Intermediates of production of two manufactures of traditional mozzarella cheese were analyzed by culture-independent pyrosequencing. The quantitative distribution of taxa within the samples suggested that thermophilic LAB from the natural starter were mainly responsible for the fermentation while microorganisms of raw milk did not develop during fermentation
"Remake" by high throughput sequencing of the microbiota involved in the production of water buffalo mozzarella cheese / Ercolini, Danilo; DE FILIPPIS, Francesca; LA STORIA, Antonietta; Iacono, M.. - In: APPLIED AND ENVIRONMENTAL MICROBIOLOGY. - ISSN 1098-5336. - 78:22(2012), pp. 8142-8145. [10.1128/AEM.02218-12]
"Remake" by high throughput sequencing of the microbiota involved in the production of water buffalo mozzarella cheese
ERCOLINI, DANILO;DE FILIPPIS, FRANCESCA;LA STORIA, ANTONIETTA;
2012
Abstract
Intermediates of production of two manufactures of traditional mozzarella cheese were analyzed by culture-independent pyrosequencing. The quantitative distribution of taxa within the samples suggested that thermophilic LAB from the natural starter were mainly responsible for the fermentation while microorganisms of raw milk did not develop during fermentationI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
