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Page 1
A Strategy for the Recovery of Raw Ewe's Milk Microbiodiversity to Develop Natural Starter Cultures for Traditional Foods.
Microorganisms. 2023 Mar 23;11(4):823. doi: 10.3390/microorganisms11040823.
Microorganisms. 2023.
PMID: 37110245
Free PMC article.
Biodiversity and Safety Assessment of Half-Century Preserved Natural Starter Cultures for Pecorino Romano PDO Cheese.
Chessa L, Paba A, Daga E, Dupré I, Comunian R.
Chessa L, et al. Among authors: daga e.
Microorganisms. 2021 Jun 23;9(7):1363. doi: 10.3390/microorganisms9071363.
Microorganisms. 2021.
PMID: 34201694
Free PMC article.
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Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study.
Paba A, Chessa L, Daga E, Campus M, Bulla M, Angioni A, Sedda P, Comunian R.
Paba A, et al. Among authors: daga e.
Foods. 2020 Jan 28;9(2):135. doi: 10.3390/foods9020135.
Foods. 2020.
PMID: 32012829
Free PMC article.
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Optimization of scotta as growth medium to preserve biodiversity and maximise bacterial cells concentration of natural starter cultures for Pecorino Romano PDO cheese.
Chessa L, Paba A, Daga E, Caredda M, Comunian R.
Chessa L, et al. Among authors: daga e.
FEMS Microbiol Lett. 2020 Jul 1;367(14):fnaa110. doi: 10.1093/femsle/fnaa110.
FEMS Microbiol Lett. 2020.
PMID: 32691846
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Susceptibility to tetracycline and erythromycin of Lactobacillus paracasei strains isolated from traditional Italian fermented foods.
Comunian R, Daga E, Dupré I, Paba A, Devirgiliis C, Piccioni V, Perozzi G, Zonenschain D, Rebecchi A, Morelli L, De Lorentiis A, Giraffa G.
Comunian R, et al. Among authors: daga e.
Int J Food Microbiol. 2010 Mar 31;138(1-2):151-6. doi: 10.1016/j.ijfoodmicro.2009.11.018. Epub 2009 Dec 3.
Int J Food Microbiol. 2010.
PMID: 20005592
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