Lista de obras -

A Polyphasic Approach To Detect Enterotoxigenic Staphylococcus aureusand Diarrheagenic Escherichia coliin Raw Milk Italian Cheeses by Multiplex PCR ⬇️

artículo científico publicado el 1 de diciembre de 2010

A polyphasic approach to highlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheeses

artículo científico publicado en 2002

Antibiotic resistance of lactobacilli isolated from two italian hard cheeses

artículo científico publicado en 2009

Application of AFLP fingerprint analysis for studying the biodiversity of Streptococcus thermophilus

artículo científico publicado en 2009

Application of FISH technology for microbiological analysis: current state and prospects.

artículo científico publicado en 2006

Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation

artículo científico publicado en 2016

Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages

artículo científico publicado en 2020

Biodiversity among Lactobacillus helveticus strains isolated from different natural whey starter cultures as revealed by classification trees

artículo científico publicado en 2004

Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano

artículo científico publicado en 2016

Characterization of Streptococcus macedonicus strains isolated from artisanal Italian raw milk cheeses

article

Comparison of natural whey starters for Grana Padano cheese using sunray plots

Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese

Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters

artículo científico publicado en 2012

Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter.

artículo científico publicado en 2013

Draft Genome Sequence of Lactobacillus helveticus Lh 23, Isolated from Natural Whey Starter

scientific article published on 10 September 2020

Draft Genome Sequence of Lactobacillus helveticus Strain Lh 12 Isolated from Natural Whey Starter.

artículo científico publicado en 2018

Dynamics of whole and lysed bacterial cells during Parmigiano-Reggiano cheese production and ripening

artículo científico publicado en 2008

Eating Fermented: Health Benefits of LAB-Fermented Foods

artículo científico publicado en 2021

Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of some Bifidobacterium species

artículo científico publicado en 2013

Effect of protein hydrolysates on growth kinetics and aminopeptidase activities of Lactobacillus

artículo científico publicado en 2013

Effective identification of Lactobacillus casei group species: genome-based selection of the gene mutL as the target of a novel multiplex PCR assay

artículo científico publicado en 2017

Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects

scientific article published in 2018

Erratum to “Application of AFLP fingerprint analysis for studying the biodiversity of Streptococcus thermophilus” [J. Microbiol. Methods 79 (2009) 48–54]

scholarly article published in Journal of Microbiological Methods

Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains

artículo científico publicado en 2010

Grana Padano cheese whey starters: microbial composition and strain distribution.

artículo científico publicado en 2008

Growth promotion ofBifidobacteriumandLactobacillusspecies by proteinaceous hydrolysates derived from poultry processing leftovers

Growth promotion of Bifidobacterium species by poultry bone and meat trimming hydrolyzate.

artículo científico publicado en 2011

Heterogeneity of putative surface layer proteins in Lactobacillus helveticus

artículo científico publicado en 2005

How the Fewest Become the Greatest. on Long Ripened Cheeses

article published in 2018

Identification of dairy lactic acid bacteria by tRNAAla-23S rDNA-RFLP

scientific article published on 16 October 2012

Investigation of the ability of dairy nonstarter lactic acid bacteria to grow using cell lysates of other lactic acid bacteria as the exclusive source of nutrients

article by Elisa Sgarbi et al published 26 May 2014 in International Journal of Dairy Technology

Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters.

artículo científico publicado en 2013

LIVE/DEAD YEAST VIABILITY STAINING AS A TOOL FOR IMPROVING ARTISANAL PILSNER BEER PRODUCTION

article

Metabolic and proteomic adaptation ofLactobacillus rhamnosusstrains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe medium

scientific article published on 10 October 2012

Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses

artículo científico publicado en 2013

New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano

artículo científico publicado en 2013

Pectin oligosaccharides from sugar beet pulp: molecular characterization and potential prebiotic activity

artículo científico publicado en 2018

Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters

scientific article published on 17 January 2020

Physicochemical and Microbiological Quality of Sous-Vide-Processed Carrots and Brussels Sprouts

