Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium

Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy

(2017) Patrizio Tremonte et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Comparative vinification assays with selected Patagonian strains of Oenococcus oeni and Lactobacillus plantarum

(2017) Natalia S. Brizuela et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Growth and consumption of l-malic acid in wine-like medium by acclimated and non-acclimated cultures of Patagonian Oenococcus oeni strains

(2016) Bárbara Mercedes Bravo-Ferrada et al.   FOLIA MICROBIOLOGICA

Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation

(2016) Carmen Berbegal et al.   FOOD MICROBIOLOGY

Simultaneous inoculation of yeasts and lactic acid bacteria: Effects on fermentation dynamics and chemical composition of Negroamaro wine

(2016) Mariana Tristezza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release

(2016) Massimo Iorizzo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Homology-Based Modeling of Universal Stress Protein from Listeria innocua Up-Regulated under Acid Stress Conditions

(2016) Patrizio Tremonte et al.   Frontiers in Microbiology

Emerging trends in the application of malolactic fermentation

(2015) E.J. Bartowsky et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage

(2015) Aldo Di Luccia et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

In vitro probiotic characteristics of Lactobacillus plantarum ZDY 2013 and its modulatory effect on gut microbiota of mice

(2015) Renhui Huang et al.   JOURNAL OF DAIRY SCIENCE

Antimicrobial Effect ofMalpighia Punicifoliaand Extension of Water Buffalo Steak Shelf-Life

(2015) Patrizio Tremonte et al.   JOURNAL OF FOOD SCIENCE

Behaviour of lactic acid bacteria populations in Pecorino di Carmasciano cheese samples submitted to environmental conditions prevailing in the gastrointestinal tract: Evaluation by means of a polyphasic approach

(2014) Annamaria Ricciardi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of the fatty acid composition of acclimated oenologicalLactobacillus plantarumon the resistance to ethanol

(2014) B.M. Bravo-Ferrada et al.   LETTERS IN APPLIED MICROBIOLOGY

Biodiversity of Lactobacillus plantarum from traditional Italian wines

(2014) Bruno Testa et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Effect of acclimation medium on cell viability, membrane integrity and ability to consume malic acid in synthetic wine by oenologicalLactobacillus plantarumstrains

(2013) B.M. Bravo-Ferrada et al.   JOURNAL OF APPLIED MICROBIOLOGY

Lactobacillus plantarum29 InhibitsPenicilliumspp. Involved in the Spoilage of Black Truffles (Tuber aestivum)

(2013) Elena Sorrentino et al.   JOURNAL OF FOOD SCIENCE

Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking

(2013) A. Reale et al.   JOURNAL OF FOOD SCIENCE

Inhibition of Listeria monocytogenes and Escherichia coli O157:H7 in liquid broth medium and during processing of fermented sausage using autochthonous starter cultures

(2013) T. Pragalaki et al.   MEAT SCIENCE

Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation

(2013) Bárbara Mercedes Bravo-Ferrada et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Short- and Long-Term Adaptation to Ethanol Stress and Its Cross-Protective Consequences in Lactobacillus plantarum

(2011) Hermien van Bokhorst-van de Veen et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Expression of the Malolactic Enzyme Gene (mle) from Lactobacillus plantarum Under Winemaking Conditions

(2011) Bronwen J. Miller et al.   CURRENT MICROBIOLOGY

Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures—an Overview

(2010) Maret du Toit et al.   Food and Bioprocess Technology

Physiological and Transcriptional Response of Lactobacillus casei ATCC 334 to Acid Stress

(2010) J. R. Broadbent et al.   JOURNAL OF BACTERIOLOGY

Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity

(2010) P. Tremonte et al.   LETTERS IN APPLIED MICROBIOLOGY

Identification of lactobacilli isolated in traditional ripe wheat sourdoughs by using molecular methods

(2010) Anna Reale et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Analysis of lactic acid bacteria populations during spontaneous malolactic fermentation of Tempranillo wines at five wineries during two consecutive vintages

(2009) P. Ruiz et al.   FOOD CONTROL

Genetic screening of wine-related enzymes inLactobacillusspecies isolated from South African wines

(2009) P.S. Mtshali et al.   JOURNAL OF APPLIED MICROBIOLOGY

Ecological study of lactic acid microbiota isolated from Tempranillo wines of Castilla-La Mancha

(2009) Pedro Miguel Izquierdo Cañas et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Diversity of stress responses in dairy thermophilic streptococci

(2008) Teresa Zotta et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY