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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Detaylı Bibliyografya
Asıl Yazarlar: De Filippis, Francesca, La Storia, Antonietta, Stellato, Giuseppina, Gatti, Monica, Ercolini, Danilo
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Public Library of Science 2014
Konular:
Research Article
Online Erişim: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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