All Stories

  1. Changes in gut bacterial communities in canaries infected by Macrorhabdus ornithogaster
  2. Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans
  3. Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented Sausages
  4. RNA-Based Amplicon Sequencing Reveals Microbiota Development during Ripening of Artisanal versus Industrial Lard d'Arnad
  5. Technological Properties and Biogenic Amines Production by Bacteriocinogenic Lactococci and Enterococci Strains Isolated from Raw Goat's Milk
  6. Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches
  7. Active packaging in meat
  8. Phytase-producing capacity of yeasts isolated from traditional African fermented food products and PHYPk gene expression of Pichia kudriavzevii strains
  9. Zooming into food-associated microbial consortia: a ‘cultural’ evolution
  10. Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations
  11. Detection and Viability of Lactococcus lactis throughout Cheese Ripening
  12. In Vitro Selection and Characterization of New Probiotic Candidates from Table Olive Microbiota
  13. Yeast population diversity on grapes during on-vine withering and their dynamics in natural and inoculated fermentations in the production of icewines
  14. Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation
  15. Proteins and enzymatic activities in Erbaluce grape berries with different response to the withering process
  16. Microbial dynamics and biodiversity in table olive fermentation: culture-dependent and -independent approaches
  17. Development of a Biomolecular Assay for the Identification of Listeria at Species Level
  18. Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods
  19. Ecology and dynamics of coagulase-negative cocci isolated from naturally fermented Italian sausages
  20. New developments in the study of the microbiota of naturally fermented sausages as determined by molecular methods: A review
  21. Molecular methods for the differentiation of species used in production of cod-fish can detect commercial frauds
  22. Ecology and characterization by molecular methods of Staphylococcus species isolated from fresh sausages
  23. PCR–DGGE differentiation of strains of Saccharomyces sensu stricto