about
Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteriaThe Staphylococcus aureus peptidoglycan protects mice against the pathogen and eradicates experimentally induced infectionEvaluation of intra-specific diversities in Oenococcus oeni through analysis of genomic and expressed DNA.Diversity of Staphylococcus species strains based on partial kat (catalase) gene sequences and design of a PCR-restriction fragment length polymorphism assay for identification and differentiation of coagulase-positive species (S. aureus, S. delphinBacteriophage-resistant Staphylococcus aureus mutant confers broad immunity against staphylococcal infection in mice.New perspectives for natural antimicrobial peptides: application as antinflammatory drugs in a murine modelDynamic of functional microbial groups during mesophilic composting of agro-industrial wastes and free-living (N2)-fixing bacteria application.Optimization of water curing for the preservation of chestnuts (Castanea sativa Mill.) and evaluation of microbial dynamics during process.Heterotrophic microorganisms in deteriorated medieval wall paintings in southern Italian churches.Staphylococcus aureus and staphylococcal enterotoxin A in breaded chicken products: detection and behavior during the cooking process.Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics.Polyphasic screening, homopolysaccharide composition, and viscoelastic behavior of wheat Sourdough from a Leuconostoc lactis and Lactobacillus curvatus exopolysaccharide-producing starter cultureTechnological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages.Biotyping of enterotoxigenic Staphylococcus aureus by enterotoxin gene cluster (egc) polymorphism and spa typing analyses.Molecular and physiological characteristics of a grape yeast strain containing atypical genetic material.Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area.Short communication: Identification and technological characterization of yeast strains isolated from samples of water buffalo Mozzarella cheese.PCR detection of staphylococcal enterotoxin genes in Staphylococcus spp. strains isolated from meat and dairy products. Evidence for new variants of seG and seI in S. aureus AB-8802.Molecular evaluation of microbial diversity occurring in different types of Mozzarella cheese.Phenotypic and genotypic characterization of Oenococcus oeni strains isolated from Italian wines.Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs.Behaviour of lactic acid bacteria populations in Pecorino di Carmasciano cheese samples submitted to environmental conditions prevailing in the gastrointestinal tract: evaluation by means of a polyphasic approach.Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation.Short communication: technological and genotypic comparison between Streptococcus macedonicus and Streptococcus thermophilus strains coming from the same dairy environment.Isolation of Saccharomyces cerevisiae strains from different food matrices and their preliminary selection for a potential use as probiotics.Identification and differentiation of Staphylococcus carnosus and Staphylococcus simulans by species-specific PCR assays of sodA genes.16S-23S rDNA intergenic spacer region polymorphism of Lactococcus garvieae, Lactococcus raffinolactis and Lactococcus lactis as revealed by PCR and nucleotide sequence analysis.Effect of chestnut extract and chestnut fiber on viability of potential probiotic Lactobacillus strains under gastrointestinal tract conditionsThe effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milkProteomic analysis of exoproteins expressed by enterotoxigenic Staphylococcus aureus strainsSpray-dried chestnut extract containingLactobacillus rhamnosuscells as novel ingredient for a probiotic chestnut mousseProduction of fermented chestnut purees by lactic acid bacteriaRandom amplified polymorphic DNA and amplified ribosomal DNA spacer polymorphism : powerful methods to differentiate Streptococcus thermophilus strainsGenotyping of Lactobacillus delbrueckii subsp. bulgaricus and determination of the number and forms of rrn operons in L. delbrueckii and its subspeciesPresence of non-functional nisin genes in Lactococcus lactis subsp. lactis isolated from natural startersConditions for conjugative transposon transfer in Lactococcus lactisBehavior of variable V3 region from 16S rDNA of lactic acid bacteria in denaturing gradient gel electrophoresisCombining denaturing gradient gel electrophoresis of 16S rDNA V3 region and 16S-23S rDNA spacer region polymorphism analyses for the identification of staphylococci from Italian fermented sausagesDesign and evaluation of specific PCR primers for rapid and reliable identification of Staphylococcus xylosus strains isolated from dry fermented sausagesPCR-based detection of enterotoxigenic Staphylococcus aureus in the early stages of raw milk cheese making
P50
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P50
description
onderzoeker
@nl
researcher
@en
հետազոտող
@hy
name
Giuseppe Blaiotta
@ast
Giuseppe Blaiotta
@en
Giuseppe Blaiotta
@es
Giuseppe Blaiotta
@nl
type
label
Giuseppe Blaiotta
@ast
Giuseppe Blaiotta
@en
Giuseppe Blaiotta
@es
Giuseppe Blaiotta
@nl
prefLabel
Giuseppe Blaiotta
@ast
Giuseppe Blaiotta
@en
Giuseppe Blaiotta
@es
Giuseppe Blaiotta
@nl
P106
P1153
56054213700
P21
P31
P496
0000-0002-2174-8259