B. Bovo

发表

Metagenomic analysis of the microbial community in fermented grape marc reveals that Lactobacillus fabifermentans is one of the dominant species: insights into its genome structure

S. Campanaro, L. Treu, A. Giacomini, 2014, Applied Microbiology and Biotechnology.

Acidification of grape marc for alcoholic beverage production: effects on indigenous microflora and aroma profile after distillation.

F. Fontana, A. Giacomini, V. Corich, 2012, International journal of food microbiology.

Potential use of scotta, the by-product of the ricotta cheese manufacturing process, for the production of fermented drinks

L. Treu, A. Giacomini, V. Corich, 2015, Journal of Dairy Research.

Outlining a selection procedure for Saccharomyces cerevisiae isolated from grape marc to improve fermentation process and distillate quality.

F. Fontana, A. Giacomini, A. Lombardi, 2015, Food microbiology.

Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spirits.

A. Giacomini, A. Lante, A. Lombardi, 2014, Food microbiology.

Aptitude of Saccharomyces yeasts to ferment unripe grapes harvested during cluster thinning for reducing alcohol content of wine.

A. Giacomini, V. Corich, B. Bovo, 2016, International journal of food microbiology.

Yeast population dynamics during pilot-scale storage of grape marcs for the production of Grappa, a traditional Italian alcoholic beverage.

A. Giacomini, C. Andrighetto, A. Lombardi, 2009, International journal of food microbiology.

Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic Fermentation

F. Favaron, A. Giacomini, V. Corich, 2016, Front. Microbiol..

Antiradical and antimicrobial properties of fermented red chicory (Cichorium intybus L.) by-products

A. Giacomini, A. Lante, V. Corich, 2016, Annals of Microbiology.

Effects of yeast inoculation on volatile compound production by grape marcs

F. Fontana, A. Giacomini, V. Corich, 2011, Annals of Microbiology.

New rapid PCR protocol based on high‐resolution melting analysis to identify Saccharomyces cerevisiae and other species within its genus

A. Giacomini, V. Corich, B. Bovo, 2018, Journal of applied microbiology.

Biodiversity, dynamics and ecology of bacterial community during grape marc storage for the production of grappa.

K. Howell, A. Giacomini, V. Corich, 2013, International journal of food microbiology.

Effects of grape marcs acidification treatment on the evolution of indigenous yeast populations during the production of grappa

A. Giacomini, V. Corich, B. Bovo, 2011, Journal of applied microbiology.

Metagenomic analysis of the microbial community in fermented grape marc reveals that Lactobacillus fabifermentans is one of the dominant species: insights into its genome structure

S. Campanaro, L. Treu, A. Giacomini, 2014, Applied Microbiology and Biotechnology.

Whole-Genome Sequence of Streptococcus macedonicus Strain 33MO, Isolated from Curd of Morlacco Cheese in the Veneto Region (Italy)

S. Campanaro, L. Treu, A. Giacomini, 2014, Genome Announcements.

Genome Sequences of Four Italian Streptococcus thermophilus Strains of Dairy Origin

S. Campanaro, L. Treu, A. Giacomini, 2014, Genome Announcements.

Genome Sequences of Streptococcus thermophilus Strains MTH17CL396 and M17PTZA496 from Fontina, an Italian PDO Cheese

S. Campanaro, L. Treu, A. Giacomini, 2014, Genome Announcements.

Whole-Genome Sequences of Streptococcus thermophilus Strains TH1435 and TH1436, Isolated from Raw Goat Milk

S. Campanaro, L. Treu, A. Giacomini, 2014, Genome Announcements.