Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese

This study aimed at establishing the effects of attenuated starters and surface bacteria on various features of caciotta cheese. The cheese undergoes a ripening period during which the house microbiota contaminates the surface. Conventional cheese (the control cheese [CC]) is made using only primary...

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Detalhes bibliográficos
Publicado no:Appl Environ Microbiol
Main Authors: Calasso, Maria, Minervini, Fabio, De Filippis, Francesca, Ercolini, Danilo, De Angelis, Maria, Gobbetti, Marco
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2020
Assuntos:
Food Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7028956/
https://ncbi.nlm.nih.gov/pubmed/31862717
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02165-19
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