Polyphasic Characterization of Microbiota of “Mastredda”, a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese

Polyphasic Characterization of Microbiota of “Mastredda”, a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese

The biofilms of the wooden tables used for the acidification of the curd were investigated for PDO Provola dei Nebrodi cheese, a traditional stretched cheese made in eastern Sicily (southern Italy) from raw cows’ milk. To this purpose the wooden tables of four dairy facilities were analysed for thei...

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Bibliographic Details
Main Authors: Gabriele Busetta, Giuliana Garofalo, Guido Mangione, Luigi Botta, Elena Franciosi, Rosalia Di Gerlando, Massimo Todaro, Giuseppe Licitra, Maria Luisa Scatassa, Raimondo Gaglio, Luca Settanni
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Applied Sciences
Subjects:
dairy wooden tool
lactic acid bacteria
Miseq Illumina
scanning electron microscopy
traditional cheese
Online Access:https://www.mdpi.com/2076-3417/11/18/8647

Internet

https://www.mdpi.com/2076-3417/11/18/8647

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