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Biofilm Formation on Stainless Steel by Streptococcus thermophilus UC8547 in Milk Environments Is Mediated by the Proteinase PrtS

Applied and environmental microbiology, 2017-04, Vol.83 (8), p.E02840

2017

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Assessment of tetracycline and erythromycin resistance transfer during sausage fermentation by culture-dependent and -independent methods

Food microbiology, 2012-06, Vol.30 (2), p.348-354

2012

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Vaginal microbial communities from synchronized heifers and cows with reproductive disorders

Journal of applied microbiology, 2016-11, Vol.121 (5), p.1232-1241

2016

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Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park

International journal of food microbiology, 2004-04, Vol.92 (2), p.141-151

2004

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Fate of Biodegradable Polymers Under Industrial Conditions for Anaerobic Digestion and Aerobic Composting of Food Waste

Journal of polymers and the environment, 2020-09, Vol.28 (9), p.2539-2550

2020

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Alteration in cellular fatty acid composition as a response to salt, acid, oxidative and thermal stresses in Lactobacillus helveticus

Microbiology (Society for General Microbiology), 2001-08, Vol.147 (Pt 8), p.2255-2264

2001

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Population structure and safety aspects of Enterococcus strains isolated from artisanal dry fermented sausages produced in Argentina

Letters in applied microbiology, 2009-09, Vol.49 (3), p.411-414

2009

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Molecular and physiological characterization of dominant bacterial populations in traditional Mozzarella cheese processing

Journal of applied microbiology, 1999-10, Vol.87 (4), p.574-582

1999

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Biodiversity and technological‐functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs

Journal of applied microbiology, 2016-05, Vol.120 (5), p.1289-1301

2016

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Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation

Journal of applied microbiology, 2000-11, Vol.89 (5), p.807-814

2000

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The acid-stress response in Lactobacillus sanfranciscensis CB1

Microbiology (Society for General Microbiology), 2001-07, Vol.147 (Pt 7), p.1863-1873

2001

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Development of RAPD protocol for typing of strains of lactic acid bacteria and enterococci

Letters in applied microbiology, 1995-12, Vol.21 (6), p.376-379

1995

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Identification of fungi from dairy products by means of 18S rRNA analysis

International journal of food microbiology, 2001-09, Vol.69 (1), p.157-160

2001

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Physiological and molecular techniques for the study of bacterial community development in sausage fermentation

Journal of applied microbiology, 1998-06, Vol.84 (6), p.1043-1049

1998

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Microbial Community Dynamics during the Scamorza Altamurana Cheese Natural Fermentation

Journal of dairy science, 2002-06, Vol.85 (6), p.1390-1397

2002

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Characterization of the lactic acid bacteria in artisanal dairy products

Journal of dairy research, 1997-08, Vol.64 (3), p.409-421

1997

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Molecular characterization of the Lactobacillus community in traditional processing of Mozzarella cheese

International journal of food microbiology, 1998-08, Vol.43 (1), p.53-60

1998

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Use of RAPD and 16S rDNA sequencing for the study of Lactobacillus population dynamics in natural whey culture

Letters in applied microbiology, 1997-07, Vol.25 (1), p.8-12

1997

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PCR–DGGE analysis for the identification of microbial populations from Argentinean dry fermented sausages

Journal of microbiological methods, 2005-12, Vol.63 (3), p.254-263

2005

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Gene transfer of vancomycin and tetracycline resistances among Enterococcus faecalis during cheese and sausage fermentations

International journal of food microbiology, 2003-12, Vol.88 (2), p.315-323

2003

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A New Anti-Infective Strategy to Reduce Adhesion-Mediated Virulence in Staphylococcus Aureus Affecting Surface Proteins

International journal of immunopathology and pharmacology, 2011-07, Vol.24 (3), p.661-672

2011

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Nanomechanical analysis of Clostridium tyrobutyricum spores

Micron (Oxford, England : 1993), 2010-12, Vol.41 (8), p.945-952

2010

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Use of rRNA-targeted oligonucleotide probes for the characterization of the microflora from fermentation of Fontina cheese

Food microbiology, 1997-10, Vol.14 (5), p.469-476

1997

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Knockout of the alanine racemase gene in Lactobacillus plantarum results in septation defects and cell wall perforation

FEMS microbiology letters, 2004-04, Vol.233 (1), p.131-138

2004

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Genetic analysis of the replication region of the Lactobacillus plasmid vector pPSC22

Research in microbiology, 1996-10, Vol.147 (8), p.619-624

1996

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Biofilm Formation on Stainless Steel by Streptococcus thermophilus UC8547 in Milk Environments Is Mediated by the Proteinase PrtS

Assessment of tetracycline and erythromycin resistance transfer during sausage fermentation by culture-dependent and -independent methods

Vaginal microbial communities from synchronized heifers and cows with reproductive disorders

Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park

Fate of Biodegradable Polymers Under Industrial Conditions for Anaerobic Digestion and Aerobic Composting of Food Waste

Alteration in cellular fatty acid composition as a response to salt, acid, oxidative and thermal stresses in Lactobacillus helveticus

Population structure and safety aspects of Enterococcus strains isolated from artisanal dry fermented sausages produced in Argentina

Molecular and physiological characterization of dominant bacterial populations in traditional Mozzarella cheese processing

Biodiversity and technological‐functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs

Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation

The acid-stress response in Lactobacillus sanfranciscensis CB1

Development of RAPD protocol for typing of strains of lactic acid bacteria and enterococci

Identification of fungi from dairy products by means of 18S rRNA analysis

Physiological and molecular techniques for the study of bacterial community development in sausage fermentation

Microbial Community Dynamics during the Scamorza Altamurana Cheese Natural Fermentation

Characterization of the lactic acid bacteria in artisanal dairy products

Molecular characterization of the Lactobacillus community in traditional processing of Mozzarella cheese

Use of RAPD and 16S rDNA sequencing for the study of Lactobacillus population dynamics in natural whey culture

PCR–DGGE analysis for the identification of microbial populations from Argentinean dry fermented sausages

Gene transfer of vancomycin and tetracycline resistances among Enterococcus faecalis during cheese and sausage fermentations

A New Anti-Infective Strategy to Reduce Adhesion-Mediated Virulence in Staphylococcus Aureus Affecting Surface Proteins

Nanomechanical analysis of Clostridium tyrobutyricum spores

Use of rRNA-targeted oligonucleotide probes for the characterization of the microflora from fermentation of Fontina cheese

Knockout of the alanine racemase gene in Lactobacillus plantarum results in septation defects and cell wall perforation

Genetic analysis of the replication region of the Lactobacillus plasmid vector pPSC22

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