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Bacteriocin production and gene sequencing analysis from vaginal Lactobacillus strains

Archives of microbiology, 2014-09, Vol.196 (9), p.645-653

2014

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Genus Lactobacillus: A Taxonomic Update

Probiotics and antimicrobial proteins, 2012-12, Vol.4 (4), p.217-226

2012

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Biocide and antibiotic resistance of Enterococcus faecalis and Enterococcus faecium isolated from the swine meat chain

Food microbiology, 2016-12, Vol.60, p.160-164

2016

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Biodiversity and characterization of indigenous coagulase-negative staphylococci isolated from raw milk and cheese of North Italy

Food microbiology, 2013-05, Vol.34 (1), p.106-111

2013

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Impact of maintenance immunosuppressive therapy on the fecal microbiome of renal transplant recipients: Comparison between an everolimus- and a standard tacrolimus-based regimen

PloS one, 2017-05, Vol.12 (5), p.e0178228-e0178228

2017

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Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations

Applied and Environmental Microbiology, 2012-03, Vol.78 (6), p.1987-1994

2012

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Diversity of Candida zemplinina strains from grapes and Italian wines

Food microbiology, 2012-02, Vol.29 (1), p.18-26

2012

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Differentiation of Lactobacillus plantarum, L. pentosus, and L. paraplantarum by recA Gene Sequence Analysis and Multiplex PCR Assay with recA Gene-Derived Primers

Applied and Environmental Microbiology, 2001-08, Vol.67 (8), p.3450-3454

2001

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Quantitative Analysis of Histidine Decarboxylase Gene (hdcA) Transcription and Histamine Production by Streptococcus thermophilus PRI60 under Conditions Relevant to Cheese Making

Applied and Environmental Microbiology, 2011-04, Vol.77 (8), p.2817-2822

2011

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Antibiotic Susceptibility Profiles of Dairy Leuconostoc, Analysis of the Genetic Basis of Atypical Resistances and Transfer of Genes In Vitro and in a Food Matrix

PloS one, 2016-01, Vol.11 (1), p.e0145203-e0145203

2016

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Microbiological characteristics of fresh tofu produced in small industrial scale and identification of specific spoiling microorganisms (SSO)

Food science & technology, 2016-07, Vol.70, p.280-285

2016

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Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: A multivariate screening study

International journal of food microbiology, 2010-12, Vol.144 (2), p.270-279

2010

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Effect of Chemico-Physical Parameters on the Histidine Decarboxylase (HdcA) Enzymatic Activity in Streptococcus thermophilus PRI60

Journal of food science, 2012-04, Vol.77 (4), p.M231-M237

2012

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Genomic Diversity of Lactobacillus salivarius

Applied and Environmental Microbiology, 2011-02, Vol.77 (3), p.954-965

2011

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Exploring Antibiotic Resistance Diversity in Leuconostoc spp. by a Genome-Based Approach: Focus on the lsaA Gene

Microorganisms (Basel), 2021-02, Vol.9 (3), p.491

2021

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Evolution of lactic acid bacteria in the order Lactobacillales as depicted by analysis of glycolysis and pentose phosphate pathways

Systematic and applied microbiology, 2013-07, Vol.36 (5), p.291-305

2013

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The Induction of Noble Rot ( Botrytis cinerea ) Infection during Postharvest Withering Changes the Metabolome of Grapevine Berries ( Vitis vinifera L., cv. Garganega)

Frontiers in plant science, 2017-06, Vol.8, p.1002-1002

2017

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Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea

Foods, 2022-09, Vol.11 (19), p.3045

2022

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Identification of a Tyrosine Decarboxylase Gene (tdcA) in Streptococcus thermophilus 1TT45 and Analysis of Its Expression and Tyramine Production in Milk

Applied and Environmental Microbiology, 2011-02, Vol.77 (3), p.1140-1144

2011

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Development of Reverse Transcription (RT)-PCR and Real-Time RT-PCR Assays for Rapid Detection and Quantification of Viable Yeasts and Molds Contaminating Yogurts and Pasteurized Food Products

