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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Главные авторы: Licitra, G., Ogier, J. C., Parayre, S., Pediliggieri, C., Carnemolla, T. M., Falentin, H., Madec, M. N., Carpino, S., Lortal, S.
Формат: Artigo
Язык:Inglês
Опубликовано: American Society for Microbiology (ASM) 2007
Предметы:
Food Microbiology
Online-ссылка: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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