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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Detaylı Bibliyografya
Yayımlandı:Appl Environ Microbiol
Asıl Yazarlar: Ferrocino, Ilario, Bellio, Alberto, Romano, Angelo, Macori, Guerrino, Rantsiou, Kalliopi, Decastelli, Lucia, Cocolin, Luca
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: American Society for Microbiology 2017
Konular:
Food Microbiology
Online Erişim: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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