Massive Survey on Bacterial–Bacteriophages Biodiversity and Quality of Natural Whey Starter Cultures in Trentingrana Cheese Production

This study focused on the microbial and bacteriophages identification and characterization in cheese-production facilities that use natural whey starter (NWS) cultures for Trentingrana production. Bacterial and phage screening was carried out on cooked not acidified whey and NWS samples isolated fro...

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Detalles Bibliográficos
Autores principales: Mancini, Andrea, Rodriguez, Maria Cid, Zago, Miriam, Cologna, Nicola, Goss, Andrea, Carafa, Ilaria, Tuohy, Kieran, Merz, Andrea, Franciosi, Elena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8236940/
https://www.ncbi.nlm.nih.gov/pubmed/34194413
http://dx.doi.org/10.3389/fmicb.2021.678012

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8236940/
https://www.ncbi.nlm.nih.gov/pubmed/34194413
http://dx.doi.org/10.3389/fmicb.2021.678012

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