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“Remake” by High-Throughput Sequencing of the Microbiota Involved in the Production of Water Buffalo Mozzarella Cheese

Intermediates of production of two batches of traditional mozzarella cheese were analyzed by culture-independent pyrosequencing. The quantitative distribution of taxa within the samples suggested that thermophilic lactic acid bacteria from the natural starter were mainly responsible for the fermenta...

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Bibliografiske detaljer
Main Authors: Ercolini, Danilo, De Filippis, Francesca, La Storia, Antonietta, Iacono, Michele
Format: Artigo
Sprog:Inglês
Udgivet: American Society for Microbiology 2012
Fag:
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC3485941/
https://ncbi.nlm.nih.gov/pubmed/22941080
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02218-12
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