Search Results - Cocconcelli, Pier Sandro

Land-use change affects the diversity and functionality of soil bacterial communities in semi-arid Chaco region, Argentina by Viruel, Emilce, Fontana, Cecilia Alejandra, Puglisi, Edoardo, Nasca, Jose Andres, Banegas, Natalia Romina, Cocconcelli, Pier Sandro

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Soil microbial community responses to different sugarcane management strategies as revealed by 16S metagenomics by Fontana, Paola Daniela, Orru, L., Fontana, Cecilia Alejandra, Cocconcelli, Pier Sandro, Vignolo, Graciela Margarita, Salazar, Sergio Miguel

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Isolation and genetic characterization of Acidovorax avenae from red stripe infected sugarcane in Northwestern Argentina by Fontana, Paola Daniela, Rago, Alejandro Mario, Fontana, Cecilia Alejandra, Vignolo, Graciela Margarita, Cocconcelli, Pier Sandro, Mariotti Martinez, Jorge Alberto

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Multilocus Sequence Analysis highlights genetic diversity of Acidovorax avenae strains associated with sugarcane red stripe by Fontana, Paola Daniela, Tomasini, Nicolás, Fontana, Cecilia Alejandra, Di Pauli, Valentina, Cocconcelli, Pier Sandro, Vignolo, Graciela Margarita, Salazar, Sergio Miguel

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MLST reveals a separate and novel clonal group for Acidovorax avenae strains causing red stripe in sugarcane from Argentina by Fontana, Paola Daniela, Tomasini, Nicolás, Fontana, Cecilia Alejandra, Di Pauli, Valentina, Cocconcelli, Pier Sandro, Vignolo, Graciela Margarita, Salazar, Sergio Miguel

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Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough by Dentice Maidana, Stefania, Aristimuño Ficoseco, Cecilia, Bassi, Daniela, Cocconcelli, Pier Sandro, Puglisi, Edoardo, Savoy, Graciela, Vignolo, Graciela Margarita, Fontana, Cecilia Alejandra

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Genome sequence of Azospirillum brasilense REC3, isolated from strawberry plants by Fontana, Cecilia Alejandra, Salazar, Sergio Miguel, Bassi, Daniela, Puglisi, Edoardo, Lovaisa, Nadia Carolina, Toffoli, Lucia Mercedes, Pedraza, Raúl Osvaldo, Cocconcelli, Pier Sandro

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Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity by Fontana, Cecilia Alejandra, Bassi, Daniela, López, Constanza María, Pisacane, Vicenza, Otero, María Claudia, Puglisi, Edoardo, Rebecchi, Annalisa, Cocconcelli, Pier Sandro, Vignolo, Graciela Margarita

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