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International Journal of Food Microbiology|July 16, 2008
Grana Padano cheese whey starters: microbial composition and strain distributionLia Rossetti, Maria Emanuela Fornasari, Monica Gatti, et al.
Food Microbiology|September 10, 2013
Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starterTomislav Pogačić, Andrea Mancini, Marcela Santarelli, et al.
International Journal of Food Microbiology|July 29, 2019
Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide productionElena Bancalari, Paolo D'Incecco, Maria Luisa Savo Sardaro, et al.
Proteomics|September 12, 2012
Metabolic and proteomic adaptation of Lactobacillus rhamnosus strains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe mediumClaudio Giorgio Bove, Maria De Angelis, Monica Gatti, et al.
Microorganisms|November 28, 2019
Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial CompoundsAnnalisa Ricci, Valentina Bernini, Antonietta Maoloni, et al.
Foods (Basel, Switzerland)|June 2, 2021
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food ApplicationsAnnalisa Ricci, Gaia Bertani, Antonietta Maoloni, et al.
Foods (Basel, Switzerland)|November 14, 2023
Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in CheesemakingLuca Bettera, Alessia Levante, Elena Bancalari, et al.
Food Microbiology|April 13, 2017
Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methodsLuana Martins Perin, Maria Luisa Savo Sardaro, Luís Augusto Nero, et al.
Food Research International (Ottawa, Ont.)|June 13, 2020
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheeseElena Bancalari, Chiara Montanari, Alessia Levante, et al.
Food Microbiology|July 5, 2016
The spxB gene as a target to identify Lactobacillus casei group species in cheeseMaria Luisa Savo Sardaro, Alessia Levante, Valentina Bernini, et al.
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