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Foods (Basel, Switzerland)|April 3, 2021
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated CulturesElena Bancalari, Francesco Martelli, Benedetta Bottari, et al.
International Journal of Food Microbiology|January 8, 2013
Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey startersBenedetta Bottari, Caterina Agrimonti, Monica Gatti, et al.
Systematic and Applied Microbiology|June 25, 2013
Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheeseMarcela Santarelli, Benedetta Bottari, Camilla Lazzi, et al.
Frontiers in Microbiology|November 2, 2016
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk TransformationElena Bancalari, Valentina Bernini, Benedetta Bottari, et al.
Foods (Basel, Switzerland)|January 5, 2021
Solid-State Fermentation of Arthrospira platensis to Implement New Food Products: Evaluation of Stabilization Treatments and Bacterial Growth on the Volatile FractionFrancesco Martelli, Martina Cirlini, Camilla Lazzi, et al.
Journal of Applied Genetics|April 17, 2019
AFLP protocol comparison for microbial diversity fingerprintingGaia Bertani, Maria Luisa Savo Sardaro, Erasmo Neviani, et al.
Journal of Microbiological Methods|October 20, 2012
Identification of dairy lactic acid bacteria by tRNAAla-23S rDNA-RFLPAndrea Mancini, Camilla Lazzi, Valentina Bernini, et al.
Foods (Basel, Switzerland)|October 15, 2020
Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic BacteriaFrancesco Martelli, Martina Cirlini, Camilla Lazzi, et al.
Applied and Environmental Microbiology|January 9, 2004
Biodiversity among Lactobacillus helveticus strains isolated from different natural whey starter cultures as revealed by classification treesMonica Gatti, Carlo Trivisano, Enrico Fabrizi, et al.
Food Microbiology|March 10, 2009
Recovery and differentiation of long ripened cheese microflora through a new cheese-based cultural mediumErasmo Neviani, Juliano De Dea Lindner, Valentina Bernini, et al.
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