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

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

Proprietà funzionali in latti fermentati da ceppi di Lactobacillus paracasei e Lactobacillus plantarum: influenza dei parametri microbiologici sulla produzione di acidi linoleici coniugati (cla)

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

Combination of multiplex PCR and PCR-DGGE for monitoring common sourdough-associated Lactobacillus species

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.

Application of novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (Central Italy)