Personale docente

Valentina Bernini was born in Fidenza (Parma) on 24 July 1978.
EDUCATION
From 2004 to 2006 PhD in Food Science and Technology, University of Parma
Dissertation: “Microbiological characterization of a complex food ecosystem: the natural whey starter for Grana Padano cheese.” Experience in the identification and characterization of food related microorganisms through phenotypic, genotypic, culture dependent and culture independent methods. Stage at Department of Microbiology, University College Cork (UCC), Cork, Ireland: study of expression and distribution of phages and prophage sequences through bioinformatics techniques for comparative analysis of genomes.

From 1997 to 2003 MSc in Food Science and Technology, University of Parma
Dissertation: “Study of the growth of pathogenic microorganisms in raw and heat treated milk stored at 8 and 20 °C”.

PROFESSIONAL CAREER
From 31/12/2018 to current: Associate Professor , University of Parma, Department of Food and Drug
From 1/11/2006 to 30/12/2018: Assistant Professor , University of Parma, Department of Food and Drug

TEACHING
Predictive Microbiology, MSc in Food Science and Technology, University of Parma.
Food Microbiology, MSc in Food Safety and Food Risk Management, University of Parma.
Food Microbiology of dairy and meat products, MSc in Innovative and sustainable livestock production, University of Parma.
Food Microbiology, International Master in Food Technology (MITA), University of Buenos Aires (Argentina)-University of Parma.

RESEARCH ACTIVITIES
Identification and characterization of food microorganism by genotypic and phenotypic methods, culture dependent and independent.
Lactic acid fermentation of vegetable substrates, agri-food wastes and by-products for the production of new food product, ingredients and molecules.
Study of the behavior of foodborne pathogens and spoilage microorganisms during food production processing and shelf life by design of Microbiological challenge test for the evaluation of microbiological quality and safety of the food chain.
Isolation, identification and characterization of foodborne pathogens in foods.
Food safety issue and Listeria monocytogenes characterization in food products.

RESEARCH PROJECTS
Project management
- “Evaluation of the growth capacity of recently isolated strains of Listeria monocytogenes on Gorgonzola cheese rind in comparison with strains from previous isolation and with strains from reference cases of listeriosis.” Consorzio per la Tutela del Formaggio Gorgonzola (2025).
-“Genotypic and phenotypic characterisation of Listeria monocytogenes isolated from product and production environments”. Financed by Latteria Sociale di Cameri Soc. Cooperativa Agricola (2024)
- “Strengthening the MIRRI Italian Research Infrastructure for Sustainable Bioscience and Bioeconomy (SUS-MIRRI.IT)”. Project Code MUR: IR0000005. PNRR - M4C2 Investment 3.1. Notice: Research and Investment Infrastructures 3.1 Fund for the implementation of an integrated research and innovation infrastructure system - Reference action: Creation of new research infrastructures or enhancement of existing ones contributing to the objectives of Scientific Excellence of Horizon Europe and networking- Announcement MUR 3264 of 28/12/2021- funded by the European Union - NextGenerationEU.
- “Characterization of environmental resistance and of pathogenicity of Listeria monocytogenes biotypes isolated from the rind of Gorgonzola PDO cheese in comparison with biotypes of the same species isolated from other niches”. Financed by Consorzio per la tutela del formaggio Gorgonzola DOP (2020).
- “The microbial collection of Pecorino Toscano: expansion and new criteria for the selection of autochthonous microorganisms in order to define the “core” microbial collection”. Financed by Consorzio di Tutela del Pecorino Toscano DOP (2020).
- “Evaluation of microbiota responsible for the production of off-flavors in tomato pulp”. Financed by Mutti SpA (2019).
- "New perspectives for the applications of Spirulina: stimulating effect on bacterial growth. Financed by S.A.BA.R. (2019).
- "Characterization of indigenous ferments". Financed by Consorzio di Tutela del Pecorino Toscano DOP (2016-2018).
- "Assessment of the safety and microbiological stability of food during hot storage". Financed by Exever S.r.l. (2016).
- "Characterization of indigenous ferments". Financed by Consorzio di Tutela del Pecorino Toscano DOP (2016).
