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Production, recovery and purification of bacteriocins from lactic acid bacteria
- E. Parente, A. Ricciardi
- Medicine, BiologyApplied Microbiology and Biotechnology
- 1 November 1999
TLDR
Influence of pH on the production of enterocin 1146 during batch fermentation
- E. Parente, A. Ricciardi
- Biology, MedicineLetters in applied microbiology
- 1 July 1994
TLDR
Influence of pH on growth and bacteriocin production byLactococcus lactis subsp.lactis 14ONWC during batch fermentation
- E. Parente, A. Ricciardi, G. Addario
- Biology
- 1 June 1994
TLDR
Diversity and dynamics of communities of coagulase‐negative staphylococci in traditional fermented sausages
- G. Blaiotta, C. Pennacchia, F. Villani, A. Ricciardi, R. Tofalo, E. Parente
- MedicineJournal of applied microbiology
- 1 August 2004
TLDR
Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: A multivariate screening study
- P. Piraino, T. Zotta, A. Ricciardi, P. McSweeney, E. Parente
- Biology
- 2008
The microflora of natural whey cultures utilized as starters in the manufacture of Mozzarella cheese from water-buffalo milk
- S. Coppola, E. Parente, S. Dumontet, Antonella La Peccerella
- Biology
- 1988
TLDR
A comparison of methods for the measurement of bacteriocin activity
- E. Parente, C. Brienza, M. Moles, A. Ricciardi
- Biology
- 1 April 1995
Growth and bacteriocin production by Enterococcus faecium DPC1146 in batch and continuous culture
- E. Parente, C. Brienza, A. Ricciardi, G. Addario
- BiologyJournal of Industrial Microbiology and…
- 1997
TLDR
Influence of pH on growth and bacteriocin production byLactococcus lactis subsp.lactis 14ONWC during batch fermentation
- E. Parente, A. Ricciardi, G. Addario
- Applied Microbiology and Biotechnology
- 2004
The influence of pH on growth, and lactic acid and bacteriocin production byLactococcus lactis subsp.lactis 140 NWC was studied during batch fermentation in a lactose-based complex medium. Growth and…
Aerobic metabolism in the genus Lactobacillus: impact on stress response and potential applications in the food industry
- T. Zotta, E. Parente, A. Ricciardi
- BiologyJournal of applied microbiology
- 1 April 2017
TLDR
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