Diversity, Dynamics, and Activity of Bacterial Communities during Production of an Artisanal Sicilian Cheese as Evaluated by 16S rRNA Analysis

The diversity and dynamics of the microbial communities during the manufacturing of Ragusano cheese, an artisanal cheese produced in Sicily (Italy), were investigated by a combination of classical and culture-independent approaches. The latter included PCR, reverse transcriptase-PCR (RT-PCR), and de...

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Autores principales: Randazzo, Cinzia L., Torriani, Sandra, Akkermans, Antoon D. L., de Vos, Willem M., Vaughan, Elaine E.
Formato: Artigo
Lenguaje:Inglês
Publicado: American Society for Microbiology 2002
Materias:
Food Microbiology
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC123848/
https://ncbi.nlm.nih.gov/pubmed/11916708
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.68.4.1882-1892.2002
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