Search

Search Results

• 

  Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production

  Maria Luisa Scatassa, Cinzia Cardamone, Viviana Miraglia, Fabrizio Lazzara, Gerlando Fiorenza, Giusi Macaluso, Luigi Arcuri, Luca Settanni, Isabella Mancuso

  17-03-2015

  Published: 17 March 2015

  2551

  PDF: 1433

  HTML: 617
• 

  In vitro evaluation of bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated during traditional Sicilian cheese making

  Giusi Macaluso, Gerlando Fiorenza, Raimondo Gaglio, Isabella Mancuso, Maria Luisa Scatassa

  09-02-2016

  Published: 9 February 2016

  25213

  PDF: 1985

  HTML: 1933
• 

  Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga

  Rosaria Lucchini, Barbara Cardazzo, Lisa Carraro, Michele Negrinotti, Stefania Balzan, Enrico Novelli, Luca Fasolato, Franco Fasoli, Giovanni Farina

  10-04-2018

  Published: 10 April 2018

  2039

  PDF: 671

  HTML: 89
• 

  Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses

  Maria Luisa Scatassa, Raimondo Gaglio, Cinzia Cardamone, Giusi Macaluso, Luigi Arcuri, Massimo Todaro, Isabella Mancuso

  24-01-2017

  Published: 24 January 2017

  2048

  PDF: 1630

  HTML: 384