Identification, typing and investigation of the dairy characteristics of lactic acid bacteria isolated from “Vastedda della valle del Belìce” cheeses

Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese

(2012) L. Settanni et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characteristics of microbial biofilm on wooden vats (‘gerles’) in PDO Salers cheese

(2012) Robert Didienne et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese

(2011) Massimo Todaro et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

A novel multiplex PCR/RFLP assay for the identification of Streptococcus bovis/Streptococcus equinus complex members from dairy microbial communities based on the 16S rRNA gene

(2011) Christoph Jans et al.   FEMS MICROBIOLOGY LETTERS

Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits

(2010) Luca Settanni et al.   FOOD MICROBIOLOGY

Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria

(2010) Luca Settanni et al.   FOOD MICROBIOLOGY

Tina wooden vat biofilm: A safe and highly efficient lactic acid bacteria delivering system in PDO Ragusano cheese making

(2009) Sylvie Lortal et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk

(2008) Elena Franciosi et al.   INTERNATIONAL DAIRY JOURNAL

A Factory-Scale Application of Secondary Adjunct Cultures Selected from Lactic Acid Bacteria During Puzzone di Moena Cheese Ripening

(2008) E. Franciosi et al.   JOURNAL OF DAIRY SCIENCE

Streptococcus bovis bacteraemia: identification within organism complex and association with endocarditis and colonic malignancy

(2008) Vikram L. Vaska et al.   PATHOLOGY

Influence of cheese-making technology on composition and microbiological characteristics of Vastedda cheese

(2007) G. Mucchetti et al.   FOOD CONTROL

Lactic acid bacteria occurring during manufacture and ripening of Provolone del Monaco cheese: Detection by different analytical approaches

(2007) Maria Aponte et al.   INTERNATIONAL DAIRY JOURNAL

An investigation of the bacteriocinogenic potential of lactic acid bacteria associated with wheat (Triticum durum) kernels and non-conventional flours

(2007) Aldo Corsetti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY