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  Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential

  Beatriz Nunes Silva, Nathália Fernandes, Laís Carvalho, Ana Sofia Faria, José António Teixeira, Carina Rodrigues, Ursula Gonzales-Barron, Vasco Cadavez

  27-10-2023

  Published: 27 October 2023

  1349

  PDF: 280

  HTML: 5
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  Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes

  Rita Sanna, Francesca Piras, Giuliana Siddi, Maria Pina Meloni, Mariella Demontis, Vincenzo Spanu, Gavino Nieddu, Mario Cuccu, Enrico Pietro Luigi De Santis, Christian Scarano

  08-03-2023

  Published: 8 March 2023

  1566

  PDF: 229

  HTML: 24
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  Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese

  Carmela Amadoro, Franca Rossi, Michele Piccirilli, Giampaolo Colavita

  01-12-2015

  Published: 1 December 2015

  2388

  PDF: 1033

  HTML: 664
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  Integrated challenge test: a new approach evaluating quantitative risk assessment of Listeria in ready to eat foods

  Stefano Colombo, Marco Romani, Chiara Romani, Paolo Matteini

  20-24

  13-02-2013

  Published: 13 February 2013

  1238

  PDF: 1090

• IDENTIFICATION OF AUTOCHTHONOUS LACTOBACILLI AND PRELIMINAR STUDY OF ANTI-LISTERIAL ACTIVITY IN COLD-SMOKED SALMON SCRAPS

  B. Ripamonti, S. Stella, C. Bernardi, E. Tirloni, C. Bersani, P. Cattaneo

  75-79

  08-01-2011

  Published: 8 January 2011

  550

  PDF: 1487