Project participation
- Biomolecules from the valorisation of agro-food by-products for sustainable, safe and active primary packaging (BIO4SUSPACK) PR FESR 2021-2027 Action 1.1.2 Call for strategic industrial research projects addressing priority areas of the smart specialization strategy - Delibera Giunta Regione Emilia-Romagna N. 2097 del 28/11/2022
- “NOVel solutions based on natural resources for sustainable Antimicrobial food and biomedical PACKaging: a circular economy approach (NOVAPACK)” PRIN 2022 PNRR. Mission 4 "Education and Research" - Component C2 Investment 1.1, "Fund for the National Research Program and Projects of Relevant National Interest (PRIN)". Grant Agreement n. P2022K7CWJ.
- “BIOactive compoundS from vitro-derived HOP plantlets: a green opportunity – BIOSHOP” PNRR – MAC2 – I1.1 - PRIN 2022 – Settore ERC LS9. Founded by NextGenerationEU. Grant greement n. 2022BFWC7C.
- “C'è FERMENTO" - Rural Development Program Project (PSR) 2014-2020, “Development of new lacto fermented products based on fruit and vegetables” – Financed by Emilia-Romagna Region.
- “Valorisation of saffron and its floral by-products as sustainable innovative sources for the development of high added-value food products – SAFFROMFOOD”. EU program “PRIMA - Initiative Partnership for Research and Innovation in the Mediterranean Area” Section 2- Multi-topic 2018.
- "Development of a IV range product based on fresh potatoes with prolonged shelf life for large-scale distribution"– Operative program measure 124 –Cooperation for the development of new products, processes and technologies in the agri-food and forestal sectors,–DGR 2172/2010 Emilia Romagna (2012-2014).
- "Microorganisms in food and humans: study of microbiota and metabolome in relation to omnivorous, vegeratian or vegan diets” PRIN 2010-2011, Scientific area 07 (2013-2016).
- “From Parmigiano Reggiano to new products for new target of consumers” (PG/2015/726417)”, CUP E82I16000230007, POR FESR 2014-2020. Action 1.2.2. - Call for Strategic Industrial Research Projects addressing the priority areas of Smart Specialization Strategy (2016-2018).
- "Technological approaches to increase shelf-life and services in products qualifying the Mediterranean food model (ATENA), financed by the Ministry of Economic Development - Industry 2015. Call New technologies for Made in Italy, Program n. MI01_00093, Grant n. 00081MI01 (2012).
- "Valorization of Grana Padano PDO production through chain and production processes optimization (FILIGRANA)" MIPAAF (2012-2014).
- "Improvement of Grana Padano PDO cheese: production without lysozyme (GPL-free)" financed to ERSAF from Lombardia Region, Grant n. 1771 (2011-2013).
- "PROgress in Saving Proteins And Recovering Energy” (PROSPARE)" financed by European Union "7th Framework Program, Theme 2 Food, Agriculture and Fisheries and Biotechnology". Grant Agreement n. 242696 (2008-2011)
- "Molecular analysis of stress response in the genus Bifidobacterium for the selection of new probiotic bacteria of industrial interest" funded by the Ministry of Education, University and Research under the Integrated Actions Itay-Spain (2008-2010).
- "Research of known and emerging pathogenic microorganisms along the food chain" Regional Program for Industrial Research, Innovation and Technology Transfer, Measure 4, "Network Development", Action A - Research and Technology Transfer Laboratories, Sub-project 2 (2008- 2010).
- "Genetic and phenotypic variability of Streptococcus thermophilus: functional analysis of key genes for the expression of characters of technological interest" funded by the Scientific Research Program of Relevant National Interest, PRIN 2006, related to the disciplinary scientific area 07 Agricultural and veterinary sciences (2007-2009).
- "Improving the quality of Grana Padano cheese in respect of tradition (MIQUAGP)" funded by the Lombardy Region (2006-2007).
- "Enhancement of typical Lombard cheeses (Pannerone di Lodi and soft mountain cheeses) produced with raw milk without graft with aging of less than 60 days: increased safety to strengthen their competitiveness on the market- FORTISI" funded by the Lombardy Region with the Research and Development Plan 2004 (d.g.r. 30/04/2004 n. VII/17326) (2005-2007).
- "Study and modelling of enzymatic aspects related to the aging of Parmigiano Reggiano cheese (SMEPR)" funded by the Emilia Romagna Region (2005-2007).
- "Natural whey starter as a culture of native microorganisms characteristic of the production of Grana Padano cheese (SIMAGRAP)" funded by the Lombardy Region, Directorate General Agriculture, with the Research Plan 2003, within the Organizational Unit Interventions for the competitiveness and technological innovation of companies (2004-2007).

