Unlocking the potential of Kluyveromyces marxianus in the definition of aroma composition of cheeses.

Autor: Perpetuini G; Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy., Rossetti AP; Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy., Rapagnetta A; Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy., Tofalo R; Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy.

Publikováno v: Frontiers in microbiology [Front Microbiol] 2024 Sep 18; Vol. 15, pp. 1464953. Date of Electronic Publication: 2024 Sep 18 (Print Publication: 2024).

Wine Barrel Biofilm as a Source of Yeasts with Non-Conventional Properties.

Autor: Perpetuini G; Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, Italy., Rossetti AP; Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, Italy., Rapagnetta A; Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, Italy., Arfelli G; Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, Italy., Prete R; Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, Italy., Tofalo R; Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, Italy.

Publikováno v: Microorganisms [Microorganisms] 2024 Apr 27; Vol. 12 (5). Date of Electronic Publication: 2024 Apr 27.

Biogenic Amines

Autor: Suzzi, G., Perpetuini, G., Tofalo, R.

Publikováno v: Encyclopedia of Dairy Sciences ISBN: 9780128187678

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ddeb0da09d7ee8cb4b793f9c221196e
https://doi.org/10.1016/b978-0-12-818766-1.00243-9

Discovering the Influence of Microorganisms on Wine Color

Autor: Tofalo, R., Suzzi, G., Perpetuini, G.

Publikováno v: Frontiers in Microbiology
Frontiers in Microbiology, Vol 12 (2021)

Flavor, composition and quality of wine are influenced by microorganisms present on the grapevine surface which are transferred to the must during vinification. The microbiota is highly variable with a prevalence of non-Saccharomycesyeasts, whereasSa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46835734b482d3a5457ede4fa5e0952f
https://pubmed.ncbi.nlm.nih.gov/34925298

AROMA PROFILE OF OENOCOCCUS OENI STRAINS IN DIFFERENT LIFE STYLES

Autor: Perpetuini, G., Battistelli, N., Valbonetti, L., Rossetti, A. P., Arfelli, G., Perla, C., Tofalo, R.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::02353c7782002ae6d38160fc4dd6f258
https://hdl.handle.net/11575/125219