0000000000484237

AUTHOR

A. Corsetti

showing 6 related works from this author

La biodiversità microbica in relazione ad alcune produzioni della regione Umbria: formaggio pecorino e mozzarella fior di latte

2006

mozzarella batteri lattici biodiversità
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Determinazione di Acidi Linoleici Coniugati (CLA) in Matrici Alimentari: una Interessante Applicazione Biotecnologica

2005

acidi linoleici batteri lattici
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Proprietà funzionali in latti fermentati da ceppi di Lactobacillus paracasei e Lactobacillus plantarum: influenza dei parametri microbiologici sulla …

2005

acidi linoleici batteri lattici latti fermentati
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Determinazione di acidi linoleici coniugati (CLA) mediante Ag+-HPLC in latti fermentati da ceppi di Lactobacillus paracasei e Lactobacillus plantarum

2006

Lactobacillus acidi linoleici coniugati fermentazione
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Combination of multiplex PCR and PCR-DGGE for monitoring common sourdough-associated Lactobacillus species

2006

A combination of denaturing gradient gel electrophoresis (DGGE) and a previously described multiplex PCR approach was employed to detect sourdough lactobacilli. Primers specific for certain groups of Lactobacillus spp. were used to amplify fragments, which were analyzed by DGGE. DGGE profiles obtained from Lactobacillus type strains acted as standards to analyze lactobacilli from four regional Abruzzo (central Italy) sourdoughs.

PCR multiplex DGGE impasti acidi
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Application of novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (Central Italy)

2006

abruzzo PCR multiplex Lactobacillus impasti acidi
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