Author pages are created from data sourced from our academic publisher partnerships and public sources.
Share This Author
Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy.
Molecular and physiological characterization of dominant bacterial populations in traditional Mozzarella cheese processing
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.
Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening
Biotransformation of Patulin by Gluconobacter oxydans
- A. Ricelli, F. Baruzzi, M. Solfrizzo, M. Morea, F. Fanizzi
- Engineering, BiologyApplied and Environmental Microbiology
- 17 November 2006
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.
Knot Formation Caused by Pseudomonas syringae subsp. savastanoi on Olive Plants Is hrp-Dependent.
Results imply that hrp/hrc genes are functional in P. syringae subsp.
Rapid and reliable identification of Staphylococcus aureus harbouring the enterotoxin gene cluster (egc) and quantitative detection in raw milk by real time PCR.
Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation
- F. Baruzzi, M. Morea, A. Matarante, P. Cocconcelli
- Biology, MedicineJournal of applied microbiology
- 1 November 2000
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.
Molecular and physiological characterization of natural microbial communities isolated from a traditional Southern Italian processed sausage.
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…