“Remake” by High-Throughput Sequencing of the Microbiota Involved in the Production of Water Buffalo Mozzarella Cheese
2012 ◽
Vol 78
(22)
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pp. 8142-8145
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Keyword(s):
Raw Milk
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ABSTRACTIntermediates of production of two batches of traditional mozzarella cheese were analyzed by culture-independent pyrosequencing. The quantitative distribution of taxa within the samples suggested that thermophilic lactic acid bacteria from the natural starter were mainly responsible for the fermentation, while microorganisms found in raw milk did not develop during fermentation.
2014 ◽
Vol 6
(3-4)
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pp. 141-156
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Keyword(s):
2017 ◽
Vol 111
(3)
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pp. 385-399
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Keyword(s):
2008 ◽
Vol 91
(12)
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pp. 4535-4541
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2015 ◽
Vol 80
(2)
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pp. M411-M417
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2016 ◽
Vol 239
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pp. 35-43
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Keyword(s):
2013 ◽
Vol 160
(3)
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pp. 290-297
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Keyword(s):