Autochthonous lactic acid bacteria in the production of mozzarella cheese

Australian Journal of Dairy Technology

Volumn 61, Issue 2, 2006, Pages 210-

  Ciarrocchi, F ^a,b   Natale, V ^a   Aquilanti, L ^a   Clementi, F ^a  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

^b NONE   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 33748064973     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Short Survey

References (5)

1. Aquilanti, L., Ferretti, R., Santarelli, S. and Clementi, F. (2003), An ARDRA method based on differences in the 16S rRNA gene sequence for the identification of lactic acid bacteria (LAB), Proceedings 5° Convegno FISV 10-13 Ottobre, Rimini (Italy).
2. Coppola, S., Blaiotta, G., Ercolini, D. and Moschetti, G. (2001), Molecular evaluation of microbial diversity occurring in different types of Mozzarella cheese. J. Appl. Microbiol. 90, 414-420.
3. Morea, M., Baruzzi, F., Cappa, F. and Cocconcelli, P.S. (1998), Molecular characterizaton of the Lactobacillus community in traditional processing of Mozzarella cheese. Int. J. Food. Microbiol. 43, 53-60.
4. Parente, E., Rota, M.A., Ricciardi, A. and Clementi, F. (1997), Characterization of natural starter cultures used in the manufacture of Pasta filata cheese in Basilicata (Southern Italy). Int. Dairy J. 7, 775-783.
5. Romano, P., Ricciardi, A., Salzano, G. and Suzzi, G. (2001), Yeasts from Water Buffalo Mozzarella, a traditional cheese of the Mediteranean area. Int. J. Food Microbiol. 69, 45-51.