{"id":6950,"date":"2025-07-22T14:23:54","date_gmt":"2025-07-22T14:23:54","guid":{"rendered":"https:\/\/www.istitutospallanzani.it\/?page_id=6950"},"modified":"2025-07-22T14:23:54","modified_gmt":"2025-07-22T14:23:54","slug":"2025-2","status":"publish","type":"page","link":"https:\/\/www.istitutospallanzani.it\/en\/2025-2\/","title":{"rendered":"2025"},"content":{"rendered":"

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Ali Amini, Andrea Remelli, Valiallah Amirian Mojara, Mayline El Achkar, Matteo Dell\u2019Anno, Luciana Rossi, Giorgio Mirra, Alessia Di Giancamillo, Francesca Grassi Scalvini,Gabriella Tedeschi, Katia Parati, Andrea Turolla. (2025)“From cheese whey to single-cell protein production: By-product valorization through acidogenic fermentation and purple phototrophic bacteria. <\/strong>“<\/strong> Bioresource Technology Volume 435, November 2025, 132894.https:\/\/doi.org\/10.1016\/j.biortech.2025.132894<\/span><\/em><\/p>\n

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Lucia Aidos, Giorgio Mirra, Mirko Sergio, Margherita Pallaoro, Maria Chiara Di Meo, Chiara Cialini, Chiara Bazzocchi, Silvia Clotilde Bianca Modina, Lorenzo Proietti, Luciano Foglio, Francisco Javier Alarc\u00f3n-L\u00f3pez, Katia Parati, Alessia Di Giancamillo. (2024)” Innovative Protein Ingredients for Feeding Gilthead Seabream (Sparus aurata) Broodstock. Aquaculture Nutrition, 2025.<\/strong>“<\/strong> Aquaculture Nutrition, 2025; https:\/\/doi.org\/10.1155\/anu\/4229257<\/span><\/em><\/p>\n

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Jorge Garc\u00eda-M\u00e1rquez, Alejandro Morcillo-Guill\u00e9n , Antonio J. Vizca\u00edno, Alba Galafat, Mar\u00eda Isabel S\u00e1ez, Tom\u00e1s,Francisco Mart\u00ednez, Luciano Foglio, Lorenzo Proietti, Tiziana Bongiorno, Francisco Gabriel Aci\u00e9n, Katia Parati, Francisco Javier Alarc\u00f3n-L\u00f3pezo(2025)“The effects of microalgal feed supplementation on growth and digestive function of Acipenser baerii and Sparus aurata<\/strong>“<\/strong> Aquaculture Volume 610;https:\/\/doi.org\/10.1016\/j.aquaculture.2025.742920<\/span><\/em><\/p>\n

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  Ali Amini, Andrea Remelli, Valiallah Amirian Mojara, Mayline El Achkar, Matteo Dell\u2019Anno, Luciana Rossi, Giorgio Mirra, Alessia Di Giancamillo, Francesca Grassi Scalvini,Gabriella Tedeschi, Katia Parati, Andrea Turolla. (2025)“From cheese whey to single-cell protein production: By-product valorization through acidogenic fermentation and purple phototrophic bacteria. “ Bioresource Technology Volume 435, November 2025, 132894.https:\/\/doi.org\/10.1016\/j.biortech.2025.132894 Details>> 2025   […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"yoast_head":"\n2025 - Istituto Spallanzani<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.istitutospallanzani.it\/en\/2025-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"2025 - Istituto Spallanzani\" \/>\n<meta property=\"og:description\" content=\"  Ali Amini, Andrea Remelli, Valiallah Amirian Mojara, Mayline El Achkar, Matteo Dell\u2019Anno, Luciana Rossi, Giorgio Mirra, Alessia Di Giancamillo, Francesca Grassi Scalvini,Gabriella Tedeschi, Katia Parati, Andrea Turolla. (2025)“From cheese whey to single-cell protein production: By-product valorization through acidogenic fermentation and purple phototrophic bacteria. “ Bioresource Technology Volume 435, November 2025, 132894.https:\/\/doi.org\/10.1016\/j.biortech.2025.132894 Details>> 2025   […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.istitutospallanzani.it\/en\/2025-2\/\" \/>\n<meta property=\"og:site_name\" content=\"Istituto Spallanzani\" \/>\n<meta name=\"twitter:card\" content=\"summary\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.istitutospallanzani.it\/#website\",\"url\":\"https:\/\/www.istitutospallanzani.it\/\",\"name\":\"Istituto Spallanzani\",\"description\":\"Istituto Sperimentale Italiano Lazzaro Spallanzani\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.istitutospallanzani.it\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.istitutospallanzani.it\/en\/2025-2\/#webpage\",\"url\":\"https:\/\/www.istitutospallanzani.it\/en\/2025-2\/\",\"name\":\"2025 - Istituto Spallanzani\",\"isPartOf\":{\"@id\":\"https:\/\/www.istitutospallanzani.it\/#website\"},\"datePublished\":\"2025-07-22T14:23:54+00:00\",\"dateModified\":\"2025-07-22T14:23:54+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.istitutospallanzani.it\/en\/2025-2\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.istitutospallanzani.it\/en\/2025-2\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.istitutospallanzani.it\/en\/2025-2\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.istitutospallanzani.it\/en\/homepage-principale\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"2025\"}]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"2025 - Istituto Spallanzani","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.istitutospallanzani.it\/en\/2025-2\/","og_locale":"en_US","og_type":"article","og_title":"2025 - Istituto Spallanzani","og_description":"  Ali Amini, Andrea Remelli, Valiallah Amirian Mojara, Mayline El Achkar, Matteo Dell\u2019Anno, Luciana Rossi, Giorgio Mirra, Alessia Di Giancamillo, Francesca Grassi Scalvini,Gabriella Tedeschi, Katia Parati, Andrea Turolla. 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