Exploration of the Microbial Biodiversity Associated with North Apulian Sourdoughs and the Effect of the Increasing Number of Inoculated Lactic Acid Bacteria Strains on the Biocont... by Mattia Pia Arena, Pasquale Russo, Giuseppe Spano, and Vittorio Capozzi

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Oxidative fermentation of glucose and ethanol in designed media and cooked grape must by acetic acid bacteria by Marcello Brugnoli, Elsa Cantadori, Mattia Pia Arena, Maria Gullo

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From Microbial Ecology to Innovative Applications in Food Quality Improvements: the Case of Sourdough as a Model Matrix by Mattia Pia Arena, Pasquale Russo, Giuseppe Spano, Vittorio Capozzi

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Zero- and Low-Alcohol Fermented Beverages: A Perspective for Non-Conventional Healthy and Sustainable Production from Red Fruits by Marcello Brugnoli, Elsa Cantadori, Mattia Pia Arena, Luciana De Vero, Andrea Colonello, Maria Gullo

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Combinations of cereal β-glucans and probiotics can enhance the anti-inflammatory activity on host cells by a synergistic effect by Mattia Pia Arena, Pasquale Russo, Vittorio Capozzi, Ana Rascón, Giovanna E. Felis, Giuseppe Spano, Daniela Fiocco

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The Phenotypic Analysis of Lactobacillus plantarum shsp Mutants Reveals a Potential Role for hsp1 in Cryotolerance by Mattia Pia Arena, Vittorio Capozzi, Angela Longo, Pasquale Russo, Stephanie Weidmann, Aurélie Rieu, Jean Guzzo, Giuseppe Spano, Daniela Fiocco

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Lactobacillus plantarum strains as a bio-control strategy against food-borne pathogenic microorganisms by Mattia Pia Arena, Amandine eSilvain, Giovanni eNormanno, Francesco eGrieco, Djamel eDridier, Giuseppe eSpano, Daniela eFiocco

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