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Structural determination of the phytotoxic mannan exopolysaccharide from Pseudomonas syringae pv. ciccaronei.Development of a PCR assay for the strain-specific identification of probiotic strain Lactobacillus paracasei IMPC2.1.Probiotic table olives: microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant.Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food.Reduction of olive knot disease by a bacteriocin from Pseudomonas syringae pv. ciccaronei.Suitability of a probiotic Lactobacillus paracasei strain as a starter culture in olive fermentation and development of the innovative patented product "probiotic table olives"Antiproliferative and proapoptotic effects of viable or heat-killed Lactobacillus paracasei IMPC2.1 and Lactobacillus rhamnosus GG in HGC-27 gastric and DLD-1 colon cell lines.Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intoleranceComparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life.5,7-Diamino-5,7,9-trideoxynon-2-ulosonic acid: a novel sugar from a phytopathogenic Pseudomonas lipopolysaccharide.Exopolysaccharides produced by plant pathogenic bacteria affect ascorbate metabolism in Nicotiana tabacum.Production of phenyllactic acid by lactic acid bacteria: an approach to the selection of strains contributing to food quality and preservation.Bioprotection of ready-to-eat probiotic artichokes processed with Lactobacillus paracasei LMGP22043 against foodborne pathogens.Use of Lactobacillus plantarum fermentation products in bread-making to prevent Bacillus subtilis ropy spoilage.Microfluidic technology applied to cell-wall protein analysis of olive related lactic acid bacteria.Distinct immunomodulatory properties of Lactobacillus paracasei strains.Presence of β-glycosyl linkages in caryophyllan: the main polysaccharide from the Pseudomonas caryophylli LPS fractionLipopolysaccharides from three phytopathogenic pseudomonadsPhenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern ItalyCorpeptins, new bioactive lipodepsipeptides from cultures of Pseudomonas corrugataRole of the probiotic strain Lactobacillus paracasei LMGP22043 carried by artichokes in influencing faecal bacteria and biochemical parameters in human subjectsDiversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of breadModulation of the immune response by probiotic strains in a mouse model of gluten sensitivityQuality of ready-to-eat swordfish fillets inoculated with Lactobacillus paracasei IMPC 2.1.Microbiological and physicochemical parameters for predicting quality of fat and low-fat raw ground beef during refrigerated aerobic storage
P50
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P50
description
hulumtuese
@sq
researcher
@en
wetenschapper
@nl
հետազոտող
@hy
name
Paola Lavermicocca
@ast
Paola Lavermicocca
@en
Paola Lavermicocca
@es
Paola Lavermicocca
@nl
type
label
Paola Lavermicocca
@ast
Paola Lavermicocca
@en
Paola Lavermicocca
@es
Paola Lavermicocca
@nl
prefLabel
Paola Lavermicocca
@ast
Paola Lavermicocca
@en
Paola Lavermicocca
@es
Paola Lavermicocca
@nl
P106
P21
P31
P496
0000-0002-6808-0532