Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches

The microbial ecology of cheese involves a rich and complex interaction between starter lactic acid bacteria and nonstarter lactic acid bacteria (NSLAB), mainly originating from raw milk and/or from the environment, that can contribute to the final characteristics of cheese. The aim of the present r...

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Dades bibliogràfiques
Publicat a:Appl Environ Microbiol
Autors principals: Alessandria, Valentina, Ferrocino, Ilario, De Filippis, Francesca, Fontana, Mauro, Rantsiou, Kalliopi, Ercolini, Danilo, Cocolin, Luca
Format: Artigo
Idioma:Inglês
Publicat: American Society for Microbiology 2016
Matèries:
Food Microbiology
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC4907185/
https://ncbi.nlm.nih.gov/pubmed/27107125
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00999-16
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