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Appl Environ Microbiol. 2012 Nov;78(22):8142-5. doi: 10.1128/AEM.02218-12. Epub 2012 Aug 31.

"Remake" by high-throughput sequencing of the microbiota involved in the production of water buffalo mozzarella cheese.

Author information

1
Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, Portici, Italy. ercolini@unina.it

Abstract

Intermediates of production of two batches of traditional mozzarella cheese were analyzed by culture-independent pyrosequencing. The quantitative distribution of taxa within the samples suggested that thermophilic lactic acid bacteria from the natural starter were mainly responsible for the fermentation, while microorganisms found in raw milk did not develop during fermentation.

PMID:
22941080
PMCID:
PMC3485941
DOI:
10.1128/AEM.02218-12
[Indexed for MEDLINE]
Free PMC Article

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