All Stories

  1. Ethanol Reduction in Montepulciano Wine: Starmerella bombicola Sequential Fermentation at Pilot Scale Under Aeration Conditions

    Article • Foods, February 2025, MDPI AG

    Professor Maurizio Ciani

  2. From Pollen to Beebread: Reservoir of Potential Probiotic Yeasts

    Article • December 2024, MDPI AG

    Professor Maurizio Ciani

  3. Relationships Among Origin, Genotype, and Oenological Traits of Brettanomyces Yeasts

    Article • International Journal of Molecular Sciences, November 2024, MDPI AG

    Professor Maurizio Ciani

  4. Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with “Winery Effect”

    Article • Microorganisms, July 2024, MDPI AG

    Professor Maurizio Ciani

  5. Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with “Winery Effect”

    Article • May 2024, MDPI AG

    Professor Maurizio Ciani

  6. Recycled Brewer’s Spent Grain (BSG) and Grape Juice: A New Tool for Non-Alcoholic (NAB) or Low-Alcoholic (LAB) Craft Beer Using Non-Conventional Yeasts

    Article • Foods, February 2024, MDPI AG

    Professor Maurizio Ciani

  7. Recycled Brewer’s Spent Grains (BSG) and Grape Juice: A New Tool for Non-alcoholic (NAB) or Low Alcoholic (LAB) Craft Beer Using Non-conventional Yeasts

    Article • December 2023, MDPI AG

    Professor Maurizio Ciani

  8. Unravelling the potential of non-conventional yeasts and recycled brewers spent grains (BSG) for non-alcoholic and low alcohol beer (NABLAB)

    Article • LWT, December 2023, Elsevier

    Professor Maurizio Ciani

  9. Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines

    Article • Foods, July 2023, MDPI AG

    Professor Maurizio Ciani

  10. Biocontrol using <em>Torulaspora delbrueckii</em> in Sequential Fermentation: New Insights into Low Sulfites Verdicchio Wines

    Article • June 2023, MDPI AG

    Professor Maurizio Ciani

  11. Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food Industry

    Article • Microorganisms, May 2023, MDPI AG

    Professor Maurizio Ciani

  12. Biocontrol and Probiotic Function of Non-saccharomyces Yeasts: New Insights in Agri-Food Industry

    Article • May 2023, MDPI AG

    Professor Maurizio Ciani

  13. Metschnikowia pulcherrima as biocontrol agent and wine aroma enhancer in combination with a native Saccharomyces cerevisiae

    Article • LWT, May 2023, Elsevier

    Professor Maurizio Ciani

  14. Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine

    Article • Fermentation, March 2023, MDPI AG

    Professor Maurizio Ciani

  15. Microbial Biocontrol in the Agri-Food Industry

    Article • Microorganisms, February 2023, MDPI AG

    Professor Maurizio Ciani

  16. Comparative Zymocidial Effect of Three Different Killer Toxins against Brettanomyces bruxellensis Spoilage Yeasts

    Article • International Journal of Molecular Sciences, January 2023, MDPI AG

    Professor Maurizio Ciani

  17. Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer

    Article • Foods, September 2022, MDPI AG

    Professor Maurizio Ciani

  18. Assessment of Spontaneous Fermentation and Non-Saccharomyces Sequential Fermentation in Verdicchio Wine at Winery Scale

