A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production

Food Microbiology

Volumn 59, Issue , 2016, Pages 66-75

  Guarcello, Rosa ^a   Carpino, Stefania ^b   Gaglio, Raimondo ^a   Pino, Alessandra ^c   Rapisarda, Teresa ^b   Caggia, Cinzia ^c   Marino, Giovanni ^b   Randazzo, Cinzia L ^c   Settanni, Luca ^a   Todaro, Massimo ^a  

^a UNIVERSITY OF PALERMO   (Italy)

^b Regione Siciliana ^*  (Italy)

^c UNIVERSITY OF CATANIA   (Italy)

Author keywords

Non starter lactic acid bacteria; RAPD PCR; Starter lactic acid bacteria; Traditional cheese; Typicality

Indexed keywords

RNA 16S;

ANIMAL; BACTERIAL COUNT; CHEESE; ENTEROCOCCUS FAECALIS; FERMENTATION; FOOD CONTROL; GENETICS; LACTOBACILLACEAE; LACTOBACILLUS; LACTOCOCCUS LACTIS; METABOLISM; MICROBIOLOGY; MILK; PH; RANDOM AMPLIFIED POLYMORPHIC DNA; STANDARDS; STREPTOCOCCUS;

ANIMALS; CHEESE; COLONY COUNT, MICROBIAL; ENTEROCOCCUS FAECALIS; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTOBACILLACEAE; LACTOBACILLUS; LACTOCOCCUS LACTIS; MILK; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; RNA, RIBOSOMAL, 16S; STREPTOCOCCUS;

EID: 84969769946     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2016.05.011     Document Type: Article

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