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)....

תיאור מלא

שמור ב:
מידע ביבליוגרפי
הוצא לאור ב:Appl Environ Microbiol
Main Authors: Gaglio, Raimondo, Cruciata, Margherita, Di Gerlando, Rosalia, Scatassa, Maria Luisa, Cardamone, Cinzia, Mancuso, Isabella, Sardina, Maria Teresa, Moschetti, Giancarlo, Portolano, Baldassare, Settanni, Luca
פורמט: Artigo
שפה:Inglês
יצא לאור: American Society for Microbiology 2016
נושאים:
Food Microbiology
גישה מקוונת: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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