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Publications by Giusi Macaluso
Transfer, Composition and Technological Characterization of the Lactic Acid Bacterial Populations of the Wooden Vats Used to Produce Traditional Stretched Cheeses
Food Microbiology
Microbiology
Food Science
Characterisation of the Microflora Contaminating the Wooden Vats Used for Traditional Sicilian Cheese Production
Italian Journal of Food Safety
Food Science
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Technological Characterization of Lactobacillus in Semihard Artisanal Goat Cheeses From Different Mediterranean Areas for Potential Use as Nonstarter Lactic Acid Bacteria
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Quality of Mountain Sheep Milk Used for the Production of Traditional Cheeses
Annals of Animal Science
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Zoology
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Diversity and Dynamics of Bacterial Populations During Spontaneous Sorghum Fermentations Used to Produce Ting, a South African Food
Systematic and Applied Microbiology
Applied Microbiology
Evolution
Ecology
Systematics
Microbiology
Behavior
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Characterization of Lactic Acid Bacteria Isolated From a Traditional Pasta Filata Cheese
Italian Journal of Food Safety
Food Science
The Influence of the Wooden Equipment Employed for Cheese Manufacture on the Characteristics of a Traditional Stretched Cheese During Ripening
Food Microbiology
Microbiology
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Safety of Lactic Acid and Calcium Lactate When Used as Technological Additives for All Animal Species
EFSA Journal
Veterinary
Microbiology
Food Science
Animal Science
Parasitology
Plant Science
Zoology
Quality of Sake Characterized by Lactic Acid Bacterial Flora in Traditional Yeast Starter (Kimoto)
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Antimicrobial Activity of Bacteriocin-Producing Lactic Acid Bacteria Isolated From Cheeses and Yogurts
AMB Express
Applied Microbiology
Biotechnology
Biophysics
