Variability of Bacterial Biofilms of the “Tina” Wood Vats Used in the Ragusano Cheese-Making Process

Ragusano cheese is a “protected denomination of origin” cheese made in the Hyblean region of Sicily from raw milk using traditional wooden tools, without starter. To explore the Ragusano bacterial ecosystem, molecular fingerprinting was conducted at different times during the ripening and biofilms f...

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Detalhes bibliográficos
Main Authors: Licitra, G., Ogier, J. C., Parayre, S., Pediliggieri, C., Carnemolla, T. M., Falentin, H., Madec, M. N., Carpino, S., Lortal, S.
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology (ASM) 2007
Assuntos:
Food Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC2074957/
https://ncbi.nlm.nih.gov/pubmed/17720831
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00835-07
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