검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Sequencing and expression analysis of the sakacin P bacteriocin produced by a Lactobacillus sakei strain isolated from naturally fermented sausages Urso R, Rantsiou K, Cantoni C, Comi G, Cocolin L Applied Microbiology and Biotechnology, 71(4), 480, 2006 |
| 2 |
Classical and molecular analyses to characterize commercial dry yeasts used in wine fermentations Manzano M, Medrala D, Giusto C, Bartolomeoli I, Urso R, Comi G Journal of Applied Microbiology, 100(3), 599, 2006 |