Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems

Food Microbiology

Volumn 62, Issue , 2017, Pages 160-168

  Guzzon, Raffaele ^a   Carafa, Ilaria ^a   Tuohy, Kieran ^a   Cervantes, Gonzalo ^a   Vernetti, Luca ^b   Barmaz, Andrea ^b   Larcher, Roberto ^a   Franciosi, Elena ^a  

^a RESEARCH AND INNOVATION CENTRE   (Italy)

^b Institut Agricole Regional   (Italy)

Author keywords

454 Pyrosequencing; Microbiota; Ozone treatment; Smear ripened cheese; Wooden shelves

Indexed keywords

OZONE; WATER;

ACTINOBACTERIA; ANALYSIS; ANIMAL; BACTERIUM; BUDDING YEAST; CHEESE; CLASSIFICATION; FOOD CONTAMINATION; GENETICS; HEAT; HIGH THROUGHPUT SEQUENCING; ISOLATION AND PURIFICATION; MICROBIOLOGY; MICROFLORA; MILK; PHYSIOLOGY; PREVENTION AND CONTROL; PROCEDURES; WASTE MANAGEMENT; WOOD; YEAST;

ACTINOBACTERIA; ANIMALS; BACTERIA; CHEESE; DECONTAMINATION; FOOD CONTAMINATION; HIGH-THROUGHPUT NUCLEOTIDE SEQUENCING; HOT TEMPERATURE; MICROBIOTA; MILK; OZONE; SACCHAROMYCETALES; WATER; WOOD; YEASTS;

EID: 84994017866     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2016.10.018     Document Type: Article

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