- Wu J, Gullo M, Chen F, Giudici P. 2010. Diversity of Acetobacter pasteurianus strains isolated from solid-state fermentation of cereal vinegars. Current Microbiology. 60(4), 280-286
- Gullo, M., De Vero, L., Giudici, P. 2009. Succession of selected strains of Acetobacter pasteurianus and other acetic acid bacteria in traditional balsamic vinegar. Applied and Environmental Microbiology, 75, 2585-2589
- Gullo, M., P. Giudici. 2008. Acetic Acid Bacteria in Traditional Balsamic Vinegar: phenotypic traits relevant for starter cultures selection. International Journal of Food Microbiology. 125, 46-53
- Gullo, M., Caggia C., De Vero L., Giudici P. 2006. Characterization of acetic acid bacteria from Traditional Balsamic Vinegar. International Journal Food Microbiology. 106, 209-212
- De Vero, L., Gala, E., Gullo, M., Solieri, L., Landi, S., Giudici, P. 2006. Application of denaturing gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar. Food Microbiology. 23, 809-813
- Gullo, M., Romano A.D., Pulvirenti, A., Giudici, P. 2002. Candida humilis - dominant species in sourdoughs for the production of durum wheat bran flour bread. International Journal of Food Microbiology. 80, 55-59
|