Occurrence and molecular characterization of Bacillus spp. strains isolated from gnocchi ingredients and ambient gnocchi stored at different temperatures-Reference-Cited by-同舟云学术

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Occurrence and molecular characterization of Bacillus spp. strains isolated from gnocchi ingredients and ambient gnocchi stored at different temperatures

Published:2024-01 Issue: Volume:192 Page:115703
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Purgatorio Chiara,Anniballi Fabrizio,Scalfaro Concetta,Serio Annalisa^ORCID,Paparella Antonello^ORCID

Funder

European Union

Publisher

Elsevier BV

Reference42 articles.

1. Physicochemical and sensory properties of fresh potato‐based pasta (Gnocchi);Alessandrini;Journal of Food Science,2010

2. Potential synergistic antimicrobial efficiency of binary combinations of essential oils against Bacillus cereus and Paenibacillus amylolyticus-Part A;Ayari;Microbial Pathogenesis,2020

3. Preclinical safety assessment of Bacillus subtilis BS50 for probiotic and food applications;Brutscher;Microorganisms,2022

4. Genetic discrimination of foodborne pathogenic and spoilage Bacillus spp. based on three housekeeping genes;Caamaño-Antelo;Food Microbiology,2015

5. Characterization of a Bacillus cereus strain associated with a large feed‐related outbreak of severe infection in pigs;Calvigioni;Journal of Applied Microbiology,2022

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