Dynamics of Whole and Lysed Bacterial Cells during Parmigiano-Reggiano Cheese Production and Ripening

Microbial succession during Parmigiano-Reggiano cheesemaking was monitored by length heterogeneity PCR (LH-PCR), considering the intact and lysed cells at different stages of cheese production and ripening. When starter species underwent autolysis, species coming from milk were able to grow. For the...

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Detalhes bibliográficos
Main Authors: Gatti, Monica, De Dea Lindner, Juliano, De Lorentiis, Angela, Bottari, Benedetta, Santarelli, Marcela, Bernini, Valentina, Neviani, Erasmo
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology (ASM) 2008
Assuntos:
Food Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC2565984/
https://ncbi.nlm.nih.gov/pubmed/18689516
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00871-08
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