Giuseppe Comi

Full Professor

University of Udine

Italy

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About

Giuseppe Comi is a Full Professor at the University of Udine in Italy. His research focuses on food microbiology, particularly exploring the spoilage of gluten-free products, the quality of stored food items, and the applications of lactic acid bacteria in food safety. Notable recent work includes studies on the bacteriocin activity of Lactobacillus species, microbial characterization of food products, and techniques to extend the shelf-life of seafood products.

Articles (13)

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2025

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2025

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2024

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2022

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2022

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2022

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2022

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2022

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2022

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2022

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2022

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2021

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2021

Collaborators (4)

Giulia Tabanelli

Junior assistant professor

University of Bologna

ITALY

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Lucilla Iacumin

University of Udine

ITALY

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Andrea Caridi

Associate Professor of Agricultural Microbiology

Università degli Studi Mediterranea di Reggio Calabria

ITALY

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Francesca Coppola

Università degli Studi di Napoli Federico II

ITALY

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Giuseppe Comi

Research Interests

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Articles (13)

Chalk Yeasts Cause Gluten-Free Bread Spoilage

Hygienic Quality of Air-Packed and Refrigerated or Frozen Stored Döner Kebab and Evaluation of the Growth of Intentionally Inoculated <i>Listeria monocytogenes</i>

Expression of Caseicin from Lacticaseibacillus casei and Lacticaseibacillus zeae Provides Insight into Antilisterial Class IIa Bacteriocins

Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective Cultures

Antibiotic resistance and virulence factors in lactobacilli: something to carefully consider

Draft Genome Sequences of Eight Bacilli Isolated from an Ancient Roman Amphora

Evaluation of Different Techniques, including Modified Atmosphere, under Vacuum Packaging, Washing, and Latilactobacillus sakei as a Bioprotective Agent, to Increase the Shelf-Life of Fresh Gutted Sea Bass (Dicentrarchus labrax) and Sea Bream (Sparus aurata) Stored at 6 ± 2 °C

Lactobacilli, a Weapon to Counteract Pathogens through the Inhibition of Their Virulence Factors

Microbial Characterization of Retail Cocoa Powders and Chocolate Bars of Five Brands Sold in Italian Supermarkets

Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains

Zygosaccharomyces rouxii is the predominant species responsible for the spoilage of the mix base for ice cream and ethanol is the best inhibitor tested

A survey of a blown pack spoilage produced by Clostridium perfringens in vacuum–packaged wurstel

Analysis of the Bioprotective Potential of Different Lactic Acid Bacteria Against Listeria monocytogenes in Cold-Smoked Sea Bass, a New Product Packaged Under Vacuum and Stored at 6 ± 2°C

Collaborators (4)

Giulia Tabanelli

Lucilla Iacumin

Andrea Caridi

Francesca Coppola

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