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FOOD MICROBIOLOGY
Rivista
Codice:
E066463
ISSN:
0740-0020
Dati Generali
Dati Generali
Pubblicazioni (42)
Pulisci
Ordina Pubblicazioni:
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A filtration-based real-time PCR method for the quantitative detection of viable Salmonella enterica and Listeria monocytogenes in food samples.
Articolo
A loop-mediated isothermal amplification (LAMP) assay for rapid detection of fumonisin producing Aspergillus species
Articolo
Added pentosans in breadmaking: fermentations of derived pentoses by sourdough lactic acid bacteria.
Articolo
Aerobic and respirative growth of heterofermentative lactic acid bacteria: A screening study
Articolo
Antibiotic resistance in wild and commercial non-enterococcal Lactic Acid Bacteria and Bifidobacteria strains of dairy origin: An update
Articolo
Antimicrobial activity of gaseous Citrus limon var Pompia leaf essential oil against Listeria monocytogenes on ricotta salata cheese
Articolo
Antimicrobial efficacy of pepsin-digested bovine lactoferrin on spoilage bacteria contaminating traditional mozzarella cheese.
Articolo
Bio-molecular characterisation of indigenous Oenococcus oeni strains from Negroamaro wine
Articolo
Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy
Articolo
Characterization of Fusarium verticillioides strains isolated from maize in Italy: fumonisin production, pathogenicity and genetic variability
Articolo
Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life
Articolo
Control of spoiler Pseudomonas spp. on fresh cut vegetables by neutral electrolyzed water
Articolo
Development of 23 individual TaqMan® real-time PCR assays for identifying common foodborne pathogens using a single set of amplification conditions
Articolo
Development of quantitative real-time PCR and digital droplet-PCR assays for rapid and early detection of the spoilage yeasts Saccharomycopsis fibuligera and Wickerhamomyces anomalus in bread
Articolo
Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation
Articolo
Effect of temperature on growth, wheat head infection, and nivalenol production by Fusarium poae
Articolo
Efficacy of gaseous ozone to counteract postharvest table grape sour rot
Articolo
Efficacy of killer yeasts in the biological control of Penicillium digitatum on Tarocco orange fruits (Citrus sinensis)
Articolo
Exploitation of Prunus mahaleb fruit by fermentation with selected strains of Lactobacillus plantarum and Saccharomyces cerevisiae
Articolo
Fungal mycobiota and mycotoxin risk for traditional artisan Italian cave cheese
Articolo
Genetic variability and fumonisin production by Fusarium proliferatum.
Articolo
High resolution melting analysis (HRM) as a new tool for the identification of species belonging to the Lactobacillus casei group and comparison with species-specific PCRs and multiplex PCR
Articolo
How we can improve the antimicrobial performances of lactic acid bacteria? A new strategy to control Listeria monocytogenes in Gorgonzola cheese
Articolo
Improvement of Ayran quality by the selection of autochthonous microbial cultures
Articolo
Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties
Articolo
Isolation and characterization of tyramine-producing Enterococcus faecium strain from red wine.
Articolo
Microbiological, physico-chemical, nutritional and sensory characterization of traditional Matsoni: Selection and use of autochthonous multiple strain cultures to extend its shelf-life
Articolo
Microdroplet-based multiplex PCR on chip to detect foodborne bacteria producing biogenic amines
Articolo
Novel insights into the enterotoxigenic potential and genomic background of Staphylococcus aureus isolated from raw milk
Articolo
Occurrence of Non-Lactic Acid Bacteria Populations Involved in Protein Hydrolysis of Cold-Stored High Moisture Mozzarella Cheese
Articolo
Pepsin-digested bovine lactoferrin prevents Mozzarella cheese blue discoloration caused by Pseudomonas fluorescens
Articolo
Phenotype and genomic background of Arcobacter butzleri strains and taxogenomic assessment of the species
Articolo
Phylogenetic analyses and toxigenic profiles of Fusarium equiseti and Fusarium acuminatum isolated from cereals from Southern Europe
Articolo
Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and development of a protocol for the pre-selection of fermentation starters.
Articolo
Population structure and Aflatoxin production by Aspergillus Sect. Flavi from maize in Nigeria and Ghana
Articolo
Proteomic analysis of the food spoiler Pseudomonas fluorescens ITEM 17298 reveals the antibiofilm activity of the pepsin-digested bovine lactoferrin
Articolo
Structure of association networks in food bacterial communities
Articolo
Surfome analysis of a wild-type wine Saccharomyces cerevisiae strain.
Articolo
Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation
Articolo
The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening.
Articolo
Urease production by Streptococcus thermophilus
Articolo
Viable But Not Culturable (VBNC) state of Brettanomyces bruxellensis in wine: new insights on molecular basis of VBNC behaviour using a transcriptomic approach
Articolo
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