Benedetta Bottari

Dynamics of Whole and Lysed Bacterial Cells during Parmigiano-Reggiano Cheese Production and Ripening

Monica Gatti, Juliano De Dea Lindner, Angela De Lorentiis et al. · Applied and Environmental Microbiology · 2008 · 91 citations · Full text

Biology, Parmigiano-reggiano Cheese Production, Food Fermentation +14

Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses

Nicoletta Belletti, Monica Gatti, Benedetta Bottari et al. · Journal of Food Protection · 2009 · 88 citations · Full text

Antimicrobial Resistance Gene, Antimicrobial Susceptibility, Antibiotics +8

Natural whey starter for Parmigiano Reggiano: culture-independent approach

Benedetta Bottari, Marcela Santarelli, Erasmo Neviani et al. · Journal of Applied Microbiology · 2009 · 69 citations

New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano

Erasmo Neviani, Benedetta Bottari, Camilla Lazzi et al. · Frontiers in Microbiology · 2013 · 66 citations · Full text

Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter

Tomislav Pogačić, Andrea Mancini, Marcela Santarelli et al. · Food Microbiology · 2013 · 65 citations

Shelf Life, Food Fermentation, Food Spoilage +8