INSTITUTIONAL TASKS
Rector Delegate for Relations with Latin America.
President of the Master Degree in Food Science and Technology, University of Parma (since January 2026)
Director of “Master Internacional en Tecnologia de los Alimentos (MITA)”, Università di Parma – Universidad de Buenos Aires (ARG)
Scientific Coordinator of University of Parma Culture Collection (UPCC).
Member of the Scientific Committee of the Joint Research Unit (JRU) MIRRI-IT.
Deputy President MSc in Food Safety and Food Risk Management, University of Parma (2023-2025)
Member of the Teaching Committee, MSc in Food Science and Technology, University of Parma
Member of the Teacher-Student Joint Committee, MSc in Food Safety and Food Risk Management, University of Parma (2021-2025)
Member of the University of Parma Working group on Teaching in prison.
Member of the Board of the PhD Course in Food Science, University of Parma
Member of the Institutional delegation of the Emilia Romagna Region in South America for the promotion of the regional ecosystem of innovation and research in the agro-industrial sector (May 2023)
Member of Società Italiana di Microbiologia Agraria, Alimentare e Ambientale (SIMTREA).
Member of SITEIA, Centro Interdipartimentale sulla Sicurezza, Tecnologie e Innovazione Agroalimentare, Parma, Italy.
Co-founder of SIIIA s.r.l – Società Italiana per l’Innovazione nell’Industria Alimentare, University of Parma Spin Off.
National patent (n. 102019000006815) “Antimicrobials from vegetable wastes”. Owner University of Parma. Authors: Camilla Lazzi, Valentina Bernini, Erasmo Neviani, Gianni Galaverna, Martina Cirlini, Annalisa Ricci, Antonietta Maoloni, Luca Calani e Silvia Zanetti
Member of the Editorial Board of Frontiers in Microbiology as Review Editor.

SCIENTIFIC PRODUCTION
Valentina Bernini has published 72 journal papers. N. citations: 1944; H-index: 28. According to Scopus (5/02/2026).

1. Dellapina C., Delfino D., Cutroneo S., Ridolo E., Tedeschi T., Bernini V., Folli C. Use of lactic acid bacteria to reduce the IgE-reactivity of the arginine kinase allergen from the edible insect Hermetia illucens. Food Research International, 2026, 228, 118306. DOI: 10.1016/j.foodres.2025.118306 IRIS
2. Della D., Millar R., Pellegrino A., Dogan O., Tiwari U., Bolona P.S., Duffy G., Bernini V., O'Brien T. An integrated qualitative farm-to-fork approach to rank foodborne pathogens associated with mastitis-affected raw milk from Irish dairy farms to the consumer. Food Control, 2026, 179, 111583. DOI: 10.1016/j.foodcont.2025.111583
3. Paggi Matos, Â., Molognoni, L., Nicolladelli, J., De Marco, I, Caon, T, de Farias Neves, F., Martelli, F., Bernini, V., Tribuzi, G., De Dea Lindner, J. Technological advances in fermentation of Chlorella vulgaris and Arthrospira platensis biomass for production of volatile organic compounds with sensorial appeal in foods. Trends in Food Science & Technology, 2025, 165:105341, DOI:10.1016/j.tifs.2025.105341 IRIS
4. Leto, L., Favari, C., Ricci, A., Del Vecchio, L., Di Fazio, A., Agosti, A., Rodolfi, M., Bresciani, L., Mena, P., Guarrasi, V., Bernini, V., Cirlini, M., Ganino, T., Chiancone, C. Characterization of bioactive compounds and evaluation of antimicrobial activity of Humulus lupulus (L.) cv. Cascade leaves throughout the growing season. Journal of Sustainable Agriculture and Environment, 2025, 4:e70091, https://doi.org/10.1002/sae2.70091.
5. Figuccia, S., Ricci, A., Bernini, V. Solid by-products from the orange essential oil industry: could they be a source of antimicrobials? LWT – Food Science and Technology, 2025, 232, 118440. https://doi.org/10.1016/j.lwt.2025.118440
6. Troiani, L., Levante, A., Russmayer, H., Marx, H., Neviani, E., Bernini, V., Lazzi, C., Sauer, M. Screening and bioreactor cultivation of wild-type lactic acid bacteria for high purity D-lactic acid production. New Biotechnology, 2025, 90, 48-55. DOI: 10.1016/j.nbt.2025.08.005
7. Marrella, M., Figuccia, S., Ricci, A. Hadj Saadoun, J., Del Vecchio, L., Cirlini, M., Bernini, V., Lazzi, C. Opuntia cladodes fermentation: an insight into antimicrobial activity and volatile profile. Food Bioscience, 2025, 71, 107395. https://doi.org/10.1016/j.fbio.2025.107395.
