31 results on '"Lavermicocca P."'
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2. Contributors
3. Control of Olive Knot Disease with a Bacteriocin
4. Antagonistic Activity of Pseudomonas syringae subsp. savastanoi: Preliminary Results on the Identification of a Plasmid-located Genetic Determinant
5. Lipodepsipeptides From Pseudomonas syringae pv. syringae
6. Tuna Burgers Preserved by the Selected Lactobacillus paracasei IMPC 4.1 Strain
7. Physico-chemical parameters to predict microbiological and sensory quality aspects of baby lettuce leaves
8. Probiotic Lactobacillus paracasei IMPC 2.1 strain delivered by ready-to-eat swordfish fillets colonizes the human gut after alternate-day supplementation
9. Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life
10. Occurrence of a Syringomycin — High Molecular Weight Complex in Pseudomonas Syringae PV. Syringae
11. Syringomycin and Syringotoxin Production in Cultures of Pseudomonas Syringae PV. Syringae
12. Production of a Chlorosis-Inducing Phytotoxin by Pseudomonas Syringae from Wisteria
13. Antiproliferative and Proapoptotic Effects of Viable or Heat-KilledLactobacillus paracaseiIMPC2.1 andLactobacillus rhamnosusGG in HGC-27 Gastric and DLD-1 Colon Cell Lines
14. Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread
15. Randomised clinical trial: efficacy of Lactobacillus paracasei-enriched artichokes in the treatment of patients with functional constipation - a double-blind, controlled, crossover study
16. Distinct immunomodulatory properties of Lactobacillus paracasei strains
17. Role of the probiotic strain Lactobacillus paracasei LMGP22043 carried by artichokes in influencing faecal bacteria and biochemical parameters in human subjects
18. Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties
19. OLIVE FERMENTATIONS USING LACTIC ACID BACTERIA ISOLATED FROM OLIVE PHYLLOPLANE AND OLIVE BRINES
20. Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy
21. Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and alphaalpha-L-arabinofuranosidase: a tool to increase the production of acetic acid
22. Added pentosans in breadmaking: fermentations of derived pentoses by sourdough lactic acid bacteria
23. Bacteriocin production byPseudomonas syringaepv.ciccaroneiNCPPB2355. Isolation and partial characterization of the antimicrobial compound
24. Corceptins, new bioactive lipodepsipeptides from cultures of Pseudomonas corrugata
25. Biological properties and spectrum of activity ofPseudomonas syringaepv.syringaetoxins
26. Effect of syringomycin-E and syringopeptins on isolated plant mitochondria
27. Production of syringomycins and syringopeptins by Pseudomonas syringae pv. atrofaciens
28. ChemInform Abstract: A Novel 4‐C‐Branched Sugar from the Lipopolysaccharide of the Bacterium Pseudomonas caryophylli.
29. Phytotoxic properties of Pseudomonas syringae pv. syringae toxins
30. The occurrence and characterization of a syringomycin-macromolecular complex in cultures of Pseudomonas syringae pv. syringae
31. Degradation of Lycorine by Pseudomonas Species Strain ITM 311
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