Maria Luisa Savo Sardaro
Maria Luisa is interested in studies related to the influence of fermented and non-fermented foods on gut microbiota composition and evolution with the correlation to human health outcomes. After her Ph.D. in Genetics from Tuscia University (Italy), Maria Luisa started her Postdoctoral Research Fellowship at Parma University. She worked on the development of molecular biology and microbiological techniques for pathogens and fermentative bacteria identification to promote the diffusion of fermented products with probiotics and prebiotics properties. She is also an assistant professor in Food Microbiology at San Raffaele University in Rome.
Obrochta S, Savo Sardaro ML, Amato KR and Murray MH. 2022. Relationships Between Migration and Microbiome Composition and Diversity in Urban Canada Geese. Front. Ecol. Evol. 10:742369.
Amato KR, Mallott EK, D’Almeida Maia P, and Savo Sardaro ML. 2021. Predigestions as an Evolutionary Impetus for Human Use of Fermented Food. Current Anthropology 62:S24. S207-S219.
2020. Potential prebiotic effect of a long-chain dextran produced by Weissella cibaria: an in vitro. International Journal of Food Sciences and Nutrition.71:5, 563-571.
Application of real-time PCR (qPCR) for characterization of microbial populations and type of milk in dairy food products. Critical Reviews in Food Science and Nutrition, 59:3. 423-442.
Menezes LAA, Minervini F, Filannino P, Savo Sardaro ML, Gatti M and De Dea Lindner J. 2018. Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects. Front. Microbiol. 9:1972.
Savo Sardaro ML, Martins Perin L, Bancalari E, Neviani E, Gatti M. 2018. Advancement in LH-PCR methodology for multiple microbial species detections in fermented foods. Food Microbiology, Volume 74. Pages 113-119.
Bancalari E, Savo Sardaro ML, Levante A, Marseglia A, Caligiani A, Lazzi C, Neviani E, Gatti E. 2017. An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters. Food Research International Volume 100. Part 1, 2017. Pages 682-690.
Martins Perin L, Savo Sardaro ML, Nero LA, Neviani E, Gatti M. 2017.Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods. Food Microbiology, Volume 65. Pages 160-169.
Garofalo C, Bancalari E, Milanović V, Cardinali F, Osimani A, Savo Sardaro ML, Bottari B, Bernini V, Aquilanti L, Clementi F, Neviani E, Gatti M. 2017. Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR. 2017. International Journal of Food Microbiology, Volume 242. Pages 24-36.
Savo Sardaro ML, Levante A, Bernini V, Gatti V, Neviani E, Lazzi C. 2016. The spxB gene as a target to identify Lactobacillus casei group species in cheese. Food Microbiology, Volume 59. Pages 57-65.