• Publications
  • Influence
Comparative Genomic and Functional Analysis of 100 Lactobacillus rhamnosus Strains and Their Comparison with Strain GG
Lactobacillus rhamnosus is a lactic acid bacterium that is found in a large variety of ecological habitats, including artisanal and industrial dairy products, the oral cavity, intestinal tract orExpand
  • 162
  • 14
  • PDF
Characterization of acetic acid bacteria in "traditional balsamic vinegar".
This study evaluated the glucose tolerance of acetic acid bacteria strains isolated from Traditional Balsamic Vinegar. The results showed that the greatest hurdle to acetic acid bacteria growth isExpand
  • 139
  • 7
Application of molecular approaches to study lactic acid bacteria in artisanal cheeses.
The present review focuses on the application of the most common molecular approaches for the investigation of the diversity of LAB in the artisanal cheese environment, and for their tracking withinExpand
  • 86
  • 7
Artisanal and experimental Pecorino Siciliano cheese: microbial dynamics during manufacture assessed by culturing and PCR-DGGE analyses.
Traditional artisanal Pecorino Siciliano (PS) cheeses, and two experimental PS cheeses were manufactured using either raw or pasteurised ewes' milk with the addition of starter cultures. TheExpand
  • 120
  • 6
Pecorino Crotonese cheese: study of bacterial population and flavour compounds.
The diversity and dynamics of the dominant bacterial population during the manufacture and the ripening of two artisanal Pecorino Crotonese cheeses, provided by different farms, were investigated byExpand
  • 80
  • 6
Lactobacillus casei, dominant species in naturally fermented Sicilian green olives.
This study investigated the phenotypic and genotypic characteristics of lactic acid bacteria in naturally fermented green olives, collected from different areas of Sicily. Both classical biochemicalExpand
  • 118
  • 5
Bacterial population in traditional sourdough evaluated by molecular methods
Aims:  To study the microbial communities in artisanal sourdoughs, manufactured by traditional procedure in different areas of Sicily, and to evaluate the lactic acid bacteria (LAB) population byExpand
  • 71
  • 4
Comparative Genomic and Functional Analysis of Lactobacillus casei and Lactobacillus rhamnosus Strains Marketed as Probiotics
ABSTRACT Four Lactobacillus strains were isolated from marketed probiotic products, including L. rhamnosus strains from Vifit (Friesland Campina) and Idoform (Ferrosan) and L. casei strains fromExpand
  • 87
  • 3
  • PDF
Survival of Lactobacillus rhamnosus strains in the upper gastrointestinal tract.
In the present study six probiotic Lactobacillus rhamnosus strains were investigated for their ability to survive in the human upper gastrointestinal tract through a dynamic gastric model ofExpand
  • 76
  • 3
Saccharomyces uvarum, a proper species within Saccharomyces sensu stricto.
Saccharomyces uvarum is proposed as a proper species within the complex Saccharomyces sensu stricto. Molecular characteristics including the similarity of the restriction profile of theExpand
  • 70
  • 3