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Mostrati risultati da 1 a 7 di 7
Microbial consortia involved in fermented spelt sourdoughs : dynamics and characterization of yeasts and lactic acid bacteria
2020 D. Korcari, G. Ricci, M. Quattrini, M.G. Fortina
A polyphasic approach to characterize Weissella cibaria and Weissella confusa strains
2020 M. Quattrini, D. Korcari, G. Ricci, M.G. Fortina
Physiological performance of Kazachstania unispora in sourdough environments
2021 D. Korcari, G. Ricci, C. Capusoni, M.G. Fortina
Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures
2021 D. Korcari, R. Secchiero, M. Laureati, A. Marti, G. Cardone, N.S. Rabitti, G. Ricci, M.G. Fortina
INVESTIGATING THE BIODIVERSITY IN SPONTANEOUS FERMENTATIONS AS A SOURCE OF HIGH-PERFORMANCE MICROORGANISMS
2022 D. Korcari
Exploration of Lactiplantibacillus fabifermentans and Furfurilactobacillus rossiae as potential cocoa fermentation starters
2022 D. Korcari, G. Ricci, A. Fanton, D. Emide, A. Barbiroli, M.G. Fortina
Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties
2023 D. Korcari, A. Fanton, G. Ricci, N.S. Rabitti, M. Laureati, J.A. Hogenboom, L.M. Pellegrino, D. Emide, A.G. Barbiroli, M.G. Fortina
Mostrati risultati da 1 a 7 di 7
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