The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality

Cheese microbiota contribute significantly to the final characteristics of cheeses due to the growth and interaction between cheese microorganisms during processing and ripening. For raw milk cheeses, such as Parmigiano Reggiano (PR), the microbiota derive from the raw milk itself, the dairy environ...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Front Microbiol
Hauptverfasser: Bottari, Benedetta, Levante, Alessia, Bancalari, Elena, Sforza, Stefano, Bottesini, Chiara, Prandi, Barbara, De Filippis, Francesca, Ercolini, Danilo, Nocetti, Marco, Gatti, Monica
Format: Artigo
Sprache:Inglês
Veröffentlicht: Frontiers Media S.A. 2020
Schlagworte:
Microbiology
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7561718/
https://ncbi.nlm.nih.gov/pubmed/33133050
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2020.581658
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!

Ähnliche Einträge