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Halophiles in Food Processing

Improvement and control of salted anchovies's production by using selected cultures of halophilic archea.

Activity start 2004
Publications - Moschetti, G., Aponte, M., Blaiotta, G., Casaburi, A., Chiurazzi, M., Ventorino, V., and Villani, F. (2006). Characterization of halophilic archaea isolated from different hypersaline ecosystems. Annals of Microbiology, 56(2): 119-127. (Q4)
- Aponte, M., Blaiotta, G., Francesca, N., and Moschetti, G. (2010). Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L.) safety and quality? Letters in Applied Microbiology, 51(6): 697-703. (Q3)
Permanent staff Giancarlo Moschetti - Prof. Ordinario 07/F2 (ex AGR/16)
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