A selected core microbiome drives the early stages of three popular italian cheese manufactures.

Mozzarella (M), Grana Padano (GP) and Parmigiano Reggiano (PR) are three of the most important traditional Italian cheeses. In the three cheese manufactures the initial fermentation is carried out by adding natural whey cultures (NWCs) according to a back-slopping procedure. In this study, NWCs and...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Francesca De Filippis, Antonietta La Storia, Giuseppina Stellato, Monica Gatti, Danilo Ercolini
Formato: article
Lenguaje:EN
Publicado: Public Library of Science (PLoS) 2014
Materias:
R
Q
Acceso en línea:https://doaj.org/article/4386fccf8282452988805d2052825e7e
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!

Ejemplares similares