New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano

New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano

Microorganisms are an essential component of cheeses and play important roles during both cheese manufacture and ripening. Both starter and secondary flora modify the physical and chemical properties of cheese, contributing and reacting to changes that occur during the manufacture and ripening of ch...

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Bibliographic Details
Main Authors: Erasmo eNeviani, Benedetta eBottari, Camilla eLazzi, Monica eGatti
Format: Article
Language:English
Published: Frontiers Media S.A. 2013-02-01
Series:Frontiers in Microbiology
Subjects:
Long ripened cheeses microbiota
raw milk
whey starter
culture-dependent methods
culture independent methods
Starter Lactic Acid bacteria
Online Access:http://journal.frontiersin.org/Journal/10.3389/fmicb.2013.00036/full

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