A selected core microbiome drives the early stages of three popular Italian cheese manufactures

PLoS ONE

Volumn 9, Issue 2, 2014, Pages

  De Filippis, Francesca ^a   La Storia, Antonietta ^a   Stellato, Giuseppina ^a   Gatti, Monica ^b   Ercolini, Danilo ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b UNIVERSITY OF PARMA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDIFICATION; ARTICLE; BACTERIAL FLORA; BACTERIAL GENE; BACTERIUM IDENTIFICATION; CHEESE; CHEESE RIPENING; CHEESEMAKING; CORE MICROBIOME; CURD; DAIRY PRODUCT; FERMENTATION; GENETIC VARIABILITY; LACS GENE; MICROBIAL DIVERSITY; MICROBIOME; NATURAL WHEY CULTURE; NONHUMAN; NUCLEOTIDE SEQUENCE; POINT MUTATION; SPECIES DIFFERENTIATION; STARTER CULTURE; STREPTOCOCCUS THERMOPHILUS; BIODIVERSITY; FOOD CONTROL; GENETICS; HIGH THROUGHPUT SEQUENCING; ITALY; MICROBIOLOGY; MOLECULAR GENETICS;

CARRIER PROTEIN; LACTOSE PERMEASE; RNA 16S;

BASE SEQUENCE; BIODIVERSITY; CHEESE; FERMENTATION; FOOD MICROBIOLOGY; HIGH-THROUGHPUT NUCLEOTIDE SEQUENCING; ITALY; MEMBRANE TRANSPORT PROTEINS; MOLECULAR SEQUENCE DATA; RNA, RIBOSOMAL, 16S;

EID: 84896098847     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0089680     Document Type: Article

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