    Article • Beverages, August 2022, MDPI AG

    Professor Maurizio Ciani

  19. Ecotoxicological effects of a synthetic and a natural insecticide on earthworms and soil bacterial community

    Article • Environmental Advances, July 2022, Elsevier

    Professor Maurizio Ciani

  20. Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery

    Article • Fermentation, May 2022, MDPI AG

    Professor Maurizio Ciani

  21. Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains

    Article • Frontiers in Microbiology, February 2022, Frontiers

    Professor Maurizio Ciani

  22. Biocontrol of Non-Saccharomyces Yeasts in Vineyard against the Gray Mold Disease Agent Botrytis cinerea

    Article • Microorganisms, January 2022, MDPI AG

    Professor Maurizio Ciani

  23. Improving white wine aroma and structure by non-Saccharomyces yeasts

    Article • January 2022, Elsevier

    Professor Maurizio Ciani

  24. Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium

    Article • Fermentation, December 2021, MDPI AG

    Professor Maurizio Ciani

  25. Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review

    Article • International Journal of Molecular Sciences, July 2021, MDPI AG

    Professor Maurizio Ciani

  26. Starmerella bombicola and Saccharomyces cerevisiae in Wine Sequential Fermentation in Aeration Condition: Evaluation of Ethanol Reduction and Analytical Profile

    Article • Foods, May 2021, MDPI AG

    Professor Maurizio Ciani

  27. Purification and Characterization of WA18, a New Mycocin Produced by Wickerhamomyces anomalus Active in Wine Against Brettanomyces bruxellensis Spoilage Yeasts

    Article • Microorganisms, December 2020, MDPI AG

    Professor Maurizio Ciani

  28. Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites

    Article • Applied Sciences, September 2020, MDPI AG

    Professor Maurizio Ciani

  29. Pilot Scale Fermentations of Sangiovese: An Overview on the Impact of Saccharomyces and Non-Saccharomyces Wine Yeasts

    Article • Fermentation, June 2020, MDPI AG

    Professor Maurizio Ciani

  30. Reduction of Sulfur Compounds through Genetic Improvement of Native Saccharomyces cerevisiae Useful for Organic and Sulfite-Free Wine

    Article • Foods, May 2020, MDPI AG

    Professor Maurizio Ciani

  31. Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods

    Article • Foods, March 2020, MDPI AG

    Professor Maurizio Ciani

  32. Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant

    Article • Fermentation, January 2020, MDPI AG

    Professor Maurizio Ciani

  33. Metschnikowia pulcherrima Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition

    Article • Foods, September 2019, MDPI AG

    Professor Maurizio Ciani

  34. The impact of fungicide treatments on yeast biota of Verdicchio and Montepulciano grape varieties

    Article • PLOS One, June 2019, PLOS

    Professor Maurizio Ciani

  35. The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution During Fermentation Evaluated by Metagenomic and Culture-Dependent Methods

    Article • Microorganisms, April 2019, MDPI AG

    Professor Maurizio Ciani

  36. Yeast killer toxins: from ecological significance to application

    Article • Critical Reviews in Biotechnology, April 2019, Taylor & Francis

    Severino Zara, Professor Maurizio Ciani, Ilaria Mannazzu

  37. Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar

    Article • Frontiers in Microbiology, March 2019, Frontiers

    Professor Maurizio Ciani

  38. Brettanomyces Spoilage in Albanian Wines Assessed by Culture-Dependent and Culture-Independent Methods

    Article • Journal of Food Science, January 2019, Wiley

    Professor Maurizio Ciani

  39. Exploitation of Three Non-Conventional Yeast Species in the Brewing Process

    Article • Microorganisms, January 2019, MDPI AG

    Professor Maurizio Ciani

  40. Investigation of the Dominant Microbiota in Ready-to-Eat Grasshoppers and Mealworms and Quantification of Carbapenem Resistance Genes by qPCR

    Article • Frontiers in Microbiology, December 2018, Frontiers

    Professor Maurizio Ciani

  41. Microbiota of Fermented Beverages

    Article • Fermentation, September 2018, MDPI AG

    Professor Maurizio Ciani

  42. Torulaspora delbrueckii for secondary fermentation in sparkling wine production

    Article • Food Microbiology, September 2018, Elsevier

    Professor Maurizio Ciani

  43. Occurrence and involvement of yeast biota in ripening of Italian Fossa cheese

    Article • European Food Research and Technology, June 2018, Springer Science + Business Media

