The Occurrence of Beer Spoilage Lactic Acid Bacteria in Craft Beer Production

Bioprotective Potential of Lactic Acid Bacteria in Malting and Brewing

(2016) SUSAN ROUSE et al.   JOURNAL OF FOOD PROTECTION

Bacteria and yeast microbiota in milk kefir grains from different Italian regions

(2015) Cristiana Garofalo et al.   FOOD MICROBIOLOGY

Beer choice and consumption determinants when craft beers are tasted: An exploratory study of consumer preferences

(2015) Barbara Aquilani et al.   FOOD QUALITY AND PREFERENCE

Unpasteurised commercial boza as a source of microbial diversity

(2015) Andrea Osimani et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Inhibitors of biofilm formation by biofuel fermentation contaminants

(2014) Timothy D. Leathers et al.   BIORESOURCE TECHNOLOGY

Dominance and influence of selectedSaccharomyces cerevisiaestrains on the analytical profile of craft beer refermentation

(2014) Laura Canonico et al.   JOURNAL OF THE INSTITUTE OF BREWING

Bioluminescence ATP Monitoring for the Routine Assessment of Food Contact Surface Cleanliness in a University Canteen

(2014) Andrea Osimani et al.   International Journal of Environmental Research and Public Health

Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation

(2013) Luca Cocolin et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Staphylococcus petrasii sp. nov. including S. petrasii subsp. petrasii subsp. nov. and S. petrasii subsp. croceilyticus subsp. nov., isolated from human clinical specimens and human ear infections

(2013) Roman Pantůček et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY

Evaluation of the HACCP System in a University Canteen: Microbiological Monitoring and Internal Auditing as Verification Tools

(2013) Andrea Osimani et al.   International Journal of Environmental Research and Public Health

Microbiological monitoring of air quality in a university canteen: an 11-year report

(2012) A. Osimani et al.   ENVIRONMENTAL MONITORING AND ASSESSMENT

Isolation, Identification, and Characterisation of Beer-Spoilage Lactic Acid Bacteria from Microbrewed Beer from Victoria, Australia

(2012) Garry Menz et al.   JOURNAL OF THE INSTITUTE OF BREWING

Craft Beer Microflora Identification Before and After a Cleaning Process

(2012) Marisa Manzano et al.   JOURNAL OF THE INSTITUTE OF BREWING

An eight-year report on the implementation of HACCP in a university canteen: impact on the microbiological quality of meals

(2011) Andrea Osimani et al.   INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH

Importance of acetic acid bacteria in food industry

(2010) Ilkin Yucel Sengun et al.   FOOD CONTROL

Broth and agar hop-gradient plates used to evaluate the beer-spoilage potential of Lactobacillus and Pediococcus isolates

(2009) M. Haakensen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Rapid detection and identification of beer-spoilage lactic acid bacteria by microcolony method

(2009) Shizuka Asano et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone

(2008) C. Garofalo et al.   JOURNAL OF APPLIED MICROBIOLOGY