8. Nicolotti, C. Cirlini, M., Del Vecchio, L., Hadj Saadoun, J., Bernini, V., Gatti, M., Bottari, B., Martelli, F. Lactic acid fermentation of Chlorella vulgaris to improve the aroma of new food products: impact of composition and bacterial growth on the volatile fraction. Foods, 2025, 14(9):1511. doi: 10.3390/foods14091511
9. Marrella, M., Figuccia, S., Hadj Saadoun, J., Levante, A., Godani, F., Ricci, A., Bernini, V., Lazzi, C. Clean and green: an innovative antimicrobial from tomato by-products tackles contamination in canned tomatoes. Food Control, 2025, 178, 111476. https://doi.org/10.1016/j.foodcont.2025.111476
10. Bancalari, E., Hadj Saadoun, J., Bottari, B., Lazzi, C., Ricci, A., Bernini, V., Gatti, M. Exploitation of impedometric analysis and fluorescence microscopy: assessment of Alicyclobacillus acidoterrestris life cycle and innovative inactivation strategy.
Food and Bioprocess Technology, 2025. https://doi.org/10.1007/s11947-025-03836-3
11. Figuccia, S., Ricci, A., Bresciani, L., Mena, P., Del Rio, D., Frutos, M.J., Bernini, V., Lazzi, C.. Valorisation of saffron floral by-products through fermentation: a focus on the antimicrobial activity. Food Bioscience, 2025, 68, 106555. https://doi.org/10.1016/j.fbio.2025.106555
12. Ricci, A., Bernini, V., Tedeschi, T., Zanardi, E., Neviani, E., Lazzi, C. Exploring the fermentation of bean by-products as a source of antimicrobials. Food Bioscience, 2025, 64(11):105823. doi:10.1016/j.fbio.2024.105823
13. Nicolotti, C., Sanz Moxo, J., Bottari, B., Cirlini, M., Bernini, V., Gatti, M., Urbatzka, R., Martelli, F. Exploring Bioactivities of Lactic Acid Fermented Arthrospira platensis and Its Application in Functional Beverages, 2024, 10(4), 111; https://doi.org/10.3390/beverages10040111
14. Martelli, F., Bernini, V., Neviani, E., Vasconcelos, V., Urbatzka, R. Lactic acid fermented microalgae and cyanobacteria as a new source of lipid reducing compounds: assessment through Zebrafish Nile Red Fat Metabolism Assay and untargeted metabolomics Food & Function, 2024; 10.1039/d4fo00699b.
15. Ricci, A. , Rodolfi, M., Cirlini, M., Ganino, T., Bernini, V., Lazzi, C. Fermentation of orange pomace: impact on essential oil composition and antimicrobial activity. Food Bioscience, 2024, 61, 104677
16. Marino Moretti, Jacopo Tartaglia, Gian Paolo Accotto, Maria Serena Beato, Valentina Bernini, Annamaria Bevivino, Maria Beatrice Boniotti, Marilena Budroni, Pietro Buzzini, Stefania Carrara, Federica Cerino, Clementina Elvezia Cocuzza, Roberta Comunian, Sofia Cosentino, Antonio D'Acierno, Paola De Dea, Laura Garzoli, Maria Gullo, Silvia Lampis, Antonio Moretti, Alda Natale, Giancarlo Perrone, Anna Maria Persiani, Iolanda Perugini, Monica Pitti, Annarita Poli, Antonino Pollio, Anna Reale, Annamaria Ricciardi, Cristiana Sbrana, Laura Selbmann, Luca Settanni, Solveig Tosi, Benedetta Turchetti, Paola Visconti, Mirca Zotti, Giovanna Cristina Varese. The treasure of Italian microbial Culture Collections: an overview of preserved biological resources, offered services and know-how, and management. Sustainability, 2024, 16, 3777
17. Ricci, A., Lazzi, C., Bernini, V. Natural Antimicrobials: A Reservoir to Contrast Listeria monocytogenes Microorganisms, 2023, 11(10), 2568
18. Levante, A., Bertani, G., Marrella, M., Mucchetti, G., Bernini, V., Lazzi, C., Neviani, E. The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process. Frontiers, 2023, 14. https://doi.org/10.3389/fmicb.2023.1196879
19. Rinaldi, M., Dhenge, R., Rodolfi, M., Bertani, G., Bernini, V., Dall'Acqua, S., Ganino, T. Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes. Foods, 2023, 12, 1280. https://doi.org/10.3390/foods12061280
20. Marrella, M., Bertani, G., Ricci, A., Volpe, R., Roustel, S., Ferriani, F., Nipoti, E., Neviani, E., Lazzi, C., Bernini, V. Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life. Foods, 12, 145 (2023). https://doi.org/10.3390/ foods12010145
