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Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis startersThe same microbiota and a potentially discriminant metabolome in the saliva of omnivore, ovo-lacto-vegetarian and Vegan individualsSalivary microbiota and metabolome associated with celiac diseaseMembrane toxicity of antimicrobial compounds from essential oilsSaliva from obese individuals suppresses the release of aroma compounds from wineExploring the microbiota dynamics related to vegetable biomasses degradation and study of lignocellulose-degrading bacteria for industrial biotechnological applicationMidgut microbiota and host immunocompetence underlie Bacillus thuringiensis killing mechanism.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. delphinCausal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of protected designation of origin (PDO) cheese Canestrato PugliesePCR-DGGE fingerprinting: novel strategies for detection of microbes in food.Monitoring of microbial metabolites and bacterial diversity in beef stored under different packaging conditions.Diversity of Salmonella spp. serovars isolated from the intestines of water buffalo calves with gastroenteritis.Genetic resistance to Brucella abortus in the water buffalo (Bubalus bubalis).High-throughput sequencing and metagenomics: moving forward in the culture-independent analysis of food microbial ecology.Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditionsNaOH-debittering induces changes in bacterial ecology during table olives fermentation.Exploring the sources of bacterial spoilers in beefsteaks by culture-independent high-throughput sequencingMicrobial ecology dynamics during rye and wheat sourdough preparation.Bacterial community structure and location in Stilton cheese.A selected core microbiome drives the early stages of three popular italian cheese manufactures.rRNA-based monitoring of the microbiota involved in Fontina PDO cheese production in relation to different stages of cow lactation.Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat.Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis.Bacterial biogeographical patterns in a cooking center for hospital foodservice.Processing Environment and Ingredients Are Both Sources of Leuconostoc gelidum, Which Emerges as a Major Spoiler in Ready-To-Eat Meals.Monitoring of the microbiota of fermented sausages by culture independent rRNA-based approaches.Coexistence of Lactic Acid Bacteria and Potential Spoilage Microbiota in a Dairy Processing Environment.Changes in microbial diversity of brined green asparagus upon treatment with high hydrostatic pressure.The microbiota of high-moisture mozzarella cheese produced with different acidification methods.High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome.Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding.Application of FISH technology for microbiological analysis: current state and prospects.Mesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef.Bacterial populations and the volatilome associated to meat spoilage.Animal rennets as sources of dairy lactic acid bacteria.Bacteriophage P22 to challenge Salmonella in foods.Gut Microbiota as a Target for Preventive and Therapeutic Intervention against Food Allergy.Specific Signatures of the Gut Microbiota and Increased Levels of Butyrate in Children Treated with Fermented Cow's Milk Containing Heat-Killed Lactobacillus paracasei CBA L74.Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics.Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures.
P50
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P50
description
hulumtues
@sq
researcher
@en
wetenschapper
@nl
հետազոտող
@hy
name
Danilo Ercolini
@ast
Danilo Ercolini
@en
Danilo Ercolini
@es
Danilo Ercolini
@nl
Danilo Ercolini
@sl
type
label
Danilo Ercolini
@ast
Danilo Ercolini
@en
Danilo Ercolini
@es
Danilo Ercolini
@nl
Danilo Ercolini
@sl
prefLabel
Danilo Ercolini
@ast
Danilo Ercolini
@en
Danilo Ercolini
@es
Danilo Ercolini
@nl
Danilo Ercolini
@sl
P1053
B-2431-2009
P106
P1153
6602810120
P21
P31
P3829
P496
0000-0003-3061-9560