Antonio Paba
23 Papers
162 Citations
Antonio Paba is an academic researcher. The author has contributed to research in topics: Maximum Residue Limit & Cheesemaking. The author has an hindex of 9, co-authored 21 publications.
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Papers
Susceptibility to tetracycline and erythromycin of Lactobacillus paracasei strains isolated from traditional Italian fermented foods.
Roberta Comunian,Elisabetta Daga,Ilaria Duprè,Antonio Paba,Chiara Devirgiliis,Valeria Piccioni,Giuditta Perozzi,Daniela Zonenschain,Annalisa Rebecchi,Lorenzo Morelli,Angela De Lorentiis,Giorgio Giraffa +11 more
TL;DR: This study confirmed that L. paracasei is quite sensitive to tetracycline and erythromycin, but the high level of resistance of Erm(R) strains suggested that acquired resistance took place, and a series of measures inspired from a principle of precaution should be taken before they are used as commercial starters or probiotic cultures in food products.
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Genotypic and phenotypic heterogeneity among lactococci isolated from traditional Pecorino Sardo cheese.
TL;DR: It is suggested that wild bacterial populations should be preserved in order to protect the traditional raw milk cheeses, and to select new starter strains for the dairy industry.
Strain typing among enterococci isolated from home-made Pecorino Sardo cheese
TL;DR: Three molecular techniques were used for a preliminary approach to type, at strain level, enterococci isolated from a 24-h-old home-made Pecorino Sardo cheese, and it was possible to identify closely related strains probably belonging to the same clonal lineage.
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Transfer of oxytetracycline from ovine spiked milk to whey and cheese.
Roberto Cabizza,Nicolino Rubattu,Severyn Salis,M. Pes,Roberta Comunian,Antonio Paba,Margherita Addis,M. Cecilia Testa,Pietro Paolo Urgeghe +8 more
TL;DR: In this paper, an in-house validated method based on liquid chromatography-tandem mass spectrometry was adopted to detect oxytetracycline (OTC) in milk, whey and cheeses.
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Evaluation of a single strain starter culture, a selected inoculum enrichment, and natural microflora in the processing of Tonda di Cagliari natural table olives: Impact on chemical, microbiological, sensory and texture quality
Marco Campus,Piergiorgio Sedda,E. Cauli,Francesca Piras,Roberta Comunian,Antonio Paba,Elisabetta Daga,S. Schirru,Alberto Angioni,R. Zurru,Giovanni Bandino +10 more
TL;DR: The results showed that the SIE was more efficient in controlling spoiling microflora (Enterobacteriaceae spp.) compared to SSL and NF.
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