Event submissions
Published
This submission belongs to the session 4. Fermentation and health (nutraceutical impact) of the event The 1st International Online Conference on Fermentation
Published date
07 Nov, 2025
Academic Editor
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Manuel Malfeito-FerreiraCitation
Ilaria Mannazzu, Gabriele Rocchetti, Francesco Fancello, Forough Hatami, Antonio Gallo, Giacomo Luigi Petretto, Giacomo Zara, Propionibacteria in Action: Unveiling the Hidden Value of Second Cheese Whey, in Proceedings of The 1st International Online Conference on Fermentation, 12 November–13 November 2025, MDPI: Basel, Switzerland
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Propionibacteria in Action: Unveiling the Hidden Value of Second Cheese Whey
Gabriele Rocchetti 1
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Francesco Fancello 2
Forough Hatami 2
Antonio Gallo 1
Giacomo Luigi Petretto 3
Giacomo Zara 2
Ilaria Mannazzu 2
1. Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
2. Department of Agricultural Sciences, Università degli Studi di Sassari, Viale Italia 39A, 07100 Sassari, Italy
3. Department of Medicine, Surgery and Pharmacy, Università degli Studi di Sassari, Viale San Pietro, 07100 Sassari, Italy
Abstract
Keywords
Bioactive compounds
Metabolomics
One-carbon metabolism
Vitamins B9 and B12