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BMC Microbiology|December 5, 2023
Glycerol and reuterin-producing Limosilactobacillus reuteri enhance butyrate production and inhibit Enterobacteriaceae in broiler chicken cecal microbiota PolyFermS modelPaul Tetteh Asare, Anna Greppi, Annelies Geirnaert, et al.
Scientific Reports|November 23, 2017
Genomic assessment in Lactobacillus plantarum links the butyrogenic pathway with glutamine metabolismCristian Botta, Alberto Acquadro, Anna Greppi, et al.
Frontiers in Nutrition|February 23, 2024
Vitamin B12 analogues from gut microbes and diet differentially impact commensal propionate producers of the human gutPalni Kundra, Anna Greppi, Monica Duppenthaler, et al.
International Journal of Food Microbiology|June 13, 2013
Yeast dynamics during spontaneous fermentation of mawè and tchoukoutou, two traditional products from BeninAnna Greppi, Kalliopi Rantisou, Wilfrid Padonou, et al.
International Journal of Food Microbiology|June 4, 2013
Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and -independent methodsAnna Greppi, Kalliopi Rantsiou, Wilfrid Padonou, et al.
BMC Microbiology|September 28, 2024
Microbially-produced folate forms support the growth of Roseburia intestinalis but not its competitive fitness in fecal batch fermentationsPalni Kundra, Annelies Geirnaert, Benoit Pugin, et al.
Frontiers in Microbiology|July 20, 2018
Decontamination of Minimally-Processed Fresh Lettuce Using Reuterin Produced by <i>Lactobacillus reuteri</i>Paul T Asare, Anna Greppi, Martina Stettler, et al.
Microorganisms|January 16, 2020
Reuterin Demonstrates Potent Antimicrobial Activity Against a Broad Panel of Human and Poultry Meat <i>Campylobacter</i> spp. IsolatesPaul Tetteh Asare, Katrin Zurfluh, Anna Greppi, et al.
Frontiers in Microbiology|January 6, 2022
<i>In vitro</i> Modeling of Chicken Cecal Microbiota Ecology and Metabolism Using the PolyFermS PlatformPaul Tetteh Asare, Anna Greppi, Alessia Pennacchia, et al.
International Journal of Food Microbiology|April 25, 2015
Phytase-producing capacity of yeasts isolated from traditional African fermented food products and PHYPk gene expression of Pichia kudriavzevii strainsAnna Greppi, Łukasz Krych, Antonella Costantini, et al.
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