Polyphasic Characterization of Microbiota of “Mastredda”, a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese

The biofilms of the wooden tables used for the acidification of the curd were investigated for PDO Provola dei Nebrodi cheese, a traditional stretched cheese made in eastern Sicily (southern Italy) from raw cows’ milk. To this purpose the wooden tables of four dairy facilities were analysed for thei...

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Autores principales:	Gabriele Busetta, Giuliana Garofalo, Guido Mangione, Luigi Botta, Elena Franciosi, Rosalia Di Gerlando, Massimo Todaro, Giuseppe Licitra, Maria Luisa Scatassa, Raimondo Gaglio, Luca Settanni
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2021-09-01
Colección:	Applied Sciences
Materias:	dairy wooden tool lactic acid bacteria Miseq Illumina scanning electron microscopy traditional cheese
Acceso en línea:	https://www.mdpi.com/2076-3417/11/18/8647
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