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Effect of Lactiplantibacillus plantarum and Carnobacterium spp. on the sensory quality of Burrata cheese during storage: a multi-technique study

One Health – One Welfare – One World INNOVAZIONI DI PROCESSO E DI PRODOTTO NELLE FILIERE BOVINE LATTIERO-CASEARIA E DELLE CARNI PER LA SALUTE DELL’UOMO, IL BENESSERE DEGLI ANIMALI ED IL RISPETTO DELL’AMBIENTE

Microbial impact on the volatolomic profile of fermented milks: a case study with the application of industrial starter cultures

Probiotics as Anti-Tumor Agents: Insights from Female Tumor Cell Culture Studies

Galactose utilization profiles in Streptococcus thermophilus strains

New Microbial Cultures for Low-Galactose Pizza Cheese: Dalton Biotecnologie’s Innovation.

Shaping the chromatic characteristics of red wines by using biofilm-detached cells of Starmerella bacillaris strains

Influence of Different Aggregation States on Volatile Organic Compounds Released by Dairy Kluyveromyces marxianus Strains

Impact of Exopolysaccharide Producing Starter Culture of Industrial Importance on the Volatolomic Profile of Fermented Milk Products

SISTEMA BIOLOGICO INTEGRATO SBI

Oenococcus oeni Lifestyle Modulates Wine Volatilome and Malolactic Fermentation Outcome

Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods