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    Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli 

    Di Cagno R; De Pasquale I; De Angelis M; Buchin S; Calasso M; Fox PF; Gobbetti M (2011)
    Selected Lactobacillus paracasei FC2-5, Lactobacillus casei LC01 and Lactobacillus curvatus 2770 were used for cheese making as adjunct cultures (AC) or attenuated adjunct cultures (AAC). AAC were obtained by sonication ...
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    Proteomics of the bacterial cross-talk by quorum sensing 

    Di Cagno R; De Angelis M; Calasso M; Gobbetti M (2011)
    Words such as language and behavior are frequently used to depict “quorum sensing” (QS) in the literature. Simplifying the concept, language and cross-talk between bacteria, and between bacteria and animal or plants hosts ...

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Author
Calasso M (2)
De Angelis M (2)
Di Cagno R (2)
Gobbetti M (2)
Buchin S (1)De Pasquale I (1)Fox PF (1)Date Issued
2011 (2)
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Article (2)
Has File(s)No (2)

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