Publications by authors named "Luigi Chessa"

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Efficacy of a Native Microbial Starter in Promoting Table Olive Fermentation: An Industrial-Scale Trial at Controlled and Ambient Temperature.
Marco Campus, Francesco Corrias, Alberto Angioni, Nicola Arru, Piergiorgio Sedda, Luigi Chessa

Foods· June 2025

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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

Microorganisms· March 2023

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Biodiversity and Safety Assessment of Half-Century Preserved Natural Starter Cultures for Pecorino Romano PDO Cheese.
Luigi Chessa, Antonio Paba, Elisabetta Daga, Ilaria Dupré, Roberta Comunian

Microorganisms· June 2021

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Optimization of scotta as growth medium to preserve biodiversity and maximise bacterial cells concentration of natural starter cultures for Pecorino Romano PDO cheese.
Luigi Chessa, Antonio Paba, Elisabetta Daga, Marco Caredda, Roberta Comunian

FEMS Microbiol Lett· July 2020

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Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study.
Antonio Paba, Luigi Chessa, Elisabetta Daga, Marco Campus, Monica Bulla

Foods· January 2020

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Soil microbial response to tetracycline in two different soils amended with cow manure.
Luigi Chessa, Alba Pusino, Giovanni Garau, Nicoletta Pasqualina Mangia, Maria Vittoria Pinna

Environ Sci Pollut Res Int· March 2016

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