Applied and Environmental Microbiology, 2003-07, Vol.69 (7), p.4116-4122

2003

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Unravelling the Impact of Grape Washing, SO2, and Multi-Starter Inoculation in Lab-Scale Vinification Trials of Withered Black Grapes

Fermentation (Basel), 2021-03, Vol.7 (1), p.43

2021

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Suitability of the Nisin Z-producer Lactococcus lactis subsp. lactis CBM 21 to be Used as an Adjunct Culture for Squacquerone Cheese Production

Animals (Basel), 2020-05, Vol.10 (5), p.782

2020

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Diversity, Dynamics, and Activity of Bacterial Communities during Production of an Artisanal Sicilian Cheese as Evaluated by 16S rRNA Analysis

Applied and Environmental Microbiology, 2002-04, Vol.68 (4), p.1882-1892

2002

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Differences in the Volatile Profile of Apple Cider Fermented with Schizosaccharomyces pombe and Schizosaccharomyces japonicus

Fermentation (Basel), 2024-03, Vol.10 (3), p.128

2024

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Microbiota of Grapes: Positive and Negative Role on Wine Quality

2017

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Bacteriocin production and gene sequencing analysis from vaginal Lactobacillus strains

Genus Lactobacillus: A Taxonomic Update

Biocide and antibiotic resistance of Enterococcus faecalis and Enterococcus faecium isolated from the swine meat chain

Biodiversity and characterization of indigenous coagulase-negative staphylococci isolated from raw milk and cheese of North Italy

Impact of maintenance immunosuppressive therapy on the fecal microbiome of renal transplant recipients: Comparison between an everolimus- and a standard tacrolimus-based regimen

Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations

Diversity of Candida zemplinina strains from grapes and Italian wines

Differentiation of Lactobacillus plantarum, L. pentosus, and L. paraplantarum by recA Gene Sequence Analysis and Multiplex PCR Assay with recA Gene-Derived Primers

Quantitative Analysis of Histidine Decarboxylase Gene (hdcA) Transcription and Histamine Production by Streptococcus thermophilus PRI60 under Conditions Relevant to Cheese Making

Antibiotic Susceptibility Profiles of Dairy Leuconostoc, Analysis of the Genetic Basis of Atypical Resistances and Transfer of Genes In Vitro and in a Food Matrix

Microbiological characteristics of fresh tofu produced in small industrial scale and identification of specific spoiling microorganisms (SSO)

Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: A multivariate screening study

Effect of Chemico-Physical Parameters on the Histidine Decarboxylase (HdcA) Enzymatic Activity in Streptococcus thermophilus PRI60

Genomic Diversity of Lactobacillus salivarius

Exploring Antibiotic Resistance Diversity in Leuconostoc spp. by a Genome-Based Approach: Focus on the lsaA Gene

Evolution of lactic acid bacteria in the order Lactobacillales as depicted by analysis of glycolysis and pentose phosphate pathways

The Induction of Noble Rot ( Botrytis cinerea ) Infection during Postharvest Withering Changes the Metabolome of Grapevine Berries ( Vitis vinifera L., cv. Garganega)

Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea

Identification of a Tyrosine Decarboxylase Gene (tdcA) in Streptococcus thermophilus 1TT45 and Analysis of Its Expression and Tyramine Production in Milk

Development of Reverse Transcription (RT)-PCR and Real-Time RT-PCR Assays for Rapid Detection and Quantification of Viable Yeasts and Molds Contaminating Yogurts and Pasteurized Food Products

Unravelling the Impact of Grape Washing, SO2, and Multi-Starter Inoculation in Lab-Scale Vinification Trials of Withered Black Grapes

Suitability of the Nisin Z-producer Lactococcus lactis subsp. lactis CBM 21 to be Used as an Adjunct Culture for Squacquerone Cheese Production

Diversity, Dynamics, and Activity of Bacterial Communities during Production of an Artisanal Sicilian Cheese as Evaluated by 16S rRNA Analysis

Differences in the Volatile Profile of Apple Cider Fermented with Schizosaccharomyces pombe and Schizosaccharomyces japonicus

Microbiota of Grapes: Positive and Negative Role on Wine Quality

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