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Cited article:

A Strategy for the Recovery of Raw Ewe’s Milk Microbiodiversity to Develop Natural Starter Cultures for Traditional Foods

Luigi Chessa, Antonio Paba, Ilaria Dupré, Elisabetta Daga, Maria Carmen Fozzi and Roberta Comunian
Microorganisms 11 (4) 823 (2023)

Autochthonous Natural Starter Cultures: A Chance to Preserve Biodiversity and Quality of Pecorino Romano PDO Cheese

Luigi Chessa, Antonio Paba, Elisabetta Daga, Ilaria Dupré, Carlo Piga, Riccardo Di Salvo, Martino Mura, Margherita Addis and Roberta Comunian
Sustainability 13 (15) 8214 (2021)

Microbiological and biochemical aspects of inland Pecorino Abruzzese cheese

Valeria Centi, Federica Matteucci, Aldo Lepidi, Maddalena Del Gallo and Claudia Ercole
Heliyon 3 (2) e00258 (2017)

Classification of Citrate Fermenting Lactobacilli Isolated from Lamb Stomach, Sheep Milk and Pecorino Romano Cheese

Franco Dellaglio, Severino Arrizza and Antonio Ledda
Zentralblatt für Bakteriologie Mikrobiologie und Hygiene: I. Abt. Originale C: Allgemeine, angewandte und ökologische Mikrobiologie 2 (4) 349 (1981)