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Items: 1 to 20 of 42

1.

Exploring K2G30 Genome: A High Bacterial Cellulose Producing Strain in Glucose and Mannitol Based Media.

Gullo M, La China S, Petroni G, Di Gregorio S, Giudici P.

Front Microbiol. 2019 Jan 30;10:58. doi: 10.3389/fmicb.2019.00058. eCollection 2019.

2.

Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives.

Gullo M, La China S, Falcone PM, Giudici P.

Appl Microbiol Biotechnol. 2018 Aug;102(16):6885-6898. doi: 10.1007/s00253-018-9164-5. Epub 2018 Jun 20. Review.

PMID:
29926141
3.

Evaluation of fingerprinting techniques to assess genotype variation among Zygosaccharomyces strains.

Dakal TC, Solieri L, Giudici P.

Food Microbiol. 2018 Jun;72:135-145. doi: 10.1016/j.fm.2017.11.019. Epub 2017 Dec 1.

PMID:
29407390
4.

A multi-phase approach to select new wine yeast strains with enhanced fermentative fitness and glutathione production.

Bonciani T, De Vero L, Mezzetti F, Fay JC, Giudici P.

Appl Microbiol Biotechnol. 2018 Mar;102(5):2269-2278. doi: 10.1007/s00253-018-8773-3. Epub 2018 Jan 22.

PMID:
29356870
5.

The inheritance of mitochondrial DNA in interspecific Saccharomyces hybrids and their properties in winemaking.

Verspohl A, Pignedoli S, Giudici P.

Yeast. 2018 Jan;35(1):173-187. doi: 10.1002/yea.3288. Epub 2017 Dec 12.

6.

Increased production of bacterial cellulose as starting point for scaled-up applications.

Gullo M, Sola A, Zanichelli G, Montorsi M, Messori M, Giudici P.

Appl Microbiol Biotechnol. 2017 Nov;101(22):8115-8127. doi: 10.1007/s00253-017-8539-3. Epub 2017 Sep 30.

PMID:
28965208
7.

Microbial challenge test of a novel epoprostenol sodium formulation.

Bandilla D, Goverde M, Giudici P, Lambert O.

Drug Des Devel Ther. 2017 Aug 10;11:2347-2357. doi: 10.2147/DDDT.S140033. eCollection 2017.

8.

Genetic variation and expression changes associated with molybdate resistance from a glutathione producing wine strain of Saccharomyces cerevisiae.

Mezzetti F, Fay JC, Giudici P, De Vero L.

PLoS One. 2017 Jul 6;12(7):e0180814. doi: 10.1371/journal.pone.0180814. eCollection 2017.

9.

High-glutathione producing yeasts obtained by genetic improvement strategies: a focus on adaptive evolution approaches for novel wine strains.

De Vero L, Bonciani T, Verspohl A, Mezzetti F, Giudici P.

AIMS Microbiol. 2017 Mar 23;3(2):155-170. doi: 10.3934/microbiol.2017.2.155. eCollection 2017. Review.

10.

Exploration of genetic and phenotypic diversity within Saccharomyces uvarum for driving strain improvement in winemaking.

Verspohl A, Solieri L, Giudici P.

Appl Microbiol Biotechnol. 2017 Mar;101(6):2507-2521. doi: 10.1007/s00253-016-8008-4. Epub 2016 Dec 8.

PMID:
27933455
11.

Contrasting Patterns of rDNA Homogenization within the Zygosaccharomyces rouxii Species Complex.

Chand Dakal T, Giudici P, Solieri L.

PLoS One. 2016 Aug 8;11(8):e0160744. doi: 10.1371/journal.pone.0160744. eCollection 2016.

12.

Differential hypersaline stress response in Zygosaccharomyces rouxii complex yeasts: a physiological and transcriptional study.

Solieri L, Vezzani V, Cassanelli S, Dakal TC, Pazzini J, Giudici P.

FEMS Yeast Res. 2016 Sep;16(6). pii: fow063. doi: 10.1093/femsyr/fow063. Epub 2016 Aug 3.

PMID:
27493145
13.

Chimeric Sex-Determining Chromosomal Regions and Dysregulation of Cell-Type Identity in a Sterile Zygosaccharomyces Allodiploid Yeast.

Bizzarri M, Giudici P, Cassanelli S, Solieri L.

PLoS One. 2016 Apr 11;11(4):e0152558. doi: 10.1371/journal.pone.0152558. eCollection 2016.

14.

Evolved Saccharomyces cerevisiae wine strains with enhanced glutathione production obtained by an evolution-based strategy.

Mezzetti F, De Vero L, Giudici P.

FEMS Yeast Res. 2014 Sep;14(6):977-87. doi: 10.1111/1567-1364.12186. Epub 2014 Aug 4.

15.

Adaptive response and tolerance to sugar and salt stress in the food yeast Zygosaccharomyces rouxii.

Dakal TC, Solieri L, Giudici P.

Int J Food Microbiol. 2014 Aug 18;185:140-57. doi: 10.1016/j.ijfoodmicro.2014.05.015. Epub 2014 May 25. Review.

PMID:
24973621
16.

Sex-determination system in the diploid yeast Zygosaccharomyces sapae.

Solieri L, Dakal TC, Giudici P, Cassanelli S.

G3 (Bethesda). 2014 Jun 17;4(6):1011-25. doi: 10.1534/g3.114.010405.

17.

Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysis.

Solieri L, Bianchi A, Mottolese G, Lemmetti F, Giudici P.

Food Microbiol. 2014 Apr;38:240-9. doi: 10.1016/j.fm.2013.10.003. Epub 2013 Oct 17.

PMID:
24290648
18.

Unravelling genomic diversity of Zygosaccharomyces rouxii complex with a link to its life cycle.

Solieri L, Dakal TC, Croce MA, Giudici P.

FEMS Yeast Res. 2013 May;13(3):245-58. doi: 10.1111/1567-1364.12027. Epub 2013 Jan 14.

19.

Zygosaccharomyces sapae sp. nov., isolated from Italian traditional balsamic vinegar.

Solieri L, Chand Dakal T, Giudici P.

Int J Syst Evol Microbiol. 2013 Jan;63(Pt 1):364-71. doi: 10.1099/ijs.0.043323-0. Epub 2012 Sep 28.

PMID:
23024146
20.

Inventory of non starter lactic acid bacteria from ripened Parmigiano Reggiano cheese as assessed by a culture dependent multiphasic approach.

Solieri L, Bianchi A, Giudici P.

Syst Appl Microbiol. 2012 Jun;35(4):270-7. doi: 10.1016/j.syapm.2012.04.002. Epub 2012 May 23.

PMID:
22626626

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