Lista de obras - Maria Gullo - Dominio Público Uruguay

Acetic Acid bacteria: physiology and carbon sources oxidation.

artículo científico publicado en 2013

Acetobacter pasteurianus strain AB0220: cultivability and phenotypic stability over 9 years of preservation.

artículo científico publicado en 2012

Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar.

artículo científico publicado en 2006

Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives

artículo científico publicado en 2018

Candida humilis--dominant species in sourdoughs for the production of durum wheat bran flour bread

artículo científico publicado en 2003

Characterization of acetic acid bacteria in "traditional balsamic vinegar".

artículo científico publicado en 2005

Diversity of Acetobacter pasteurianus strains isolated from solid-state fermentation of cereal vinegars

artículo científico publicado en 2009

Evaluation and optimisation of bacterial genomic DNA extraction for no-culture techniques applied to vinegars

artículo científico publicado en 2011

Genome sequencing and phylogenetic analysis of K1G4: a new Komagataeibacter strain producing bacterial cellulose from different carbon sources

artículo científico publicado en 2020

Increased production of bacterial cellulose as starting point for scaled-up applications.

artículo científico publicado en 2017

Occurrence and dominance of yeast species in sourdough.

artículo científico publicado en 2004

Oxidative fermentations and exopolysaccharides production by acetic acid bacteria: a mini review

article

Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections

artículo científico publicado en 2019

Technological and microbiological aspects of traditional balsamic vinegar and their influence on quality and sensorial properties