    Professor Maurizio Ciani

  44. Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production

    Article • Fermentation, May 2018, MDPI AG

    Professor Maurizio Ciani

  45. Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking

    Article • Fermentation, February 2018, MDPI AG

    Professor Maurizio Ciani

  46. Volatile organic compounds from Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae inhibit growth of decay causing fungi and control postharvest diseases of strawberries

    Article • International Journal of Food Microbiology, January 2018, Elsevier

    Professor Maurizio Ciani

  47. Zygotorulaspora florentinaandStarmerella bacillarisin multistarter fermentation withSaccharomyces cerevisiaeto reduce volatile acidity of high sugar musts

    Article • Australian Journal of Grape and Wine Research, December 2017, Hindawi Publishing Corporation

    Professor Maurizio Ciani

  48. Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains

    Article • International Journal of Food Microbiology, October 2017, Elsevier

    Professor Maurizio Ciani

  49. Saccharomyces and Non-Saccharomyces Starter Yeasts

    Article • July 2017, IntechOpen

    Professor Maurizio Ciani

  50. Genetic diversity and antimicrobial resistance profiles of Campylobacter coli and Campylobacter jejuni isolated from broiler chicken in farms and at time of slaughter in central Italy

    Article • Journal of Applied Microbiology, April 2017, Wiley

    Professor Maurizio Ciani

  51. New insights on the use of wine yeasts

    Article • Current Opinion in Food Science, February 2017, Elsevier

    Professor Maurizio Ciani

  52. Biotechnological exploitation of Tetrapisispora phaffii killer toxin: heterologous production in Komagataella phaffii (Pichia pastoris)

    Article • Applied Microbiology and Biotechnology, December 2016, Springer Science + Business Media

    Professor Maurizio Ciani

  53. Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae

    Article • International Journal of Food Microbiology, October 2016, Elsevier

    Professor Maurizio Ciani

  54. Conversion of raw glycerol to microbial lipids by new Metschnikowia and Yarrowia lipolytica strains

    Article • Annals of Microbiology, June 2016, Springer Science + Business Media

    Professor Maurizio Ciani

  55. Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content

    Article • Food Microbiology, June 2016, Elsevier

    Professor Maurizio Ciani

  56. Non-conventional Yeast Species for Lowering Ethanol Content of Wines

    Article • Frontiers in Microbiology, May 2016, Frontiers

    Professor Maurizio Ciani

  57. Evaluation of damage induced by Kwkt and Pikt zymocins against Brettanomyces/Dekkera spoilage yeast, as compared to sulphur dioxide

    Article • Journal of Applied Microbiology, April 2016, Wiley

    Professor Maurizio Ciani

  58. Yeast Interactions in Inoculated Wine Fermentation

    Article • Frontiers in Microbiology, April 2016, Frontiers

    Professor Maurizio Ciani

  59. Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine

    Article • Frontiers in Microbiology, March 2016, Frontiers

    Professor Maurizio Ciani

  60. Yeasts From Xerophilic Environments Reveal Antimicrobial Action Against Fruit Pathogenic Molds

    Article • Journal of Food Safety, September 2015, Wiley

    Professor Maurizio Ciani

  61. Influence of vintage and selected starter on Torulaspora delbrueckii/Saccharomyces cerevisiae sequential fermentation

    Article • European Food Research and Technology, July 2015, Springer Science + Business Media

    Professor Maurizio Ciani

  62. Cell-recycle batch process of Scheffersomyces stipitis and Saccharomyces cerevisiae co-culture for second generation bioethanol production

    Article • Biotechnology Letters, July 2015, Springer Science + Business Media

    Professor Maurizio Ciani

  63. TdPIR minisatellite fingerprinting as a useful new tool for Torulaspora delbrueckii molecular typing

    Article • International Journal of Food Microbiology, May 2015, Elsevier

    Professor Maurizio Ciani

  64. Multiparameter analysis of apoptosis in puromycin-treated Saccharomyces cerevisiae

    Article • Archives of Microbiology, April 2015, Springer Science + Business Media

