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...

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Detalles Bibliográficos
Autores principales: Bottari, Benedetta, Levante, Alessia, Bancalari, Elena, Sforza, Stefano, Bottesini, Chiara, Prandi, Barbara, De Filippis, Francesca, Ercolini, Danilo, Nocetti, Marco, Gatti, Monica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7561718/
https://www.ncbi.nlm.nih.gov/pubmed/33133050
http://dx.doi.org/10.3389/fmicb.2020.581658

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7561718/
https://www.ncbi.nlm.nih.gov/pubmed/33133050
http://dx.doi.org/10.3389/fmicb.2020.581658

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