacteria as the Exclusive Source of Nutrients

Sgarbi, E., Bottari, B., Gatti, M., & Neviani, E. (2014) · International Journal of Dairy Technology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 20

Variability of Lactic Acid Production, Chemical and Microbiological Characteristics in 24-Hour Parmigiano Reggiano Cheese

Santarelli, M., Bottari, B., Malacarne, M., Lazzi, C., Sforza, S., Summer, A., Neviani, E., & Gatti, M. (2013) · Dairy Science & Technology

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 20

Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking

Bettera, L., Levante, A., Bancalari, E., Bottari, B., Cirlini, M., Neviani, E., & Gatti, M. (2023) · Foods

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 10