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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Detalles Bibliográficos
Autores principales: Calasso, Maria, Minervini, Fabio, De Filippis, Francesca, Ercolini, Danilo, De Angelis, Maria, Gobbetti, Marco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2020
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7028956/
https://www.ncbi.nlm.nih.gov/pubmed/31862717
http://dx.doi.org/10.1128/AEM.02165-19

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7028956/
https://www.ncbi.nlm.nih.gov/pubmed/31862717
http://dx.doi.org/10.1128/AEM.02165-19

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