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Publications by Giuseppe Comi

Lactic Acid Bacteria: Variability Due to Different Pork Breeds, Breeding Systems and Fermented Sausage Production Technology

Health Professions

English

Study of the Ecology of Fresh Sausages and Characterization of Populations of Lactic Acid Bacteria by Molecular Methods

Applied and Environmental Microbiology

Applied Microbiology

English

Related publications

Enumeration, Identification and Safety Proprieties of Lactic Acid Bacteria Isolated From Pork Sausage

Arquivo Brasileiro de Medicina Veterinaria e Zootecnia

English

Screening of Lactic Acid Bacteria as a Starter Culture in Fermented Sausage

Journal of the Korean Society of Food Science and Nutrition

English

Lactic Acid Bacteria as Protective Cultures in Fermented Pork Meat to Prevent Clostridium Spp. Growth

International Journal of Food Microbiology

English

Glucose Consumption and Lactic Acid Formation in Millet Sourdough Fermented With Different Strains of Lactic Acid Bacteria

Journal of Microbiology, Biotechnology and Food Sciences

Molecular Biology

English

Acid-Precipitation of Lactic Acid Bacteria Fermented Milk Beverages

Nihon Chikusan Gakkaiho

English

Acid-Precipitation of Lactic Acid Bacteria Fermented Milk Beverages

Nihon Chikusan Gakkaiho

English

Lactic Acid Bacteria in Philippine Traditional Fermented Foods

English

Lactic Acid Bacteria Found in Fermented Fish in Thailand.

Journal of General and Applied Microbiology

Applied Microbiology

English

Hypolipidemic Effects of Lactic Acid Bacteria Fermented Cereal in Rats

Lipids in Health and Disease

Clinical Biochemistry

English