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Items: 18

1.

New rapid PCR protocol based on high-resolution melting analysis to identify Saccharomyces cerevisiae and other species within its genus.

Nadai C, Bovo B, Giacomini A, Corich V.

J Appl Microbiol. 2018 May;124(5):1232-1242. doi: 10.1111/jam.13709. Epub 2018 Feb 23.

PMID:
29377487
2.

Saccharomyces cerevisiae vineyard strains have different nitrogen requirements that affect their fermentation performances.

Lemos Junior WJF, Viel A, Bovo B, Carlot M, Giacomini A, Corich V.

Lett Appl Microbiol. 2017 Nov;65(5):381-387. doi: 10.1111/lam.12798. Epub 2017 Oct 10.

PMID:
28862747
3.
4.

Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic Fermentation.

Lemos WJ Jr, Bovo B, Nadai C, Crosato G, Carlot M, Favaron F, Giacomini A, Corich V.

Front Microbiol. 2016 Aug 15;7:1249. doi: 10.3389/fmicb.2016.01249. eCollection 2016. Erratum in: Front Microbiol. 2016 Sep 27;7:1499.

5.

Aptitude of Saccharomyces yeasts to ferment unripe grapes harvested during cluster thinning for reducing alcohol content of wine.

Bovo B, Nadai C, Vendramini C, Fernandes Lemos Junior WJ, Carlot M, Skelin A, Giacomini A, Corich V.

Int J Food Microbiol. 2016 Nov 7;236:56-64. doi: 10.1016/j.ijfoodmicro.2016.07.022. Epub 2016 Jul 15.

PMID:
27447926
6.

Potential use of scotta, the by-product of the ricotta cheese manufacturing process, for the production of fermented drinks.

Maragkoudakis P, Vendramin V, Bovo B, Treu L, Corich V, Giacomini A.

J Dairy Res. 2016 Feb;83(1):104-8. doi: 10.1017/S002202991500059X. Epub 2015 Nov 26.

PMID:
26608679
7.

Outlining a selection procedure for Saccharomyces cerevisiae isolated from grape marc to improve fermentation process and distillate quality.

Bovo B, Carlot M, Fontana F, Lombardi A, Soligo S, Giacomini A, Corich V.

Food Microbiol. 2015 Apr;46:573-581. doi: 10.1016/j.fm.2014.10.001. Epub 2014 Oct 14.

PMID:
25475330
8.

Whole-Genome Sequence of Streptococcus macedonicus Strain 33MO, Isolated from the Curd of Morlacco Cheese in the Veneto Region (Italy).

Vendramin V, Treu L, Bovo B, Campanaro S, Corich V, Giacomini A.

Genome Announc. 2014 Aug 7;2(4). pii: e00746-14. doi: 10.1128/genomeA.00746-14.

9.

Metagenomic analysis of the microbial community in fermented grape marc reveals that Lactobacillus fabifermentans is one of the dominant species: insights into its genome structure.

Campanaro S, Treu L, Vendramin V, Bovo B, Giacomini A, Corich V.

Appl Microbiol Biotechnol. 2014 Jul;98(13):6015-37. doi: 10.1007/s00253-014-5795-3. Epub 2014 May 16.

PMID:
24831027
10.

Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spirits.

Bovo B, Carlot M, Lombardi A, Lomolino G, Lante A, Giacomini A, Corich V.

Food Microbiol. 2014 Aug;41:33-41. doi: 10.1016/j.fm.2014.01.006. Epub 2014 Jan 24.

PMID:
24750811
11.

Genome Sequences of Four Italian Streptococcus thermophilus Strains of Dairy Origin.

Treu L, Vendramin V, Bovo B, Campanaro S, Corich V, Giacomini A.

Genome Announc. 2014 Mar 13;2(2). pii: e00126-14. doi: 10.1128/genomeA.00126-14.

12.

Genome Sequence of Lactobacillus fabifermentans Strain T30PCM01, Isolated from Fermenting Grape Marc.

Treu L, Vendramin V, Bovo B, Giacomini A, Corich V, Campanaro S.

Genome Announc. 2014 Feb 20;2(1). pii: e00060-14. doi: 10.1128/genomeA.00060-14.

13.

Genome Sequences of Streptococcus thermophilus Strains MTH17CL396 and M17PTZA496 from Fontina, an Italian PDO Cheese.

Treu L, Vendramin V, Bovo B, Campanaro S, Corich V, Giacomini A.

Genome Announc. 2014 Feb 13;2(1). pii: e00067-14. doi: 10.1128/genomeA.00067-14.

14.

Whole-Genome Sequences of Streptococcus thermophilus Strains TH1435 and TH1436, Isolated from Raw Goat Milk.

Treu L, Vendramin V, Bovo B, Campanaro S, Corich V, Giacomini A.

Genome Announc. 2014 Jan 16;2(1). pii: e01129-13. doi: 10.1128/genomeA.01129-13.

15.

Biodiversity, dynamics and ecology of bacterial community during grape marc storage for the production of grappa.

Maragkoudakis PA, Nardi T, Bovo B, D'Andrea M, Howell KS, Giacomini A, Corich V.

Int J Food Microbiol. 2013 Mar 15;162(2):143-51. doi: 10.1016/j.ijfoodmicro.2013.01.005. Epub 2013 Jan 11.

PMID:
23416549
16.

Acidification of grape marc for alcoholic beverage production: effects on indigenous microflora and aroma profile after distillation.

Bovo B, Nardi T, Fontana F, Carlot M, Giacomini A, Corich V.

Int J Food Microbiol. 2012 Jan 16;152(3):100-6. doi: 10.1016/j.ijfoodmicro.2011.10.006. Epub 2011 Oct 19.

PMID:
22056624
17.

Effects of grape marcs acidification treatment on the evolution of indigenous yeast populations during the production of grappa.

Bovo B, Giacomini A, Corich V.

J Appl Microbiol. 2011 Aug;111(2):382-8. doi: 10.1111/j.1365-2672.2011.05060.x. Epub 2011 Jun 14.

18.

Yeast population dynamics during pilot-scale storage of grape marcs for the production of Grappa, a traditional Italian alcoholic beverage.

Bovo B, Andrighetto C, Carlot M, Corich V, Lombardi A, Giacomini A.

Int J Food Microbiol. 2009 Feb 28;129(3):221-8. doi: 10.1016/j.ijfoodmicro.2008.11.025. Epub 2008 Dec 3.

PMID:
19136177

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