21. Baggio, A. Federici, E., Gentilucci, V., Folloni, S., Dall’Asta, M., Bernini, V., Pellegrini, N., Vittadini, E. Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals. Journal of Functional Foods 100 (2023) 105364. https://doi.org/10.1016/j.jff.2022.105364
22. Ricci, A., Bertani, G., Calani, L., Bernini, V., Neviani, E., Lazzi, C. Biogenic amine producer or antibiotic resistance reservoir: the case of Streptococcus thermophilus in Pecorino Toscano PDO cheese. Scienza e Tecnica Lattiero Casearia Journal - Dairy Science and Industry Journal
23. Ricci, A., Martelli, F., Alinovi, M., Garofalo, A., Perna, G., Neviani, E., Mucchetti, G, Bernini, V. Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process. Food Control 140 (2022) 109110. https://doi.org/10.1016/j.foodcont.2022.109110
24. Hadj Saadoun, J., Levante, A., Ferrillo, A., Trapani, F., Bernini, V., Galaverna, G., Neviani, E., Lazzi, C. Exploring the potential of lactic acid fermentation for the recovery of exhausted vanilla beans. Frontiers in Nutrition, section Nutrition and Food Science Technology. Front. Nutr. 9:858716 (2022). doi: 10.3389/fnut.2022.858716
25. Hadj Saadoun, J., Levante, A., Marrella, M., Bernini, V., Neviani, E., Lazzi, C. Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology. Foods, 11, 1063 (2022). https://doi.org/10.3390/foods11071063
26. Hadj Saadoun, J., Sogari, G., Bernini, V., Camorali, C., Rossi, F, Neviani, E., Lazzi, C. A critical review of intrinsic and extrinsic antimicrobial properties of insects. Trends in Food Science and Technology, 122, 40-48 (2022). https://doi.org/10.1016/j.tifs.2022.02.018
27. Lindner, J.D.D., Bernini, V. New Insights into Food Fermentation. Foods, 11, 283 (2022). https://doi.org/10.3390/foods11030283
28. Martelli, F., Cirlini, M., Dellafiora, L., Neviani, E., Dall’Asta, C., Bernini, V. Mitigation of marine toxins by interactions with bacteria: The case of okadaic acid and tetrodotoxin. Food Control, 131, 108428 (2022). https://doi.org/10.1016/j.foodcont.2021.108428
29. Hadj Saadoun, J., Ricci, A., Cirlini, M., Bancalari, E., Bernini, V., Galaverna, G., Neviani, E., Lazzi, C. Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus. Food and Bioproducts processing, 128, 215-226 (2021). https://doi.org/10.1016/j.fbp.2021.06.002
30. Federici, E., Gentilucci, V., Bernini, V., Vittadini, E., Pellegrini, N. Ready to eat shelf stable brown rice in pouches: effect of moisture content on product’s quality and stability. European Food Research and Technology, 2021. https://doi.org/10.1007/s00217-021-03790-2
31. Ricci, A., Bertani, G., Maoloni, A., Bernini, V., Levante, A., Neviani, E., Lazzi, C. Antimicrobial activity of fermented vegetable by-product extracts for food applications. Foods, 10 (5), 1092, (2021). https://doi.org/10.3390/foods10051092
32. Hadj Saadoun, J., Calani, L., Cirlini, M., Bernini, V., Neviani, E., Del Rio, D., Galaverna, G., Lazzi, C. Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile. Food & Function, 12, 3033-3043 (2021). https://doi.org/10.1039/D0FO02916E
33. Martelli, F., Marrella, M., Lazzi, C., Neviani, E., Bernini, V. Microbiological contamination of ready to eat algae and evaluation of Bacillus cereus behavior by microbiological challenge test. Journal of Food Protection, 84, 7, 1275-1280 (2021). doi: 10.4315/JFP-20-407
34. Hadj Saadoun, J., Bertani, G., Levante, A., Vezzosi, F., Ricci, A., Bernini, V., Lazzi, C. Fermentation of agri-food waste: a promising route for the production of aroma compounds. Foods, 10, 707 (2021). https://doi.org/10.3390/foods10040707
35. Martelli, F., Cirlini, M., Lazzi, C., Neviani, E., Bernini, V. Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction. Foods, 10, 67 (2021). https://doi.org/10.3390/foods10010067
36. Ricci, A., Alinovi, M., Martelli, F., Bernini, V., Garofalo, A., Perna, G., Neviani, E., Mucchetti, G. Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese. Frontiers in Microbiology 11:581934 (2021). doi: 10.3389/fmicb.2020.581934
37. Levante, A., Bertani, G., Bottari, B., Bernini, V., Lazzi, C., Gatti, M., Neviani, E. How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese.
