Characterization of microbial community composition and pathogens risk assessment in typical Italian-style salami by high-throughput sequencing technology

Prediction of the impact of processing critical conditions for Listeria monocytogenes growth in artisanal dry-fermented sausages (salami) through a growth/no growth model applicable to time-dependent conditions

(2017) Pierluigi Polese et al.   FOOD CONTROL

Survey of five food-borne pathogens in commercial cold food dishes and their detection by multiplex PCR

(2016) Qian Yu et al.   FOOD CONTROL

Characterization of microbiota in Plaisentif cheese by high-throughput sequencing

(2016) Alessandra Dalmasso et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of microbial diversity and dynamics during wine fermentation of Grenache grape variety by high-throughput barcoding sequencing

(2016) Maria del Carmen Portillo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Understanding the bacterial communities of hard cheese with blowing defect

(2015) Daniela Bassi et al.   FOOD MICROBIOLOGY

Bacterial diversity in typical Italian salami at different ripening stages as revealed by high-throughput sequencing of 16S rRNA amplicons

(2015) Justyna Połka et al.   FOOD MICROBIOLOGY

High-throughput assessment of bacterial ecology in hog, cow and ovine casings used in sausages production

(2015) Annalisa Rebecchi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Monitoring of the microbiota of fermented sausages by culture independent rRNA-based approaches

(2015) Anna Greppi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of Inoculation of Commercial Starter Cultures on the Quality and Histamine Accumulation in Fermented Sausages

(2015) Xinhui Wang et al.   JOURNAL OF FOOD SCIENCE

Effects of inoculating Lactobacillus sakei starter cultures on the microbiological quality and nitrite depletion of Chinese fermented sausages

(2013) X.H. Wang et al.   FOOD CONTROL

The use of nucleosides and arginine as alternative energy sources by coagulase-negative staphylococci in view of meat fermentation

(2013) M. Janssens et al.   FOOD MICROBIOLOGY

High throughput sequencing methods and analysis for microbiome research

(2013) Julia M. Di Bella et al.   JOURNAL OF MICROBIOLOGICAL METHODS

The substitution of a traditional starter culture in mutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis

(2013) I. Holko et al.   MEAT SCIENCE

High-Throughput Sequencing for Detection of Subpopulations of Bacteria Not Previously Associated with Artisanal Cheeses

(2012) Lisa Quigley et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Diversity of microorganisms from forest soils differently polluted with heavy metals

(2012) Marcin Chodak et al.   APPLIED SOIL ECOLOGY

Search and clustering orders of magnitude faster than BLAST

(2010) Robert C. Edgar   BIOINFORMATICS

Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese

(2010) P. Dolci et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Surface mycobiota on Argentinean dry fermented sausages

(2010) Claudia Castellari et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

QIIME allows analysis of high-throughput community sequencing data

(2010) J Gregory Caporaso et al.   NATURE METHODS

An accurate DNA marker assay for stem rust resistance gene Sr2 in wheat

(2010) R. Mago et al.   THEORETICAL AND APPLIED GENETICS

Introducing mothur: Open-Source, Platform-Independent, Community-Supported Software for Describing and Comparing Microbial Communities

(2009) P. D. Schloss et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from “Alheira”, a traditional fermented sausage produced in Portugal

(2009) Helena Albano et al.   MEAT SCIENCE