Gatti, Monica

A Selected Core Microbiome Drives the Early Stages of Three Popular Italian Cheese Manufactures

De Filippis, F., La Storia, A., Stellato, G., Gatti, M., & Ercolini, D. (2014) · PLoS ONE

Probiotics and Fermented FoodsGut microbiota and health

Cited by 1,398

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

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

Broadbent, J. R., Cai, H., Larsen, R. L., Hughes, J. E., Welker, D. L., De Carvalho, V. G., Tompkins, T. A., Ardö, Y., Vogensen, F., De Lorentiis, A., et al. (2011) · Journal of Dairy Science

Probiotics and Fermented FoodsBacterial Genetics and Biotechnology

Cited by 124

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

Biodiversity among Lactobacillus helveticus Strains Isolated from Different Natural Whey Starter Cultures as Revealed by Classification Trees

Gatti, M., Trivisano, C., Fabrizi, E., Neviani, E., & Gardini, F. (2004) · Applied and Environmental Microbiology

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 66

Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano.

Lazzi, C., Povolo, M., Locci, F., Bernini, V., Neviani, E., & Gatti, M. (2016) · International Journal of Food Microbiology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 60

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

Neviani, E., Lindner, J. D. D., Bernini, V., & Gatti, M. (2009) · Food Microbiology

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 59

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

Fluorescence microscopy for studying the viability of micro-organisms in natural whey starters

Gatti, M., Bernini, V., Lazzi, C., & Neviani, E. (2006) · Letters in Applied Microbiology

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 54

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

Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking

Neviani, E., Gatti, M., Gardini, F., & Levante, A. (2025) · Foods

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 44

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 Nutrient Composition and Product Development

Cited by 39

Metabolic Gene-Targeted Monitoring of Non-Starter Lactic Acid Bacteria during Cheese Ripening

Levante, A., De Filippis, F., La Storia, A., Gatti, M., Neviani, E., Ercolini, D., & Lazzi, C. (2017) · International Journal of Food Microbiology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 35

Transcriptomic clues to understand the growth of Lactobacillus rhamnosus in cheese

Lazzi, C., Turroni, S., Mancini, A., Sgarbi, E., Neviani, E., Brigidi, P., & Gatti, M. (2014) · BMC Microbiology

Probiotics and Fermented FoodsBacterial Genetics and Biotechnology

Cited by 35

A Model to Assess Lactic Acid Bacteria Aminopeptidase Activities in Parmigiano Reggiano Cheese During Ripening

Gatti, M., De Dea Lindner, J., Gardini, F., Mucchetti, G., Bevacqua, D., Fornasari, M. E., & Neviani, E. (2008) · Journal of Dairy Science

Probiotics and Fermented FoodsEnzyme Production and Characterization

Cited by 24

Presence of Peptidase Activities in Different Varieties of Cheese

Gatti, M., Fornasari, M. E., Mucchetti, G., Addeo, F., & Neviani, E. (1999) · Letters in Applied Microbiology

Probiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides

Cited by 23