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Food Microbiology|February 7, 2018
Impact of Lactobacillus curvatus 54M16 on microbiota composition and growth of Listeria monocytogenes in fermented sausagesMarina Giello, Antonietta La Storia, Francesca De Filippis, et al.Applied and Environmental Microbiology|February 13, 2007
Simultaneous detection of Pseudomonas fragi, P. lundensis, and P. putida from meat by use of a multiplex PCR assay targeting the carA geneDanilo Ercolini, Federica Russo, Giuseppe Blaiotta, et al.Systematic and Applied Microbiology|February 14, 2003
16S-23S rDNA intergenic spacer region polymorphism of Lactococcus garvieae, Lactococcus raffinolactis and Lactococcus lactis as revealed by PCR and nucleotide sequence analysisGiuseppe Blaiotta, Olimpia Pepe, Gianluigi Mauriello, et al.Systematic and Applied Microbiology|September 17, 2004
Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughsOlimpia Pepe, Giuseppe Blaiotta, Marilena Anastasio, et al.Systematic and Applied Microbiology|December 1, 2005
Evaluation of intra-specific diversities in Oenococcus oeni through analysis of genomic and expressed DNATiziana Lechiancole, Giuseppe Blaiotta, Dina Messina, et al.Journal of Food Protection|December 17, 2009
Pseudomonas fragi strains isolated from meat do not produce N-acyl homoserine lactones as signal moleculesIlario Ferrocino, Danilo Ercolini, Francesco Villani, et al.Applied and Environmental Microbiology|November 13, 2007
Lactobacillus strain diversity based on partial hsp60 gene sequences and design of PCR-restriction fragment length polymorphism assays for species identification and differentiationGiuseppe Blaiotta, Vincenzina Fusco, Danilo Ercolini, et al.Journal of Food Science|May 25, 2010
Selection and use of phytate-degrading LAB to improve cereal-based products by mineral solubilization during dough fermentationMarilena Anastasio, Olimpia Pepe, Teresa Cirillo, et al.Applied and Environmental Microbiology|November 8, 2006
Staphylococcus aureus and staphylococcal enterotoxin A in breaded chicken products: detection and behavior during the cooking processOlimpia Pepe, Giuseppe Blaiotta, Francesca Bucci, et al.Applied and Environmental Microbiology|July 10, 2007
Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter culturesFrancesco Villani, Annalisa Casaburi, Carmela Pennacchia, et al.Pageof 5