Microbial succession during Parmigiano-Reggiano cheesemaking was monitored by length heterogeneity PCR (LH-PCR), considering the intact and lysed cells at different stages of cheese production and ripening. When starter species underwent autolysis, species coming from milk were able to grow. For the first time, the LH-PCR technique was applied to study a fermented food.
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggianocheese production and ripening / Gatti, Monica; DE DEA LINDNER, J; DE LORENTIIS, A; Bottari, Benedetta; Santarelli, M; Bernini, Valentina; Neviani, Erasmo. - In: APPLIED AND ENVIRONMENTAL MICROBIOLOGY. - ISSN 0099-2240. - 74:(2008), pp. 6161-6167. [10.1128/AEM.00871-08]
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggianocheese production and ripening
GATTI, Monica;BOTTARI, Benedetta;BERNINI, Valentina;NEVIANI, Erasmo
2008-01-01
Abstract
Microbial succession during Parmigiano-Reggiano cheesemaking was monitored by length heterogeneity PCR (LH-PCR), considering the intact and lysed cells at different stages of cheese production and ripening. When starter species underwent autolysis, species coming from milk were able to grow. For the first time, the LH-PCR technique was applied to study a fermented food.| File | Dimensione | Formato | |
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