Publications

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phenotypic and genotypic characterization of lactic acid bacteria isolated from artisanal italian goat cheese.the lactic acid bacteria community in traditional goat cheese produced in three dairies in valsesia (piemonte, italy) was studied at different steps of the manufacturing process. these cheeses were produced from raw milk without starter bacteria, and no protocol was followed during the manufacturing process. three hundred thirty-two isolates were characterized and grouped by results of both morphophysiological tests and random amplification of polymorphic dna plus pcr analysis. bacteria were ide ...201020377953
[distribution of nematode parasites of the digestive system in sheep (ovis aries) and goats (capra hircus) of the piedmontese and valdostano alpine arc].a survey, carried out on gastro-intestinal nematodes of sheep and goats of piemonte and of valle d'aosta (87 sheep and 12 goats) has shown the presence of the following species in sheep, bunostomum trigonocephalum, chabertia ovina, cooperia curticei, haemonchus contortus, marshallagia marshalli, nematodirus abnormalis, nematodirus filicollis, nematodirus helvetianus, nematodirus spathiger, oesophagostomum venulosum, ostertagia circumcincta, ostertagia lyrata, ostertagia trifurcata, skrjabinema o ...1977572958
antibacterial activities of peptides from the water-soluble extracts of italian cheese varieties.water-soluble extracts of 9 italian cheese varieties that differed mainly for type of cheese milk, starter, technology, and time of ripening were fractionated by reversed-phase fast protein liquid chromatography, and the antimicrobial activity of each fraction was first assayed toward lactobacillus sakei a15 by well-diffusion assay. active fractions were further analyzed by hplc coupled to electrospray ionization-ion trap mass spectrometry, and peptide sequences were identified by comparison wit ...200515956298
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