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Gae Aulenti, Piero Castiglioni, Italo Rota, Il nuovo allestimento del Museo Nazionale d'Arte Moderna nel Centre Georges Pompidou
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Kocuria rhizophila, Pseudoclavibacter helvolus e Pseudomonas putida quali germi alteranti i prodotti lattiero-caseari
No full textThe descriptions of Kocuria rhizophila, Pseudoclavibacter heholus and Pseudomonas putida. which cause milk products alterations (coloures spots), are described here. The waters used for manufacturing is the their source and the strains can develop at freezing temperatures
Descrizione di nuovi batteri pigmentati presente nel latte crudo
No full textNew bacterial species have been isolated in raw milk. They are pigmented Gram positive and Gram negative bacteria and they must by considered as saprophitic. They derive from the environment and reveal a low spoiling ability/capacity. Their descriptions have been reported in detail
Alterazioni batteriche del prosciutto cotto e ruolo di Enterococcus faecalis
No full textA cooked packaged ham alteration has been described. It is characterized by muscular tissue digestion (liquefaction) due to thermotolerant Enterococcus faecalis. Time and temperature, which are useful for destroying the microorganisms, have been indicated
Descrizione di ceppi batterici Gram negativi alteranti prodotti lattiero caseari
No full textIn this paper the gram-negative bacteria responsible of dairy products ("pasta filata" cheese) discolouration have been identified. The discolorations which have been noted were pink, blue, green. The identified bacteria are Pseudomonas fluorescens, Pseudomonas reactans, Pseudomonas gessardii e Shewanella baltica. Their origin is described here
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