about
Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter.Dynamics of whole and lysed bacterial cells during Parmigiano-Reggiano cheese production and ripening.Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese.Application of FISH technology for microbiological analysis: current state and prospects.New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano.Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters.Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters.cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like medium.Natural whey starter for Parmigiano Reggiano: culture-independent approach.Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices
P50
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P50
description
hulumtuese
@sq
researcher
@en
wetenschapper
@nl
հետազոտող
@hy
name
Benedetta Bottari
@ast
Benedetta Bottari
@en
Benedetta Bottari
@es
Benedetta Bottari
@nl
Benedetta Bottari
@sl
type
label
Benedetta Bottari
@ast
Benedetta Bottari
@en
Benedetta Bottari
@es
Benedetta Bottari
@nl
Benedetta Bottari
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prefLabel
Benedetta Bottari
@ast
Benedetta Bottari
@en
Benedetta Bottari
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Benedetta Bottari
@nl
Benedetta Bottari
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P1053
L-1938-2013
P106
P1153
23992319300
P21
P31
P3829
P496
0000-0001-6534-2341