Current Opinion in Food Science, 38, 131-140 (2020). http://dx.doi.org/10.1016/j.cofs.2020.11.005
38. Martelli, F., Cirlini, M., Lazzi, C., Neviani, E., Bernini, V. Edible seaweeds and spirulina extracts for food application: in vitro and in situ evaluation of antimicrobial activity towards foodborne pathogenic bacteria. Foods, 9(10), 1442 (2020). https://doi.org/10.3390/foods9101442
39. Ricci, A., Marrella, M., Hadj Saadoun, J., Bernini, V., Godani, F., Dameno, F., Neviani, E., Lazzi, C. Development of lactic acid-fermented tomato products. Microorganisms, 8, 1192 (2020) Doi:10.3390/microorganisms8081192
40. Bancalari, E, Martelli, F., Bernini, V., Neviani, E., Gatti, M,. Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract. Food Control, 118 (2020). Doi:10.1016/j.foodcont.2020.107380
41. Ricci, A., Martelli, F., Razzano, R., Cassi, D., Lazzi, C., Neviani, E., Bernini, V. Service temperature preservation approach for food safety: Microbiological evaluation of ready meals. Food Control, 115 (2020). doi: 10.1016/j.foodcont.2020.107297
42. Martelli, F., Alinovi, M., Bernini, V., Gatti, M, Bancalari, E. Arthrospira platensis as natural fermentation booster for milk and soy fermented beverages. Foods, 9, 350 (2020). doi:10.3390/foods9030350
43. Martelli, F., Favari, C., Mena, P., Guazzetti, S., Ricci, A., Del Rio, D., Lazzi, C., Neviani, E., Bernini, V. Antimicrobial and fermentation potential of Himanthalia elongata for food applications. Microorganisms, 8, 248, (2020). DOI:10.3390/microorganisms8020248
44. Ricci, A., Bernini, V., Maoloni, A., Cirlini, M., Galaverna, G., Neviani, E., Lazzi, C. Vegetable by-product lacto-fermentation as new source of antimicrobial compounds. Microorganisms, 7, 607 (2019). doi: 10.3390/microorganisms7120607
45. Ricci, A., Diaz, A.B., Caro, I., Bernini, V., Galaverna, G., Lazzi, C., Blandino, A. Orange peels: from by-product to resource through lactic acid fermentation. Journal of the Science of Food and Agriculture, (2019). DOI: 10.1002/jsfa.9958
46. Ricci, A., Cirlini, M., Maoloni, A., Del Rio, D., Calani, L., Bernini, V., Galaverna, G., Neviani, E., Lazzi, C., Use of dairy and plant-derived lactobacilli as starters for cherry juice fermentation. Nutrients, 11, 213 (2019). ISSN 2072-6643, DOI:10.3390/nu11020213
47. Ricci, A., Cirlini, M., Calani, L., Bernini, V., Neviani, E., Del Rio, D., Galaverna, G., Lazzi, C., In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria. Food Chemistry, 276, 692-699 (2019). ISSN: 0308-8146, DOI: 10.1016/j.foodchem.2018.10.046
48. Ricci, A., Levante, A., Cirlini, M., Calani, L., Bernini, V., Del Rio, D., Galaverna, G., Neviani, E., Lazzi, C. The influence of viable cells and cell-free extracts of Lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice. Frontiers in Microbiology, 9, article 2784 (2018). ISSN: 1664-302X, DOI: 10.3389/fmicb.2018.02784
49. Dalzini, E., Cosciani-Cunico, E., Monastero, P., Bernini, V., Neviani, E., Bellio, A., Decastelli, L., Losio, M. N., Daminelli, P., Varisco, G. Listeria monocytogenes in Gorgonzola cheese: study of the behaviour throughout the process and growth prediction during shelf life. International Journal of Food Microbiology, 262, 71-79 (2017). ISSN: 0168-1605, DOI: 10.1016/j.ijfoodmicro.2017.09.018
