Understanding the bacterial communities of hard cheese with blowing defect

Food Microbiology

Volumn 52, Issue , 2015, Pages 106-118

  Bassi, Daniela ^a   Puglisi, Edoardo ^a   Cocconcelli, Pier Sandro ^a  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

Blowing defect; Clostridium; Grana Padano cheese; Illumina based sequencing; Lactobacillus; Lysozyme

Indexed keywords

BACTERIA (MICROORGANISMS); CLOSTRIDIA; CLOSTRIDIUM; CLOSTRIDIUM BUTYRICUM; CLOSTRIDIUM TYROBUTYRICUM; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS HELVETICUS; LACTOBACILLUS RHAMNOSUS; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

ANALYSIS; BACTERIUM; BIODIVERSITY; CHEESE; CLASSIFICATION; FERMENTATION; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; MOLECULAR GENETICS; PHYLOGENY;

BACTERIA; BIODIVERSITY; CHEESE; FERMENTATION; FOOD MICROBIOLOGY; MOLECULAR SEQUENCE DATA; PHYLOGENY;

EID: 84937213386     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.07.004     Document Type: Article

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