    Maria Cristina Albertini, Professor Maurizio Ciani

  65. Yeast interactions in multi-starter wine fermentation

    Article • Current Opinion in Food Science, February 2015, Elsevier

    Professor Maurizio Ciani

  66. Biocontrol of postharvest brown rot of sweet cherries by Saccharomyces cerevisiae Disva 599, Metschnikowia pulcherrima Disva 267 and Wickerhamomyces anomalus Disva 2 strains

    Article • Postharvest Biology and Technology, October 2014, Elsevier

    Prof. Dr. Gianfranco Romanazzi, Professor Maurizio Ciani

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

    Article • Journal of the Institute of Brewing, April 2014, Wiley

    Professor Maurizio Ciani

  68. Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine

    Article • European Food Research and Technology, March 2014, Springer Science + Business Media

    Dr Luciana De Vero, Professor Maurizio Ciani

  69. Integrated biological approaches for olive mill wastewater treatment and agricultural exploitation

    Article • International Biodeterioration & Biodegradation, March 2014, Elsevier

    Professor Maurizio Ciani

  70. Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts

    Article • Journal of Applied Microbiology, February 2014, Oxford University Press (OUP)

    Professor Maurizio Ciani

  71. Brettanomyces

    Article • January 2014, Elsevier

    Professor Maurizio Ciani

  72. Sequential fermentation using non-Saccharomycesyeasts for the reduction of alcohol content in wine

    Article • BIO Web of Conferences, January 2014, EDP Sciences

    Professor Maurizio Ciani

  73. TpBGL2codes for aTetrapisispora phaffiikiller toxin active against wine spoilage yeasts

    Article • FEMS Yeast Research, December 2013, Oxford University Press (OUP)

    Professor Maurizio Ciani

  74. A culture-independent PCR-based method for the detection of Lachancea thermotolerans in wine

    Article • Annals of Microbiology, April 2013, Springer Science + Business Media

    Professor Maurizio Ciani

  75. Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine

    Article • Food Microbiology, April 2013, Elsevier

    Professor Maurizio Ciani

  76. Bioremediation of high organic load lagoon sediments: Compost addition and priming effects

    Article • Chemosphere, March 2013, Elsevier

    Professor Maurizio Ciani

  77. Grape berry yeast communities: Influence of fungicide treatments

    Article • International Journal of Food Microbiology, February 2013, Elsevier

    Professor Maurizio Ciani

  78. From crude glycerol to carotenoids by using a Rhodotorula glutinis mutant

    Article • World Journal of Microbiology and Biotechnology, January 2013, Springer Science + Business Media

    Professor Maurizio Ciani

  79. Fermentation

    Article • January 2013, Elsevier

    Professor Maurizio Ciani

  80. Effects of nutrient supplementation on fermentation kinetics, H2S evolution, and aroma profile in Verdicchio DOC wine production

    Article • European Food Research and Technology, November 2012, Springer Science + Business Media

    Professor Maurizio Ciani

  81. Palm Wine

    Article • May 2012, Taylor & Francis

    Professor Maurizio Ciani

  82. Screening of yeasts for growth on crude glycerol and optimization of biomass production

    Article • Bioresource Technology, April 2012, Elsevier

    Professor Maurizio Ciani

  83. Starmerella bombicola influences the metabolism of Saccharomyces cerevisiae at pyruvate decarboxylase and alcohol dehydrogenase level during mixed wine fermentation

    Article • Microbial Cell Factories, February 2012, Springer Science + Business Media

    Professor Maurizio Ciani

  84. Effects of biostimulation and bioaugmentation on diesel removal and bacterial community

    Article • International Biodeterioration & Biodegradation, January 2012, Elsevier

