Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Silvia Schiavon"'
Autor:
Silvia Schiavon, Mauro Paolini, Raffaele Guzzon, Andrea Mancini, Roberto Larcher, Tomas Roman Villegas, Elena Franciosi
Publikováno v:
Microorganisms, Vol 10, Iss 1, p 17 (2021)
Bacteria can play different roles affecting flavors and food characteristics. Few studies have described the bacterial microbiota of butter. In the present paper, next-generation sequencing was used to determine bacterial diversity, together with aro
Externí odkaz:
https://doaj.org/article/184574ecde7d45c1b5956c2cf4c621de
Autor:
Silvia Schiavon, Mauro Paolini, Raffaele Guzzon, Andrea Mancini, Roberto Larcher, Tomas Roman Villegas, Elena Franciosi
Publikováno v:
Microorganisms, Vol 10, Iss 17, p 17 (2022)
Microorganisms; Volume 10; Issue 1; Pages: 17
Microorganisms
Microorganisms; Volume 10; Issue 1; Pages: 17
Microorganisms
Bacteria can play different roles affecting flavors and food characteristics. Few studies have described the bacterial microbiota of butter. In the present paper, next-generation sequencing was used to determine bacterial diversity, together with aro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac6da8533a825415744916940e1c56e5
https://www.mdpi.com/2076-2607/10/1/17
https://www.mdpi.com/2076-2607/10/1/17
Autor:
I. Carafa, Kieran Tuohy, Elena Franciosi, E. Poznanski, Silvia Schiavon, Tiziana Nardin, Roberto Larcher, A. Cavazza
Publikováno v:
BioMed Research International, Vol 2015 (2015)
BioMed Research International
BioMed Research International
“Nostrano-cheeses” are traditional alpine cheeses made from raw cow’s milk in Trentino-Alto Adige, Italy. This study identified lactic acid bacteria (LAB) developing during maturation of “Nostrano-cheeses” and evaluated their potential to p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::830b3513b707257b10fd6c006e9c0edf
https://doaj.org/article/8f951be780c9407db2b63962022bfe42
https://doaj.org/article/8f951be780c9407db2b63962022bfe42