Recovery and differentiation of long ripened cheese microflora through a new cheese-based cultural medium.

artículo científico publicado en 2009

Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR.

artículo científico publicado en 2016

Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese.

artículo científico publicado en 2013

Synthetic peptides as substrate for assaying the proteolytic activity of Lactobacillus helveticus

scientific article published on 01 August 2003

The presence, genetic diversity and behaviour of Listeria monocytogenes in blue-veined cheese rinds during the shelf life

Transcriptomic clues to understand the growth of Lactobacillus rhamnosus in cheese

artículo científico publicado en 2014

Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese

article

Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices

artículo científico publicado en 2020

Yeasts associated with Manteca.

artículo científico publicado en 2003

Lista de obras de

A Polyphasic Approach To Detect Enterotoxigenic Staphylococcus aureusand Diarrheagenic Escherichia coliin Raw Milk Italian Cheeses by Multiplex PCR ⬇️

A polyphasic approach to highlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheeses

Antibiotic resistance of lactobacilli isolated from two italian hard cheeses

Application of AFLP fingerprint analysis for studying the biodiversity of Streptococcus thermophilus

Application of FISH technology for microbiological analysis: current state and prospects.

Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation

Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages

Biodiversity among Lactobacillus helveticus strains isolated from different natural whey starter cultures as revealed by classification trees

Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano

Characterization of Streptococcus macedonicus strains isolated from artisanal Italian raw milk cheeses

Comparison of natural whey starters for Grana Padano cheese using sunray plots

Cutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheese

Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters

Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter.

Draft Genome Sequence of Lactobacillus helveticus Lh 23, Isolated from Natural Whey Starter

Draft Genome Sequence of Lactobacillus helveticus Strain Lh 12 Isolated from Natural Whey Starter.

Dynamics of whole and lysed bacterial cells during Parmigiano-Reggiano cheese production and ripening

Eating Fermented: Health Benefits of LAB-Fermented Foods

Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of some Bifidobacterium species

Effect of protein hydrolysates on growth kinetics and aminopeptidase activities of Lactobacillus

Effective identification of Lactobacillus casei group species: genome-based selection of the gene mutL as the target of a novel multiplex PCR assay

Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects

Erratum to “Application of AFLP fingerprint analysis for studying the biodiversity of Streptococcus thermophilus” [J. Microbiol. Methods 79 (2009) 48–54]

Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains

Grana Padano cheese whey starters: microbial composition and strain distribution.

Growth promotion ofBifidobacteriumandLactobacillusspecies by proteinaceous hydrolysates derived from poultry processing leftovers

Growth promotion of Bifidobacterium species by poultry bone and meat trimming hydrolyzate.

Heterogeneity of putative surface layer proteins in Lactobacillus helveticus

How the Fewest Become the Greatest. on Long Ripened Cheeses

Identification of dairy lactic acid bacteria by tRNAAla-23S rDNA-RFLP

Investigation of the ability of dairy nonstarter lactic acid bacteria to grow using cell lysates of other lactic acid bacteria as the exclusive source of nutrients

Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters.

LIVE/DEAD YEAST VIABILITY STAINING AS A TOOL FOR IMPROVING ARTISANAL PILSNER BEER PRODUCTION

Metabolic and proteomic adaptation ofLactobacillus rhamnosusstrains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe medium

Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses

New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano

Pectin oligosaccharides from sugar beet pulp: molecular characterization and potential prebiotic activity

Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters

Physicochemical and Microbiological Quality of Sous-Vide-Processed Carrots and Brussels Sprouts

Recovery and differentiation of long ripened cheese microflora through a new cheese-based cultural medium.

Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR.

Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese.

Synthetic peptides as substrate for assaying the proteolytic activity of Lactobacillus helveticus

The presence, genetic diversity and behaviour of Listeria monocytogenes in blue-veined cheese rinds during the shelf life

Transcriptomic clues to understand the growth of Lactobacillus rhamnosus in cheese

Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese

Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices

Yeasts associated with Manteca.