    Professor Maurizio Ciani

  85. Fungicides degradation in an organic biomixture: impact on microbial diversity

    Article • New Biotechnology, December 2011, Elsevier

    Professor Maurizio Ciani

  86. Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

    Article • Food Microbiology, August 2011, Elsevier

    Professor Maurizio Ciani

  87. Use of Pichia fermentans and Candida sp. strains for the biological treatment of stored olive mill wastewater

    Article • Biotechnology Letters, July 2011, Springer Science + Business Media

    Professor Maurizio Ciani

  88. Outlining a future for non-Saccharomyces yeasts: Selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation

    Article • International Journal of Food Microbiology, June 2011, Elsevier

    Professor Maurizio Ciani

  89. Kluyveromyces wickerhamii killer toxin: purification and activity towards Brettanomyces/Dekkera yeasts in grape must

    Article • FEMS Microbiology Letters, January 2011, Oxford University Press (OUP)

    Professor Maurizio Ciani

  90. Improvement of Bioremediation Performance for the Degradation of Petroleum Hydrocarbons in Contaminated Sediments

    Article • Applied and Environmental Soil Science, January 2011, Hindawi Publishing Corporation

    Professor Maurizio Ciani

  91. Toxicity assessment of compounds in soil using a simple respirometric technique

    Article • International Biodeterioration & Biodegradation, January 2011, Elsevier

    Professor Maurizio Ciani

  92. Microbial evolution during degradation of fungicides in an organic biomixture

    Article • Journal of Biotechnology, November 2010, Elsevier

    Professor Maurizio Ciani

  93. Monitoring of bacterial community during a bioremediation process of diesel-contaminated soil

    Article • Journal of Biotechnology, November 2010, Elsevier

    Professor Maurizio Ciani

  94. Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae

    Article • Annals of Microbiology, September 2010, Springer Science + Business Media

    Professor Maurizio Ciani

  95. Oleic acid and ergosterol supplementation mitigates oxidative stress in wine strains of Saccharomyces cerevisiae

    Article • International Journal of Food Microbiology, July 2010, Elsevier

    Professor Maurizio Ciani

  96. Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking

    Article • Annals of Microbiology, June 2010, Springer Science + Business Media

    Professor Maurizio Ciani

  97. Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces  yeasts in winemaking

    Article • FEMS Yeast Research, March 2010, Oxford University Press (OUP)

    Professor Maurizio Ciani

  98. The zymocidial activity of Tetrapisispora phaffii in the control of Hanseniaspora uvarum during the early stages of winemaking

    Article • Letters in Applied Microbiology, January 2010, Oxford University Press (OUP)

    Professor Maurizio Ciani

  99. Tetrapisispora phaffii killer toxin is a highly specific β-glucanase that disrupts the integrity of the yeast cell wall

    Article • Microbial Cell Factories, October 2009, Springer Science + Business Media

    Professor Maurizio Ciani

  100. Corrigendum to “Impact of mother sediment on yeast growth, biodiversity, and ethanol production during fermentation of Vinsanto wine” [Int. J. of Food Microbiol. 129 (2009) 83–87]

    Article • International Journal of Food Microbiology, September 2009, Elsevier

    Professor Maurizio Ciani

  101. Yeast diversity during tapping and fermentation of palm wine from Cameroon

    Article • Food Microbiology, June 2009, Elsevier

    Professor Maurizio Ciani

  102. Effect of Phanerochaete chrysosporium inoculation during maturation of co-composted agricultural wastes mixed with olive mill wastewater

    Article • Waste Management, May 2009, Elsevier

    Professor Maurizio Ciani

  103. A fast and simple method for wild yeast flora detection in winemaking

    Article • International Journal of Wine Research, February 2009, Dove Medical Press

    Professor Maurizio Ciani

  104. Impact of mother sediment on yeast growth, biodiversity, and ethanol production during fermentation of Vinsanto wine

    Article • International Journal of Food Microbiology, January 2009, Elsevier

    Professor Maurizio Ciani

  105. Pichia anomala DBVPG 3003 Secretes a Ubiquitin-Like Protein That Has Antimicrobial Activity

    Article • Applied and Environmental Microbiology, December 2008, ASM Journals

    Professor Maurizio Ciani

  106. Yeast diversity in crop-growing environments in Cameroon

    Article • International Journal of Food Microbiology, September 2008, Elsevier

    Professor Maurizio Ciani

  107. Influence of fungicide treatments on the occurrence of yeast flora associated with wine grapes

    Article • Annals of Microbiology, September 2008, Springer Science + Business Media