50. Berni, E., Tranquillini, R., Scaramuzza, N., Brutti, A., Bernini, V. Aspergilli with Neosartorya-type ascospores: heat resistance and effect of sugar concentration on growth and spoilage incidence in berry products. International Journal of Food Microbiology, 258, 81-88 (2017). ISSN: 0168-1605, DOI: 10.1016/j.ijfoodmicro.2017.07.008 (IF 3,451; Q1)
51. Bottari, B., Felis, G. E., Salvetti, E., Castioni, A., Campedelli, I., Torriani, S., Bernini, V., Gatti, M. Effective identification of Lactobacillus casei group species: genome-based selection of the gene mutL as the target of a novel multiplex PCR assay. Microbiology, 163, 950-960 (2017). ISSN: 1608-3237, DOI:10.1099/mic.0.000497
52. Garofalo, C., Bancalari, E., Milanović, V., Cardinali, F., Osimani, A., Savo Sardaro, M. L., Bottari B., Bernini, V., Aquilanti, L., Clementi, F., Neviani, E., Gatti, M. Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR. International Journal of Food Microbiology, 242, 24–36 (2017). ISSN: 0168-1605, DOI: 10.1016/j.ijfoodmicro.2016.11.008
53. Bancalari, E., Bernini, V., Bottari, B., Neviani, E., Gatti, M. Application of impedance microbiology for evaluating potential acidifying performances of starter lactic acid bacteria to employ in milk transformation. Frontiers in Microbiology, 7, article 1628 (2016). ISSN: 1664-302X, DOI: 10.3389/fmicb.2016.01628
54. Savo Sardaro, M. L., Levante, A., Bernini, V., Gatti, M., Neviani, E., Lazzi, C. The spxB gene as a target to identify Lactobacillus casei group species in cheese. Food Microbiology, 59, 57-65 (2016). ISSN: 07400020, DOI: 10.1016/j.fm.2016.05.004
55. Lazzi, C., Povolo, M., Locci, F., Bernini, V., Neviani, E., Gatti, M. Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano. International Journal of Food Microbiology, 233, 20-28 (2016). ISSN: 01681605, DOI: 10.1016/j.ijfoodmicro.2016.06.009
56. Bernini, V., Dalzini, E., Lazzi, C., Bottari, B., Gatti, M., Neviani, E. Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese. Food Control, 61, 54-61(2016). ISSN: 0956-7135, DOI:10.1016/j.foodcont.2015.09.021
57. Dalzini, E., Bernini, V., Bertasi, B., Daminelli, P., Losio, M. N., Varisco, G. Survey of prevalence and seasonal variability of Listeria monocytogenes in raw cow milk from Northern Italy. Food Control, 60, 466-470 (2016). ISSN: 0956-7135, DOI:10.1016/j.foodcont.2015.08.019
58. Bernini, V., Dalzini, E., Lazzi, C., Bottari, B., Bisotti, S., Fontana, M., Neviani, E. A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds. Food Control, 55, 75-81 (2015). ISSN: 0956-7135, DOI:10.1016/j.foodcont.2015.02.032
59. Dalzini, E., Cosciani-Cunico, E., Bernini, V., Bertasi, B., Losio, M., Daminelli, P., Varisco, G. Behaviour of Escherichia coli O157 (VTEC), Salmonella Typhimurium and Listeria monocytogenes during the manufacture, ripening and shelf life of low fat salami. Food Control, 47, 306-311 (2015). ISSN: 0956-7135, DOI: 10.1016/j.foodcont.2014.07.001
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61. Mancini, A., Lazzi, C., Bernini, V., Neviani, E. Identification of dairy lactic acid bacteria by tRNA(Ala)-23S rDNA-RFLP. Journal of Microbiological Methods, 91 (3), 380-390 (2012). ISSN: 0167-7012, DOI: 10.1016/j.mimet.2012.10.003
62. Bove, C. G., Lazzi, C., Bernini, V., Bottari, B., Neviani, E., Gatti. M. cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium. Journal of Applied Microbiology, 111, 855-864 (2011). ISSN: 1364-5072, DOI: 10.1111/j.1365-2672.2011.05101.x
