Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese

IntroductionLactic acid bacteria (LAB) communities shape the sensorial and functional properties of artisanal hard-cooked and long-ripened cheeses made with raw bovine milk like Parmigiano Reggiano (PR) cheese. While patterns of microbial evolution have been well studied in PR cheese, there is a lac...

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Autors principals:	Serena Martini, Laura Sola, Alice Cattivelli, Marianna Cristofolini, Valentina Pizzamiglio, Davide Tagliazucchi, Lisa Solieri
Format:	Artigo
Idioma:	Inglês
Publicat:	Frontiers Media S.A. 2024-03-01
Col·lecció:	Frontiers in Microbiology
Matèries:	Parmigiano Reggiano cheese Lacticaseibacillus bioactive peptides natural whey starter peptidomics starter lactic acid bacteria
Accés en línia:	https://www.frontiersin.org/articles/10.3389/fmicb.2024.1342180/full
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