L. Cocolin

Bacterial population diversity in Sataw-Dong , a traditional fermented stink bean, during fermentation using the combination of culture-dependent and culture independent methods through DGGE technique

bioinformatics pipeline integrating predictive metagenomics profiling for the analysis of 16S rDNA/rRNA sequencing data originated from foods

Development of autochthonous yeast starter cultures for Taggiasca table olives: Microbial ecology and metabolomic profile under standard and reduced-salt fermentation conditions.

This study validates the feasibility of autochthonous yeast-driven, cultivar-specific starters for Taggiasca olive fermentation and provides a strategic framework for optimizing Taggiasca olive fermentation.