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Diversity, Dynamics, and Activity of Bacterial Communities during Production of an Artisanal Sicilian Cheese as Evaluated by 16S rRNA Analysis
The present molecular approaches combined with culture can effectively describe the complex ecosystem of natural fermented dairy products, giving useful information for starter culture design and preservation of artisanal fermented food technology.
Comparative Genomic and Functional Analysis of 100 Lactobacillus rhamnosus Strains and Their Comparison with Strain GG
The present study showed two distinctive geno-phenotypes in the L. rhamnosus species, which suggest an adaptation to stable nutrient-rich niches and adequate traits to a variable environment, such as the intestinal tract, in terms of nutrient resources, bacterial population density and host effects.
An alkaline β-glucosidase isolated from an olive brine strain of Wickerhamomyces anomalus.
An efficient β-glucosidase (βG)-producing strain, Wickerhamomyces anomalus BS81, was isolated from naturally fermented olive brine and identified based on PCR/restriction fragment length polymorphism