A Selected Core Microbiome Drives the Early Stages of Three Popular Italian Cheese Manufactures

Mozzarella (M), Grana Padano (GP) and Parmigiano Reggiano (PR) are three of the most important traditional Italian cheeses. In the three cheese manufactures the initial fermentation is carried out by adding natural whey cultures (NWCs) according to a back-slopping procedure. In this study, NWCs and...

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Detalles Bibliográficos
Autores principales: De Filippis, Francesca, La Storia, Antonietta, Stellato, Giuseppina, Gatti, Monica, Ercolini, Danilo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3933672/
https://www.ncbi.nlm.nih.gov/pubmed/24586960
http://dx.doi.org/10.1371/journal.pone.0089680

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3933672/
https://www.ncbi.nlm.nih.gov/pubmed/24586960
http://dx.doi.org/10.1371/journal.pone.0089680

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