about
Assessment of aerobic and respiratory growth in the Lactobacillus casei groupYeasts from Water Buffalo Mozzarella, a traditional cheese of the Mediterranean area.The microbiota of high-moisture mozzarella cheese produced with different acidification methods.Microbial community dynamics in thermophilic undefined milk starter cultures.Diversity of stress responses in dairy thermophilic streptococci.A statistical procedure for the analysis of microbial communities based on phenotypic properties of isolates.Selection of mutants tolerant of oxidative stress from respiratory cultures of Lactobacillus plantarum C17.Biochemical analysis of respiratory metabolism in the heterofermentative Lactobacillus spicheri and Lactobacillus reuteri.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.Urease production by Streptococcus thermophilus.Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages.Modified chemically defined medium for enhanced respiratory growth of Lactobacillus casei and Lactobacillus plantarum groups.Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: A multivariate screening study.Use of unsupervised and supervised artificial neural networks for the identification of lactic acid bacteria on the basis of SDS-PAGE patterns of whole cell proteins.Effect of adjuncts on sensory properties and consumer liking of Scamorza cheeseEffect of jenny milk addition on the inhibition of late blowing in semihard cheeseAerobic metabolism and oxidative stress tolerance in the Lactobacillus plantarum groupA comparison of fluorescent stains for the assessment of viability and metabolic activity of lactic acid bacteriaInactivation of ccpA and aeration affect growth, metabolite production and stress tolerance in Lactobacillus plantarum WCFS1Effect of inactivation of stress response regulators on the growth and survival of Streptococcus thermophilus Sfi39Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy)Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy)Enzymatic activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughsProteolysis in Model Sourdough FermentationsPhenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy)The combined effect of nisin, leucocin F10, pH, NaCl and EDTA on the survival of Listeria monocytogenes in brothLeucocin F10, a bacteriocin from Leuconostoc carnosum
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description
hulumtuese
@sq
researcher
@en
wetenschapper
@nl
հետազոտող
@hy
name
Annamaria Ricciardi
@ast
Annamaria Ricciardi
@en
Annamaria Ricciardi
@es
Annamaria Ricciardi
@nl
Annamaria Ricciardi
@sl
type
label
Annamaria Ricciardi
@ast
Annamaria Ricciardi
@en
Annamaria Ricciardi
@es
Annamaria Ricciardi
@nl
Annamaria Ricciardi
@sl
prefLabel
Annamaria Ricciardi
@ast
Annamaria Ricciardi
@en
Annamaria Ricciardi
@es
Annamaria Ricciardi
@nl
Annamaria Ricciardi
@sl
P106
P1153
7006096159
P21
P31
P496
0000-0002-6146-8331