63. Bernini, V., Sgarbi, E., Bove, C. G., Gatti, M., Neviani, E. A polyphasic approach to detect enterotoxigenic Staphylococcus aureus and diarrheagenic Escherichia coli in raw milk Italian cheeses by Multiplex PCR. Journal of Food Protection, 73 (12), 2281-2284 (2010). ISSN: 0362028X, DOI: 10.4315/0362-028X-73.12.2281
64. Di Cagno, R., Minervini, G., Sgarbi, E., Lazzi, C., Bernini, V., Neviani E., Gobbetti, M. Comparison of phenotypic (Biolog System) and genotypic (random amplified polymorphic DNA-polymerase chain reaction, RAPD-PCR, and amplified fragment length polymorphism, AFLP) methods for typing Lactobacillus plantarum isolates from raw vegetables and fruits International Journal of Food Microbiology, 143, 246-253 (2010). ISSN: 01681605, DOI: 10.1016/j.ijfoodmicro.2010.08.018
65. Neviani, E., De Dea Lindner, J., Bernini, V., Gatti, M. Recovery and differentiation of long ripened cheese microflora through a new cheese-based cultural medium. Food Microbiology, 26, 240-245 (2009). ISSN: 07400020, DOI: 10.1016/j.fm.2009.01.004
66. De Dea Lindner, J., Bernini, V., De Lorentiis, A., Pecorari, A., Neviani, E., Gatti, M. Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening. Dairy Science and Technology, 88, 511-523 (2008). ISSN: 19585586, DOI: 10.1051/dst:2008019
67. Gatti, M., De Dea Lindner, J., De Lorentiis, A., Bottari, B., Santarelli, M., Bernini, V., Neviani, E. Dynamics of whole and lysed bacterial cells during Parmigiano-Reggiano cheese production and ripening. Applied and Environmental Microbiology, 74, 19, 6161-6167 (2008). ISSN: 00992240, DOI: 10.1128/AEM.00871-08
68. Santarelli, M., Gatti, M., Lazzi, C., Bernini, V., Zapparoli, G., Neviani, E. Whey starter for Grana Padano Cheese: effect of technological parameters on viability and composition of the microbial community. Journal of Dairy Science, 91, 883-891 (2008). ISSN: 00220302, DOI: 10.3168/jds.2007-0296
69. Ventura, M., Canchaya, C., Zhang, Z., Bernini, V., Fitzgerald G. F., van Sinderen, D. How high G+C Gram-positive bacteria and in particular bifidobacteria cope with heat stress: protein players and regulators. FEMS Microbiological Reviews, 30, 734-759 (2006). ISSN: 01686445, DOI: 10.1111/j.1574-6976.2006.00031.x
70. Ventura, M., Canchaya, C., Bernini, V., Altermann, E., Barrangou, R., Mc Grath, S., Claesson, M. J., Li, Y., Leahy, S., Walker, C. D., Zink, R., Neviani, E., Steele, J., Broadbent, J., Klaenhammer, T. R., Fitzgerald, G. F., O’Toole, P., van Sinderen, D. Comparative genomics and transcriptional analysis of prophages identified in the genomes of Lactobacillus gasseri, Lactobacillus salivarius, and Lactobacillus casei. Applied and Environmental Microbiology, 72, 3130-3146 (2006). ISSN: 00992240, DOI: 10.1128/AEM.72.5.3130-3146.2006
71. Gatti, M., Bernini, V., Lazzi, C., Neviani, E. Fluorescence microscopy for studying the viability of micro-organisms in natural whey starters. Letters in Applied Microbiology, 42, 338-343 (2006). ISSN: 02668254, DOI: 10.1111/j.1472-765X.2006.01859.x
72. 55. Ventura, M., Canchaya, C., Bernini, V., Del Casale, A., Dellaglio, F., Neviani, E., Fitzgerald G. F., van Sinderen, D. Genetic characterization of the Bifidobacterium breve UCC 2003 hrcA locus. Applied and Environmental Microbiology, 71, (12) 8998-9007 (2005). ISSN: 00992240, DOI: 10.1128/AEM.71.12.8998-9007.2005

PERSONAL SKILLS
Mother tongue(s) Italian
Other language(s) English. Listening, reading, spoken interaction, spoken production: B2 Spanish. Listening, reading, spoken interaction, spoken production: B2