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Molecular and physiological characterization of dominant bacterial populations in traditional Mozzarella cheese processing
TLDR
The development of the dominant bacterial populations during traditional Mozzarella cheese production was investigated using physiological analyses and molecular techniques for strain typing and taxonomic identification, which allowed the identification of potential pathogens in a non‐ripened cheese produced from raw milk.
Biotransformation of Patulin by Gluconobacter oxydans
TLDR
A bacterium isolated from patulin-contaminated apples was capable of degrading patulin to a less-toxic compound, ascladiol, and was identified as Gluconobacter oxydans by 16S rRNA gene sequencing.
Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation
TLDR
The recovery of strains endowed with interesting physiological characteristics, such as strong stress resistance, could improve technological and/or organoleptic characteristics of Ricotta forte cheese and other fermented foods.
Antimicrobial compounds produced by Bacillus spp. and applications in food
The Bacillus genus is a heterogeneous group of Gram-positive, facultative anaerobic, endospore-forming bacteria spread into the environment, even though soil is generally accepted as its natural
Genomic Characterization of Arcobacter butzleri Isolated From Shellfish: Novel Insight Into Antibiotic Resistance and Virulence Determinants
TLDR
The whole genome sequencing and genomic characterization of two A. butzleri strains isolated from shellfish showed resistance to β-lactams, vanocomycin, tetracycline and erythromycin and susceptibility to aminoglycosides and ciprofloxacin, and the endowment of antibiotic and heavy metal resistance and virulence determinants of these shellfish-isolated strains was reported.
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