Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing

This study explored the bacterial diversity of brines used for cheesemaking in Italy, as well as their physicochemical characteristics. In this context, 19 brines used to salt soft, semi-hard, and hard Italian cheeses were collected in 14 commercial cheese plants and analyzed using a culture-indepen...

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Detalles Bibliográficos
Autores principales: Marino, Marilena, Innocente, Nadia, Maifreni, Michela, Mounier, Jérôme, Cobo-Díaz, José F., Coton, Emmanuel, Carraro, Lisa, Cardazzo, Barbara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2017
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5675859/
https://www.ncbi.nlm.nih.gov/pubmed/29163411
http://dx.doi.org/10.3389/fmicb.2017.02119

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5675859/
https://www.ncbi.nlm.nih.gov/pubmed/29163411
http://dx.doi.org/10.3389/fmicb.2017.02119

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