Role of microbial interactions in the impaired cultivability of thermophilic lactic acid bacteria in natural whey starter for Parmigiano Reggiano PDO cheese production

Natural whey starter (NWS) cultures play a pivotal role in the production of Parmigiano Reggiano (PR) Protected Designation of Origin (PDO) cheese; however, their microbial ecology and functional dynamics remain only partially understood. In particular, Lactobacillus delbrueckii subsp. lactis, a dom...

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Hlavní autoři:	Marianna Cristofolini, Maria Ronsivalle, Maria Pramazzoni, Giulia Zaccarini, Valentina Pizzamiglio, Lisa Solieri
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Frontiers Media S.A. 2026-03-01
Edice:	Frontiers in Microbiology
Témata:	cultivability Lactobacillus delbrueckii Lactobacillus helveticus microbial interactions mutualism natural whey starter
On-line přístup:	https://www.frontiersin.org/articles/10.3389/fmicb.2026.1755652/full
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