Insights on the bacterial composition of Parmigiano Reggiano Natural Whey Starter by a culture-dependent and 16S rRNA metabarcoding portrait

Natural whey starters (NWS) are undefined bacterial communities produced daily from whey of the previous cheese-making round, by application of high temperature. As a result, in any dairy plant, NWS are continuously evolving, undefined mixtures of several strains and/or species of lactic acid bacter...

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Detalles Bibliográficos
Autores principales: Sola, Laura, Quadu, Emanuele, Bortolazzo, Elena, Bertoldi, Loris, Randazzo, Cinzia L., Pizzamiglio, Valentina, Solieri, Lisa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9569347/
https://www.ncbi.nlm.nih.gov/pubmed/36243881
http://dx.doi.org/10.1038/s41598-022-22207-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9569347/
https://www.ncbi.nlm.nih.gov/pubmed/36243881
http://dx.doi.org/10.1038/s41598-022-22207-y

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