    Professor Maurizio Ciani

  108. Fermentation

    Article • January 2008, Elsevier

    Professor Maurizio Ciani

  109. Spontaneous and inoculated yeast populations dynamics and their effect on organoleptic characters of Vinsanto wine under different process conditions

    Article • International Journal of Food Microbiology, April 2007, Elsevier

    Professor Maurizio Ciani

  110. The inhibitory activity of wine yeast starters on malolactic bacteria

    Article • Annals of Microbiology, March 2007, Springer Science + Business Media

    Professor Maurizio Ciani

  111. Precision determination for the specific oxygen uptake rate (SOUR) method used for biological stability evaluation of compost and biostabilized products

    Article • Bioresource Technology, February 2007, Elsevier

    Professor Maurizio Ciani

  112. Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations

    Article • International Journal of Food Microbiology, April 2006, Elsevier

    Professor Maurizio Ciani

  113. Influence of Temperature and Oxygen Concentration on the Fermentation Behaviour of Candida Stellata in Mixed Fermentation with Saccharomyces Cerevisiae

    Article • World Journal of Microbiology and Biotechnology, March 2006, Springer Science + Business Media

    Professor Maurizio Ciani

  114. Survival of inoculated Saccharomyces cerevisiae strain on wine grapes during two vintages

    Article • Letters in Applied Microbiology, January 2006, Oxford University Press (OUP)

    Professor Maurizio Ciani

  115. Taxonomic reclassification ofCandida stellata DBVPG 3827

    Article • Folia Microbiologica, November 2005, Springer Science + Business Media

    Professor Maurizio Ciani

  116. Interactions betweenSaccharomyces cerevisiaeand malolactic bacteria: preliminary characterization of a yeast proteinaceous compound(s) active againstOenococcus oeni

    Article • Journal of Applied Microbiology, July 2005, Oxford University Press (OUP)

    Professor Maurizio Ciani

  117. Enological and genetic traits of isolated from former and modern wineries

    Article • FEMS Yeast Research, December 2004, Oxford University Press (OUP)

    Professor Maurizio Ciani

  118. Corrigendum to ? and killer toxins as new tools against spoilage yeasts? [FEMS Letters 238 (2004) 238?240]

    Article • FEMS Microbiology Letters, December 2004, Oxford University Press (OUP)

    Professor Maurizio Ciani

  119. Corrigendum to “Pichia anomalaandKluyveromyces wickerhamiikiller toxins as new tools againstDekkera/Brettanomycesspoilage yeasts” [FEMS Letters 238 (2004) 238–240]

    Article • FEMS Microbiology Letters, December 2004, Oxford University Press (OUP)

    Professor Maurizio Ciani

  120. polymorphism within the genus

    Article • FEMS Yeast Research, October 2004, Oxford University Press (OUP)

    Professor Maurizio Ciani

  121. Pichia anomalaandKluyveromyces wickerhamiikiller toxins as new tools againstDekkera/Brettanomycesspoilage yeasts

    Article • FEMS Microbiology Letters, September 2004, Oxford University Press (OUP)

    Professor Maurizio Ciani

  122. Kluyveromyces phaffii killer toxin active against wine spoilage yeasts: purification and characterization

    Article • Microbiology, August 2004, Society for General Microbiology

    Professor Maurizio Ciani

  123. Contribution of winery-resident Saccharomyces cerevisiae strains to spontaneous grape must fermentation

    Article • Antonie van Leeuwenhoek, February 2004, Springer Science + Business Media

    Professor Maurizio Ciani

  124. Minisatellites in genes encoding cell wall proteins: a new way towards wine strain characterisation

    Article • FEMS Yeast Research, January 2004, Oxford University Press (OUP)

