Biodiversity and Safety Assessment of Half-Century Preserved Natural Starter Cultures for Pecorino Romano PDO Cheese

by Luigi Chessa, Antonio Paba, Elisabetta Daga, Ilaria Dupré, Roberta Comunian
Published 2021-06-01

Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study

by Antonio Paba, Luigi Chessa, Elisabetta Daga, Marco Campus, Monica Bulla, Alberto Angioni, Piergiorgio Sedda, Roberta Comunian
Published 2020-01-01

Autochthonous Natural Starter Cultures: A Chance to Preserve Biodiversity and Quality of Pecorino Romano PDO Cheese

by Luigi Chessa, Antonio Paba, Elisabetta Daga, Ilaria Dupré, Carlo Piga, Riccardo Di Salvo, Martino Mura, Margherita Addis, Roberta Comunian
Published 2021-07-01