Microbial Activation of Wooden Vats Used for Traditional Cheese Production and Evolution of Neoformed Biofilms

Three Lactococcus lactis subsp. cremoris strains were used to develop ad hoc biofilms on the surfaces of virgin wooden vats used for cheese production. Two vats (TZ) were tested under controlled conditions (pilot plant), and two vats (TA) were tested under uncontrolled conditions (industrial plant)....

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Dettagli Bibliografici
Pubblicato in:Appl Environ Microbiol
Autori principali: Gaglio, Raimondo, Cruciata, Margherita, Di Gerlando, Rosalia, Scatassa, Maria Luisa, Cardamone, Cinzia, Mancuso, Isabella, Sardina, Maria Teresa, Moschetti, Giancarlo, Portolano, Baldassare, Settanni, Luca
Natura: Artigo
Lingua:Inglês
Pubblicazione: American Society for Microbiology 2016
Soggetti:
Food Microbiology
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC4711119/
https://ncbi.nlm.nih.gov/pubmed/26546430
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02868-15
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