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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.
Biotransformation of Patulin by Gluconobacter oxydans
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.
Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation
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