The Bacterial and Fungal Microbiota of “Robiola di Roccaverano” Protected Designation of Origin Raw Milk Cheese

Robiola di Roccaverano is an artisanal Protected Designation of Origin (PDO) soft cheese made with raw goat’s milk and by the addition of Natural Milk Culture (NMC) to drive the fermentation process. Cheeses collected from five different dairy plants were analyzed for their bacterial and fungal micr...

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Detalles Bibliográficos
Autores principales: Biolcati, Federica, Ferrocino, Ilario, Bottero, Maria Teresa, Dalmasso, Alessandra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8841559/
https://www.ncbi.nlm.nih.gov/pubmed/35173686
http://dx.doi.org/10.3389/fmicb.2021.776862

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8841559/
https://www.ncbi.nlm.nih.gov/pubmed/35173686
http://dx.doi.org/10.3389/fmicb.2021.776862

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