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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Détails bibliographiques
Auteurs principaux: Licitra, G., Ogier, J. C., Parayre, S., Pediliggieri, C., Carnemolla, T. M., Falentin, H., Madec, M. N., Carpino, S., Lortal, S.
Format: Artigo
Langue:Inglês
Publié: American Society for Microbiology (ASM) 2007
Sujets:
Food Microbiology
Accès en ligne: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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