Senior Scientist

Microbiologist

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Phone: +39 0371 450134

Education

  • Graduated in Biological Science at the Milan University.
  • Postgraduated fellowship in “Lipolytic enzymes of dairy moulds” at INA, Institut National Agronomique, Thiverval-Grignon, France.
  • Short training stages at INRA (Institut National Recherche Agronomique, Jouy-en-Josas, France), Nestec Laboratory (Orbe, Switzerland), Institut Pasteur (Paris, France) on technical and scientific aspects of dairy bacteriophages and pathogenic clostridia (Clostridium botulinum).

Research positions

Scientist from 1987, Senior scientist from 2004 at CRA-FLC (former Istituto Sperimentale Lattiero Caseario – Dairy Research Institute) of Lodi

Main research topics

  • Dairy microbiology
  • Identification, typing and characterization of lactic acid bacteria
  • Detection and characterization of lactic acid bacteria phages
  • Spoilage and pathogenic bacteria associated to dairy products
  • Hygiene of dairy processes, microbiological hazards associated with cheese production, challenge studies with pathogenic microorganisms

Scientific responsibilities

Research Unit responsible in national projects

Scientific publications

Over 90 (excluding abstracts or posters), including 3 chapters in international textbooks, and 40 of which appeared on international peer-reviewed dairy and food microbiology journals.

Teaching activity

Over 300 lecturing hours in hygiene of dairy products at technical and professional training courses 

Recent selected publications

  1. Carminati D., Perrone A., Giraffa G., Neviani E., Mucchetti G. (2004) Characterization of Listeria monocytogenes strains isolated from Gorgonzola cheese rinds. Food Microbiol., 21 (6), 801-807.
  2. Fornasari M.E., Rossetti L., Carminati D., Giraffa G. (2006) Cultivability of Streptococcus thermophilus in Grana Padano cheese whey starters. FEMS Microbiol. Lett., 257, 139-144.
  3. Zago M., De Lorentiis A., Carminati D., Comaschi L., Giraffa G. (2006) Detection and identification of Lactobacillus delbrueckii subsp. lactis bacteriophages by PCR. J. Dairy Res., 73, 146-153.
  4. Zago M., Bonvini B., Martín Platero A. M., Mucchetti G., Carminati D., Giraffa G. (2007) Characterisation of Escherichia coli isolated from raw milk cheeses. Ann. Microbiol., 57 (1), 49-54.
  5. Zago M., Suarez V., Reinheimer J.A., Carminati D., Giraffa G. (2007) Spread and variability of the integrase gene in Lactobacillus delbrueckii ssp. lactis strains and phages isolated from whey starter cultures. J. Appl. Microbiol., 102, 344-351.
  6. Zago M., Fornasari M.E., Rossetti L., Bonvini B., Scano L., Carminati D., Giraffa G. (2007) Population dynamics of lactobacilli in Grana cheese. Ann. Microbiol., 57 (3), 349-353.
  7. Mucchetti G., Bonvini B., Remagni M.C., Ghiglietti R., Locci F., Barzaghi S., Francolino S., Perrone A., Rubiloni A., Campo P., Gatti M., Carminati D. (2008) Influence of cheese-making technology on composition and microbiological characteristics of Vastedda cheese. Food Control, 19 (2), 119-125.
  8. Mucchetti G., Bonvini B., Francolino S., Neviani E., Carminati C. (2008) Effect of washing with a high pressure water spray on removal of Listeria innocua from Gorgonzola cheese rind. Food Control, 19 (5), 521-525.
  9. Zago M., Rossetti L., Reinheimer J., Carminati D., Giraffa G. (2008) Detection and identification of Lactobacillus helveticus bacteriophages by PCR. J. Dairy Res., 75, 196-201.
  10. Carminati D., Bonvini B., Neviani E., Mucchetti G. (2008) The fate of pathogenic bacteria during the spontaneous creaming process of raw milk: a laboratory-scale study. Milchwissenschaft, 63 (4), 416-419.
  11. Rossetti L., Carminati D., Zago M., Giraffa G. (2009) A Qualified Presumption of Safety approach for the safety assessment of Grana Padano whey starters. Int. J. Food Microbiol., 130, 70-73.
  12. Mucchetti G., Ghiglietti R., Locci F., Francolino S., Bonvini B., Remagni M.C., Zago M., Iezzi R., Carminati D. (2009) Technological, microbiological and chemical characteristics of Pannerone, a traditional Italian raw milk cheese. Dairy Sci. Technol., 89, 419-436
  13. Zago M., Bonvini B., Carminati D., Giraffa G. (2009) Detection and quantification of Enterococcus gilvus in cheese by real-time PCR. System. Appl. Microbiol., 32, 514–521.
  14. De Antoni G., Zago M., Vasek O., Giraffa G., Carminati D., Briggiler Marcó M., Reinheimer J., Suárez V. (2010) Lactobacillus plantarum bacteriophages isolated from Kefir grains: phenotypic and molecular characterization. J. Dairy Res., 77, 7-12.
  15. Carminati D., Giraffa G., Quiberoni A., Binetti A., Suárez V., Reinheimer J. (2010) Advances and Trends in Starter Cultures for Dairy Fermentations. In: Biotechnology of Lactic Acid Bacteria: Novel Applications. F. Mozzi, R.R. Raya, G.M. Vignolo (Eds.), ch. 10, pp. 177-192. Wiley-Blackwell Publishing, Ames, Iowa, US. 2010. ISBN: 978-0-8138-1583-1