Vittorio Capozzi

Bacterial stressors in minimally processed food.

Characterization of the CtsR stress response regulon in Lactobacillus plantarum.

Inactivation of a small heat shock protein affects cell morphology and membrane fluidity in Lactobacillus plantarum WCFS1.

Isolation and characterization of tyramine-producing Enterococcus faecium strains from red wine.

Biotechnological production of vitamin B2-enriched bread and pasta.

Inactivation of the ftsH gene of Lactobacillus plantarum WCFS1: effects on growth, stress tolerance, cell surface properties and biofilm formation.

The hsp 16 gene of the probiotic Lactobacillus acidophilus is differently regulated by salt, high temperature and acidic stresses, as revealed by reverse transcription quantitative PCR (qRT-PCR) analysis.

Food microbial biodiversity and "microbes of protected origin".

Biotechnology and pasta-making: lactic Acid bacteria as a new driver of innovation.

Biogenic Amines Degradation by Lactobacillus plantarum: Toward a Potential Application in Wine.

Probiotic features of Lactobacillus plantarum mutant strains.

Beta-glucans improve growth, viability and colonization of probiotic microorganisms.

Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products.

Comparative proteomic analysis of Lactobacillus plantarum WCFS1 and ΔctsR mutant strains under physiological and heat stress conditions.

Transdisciplinarity and microbiology education.

Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy.

Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread.

Barley β-glucans-containing food enhances probiotic performances of beneficial bacteria.

A partial proteome reference map of the wine lactic acid bacterium Oenococcus oeni ATCC BAA-1163.

Probiotic abilities of riboflavin-overproducing Lactobacillus strains: a novel promising application of probiotics.

A fast, reliable, and sensitive method for detection and quantification of Listeria monocytogenes and Escherichia coli O157:H7 in ready-to-eat fresh-cut products by MPN-qPCR.

Genome Sequence of Oenococcus oeni OM27, the First Fully Assembled Genome of a Strain Isolated from an Italian Wine.

Fresh-cut pineapple as a new carrier of probiotic lactic acid bacteria.

Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters.

Genome Sequences of Five Oenococcus oeni Strains Isolated from Nero Di Troia Wine from the Same Terroir in Apulia, Southern Italy.

Draft Genome Sequence of Bacillus coagulans GBI-30, 6086, a Widely Used Spore-Forming Probiotic Strain.

Draft Genome Sequence of Lactobacillus plantarum Lp90 Isolated from Wine.

Proton transfer reaction-mass spectrometry: online and rapid determination of volatile organic compounds of microbial origin.

The yeast Starmerella bacillaris (synonym Candida zemplinina) shows high genetic diversity in winemaking environments.

Microbial terroir and food innovation: The case of yeast biodiversity in wine.

From grape berries to wine: population dynamics of cultivable yeasts associated to "Nero di Troia" autochthonous grape cultivar.

Integrate genome-based assessment of safety for probiotic strains: Bacillus coagulans GBI-30, 6086 as a case study.

Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation.

PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin.

Metabolites of Microbial Origin with an Impact on Health: Ochratoxin A and Biogenic Amines.

Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products.

The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production.

Draft Genome Sequence of Lactobacillus collinoides CUPV237, an Exopolysaccharide and Riboflavin Producer Isolated from Cider.

Lactobacillus plantarum WCFS1 β-Fructosidase: Evidence for an Open Funnel-Like Channel Through the Catalytic Domain with Importance for the Substrate Selectivity.

Viable But Not Culturable (VBNC) state of Brettanomyces bruxellensis in wine: New insights on molecular basis of VBNC behaviour using a transcriptomic approach.

Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat.

A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety.

Draft Genome Sequence of Pediococcus parvulus 2.6, a Probiotic β-Glucan Producer Strain.

The potential of lactic acid bacteria to colonize biotic and abiotic surfaces and the investigation of their interactions and mechanisms.

Functional Starters for Functional Yogurt.

Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds.