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pro vyhledávání: '"Cocolin L"'
Autor:
Ilario Ferrocino, Marina Pasquini, Lucia Aquilanti, Vesna Milanović, Maria Federica Trombetta, Federica Cardinali, Nicoletta Pasqualina Mangia, Francesca Clementi, Antonietta Maoloni, Cristiana Cesaro, Andrea Osimani, Cristiana Garofalo, Giuseppe Blaiotta, Luca Simone Cocolin
Publikováno v:
International journal of food microbiology. 323
Gioddu, also known as “Miciuratu”, “Mezzoraddu” or “Latte ischidu” (literally meaning acidulous milk), is the sole variety of traditional Italian fermented milk. The aim of the present study was to elucidate the microbiota and the mycobio
Autor:
Cristian Botta, Luca Simone Cocolin, Kalliopi Rantsiou, Francesca De Filippis, Valentina Alessandria, Danilo Ercolini, Roberta Gorra
Publikováno v:
PLoS ONE, Vol 8, Iss 7, p e69074 (2013)
PLoS ONE
PLoS ONE
Limited information is available on the impact of the NaOH treatment on table olive fermentations, and for this reason a polyphasic approach has been adopted here to investigate its effect on the fermentation dynamics and bacterial biodiversity. The