High biodiversity in a limited mountain area revealed in the traditional production of Historic Rebel cheese by an integrated microbiota–lipidomic approach

Abstract Historic Rebel (HR) cheese is an Italian heritage cheese, produced from raw milk during the summer grazing period in the Alps. The aim of this work was (i) to characterize the cheese microbiota, by 16S rRNA gene amplicons sequencing, and the volatile and non-volatile lipophilic fraction, by...

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Autores principales: Federica Turri, Paola Cremonesi, Giovanna Battelli, Marco Severgnini, Milena Brasca, Gustavo Gandini, Flavia Pizzi
Formato: article
Lenguaje:EN
Publicado: Nature Portfolio 2021
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Acceso en línea:https://doaj.org/article/8513a77024d8446cb871ec6d3fba5e1b
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