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

Frontiers in Microbiology

Volumn 4, Issue FEB, 2013, Pages

  Neviani, Erasmo ^a   Bottari, Benedetta ^a   Lazzi, Camilla ^a   Gatti, Monica ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Culture dependent methods; Culture independent methods; Long ripened cheeses microbiota; Non starter lactic acid bacteria; Raw milk; Starter lactic acid bacteria; Whey starter

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 84875887567     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2013.00036     Document Type: Article

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