All Stories

  1. Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector

    Article • Recent Patents on Food Nutrition & Agriculturee, April 2020, Bentham Science Publishers

    Professor Giuseppe Spano

  2. How probiotics face food stress: They get by with a little help

    Article • Critical Reviews in Food Science and Nutrition, March 2019, Taylor & Francis

    Professor Giuseppe Spano

  3. Draft Genome Sequence of Lactobacillus plantarum Lp90 Isolated from Wine

    Article • Genome Announcements, March 2015, ASM Journals

    Professor Giuseppe Spano

  4. Intraspecific biodiversity and ‘spoilage potential’ of Brettanomyces bruxellensis in Apulian wines

    Article • LWT, January 2015, Elsevier

    Professor Giuseppe Spano

  5. Genome Sequences of Five Oenococcus oeni Strains Isolated from Nero Di Troia Wine from the Same Terroir in Apulia, Southern Italy

    Article • Genome Announcements, October 2014, ASM Journals

    Professor Giuseppe Spano

  6. Genome Sequence of Oenococcus oeni OM27, the First Fully Assembled Genome of a Strain Isolated from an Italian Wine

    Article • Genome Announcements, July 2014, ASM Journals

    Professor Giuseppe Spano

  7. Probiotic abilities of riboflavin-overproducing Lactobacillus strains: a novel promising application of probiotics

    Article • Applied Microbiology and Biotechnology, June 2014, Springer Science + Business Media

    Professor Giuseppe Spano

  8. Barley β-Glucans-Containing Food Enhances Probiotic Performances of Beneficial Bacteria

    Article • International Journal of Molecular Sciences, February 2014, MDPI AG

    Professor Giuseppe Spano

  9. Correlation of seasonal nitrification failure and ammonia-oxidizing community dynamics in a wastewater treatment plant treating water from a saline thermal spa

    Article • Annals of Microbiology, January 2014, Springer Science + Business Media

    Professor Giuseppe Spano

  10. Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread

    Article • Applied Microbiology and Biotechnology, January 2014, Springer Science + Business Media

    Professor Giuseppe Spano

  11. A Fast, Reliable, and Sensitive Method for Detection and Quantification ofListeria monocytogenesandEscherichia coliO157:H7 in Ready-to-Eat Fresh-Cut Products by MPN-qPCR

    Article • BioMed Research International, January 2014, Hindawi Publishing Corporation

    Professor Giuseppe Spano

  12. Fresh-Cut Pineapple as a New Carrier of Probiotic Lactic Acid Bacteria

    Article • BioMed Research International, January 2014, Hindawi Publishing Corporation

    Professor Giuseppe Spano

  13. Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy

    Article • Food Microbiology, December 2013, Elsevier

    Professor Giuseppe Spano

  14. Microdroplet-based multiplex PCR on chip to detect foodborne bacteria producing biogenic amines

    Article • Food Microbiology, August 2013, Elsevier

    Professor Giuseppe Spano

  15. Determination of biogenic amines in wine by thin-layer chromatography/densitometry

    Article • Food Chemistry, December 2012, Elsevier

    Professor Giuseppe Spano

  16. Biogenic amine production by the wine Lactobacillus brevis IOEB 9809 in systems that partially mimic the gastrointestinal tract stress

    Article • BMC Microbiology, October 2012, Springer Science + Business Media

    Professor Giuseppe Spano

  17. Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products

    Article • Applied Microbiology and Biotechnology, October 2012, Springer Science + Business Media

    Professor Giuseppe Spano

  18. Microbial information regimen in EU geographical indications

    Article • World Patent Information, September 2012, Elsevier

    Professor Giuseppe Spano

  19. Comparative Proteomic Analysis of Lactobacillus plantarum WCFS1 and ΔctsR Mutant Strains Under Physiological and Heat Stress Conditions

    Article • International Journal of Molecular Sciences, August 2012, MDPI AG

    Professor Giuseppe Spano

  20. Beta-Glucans Improve Growth, Viability and Colonization of Probiotic Microorganisms

    Article • International Journal of Molecular Sciences, May 2012, MDPI AG

    Professor Giuseppe Spano

  21. Probiotic features of Lactobacillus plantarum mutant strains

    Article • Applied Microbiology and Biotechnology, May 2012, Springer Science + Business Media

    Professor Giuseppe Spano

  22. Transdisciplinarity and Microbiology Education

    Article • Journal of Microbiology and Biology Education, May 2012, ASM Journals

    Professor Giuseppe Spano

  23. Inactivation of the ftsH gene of Lactobacillus plantarum WCFS1: Effects on growth, stress tolerance, cell surface properties and biofilm formation

