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A Selected Core Microbiome Drives the Early Stages of Three Popular Italian Cheese Manufactures
Mozzarella (M), Grana Padano (GP) and Parmigiano Reggiano (PR) are three of the most important traditional Italian cheeses. In the three cheese manufactures the initial fermentation is carried out by adding natural whey cultures (NWCs) according to a back-slopping procedure. In this study, NWCs and...
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| Main Authors: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Public Library of Science
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3933672/ https://ncbi.nlm.nih.gov/pubmed/24586960 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0089680 |
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