RNA-Based Amplicon Sequencing Reveals Microbiota Development during Ripening of Artisanal versus Industrial Lard d'Arnad

Valle d'Aosta Lard d'Arnad is a protected designation of origin (PDO) product produced from fat of the shoulder and back of heavy pigs. Its manufacturing process can be very diverse, especially regarding the maturation temperature and the NaCl concentration used for the brine; thereby, the...

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Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Appl Environ Microbiol
Egile Nagusiak: Ferrocino, Ilario, Bellio, Alberto, Romano, Angelo, Macori, Guerrino, Rantsiou, Kalliopi, Decastelli, Lucia, Cocolin, Luca
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: American Society for Microbiology 2017
Gaiak:
Food Microbiology
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC5541216/
https://ncbi.nlm.nih.gov/pubmed/28600315
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00983-17
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