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  1. 1
    Genotyping and toxigenic potential of Bacillus subtilis and Bacillus pumilus strains occurring in industrial and artisanal cured sausages

    Genotyping and toxigenic potential of Bacillus subtilis and Bacillus pumilus strains occurring in industrial and artisanal cured sausages von Matarante, A, Baruzzi, F, Cocconcelli, P.S, Morea, M


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  2. 2
    Molecular and physiological characterization of natural microbial communities isolated from a traditional Southern Italian processed sausage

    Molecular and physiological characterization of natural microbial communities isolated from a traditional Southern Italian processed sausage von Baruzzi, Federico, Matarante, Alessandra, Caputo, Leonardo, Morea, Maria

    Veröffentlicht in Meat science

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  3. 3
    Development of a culture-independent polymerase chain reaction-based assay for the detection of lactobacilli in stretched cheese

    Development of a culture-independent polymerase chain reaction-based assay for the detection of lactobacilli in stretched cheese von Baruzzi, F, Matarante, A, Caputo, L, Morea, M


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