- Cappa F., Cocconcelli P.S. Identification of fungi from dairy products by means of 18S rRNA analysis. Int. J. Food Microbiol., 69, 157-160 (2001)
- De Angelis M., Bini L., Pallini V., Cocconcelli P.S., Gobbetti M. The acid-stress response in Lactobacillus sanfranciscensis CB1. Microbiology, 147, 1863-1873 (2001)
- Baruzzi F., Matarante A., Morea M., Cocconcelli P.S. Microbial community dynamics during the Scamorza Altamurana cheese natural fermentation. J. Dairy Sci., 85 (6), 1390-1397 (2002)
- Cocconcelli P.S., Cattivelli D., Gazzola S. (2003) Gene transfer of vancomycin and tetracycline resistances among Enterococcus faecalis during cheese and sausage fermentations. International Journal of Food Microbiology, 88, 315-323
- Poznanski E, Cavazza A, Cappa F, Cocconcelli PS. Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park. Int J Food Microbiol. 2004 Apr 15;92(2):141-51
- Palumbo E, Favier CF, Deghorain M, Cocconcelli PS, Grangette C, Mercenier A, Vaughan EE, Hols P. Knockout of the alanine racemase gene in Lactobacillus plantarum results in septation defects and cell wall perforation. FEMS Microbiol Lett. 2004 Apr 1;233(1):131-8
|