Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection

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

Characterization of acetic acid bacteria in “traditional balsamic vinegar”

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

Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar

Next-generation sequencing and its potential impact on food microbial genomics