The microbiota of high-moisture mozzarella cheese produced with different acidification methods

International Journal of Food Microbiology

Volumn 216, Issue , 2016, Pages 9-17

  Guidone, Angela ^a   Zotta, Teresa ^b   Matera, Attilio ^a   Ricciardi, Annamaria ^a   De Filippis, Francesca ^c   Ercolini, Danilo ^c   Parente, Eugenio ^a,b  

^a UNIVERSITY OF BASILICATA   (Italy)

^b CNR   (Italy)

^c UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

16S rRNA gene high throughput sequencing; Acidification method; High moisture mozzarella cheese; Microbiota

Indexed keywords

CITRIC ACID; RNA 16S; BACTERIAL DNA; LACTIC ACID;

ACIDIFICATION; ARTICLE; CHEESE; CHEESEMAKING; GAMMAPROTEOBACTERIA; HIGH THROUGHPUT SEQUENCING; LACTIC ACID BACTERIUM; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS HELVETICUS; MICROFLORA; MOISTURE; NONHUMAN; STREPTOCOCCUS THERMOPHILUS; ANIMAL; BOVINE; CHEMISTRY; DNA SEQUENCE; ENTEROBACTERIACEAE; FEMALE; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLUS; MICROBIOLOGY; MILK; NUCLEOTIDE SEQUENCE; PROTEOBACTERIA;

ANIMALS; BASE SEQUENCE; CATTLE; CHEESE; CITRIC ACID; DNA, BACTERIAL; ENTEROBACTERIACEAE; FEMALE; HIGH-THROUGHPUT NUCLEOTIDE SEQUENCING; LACTIC ACID; LACTOBACILLUS; MICROBIOTA; MILK; PROTEOBACTERIA; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; STREPTOCOCCUS THERMOPHILUS;

EID: 84941784375     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.09.002     Document Type: Article

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