    Professor Maurizio Ciani

  125. Variability of at the protein and gene level among the sensu stricto group

    Article • FEMS Yeast Research, December 2003, Oxford University Press (OUP)

    Professor Maurizio Ciani

  126. Magnesium, Calcium and Fermentative Metabolism in Wine Yeasts

    Article • Journal of Wine Research, April 2003, Taylor & Francis

    Professor Maurizio Ciani

  127. Article • World Journal of Microbiology and Biotechnology, January 2003, Springer Science + Business Media

    Professor Maurizio Ciani

  128. The influence of pre‐fermentative practices on the dominance of inoculated yeast starter under industrial conditions

    Article • Journal of the Science of Food and Agriculture, March 2002, Wiley

    Professor Maurizio Ciani

  129. Killer Toxin of Kluyveromyces phaffiiDBVPG 6076 as a Biopreservative Agent To Control Apiculate Wine Yeasts

    Article • Applied and Environmental Microbiology, July 2001, ASM Journals

    Professor Maurizio Ciani

  130. Influence of glycerol production on the aerobic and anaerobic growth of the wine yeast Candida stellata

    Article • Enzyme and Microbial Technology, November 2000, Elsevier

    Professor Maurizio Ciani

  131. Guillain-Barr� syndrome: an Italian multicentre case-control study

    Article • Neurological Sciences, October 2000, Springer Science + Business Media

    Professor Maurizio Ciani

  132. Pilot scale vinification process using immobilized Candida stellata cells and Saccharomyces cerevisiae

    Article • Process Biochemistry, July 2000, Elsevier

    Professor Maurizio Ciani

  133. Article • Biotechnology Letters, January 2000, Springer Science + Business Media

    Professor Maurizio Ciani

  134. Selective sugar consumption by apiculate yeasts

    Article • Letters in Applied Microbiology, March 1999, Oxford University Press (OUP)

    Professor Maurizio Ciani

  135. Wine vinegar production using base wines made with different yeast species

    Article • Journal of the Science of Food and Agriculture, October 1998, Wiley

    Professor Maurizio Ciani

  136. Combined use of immobilized Candida stellata cells and Saccharomyces cerevisiae to improve the quality of wines

    Article • Journal of Applied Microbiology, August 1998, Oxford University Press (OUP)

    Professor Maurizio Ciani

  137. Article • World Journal of Microbiology and Biotechnology, January 1998, Springer Science + Business Media

    Professor Maurizio Ciani

  138. Role of oxygen on acetic acid production byBrettanomyces/Dekkera in winemaking

    Article • Journal of the Science of Food and Agriculture, December 1997, Wiley

    Professor Maurizio Ciani

  139. Continuous deacidification of wine by immobilized Schizosaccharomyces pombe cells: evaluation of malic acid degradation rate and analytical profiles

    Article • Journal of Applied Bacteriology, December 1995, Wiley

    Professor Maurizio Ciani

  140. Presence of rhizobia in soils in Somalia

    Article • World Journal of Microbiology and Biotechnology, November 1995, Springer Science + Business Media

    Professor Maurizio Ciani

  141. The growth kinetics and fermentation behaviour of some non-Saccharomyces yeasts associated with wine-making

    Article • Biotechnology Letters, November 1995, Springer Science + Business Media

    Professor Maurizio Ciani

  142. Activity of different 'killer' yeasts on strains of yeast species undesirable in the food industry

    Article • FEMS Microbiology Letters, November 1991, Oxford University Press (OUP)

    Professor Maurizio Ciani

  143. Sparkling-wine production by cell-recycle fermentation process (CRBF)

    Article • Biotechnology Letters, July 1991, Springer Science + Business Media

    Professor Maurizio Ciani

  144. Oxygen consumption as a measure yeast starter culture vitality for the wine industry

    Article • Biotechnology Techniques, April 1989, Springer Science + Business Media

    Professor Maurizio Ciani