Concepedia

Autochthonous Starter Selection

Autochthonous Starter Selection is a method in microbial biotechnology that involves the identification and utilization of indigenous microorganisms from a specific environment as starter cultures, distinguished by their local origin and adaptation to the native ecosystem.

27

Publications

1.1K

Citations

144

Authors

52

Institutions

Publications per year

2017–2026

11

Variants

Indigenous Starter Selection

Parents

Publications

27

Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows

Raffaella Di Cagno, Rosalinda F. Surico, Sonya Siragusa et al. · International Journal of Food Microbiology · 2008 · 144 citations

, , +16

Distribution of Aminogenic Activity among Potential Autochthonous Starter Cultures for Dry Fermented Sausages

M. Luz Latorre‐Moratalla, Sara Bover‐Cid, Régine Talòn et al. · Journal of Food Protection · 2010 · 99 citations · Full text

, , +16

Microbial Ecology of the Soppressata of Vallo di Diano, a Traditional Dry Fermented Sausage from Southern Italy, and In Vitro and In Situ Selection of Autochthonous Starter Cultures

Francesco Villani, Annalisa Casaburi, Carmela Pennacchia et al. · Applied and Environmental Microbiology · 2007 · 96 citations · Full text

, , +17

Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation

Luana Nionelli, Erica Pontonio, Marco Gobbetti et al. · International Journal of Food Microbiology · 2017 · 89 citations

, , +17

New process for production of fermented black table olives using selected autochthonous microbial resources

Maria Tufariello, Miriana Durante, Francesca Anna Ramires et al. · Frontiers in Microbiology · 2015 · 67 citations · Full text

, , +17

1–5 of 27

Authors

144

  1. EH
    Eleftherios H. Drosinos

    Agricultural University of Athens, Greece

    2 publications · 155 citations

    2

    h-index

  2. MJ
    Maria João Fraqueza

    University of Lisbon, Portugal

    2 publications · 155 citations

    2

    h-index

  3. EZ
    Emanuela Zanardi

    University of Parma, Italy

    2 publications · 155 citations

    2

    h-index

  4. MC
    M. Carmen Vidal‐Carou

    Universitat de Barcelona, Spain

    2 publications · 155 citations

    2

    h-index

  5. FG
    Francesco Grieco

    Institute of Sciences of Food Production, Italy

    3 publications · 129 citations

    2

    h-index

1–5 of 144

Institutions

52

  1. Jiangnan University

    Wuxi, China

    3 h-index

    15 publications

    461 citations

  2. University of Teramo

    Teramo, Italy

    2 h-index

    2 publications

    155 citations

  3. State Key Laboratory of Food Science and Technology

    Wuxi, China

    2 h-index

    6 publications

    118 citations

  4. University of Parma

    Parma, Italy

    2 h-index

    2 publications

    155 citations

  5. Consejo Nacional de Investigaciones Científicas y Técnicas

    Buenos Aires, Argentina

    2 h-index

    7 publications

    118 citations

  6. Institute of Sciences of Food Production

    Bari, Italy

    2 h-index

    15 publications

    753 citations

  7. Universidade de São Paulo

    São Paulo, Brazil

    2 h-index

    5 publications

    208 citations

  8. University of Bari Aldo Moro

    Bari, Italy

    2 h-index

    11 publications

    1.4K citations

1–8 of 52

Venues

  1. LWT

    3 publications · 70 citations

    3

    h-index

  2. Journal of Aquatic Food Product Technology

    2 publications · 38 citations

    2

    h-index

  3. International Journal of Food Microbiology

    2 publications · 233 citations

    2

    h-index

  4. Food Chemistry

    2 publications · 54 citations

    2

    h-index

  5. Food Research International

    2 publications · 50 citations

    2

    h-index

1–5