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Lisa Solieri

Showing results (31-40 of 51) with videos related to

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Microorganisms|November 27, 2021
Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey ValorizationSerena Martini, Mattia Bonazzi, Ilaria Malorgio, et al.
International Journal of Food Microbiology|June 5, 2020
Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptidesDavide Tagliazucchi, Andrea Baldaccini, Serena Martini, et al.
FEMS Yeast Research|August 6, 2016
Differential hypersaline stress response in Zygosaccharomyces rouxii complex yeasts: a physiological and transcriptional studyLisa Solieri, Veronica Vezzani, Stefano Cassanelli, et al.
Microbiology Resource Announcements|December 12, 2018
Draft Genome Sequences of the Highly Halotolerant Strain Zygosaccharomyces rouxii ATCC 42981 and the Novel Allodiploid Strain Zygosaccharomyces sapae ATB301<sup>T</sup> Obtained Using the MinION PlatformMelissa Bizzarri, Stefano Cassanelli, Leszek P Pryszcz, et al.
Food Microbiology|September 1, 2006
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegarLuciana De Vero, Elisabetta Gala, Maria Gullo, et al.
International Journal of Food Microbiology|April 23, 2026
Development of a GMO-free de novo lager yeast with reduced phenolic off-flavor production through interspecific hybridization and UV mutagenesisChiara Nasuti, Gabriele Iannuzziello, Viola Ceramelli Papiani, et al.
Biology|January 21, 2022
Characterization of Cell-Envelope Proteinases from Two <i>Lacticaseibacillus casei</i> Strains Isolated from Parmigiano Reggiano CheeseLisa Solieri, Laura Sola, Amanda Vaccalluzzo, et al.
Microorganisms|February 25, 2022
Microbial Consortia Involved in Traditional Sicilian Sourdough: Characterization of Lactic Acid Bacteria and Yeast PopulationsAlessandra Pino, Nunziatina Russo, Lisa Solieri, et al.
Microorganisms|September 28, 2023
Sour Beer as Bioreservoir of Novel Craft Ale Yeast CulturesChiara Nasuti, Jennifer Ruffini, Laura Sola, et al.
Frontiers in Microbiology|April 3, 2024
Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheeseSerena Martini, Laura Sola, Alice Cattivelli, et al.
Pageof 6

Showing results (31-40 of 51) with videos related to

Sort By:
Pageof 6
Microorganisms|November 27, 2021
Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey ValorizationSerena Martini, Mattia Bonazzi, Ilaria Malorgio, et al.
International Journal of Food Microbiology|June 5, 2020
Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptidesDavide Tagliazucchi, Andrea Baldaccini, Serena Martini, et al.
FEMS Yeast Research|August 6, 2016
Differential hypersaline stress response in Zygosaccharomyces rouxii complex yeasts: a physiological and transcriptional studyLisa Solieri, Veronica Vezzani, Stefano Cassanelli, et al.
Microbiology Resource Announcements|December 12, 2018
Draft Genome Sequences of the Highly Halotolerant Strain Zygosaccharomyces rouxii ATCC 42981 and the Novel Allodiploid Strain Zygosaccharomyces sapae ATB301<sup>T</sup> Obtained Using the MinION PlatformMelissa Bizzarri, Stefano Cassanelli, Leszek P Pryszcz, et al.
Food Microbiology|September 1, 2006
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegarLuciana De Vero, Elisabetta Gala, Maria Gullo, et al.
International Journal of Food Microbiology|April 23, 2026
Development of a GMO-free de novo lager yeast with reduced phenolic off-flavor production through interspecific hybridization and UV mutagenesisChiara Nasuti, Gabriele Iannuzziello, Viola Ceramelli Papiani, et al.
Biology|January 21, 2022
Characterization of Cell-Envelope Proteinases from Two <i>Lacticaseibacillus casei</i> Strains Isolated from Parmigiano Reggiano CheeseLisa Solieri, Laura Sola, Amanda Vaccalluzzo, et al.
Microorganisms|February 25, 2022
Microbial Consortia Involved in Traditional Sicilian Sourdough: Characterization of Lactic Acid Bacteria and Yeast PopulationsAlessandra Pino, Nunziatina Russo, Lisa Solieri, et al.
Microorganisms|September 28, 2023
Sour Beer as Bioreservoir of Novel Craft Ale Yeast CulturesChiara Nasuti, Jennifer Ruffini, Laura Sola, et al.
Frontiers in Microbiology|April 3, 2024
Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheeseSerena Martini, Laura Sola, Alice Cattivelli, et al.
Pageof 6