Microbial diversity in Natural Whey Cultures used for the production of Caciocavallo Silano PDO cheese

International Journal of Food Microbiology

Volumn 124, Issue 2, 2008, Pages 164-170

  Ercolini, Danilo ^a   Frisso, Giulia ^b,c   Mauriello, Gianluigi ^a   Salvatore, Francesco ^a,c   Coppola, Salvatore ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^c CEINGE BIOTECNOLOGIE AVANZATE   (Italy)

Author keywords

Caciocavallo Silano PDO cheese; DGGE; DHPLC; Geographical origin; Natural Whey Cultures

Indexed keywords

AMPLICON; ARTICLE; CHEESEMAKING; CLUSTER ANALYSIS; DENATURING GRADIENT GEL ELECTROPHORESIS; DENATURING HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; DNA EXTRACTION; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS HELVETICUS; LACTOCOCCUS LACTIS; MICROBIAL DIVERSITY; NONHUMAN; POLYMERASE CHAIN REACTION; STREPTOCOCCUS THERMOPHILUS; WHEY;

CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CLUSTER ANALYSIS; COLONY COUNT, MICROBIAL; DNA, BACTERIAL; ECOSYSTEM; ELECTROPHORESIS, GEL, PULSED-FIELD; FOOD MICROBIOLOGY; INDUSTRIAL MICROBIOLOGY; LACTOBACILLUS; MILK PROTEINS; SEQUENCE ANALYSIS, DNA; SPECIES SPECIFICITY; STREPTOCOCCUS;

LACTOBACILLUS DELBRUECKII; LACTOCOCCUS LACTIS; STREPTOCOCCUS THERMOPHILUS;

EID: 43549104205     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.03.007     Document Type: Article

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