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Maria Gullo

Showing results (11-20 of 39) with videos related to

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Applied Microbiology and Biotechnology|February 4, 2020
Valorization of cheese whey using microbial fermentationsTeresa Zotta, Lisa Solieri, Lucilla Iacumin, et al.
Applied Microbiology and Biotechnology|June 22, 2018
Biotechnological production of cellulose by acetic acid bacteria: current state and perspectivesMaria Gullo, Salvatore La China, Pasquale Massimiliano Falcone, et al.
Frontiers in Microbiology|February 17, 2023
Editorial: Acetic acid bacteriaIsidoro Garcia-Garcia, Maria Gullo, Fusheng Chen, et al.
Biotechnology Letters|July 11, 2018
Oxidative fermentations and exopolysaccharides production by acetic acid bacteria: a mini reviewSalvatore La China, Gabriele Zanichelli, Luciana De Vero, et al.
Frontiers in Microbiology|October 31, 2022
Better under stress: Improving bacterial cellulose production by <i>Komagataeibacter xylinus</i> K2G30 (UMCC 2756) using adaptive laboratory evolutionKavitha Anguluri, Salvatore La China, Marcello Brugnoli, et al.
Polymers|July 12, 2025
Combining Microbial Cellulose with FeSO<sub>4</sub> and FeCl<sub>2</sub> by Ex Situ and In Situ MethodsSilvia Barbi, Marcello Brugnoli, Salvatore La China, et al.
Applied Microbiology and Biotechnology|October 2, 2017
Increased production of bacterial cellulose as starting point for scaled-up applicationsMaria Gullo, Antonella Sola, Gabriele Zanichelli, et al.
Microorganisms|June 28, 2023
A Microbial Co-Culturing System for Producing Cellulose-Hyaluronic Acid CompositesMarcello Brugnoli, Ilaria Mazzini, Salvatore La China, et al.
Foods (Basel, Switzerland)|July 12, 2025
Valorization of Olive Mill Wastewater by Selective Sequential FermentationLara Signorello, Mattia Pia Arena, Marcello Brugnoli, et al.
Foods (Basel, Switzerland)|July 9, 2022
Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented BeveragesElsa Cantadori, Marcello Brugnoli, Marina Centola, et al.
Pageof 4

Showing results (11-20 of 39) with videos related to

Sort By:
Pageof 4
Applied Microbiology and Biotechnology|February 4, 2020
Valorization of cheese whey using microbial fermentationsTeresa Zotta, Lisa Solieri, Lucilla Iacumin, et al.
Applied Microbiology and Biotechnology|June 22, 2018
Biotechnological production of cellulose by acetic acid bacteria: current state and perspectivesMaria Gullo, Salvatore La China, Pasquale Massimiliano Falcone, et al.
Frontiers in Microbiology|February 17, 2023
Editorial: Acetic acid bacteriaIsidoro Garcia-Garcia, Maria Gullo, Fusheng Chen, et al.
Biotechnology Letters|July 11, 2018
Oxidative fermentations and exopolysaccharides production by acetic acid bacteria: a mini reviewSalvatore La China, Gabriele Zanichelli, Luciana De Vero, et al.
Frontiers in Microbiology|October 31, 2022
Better under stress: Improving bacterial cellulose production by <i>Komagataeibacter xylinus</i> K2G30 (UMCC 2756) using adaptive laboratory evolutionKavitha Anguluri, Salvatore La China, Marcello Brugnoli, et al.
Polymers|July 12, 2025
Combining Microbial Cellulose with FeSO<sub>4</sub> and FeCl<sub>2</sub> by Ex Situ and In Situ MethodsSilvia Barbi, Marcello Brugnoli, Salvatore La China, et al.
Applied Microbiology and Biotechnology|October 2, 2017
Increased production of bacterial cellulose as starting point for scaled-up applicationsMaria Gullo, Antonella Sola, Gabriele Zanichelli, et al.
Microorganisms|June 28, 2023
A Microbial Co-Culturing System for Producing Cellulose-Hyaluronic Acid CompositesMarcello Brugnoli, Ilaria Mazzini, Salvatore La China, et al.
Foods (Basel, Switzerland)|July 12, 2025
Valorization of Olive Mill Wastewater by Selective Sequential FermentationLara Signorello, Mattia Pia Arena, Marcello Brugnoli, et al.
Foods (Basel, Switzerland)|July 9, 2022
Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented BeveragesElsa Cantadori, Marcello Brugnoli, Marina Centola, et al.
Pageof 4