    Article • Microbiological Research, April 2012, Elsevier

    Professor Giuseppe Spano

  24. Biotechnology and Pasta-Making: Lactic Acid Bacteria as a New Driver of Innovation

    Article • Frontiers in Microbiology, January 2012, Frontiers

    Professor Giuseppe Spano

  25. Biogenic Amines Degradation by Lactobacillus plantarum: Toward a Potential Application in Wine

    Article • Frontiers in Microbiology, January 2012, Frontiers

    Professor Giuseppe Spano, Dr Miguel A. Alvarez

  26. Autochthonous fermentation starters for the industrial production of Negroamaro wines

    Article • Journal of Industrial Microbiology & Biotechnology, January 2012, Oxford University Press (OUP)

    Professor Giuseppe Spano

  27. The hsp 16 Gene of the Probiotic Lactobacillus acidophilus Is Differently Regulated by Salt, High Temperature and Acidic Stresses, as Revealed by Reverse Transcription Quantitative PCR (qRT-PCR) Analysis

    Article • International Journal of Molecular Sciences, August 2011, MDPI AG

    Professor Giuseppe Spano

  28. Biotechnological Production of Vitamin B2-Enriched Bread and Pasta

    Article • Journal of Agricultural and Food Chemistry, June 2011, American Chemical Society (ACS)

    Professor Giuseppe Spano

  29. Involvement of the sigma factor sigma H in the regulation of a small heat shock protein gene in Lactobacillus plantarum WCFS1

    Article • Annals of Microbiology, June 2011, Springer Science + Business Media

    Professor Giuseppe Spano

  30. Increasing membrane protection in Lactobacillus plantarum cells overproducing small heat shock proteins

    Article • Annals of Microbiology, May 2011, Springer Science + Business Media

    Professor Giuseppe Spano

  31. Isolation and characterization of tyramine-producing Enterococcus faecium strains from red wine

    Article • Food Microbiology, May 2011, Elsevier

    Professor Giuseppe Spano, Dr Miguel A. Alvarez

  32. Inactivation of a small heat shock protein affects cell morphology and membrane fluidity in Lactobacillus plantarum WCFS1

    Article • Research in Microbiology, May 2011, Elsevier

    Professor Giuseppe Spano

  33. PCR-based Quality Control of Listeria spp. and L. monocytogenes in Ready-To-Eat Salads Sold in Italy

    Article • Current Nutrition & Food Science, February 2011, Bentham Science Publishers

    Professor Giuseppe Spano

  34. Food Microbial Biodiversity and ?Microbes of Protected Origin?

    Article • Frontiers in Microbiology, January 2011, Frontiers

    Professor Giuseppe Spano

  35. Responses of Lactic Acid Bacteria to Cold Stress

    Article • January 2011, Springer Science + Business Media

    Professor Giuseppe Spano

  36. Effect of abiotic stress conditions on expression of the Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes

    Article • Annals of Microbiology, July 2010, Springer Science + Business Media

    Professor Giuseppe Spano

  37. Horizontal gene transfer in the gut: Is it a risk?

    Article • Food Research International, December 2009, Elsevier

    Professor Giuseppe Spano

  38. Bacterial Stressors in Minimally Processed Food

    Article • International Journal of Molecular Sciences, July 2009, MDPI AG

    Professor Giuseppe Spano

  39. Metabolic profiling and analysis of volatile composition of durum wheat semolina and pasta

    Article • Journal of Cereal Science, March 2009, Elsevier

    Professor Giuseppe Spano

  40. Genotypic characterization of lactic acid bacteria isolated from traditional Pecorino Siciliano cheese

    Article • Dairy Science and Technology, September 2008, Springer Science + Business Media

    Professor Giuseppe Spano

  41. Improved adaptation to heat, cold, and solvent tolerance in Lactobacillus plantarum

    Article • Applied Microbiology and Biotechnology, October 2007, Springer Science + Business Media

    Professor Giuseppe Spano

  42. Arginine metabolism in wineLactobacillus plantarum: in vitro activities of the enzymes arginine deiminase (ADI) and ornithine transcarbamilase (OTCase)

    Article • Annals of Microbiology, March 2007, Springer Science + Business Media

    Professor Giuseppe Spano

  43. Molecular analysis of a durum wheat ‘stay green’ mutant: Expression pattern of photosynthesis-related genes

    Article • Journal of Cereal Science, March 2006, Elsevier

    Professor Giuseppe Spano