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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Bibliographic Details
Main Authors: De Filippis, Francesca, La Storia, Antonietta, Stellato, Giuseppina, Gatti, Monica, Ercolini, Danilo
Format: Artigo
Language:Inglês
Published: Public Library of Science 2014
Subjects:
Research Article
Online Access: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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