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

Lignende værker

• Exposure to Bacillus cereus in Water Buffalo Mozzarella Cheese
  af: Montone, Angela Michela Immacolata, et al.
  Udgivet: (2020)
• Coexistence of Lactic Acid Bacteria and Potential Spoilage Microbiota in a Dairy Processing Environment
  af: Stellato, Giuseppina, et al.
  Udgivet: (2015)
• Overlap of Spoilage-Associated Microbiota between Meat and the Meat Processing Environment in Small-Scale and Large-Scale Retail Distributions
  af: Stellato, Giuseppina, et al.
  Udgivet: (2016)
• Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese
  af: Calasso, Maria, et al.
  Udgivet: (2020)
• Strain-Level Diversity Analysis of Pseudomonas fragi after In Situ Pangenome Reconstruction Shows Distinctive Spoilage-Associated Metabolic Traits Clearly Selected by Different Storage Conditions
  af: De Filippis, Francesca, et al.
  Udgivet: (2018)