Search Results - "Silvestri, Gloria"
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The microbial ecology of a typical Italian salami during its natural fermentation
Published in International journal of food microbiology (30-11-2007)“…We have investigated the bacteria and yeast ecology of the typical Italian Ciauscolo salami that is produced in Central Italy using a polyphasic approach based…”
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Investigation of the microbial ecology of Ciauscolo, a traditional Italian salami, by culture-dependent techniques and PCR-DGGE
Published in Meat science (01-11-2007)“…The microbial ecology of 22 samples of commercially available Ciauscolo salami were investigated using a polyphasic approach, based on culture-dependent and…”
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Selection of Sourdough Lactobacilli with Antifungal Activity for Use as Biopreservatives in Bakery Products
Published in Journal of agricultural and food chemistry (08-08-2012)“…Two hundred and sixteen LAB cultures from sourdoughs and dough for bread and panettone production were screened for in vitro antifungal properties against…”
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Response of lactic acid bacteria to milk fortification with dietary zinc salts
Published in International dairy journal (01-07-2012)“…Zinc is essential for many basic physiological functions in humans. The human body has a limited zinc storage capacity; zinc deficiency can develop rapidly…”
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Implementation of a biotechnological process for vat dyeing with woad
Published in Journal of industrial microbiology & biotechnology (01-09-2012)“…The traditional process for vat dyeing with woad (Isatis tinctoria L.) basically relies on microbial reduction of indigo to its soluble form, leucoindigo,…”
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Isolation and molecular characterization of antibiotic-resistant lactic acid bacteria from poultry and swine meat products
Published in Journal of food protection (01-03-2007)“…The transfer via the food chain from animals to humans of microbes that are resistant to antimicrobial agents is of increasing concern. To determine the…”
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Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour
Published in Food microbiology (01-10-2009)“…The aim of the present study was the microbiological and technological characterization of laboratory- made sourdoughs for use in barley-flour-based…”
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