UB Paderborn / Katalog / Suche / in CDI

Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages

Journal of applied microbiology, 2004-01, Vol.97 (2), p.271-284

2004

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Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy

Meat science, 2004-05, Vol.67 (1), p.149-158

2004

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A promising eco-sustainable wound dressing based on cellulose extracted from Spartium junceum L. and impregnated with Glycyrrhiza glabra L extract: Design, production and biological properties

International journal of biological macromolecules, 2024-06, Vol.272 (Pt 2), p.132883, Article 132883

2024

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Isolation of Saccharomyces cerevisiae strains from different food matrices and their preliminary selection for a potential use as probiotics

Journal of applied microbiology, 2008-12, Vol.105 (6), p.1919-1928

2008

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Spray‐dried chestnut extract containing Lactobacillus rhamnosus cells as novel ingredient for a probiotic chestnut mousse

Journal of applied microbiology, 2014-06, Vol.116 (6), p.1632-1641

2014

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Production of fermented chestnut purees by lactic acid bacteria

International journal of food microbiology, 2012-09, Vol.158 (3), p.195-202

2012

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Short communication: Identification and technological characterization of yeast strains isolated from samples of water buffalo Mozzarella cheese

Journal of dairy science, 2010-06, Vol.93 (6), p.2358-2361

2010

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Heterotrophic microorganisms in deteriorated medieval wall paintings in southern Italian churches

Microbiological research, 2010-01, Vol.165 (1), p.21-32

2010

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Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics

Meat science, 2004-06, Vol.67 (2), p.309-317

2004

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Short communication: Technological and genotypic comparison between Streptococcus macedonicus and Streptococcus thermophilus strains coming from the same dairy environment

Journal of dairy science, 2011-12, Vol.94 (12), p.5871-5877

2011

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Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L.) safety and quality

Letters in applied microbiology, 2010-12, Vol.51 (6), p.697-703

2010

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PCR–DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheese

Journal of applied microbiology, 2004-02, Vol.96 (2), p.263-270

2004

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PCR detection of staphylococcal enterotoxin genes in Staphylococcus spp. strains isolated from meat and dairy products. Evidence for new variants of seG and seI in S. aureus AB-8802

Journal of applied microbiology, 2004-01, Vol.97 (4), p.719-730

2004

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Molecular evaluation of microbial diversity occurring in different types of Mozzarella cheese

Journal of applied microbiology, 2001-03, Vol.90 (3), p.414-420

2001

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Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow's milk

Journal of applied microbiology, 2001-03, Vol.90 (3), p.430-439

2001

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16S–23S rDNA Intergenic Spacer Region Polymorphism of Lactococcus garvieae, Lactococcus raffinolactis and Lactococcus lactis as Revealed by PCR and Nucleotide Sequence Analysis

Systematic and applied microbiology, 2002, Vol.25 (4), p.520-527

2002

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Molecular and physiological characteristics of a grape yeast strain containing atypical genetic material

International journal of food microbiology, 2010-11, Vol.144 (1), p.72-80

2010

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PCR-based detection of enterotoxigenic Staphylococcus aureus in the early stages of raw milk cheese making

Journal of applied microbiology, 2004-01, Vol.96 (5), p.1090-1096

2004

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Response of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and Staphylococcus aureus to the Thermal Stress Occurring in Model Manufactures of Grana Padano Cheese

Journal of dairy science, 2005-11, Vol.88 (11), p.3818-3825

2005

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Random amplified polymorphic DNA and amplified ribosomal DNA spacer polymorphism: powerful methods to differentiate Streptococcus thermophilus strains

Journal of applied microbiology, 1998-07, Vol.85 (1), p.25-36

1998

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Presence and characterisation of verotoxin producing E. coli in fresh Italian pork sausages, and preparation and use of an antibiotic-resistant strain for challenge studies

Meat science, 2005-05, Vol.70 (1), p.181-188

2005

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Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses

Food microbiology, 2010-02, Vol.27 (1), p.162-170

2010

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Characterization of strains of Leuconostoc mesenteroides by analysis of soluble whole‐cell protein pattern, DNA fingerprinting and restriction of ribosomal DNA

Journal of applied microbiology, 1997-05, Vol.82 (5), p.578-588

1997

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Nisin-producing organisms during traditional ‘Fior di latte’ cheese-making monitored by multiplex-PCR and PFGE analyses

International journal of food microbiology, 2001-01, Vol.63 (1), p.109-116

2001

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Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages

Meat science, 2005-12, Vol.71 (4), p.643-650

2005

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Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages

Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy

A promising eco-sustainable wound dressing based on cellulose extracted from Spartium junceum L. and impregnated with Glycyrrhiza glabra L extract: Design, production and biological properties

Isolation of Saccharomyces cerevisiae strains from different food matrices and their preliminary selection for a potential use as probiotics

Spray‐dried chestnut extract containing Lactobacillus rhamnosus cells as novel ingredient for a probiotic chestnut mousse

Production of fermented chestnut purees by lactic acid bacteria

Short communication: Identification and technological characterization of yeast strains isolated from samples of water buffalo Mozzarella cheese

Heterotrophic microorganisms in deteriorated medieval wall paintings in southern Italian churches

Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics

Short communication: Technological and genotypic comparison between Streptococcus macedonicus and Streptococcus thermophilus strains coming from the same dairy environment

Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L.) safety and quality

PCR–DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheese

PCR detection of staphylococcal enterotoxin genes in Staphylococcus spp. strains isolated from meat and dairy products. Evidence for new variants of seG and seI in S. aureus AB-8802

Molecular evaluation of microbial diversity occurring in different types of Mozzarella cheese

Detection and characterization of a bacteriocin, garviecin L1-5, produced by Lactococcus garvieae isolated from raw cow's milk

16S–23S rDNA Intergenic Spacer Region Polymorphism of Lactococcus garvieae, Lactococcus raffinolactis and Lactococcus lactis as Revealed by PCR and Nucleotide Sequence Analysis

Molecular and physiological characteristics of a grape yeast strain containing atypical genetic material

PCR-based detection of enterotoxigenic Staphylococcus aureus in the early stages of raw milk cheese making

Response of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and Staphylococcus aureus to the Thermal Stress Occurring in Model Manufactures of Grana Padano Cheese

Random amplified polymorphic DNA and amplified ribosomal DNA spacer polymorphism: powerful methods to differentiate Streptococcus thermophilus strains

Presence and characterisation of verotoxin producing E. coli in fresh Italian pork sausages, and preparation and use of an antibiotic-resistant strain for challenge studies

Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses

Characterization of strains of Leuconostoc mesenteroides by analysis of soluble whole‐cell protein pattern, DNA fingerprinting and restriction of ribosomal DNA

Nisin-producing organisms during traditional ‘Fior di latte’ cheese-making monitored by multiplex-PCR and PFGE analyses

Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages

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