A multi-omics approach to evaluate the quality of milk whey used in ricotta cheese production

Frontiers in Microbiology

Volumn 7, Issue AUG, 2016, Pages

  Sattin, Eleonora ^a   Andreani, Nadia A ^b   Carraro, Lisa ^b   Lucchini, Rosaria ^c   Fasolato, Luca ^b   Telatin, Andrea ^a   Balzan, Stefania ^b   Novelli, Enrico ^b   Simionati, Barbara ^a   Cardazzo, Barbara ^b  

^a BMR GENOMICS   (Italy)

^b UNIVERSITY OF PADOVA   (Italy)

^c ISTITUTO ZOOPROFILATTICO SPERIMENTALE DELLE VENEZIE   (Italy)

Author keywords

Food safety; Microbial community; Milk whey; Spoilage; Volatile compounds

Indexed keywords

RNA 16S; RNA 23S; VOLATILE AGENT;

ARTICLE; BACILLI; BACTERIAL SPORE; CHEESE; CLOSTRIDIUM; COLONY FORMING UNIT; DNA LIBRARY; FIRMICUTES; GAMMAPROTEOBACTERIA; GENE SEQUENCE; MASS FRAGMENTOGRAPHY; MICROBIAL COMMUNITY; MOLECULAR GENETICS; NEXT GENERATION SEQUENCING; NONHUMAN; POLYMERASE CHAIN REACTION; PSEUDOMONAS; RNA EXTRACTION; WHEY;

EID: 84989195876     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2016.01272     Document Type: Article

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