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Biodiversity among Lactobacillus helveticus strains isolated from different natural whey starter cultures as revealed by classification trees.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.Application of AFLP fingerprint analysis for studying the biodiversity of Streptococcus thermophilus.Heterogeneity of putative surface layer proteins in Lactobacillus helveticus.Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese.Transcriptomic clues to understand the growth of Lactobacillus rhamnosus in cheese.Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR.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.Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation.Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano.Growth promotion of Bifidobacterium species by poultry bone and meat trimming hydrolyzate.Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters.Grana Padano cheese whey starters: microbial composition and strain distribution.Antibiotic resistance of lactobacilli isolated from two italian hard cheeses.Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses.A polyphasic approach to highlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheeses.Yeasts associated with Manteca.Effective identification of Lactobacillus casei group species: genome-based selection of the gene mutL as the target of a novel multiplex PCR assay.A polyphasic approach to detect enterotoxigenic Staphylococcus aureus and diarrheagenic Escherichia coli in raw milk Italian cheeses by multiplex PCR.Recovery and differentiation of long ripened cheese microflora through a new cheese-based cultural medium.Effect of protein hydrolysates on growth kinetics and aminopeptidase activities of Lactobacillus.Pectin oligosaccharides from sugar beet pulp: molecular characterization and potential prebiotic activity.Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of some Bifidobacterium species.Synthetic peptides as substrate for assaying the proteolytic activity of Lactobacillus helveticusEffects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy SubjectsHow the Fewest Become the Greatest. on Long Ripened CheesesPhysicochemical and Microbiological Quality of Sous-Vide-Processed Carrots and Brussels SproutsCutting procedures might be responsible for Listeria monocytogenes contamination of foods: The case of Gorgonzola cheeseLIVE/DEAD YEAST VIABILITY STAINING AS A TOOL FOR IMPROVING ARTISANAL PILSNER BEER PRODUCTIONInvestigation of the ability of dairy nonstarter lactic acid bacteria to grow using cell lysates of other lactic acid bacteria as the exclusive source of nutrientsThe presence, genetic diversity and behaviour of Listeria monocytogenes in blue-veined cheese rinds during the shelf lifeVariability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheeseComparison of natural whey starters for Grana Padano cheese using sunray plotsGrowth promotion ofBifidobacteriumandLactobacillusspecies by proteinaceous hydrolysates derived from poultry processing leftoversErratum to “Application of AFLP fingerprint analysis for studying the biodiversity of Streptococcus thermophilus” [J. Microbiol. Methods 79 (2009) 48–54]Characterization of Streptococcus macedonicus strains isolated from artisanal Italian raw milk cheesesMetabolic and proteomic adaptation ofLactobacillus rhamnosusstrains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe medium
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name
Monica Gatti
@en
type
label
Monica Gatti
@en
prefLabel
Monica Gatti
@en