All Stories

  1. Evaluation of a Potential Bacteriophage Cocktail for the Control of Shiga-Toxin Producing Escherichia coli in Food
  2. Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach
  3. Valorization of cheese whey using microbial fermentations
  4. Eugenol-grafted aliphatic polyesters: Towards inherently antimicrobial PLA-based materials exploiting OCAs chemistry
  5. Ripe and Raw Pu-Erh Tea: LC-MS Profiling, Antioxidant Capacity and Enzyme Inhibition Activities of Aqueous and Hydro-Alcoholic Extracts
  6. Assessment of Microbial Populations in the Manufacture of Vacuum-Packaged Ready-to-Eat Roast Beef and in a Related Production Plant
  7. Data on thermal and hydrolytic stability of both domiphen bromide and para-bromodomiphen bromide
  8. Stressed degradation studies of domiphen bromide by LC-ESI-MS/MS identify a novel promising antimicrobial agent
  9. Can Zymomonas mobilis Substitute Saccharomyces cerevisiae in Cereal Dough Leavening?
  10. One step access to oxindole-based β-lactams through Ugi four-center three-component reaction
  11. Insect frass in stored cereal products as a potential source of Lactobacillus sanfranciscensis for sourdough ecosystem
  12. Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine Production
  13. Compressed Yeast and Type I Gluten-Free Sourdough in Gluten-Free Breadmaking
  14. Genotypic Characterization and Biofilm Formation of Shiga-toxin producing Escherichia coli
  15. Unconventional bacterial association for dough leavening
  16. Development of a Droplet Digital Polymerase Chain Reaction for Rapid and Simultaneous Identification of Common Foodborne Pathogens in Soft Cheese
  17. Strain Diversity of Pseudomonas fluorescens Group with Potential Blue Pigment Phenotype Isolated from Dairy Products
  18. Characterization of malolactic bacteria isolated from Aosta Valley wines and evidence of psychrotrophy in some strains
  19. Development of a Type I gluten-free sourdough
  20. Heat inactivation of wine spoilage yeast Dekkera bruxellensis by hot water treatment
  21. Phage-mediated transfer of a dextranase gene in Lactobacillus sanfranciscensis and characterization of the enzyme
  22. The vintage effect overcomes the terroir effect: a three year survey on the wine yeast biodiversity in Franciacorta and Oltrepò Pavese, two northern Italian vine-growing areas
  23. Yeast DNA recovery during the secondary fermentation step of Lombardy sparkling wines produced by Champenoise method
  24. Candida milleri species reveals intraspecific genetic and metabolic polymorphisms
  25. The genome of the Lactobacillus sanfranciscensis temperate phage EV3
  26. Dynamics of Saccharomyces cerevisiae populations in controlled and spontaneous fermentations for Franciacorta D.O.C.G. base wine production
  27. Assessment of theBrettanomyces bruxellensismetabolome during sulphur dioxide exposure
  28. Monitoring of Lactic Acid Fermentation Process Using Fourier Transform near Infrared Spectroscopy
  29. Short communication: Characterization of Shiga toxin 2-carrying bacteriophages induced from Shiga-toxigenic Escherichia coli isolated from Italian dairy products
  30. Intraspecific variations of Dekkera/Brettanomyces bruxellensis genome studied by capillary electrophoresis separation of the intron splice site profiles
  31. Assessment of transduction of Escherichia coli Stx2-encoding phage in dairy process conditions
  32. Intron splice site PCR analysis as a tool to discriminate Dekkera bruxellensis strains
  33. Genetic diversity in Italian Lactobacillus sanfranciscensis strains assessed by multilocus sequence typing and pulsed-field gel electrophoresis analyses
  34. Survey on indigenous Oenococcus oeni strains isolated from red wines of Valtellina, a cold climate wine-growing Italian area
  35. Polymorphisms of Saccharomyces cerevisiae Genes Involved in Wine Production
  36. The role of teat skin contamination in the epidemiology of Staphylococcus aureus intramammary infections
  37. Comparison ofLactococcus garvieaestrains isolated in northern Italy from dairy products and fishes through molecular typing
  38. Use of the tna Operon as a New Molecular Target for Escherichia coli Detection
  39. Phenotypic typing, technological properties and safety aspects of Lactococcus garvieae strains from dairy environments
  40. Isolation and Characterization of a Virulent Lactobacillus sanfranciscensis Bacteriophage and Its Impact on Microbial Population in Sourdough
  41. PCR detection of Lactobacillus sanfranciscensis in sourdough and Panettone baked product
  42. Phenotypic and genotypic characterization of sorbitol-negative or slow-fermenting (suspected O157) Escherichia coli isolated from milk samples in Lombardy region
  43. Comparison of surface sampling methods and cleanability assessment of stainless steel surfaces subjected or not to shot peening
  44. Comparative study of nine Lactobacillus fermentum bacteriophages
  45. Phenotypic and genotypic aspects of Lactobacillus sanfranciscensis strains isolated from sourdoughs in Italy