Diversity, Dynamics and Activity of Bacterial Communities during Production of an Artisanal Sicilian Cheese as Evaluated by 16S rRNA Analysis

Article, Other literature type English OPEN
Randazzo, Cinzia L.; Torriani, Sandra; Akkermans, Antoon D. L.; de Vos, Willem M.; Vaughan, Elaine E.;
(2002)
  • Publisher: American Society for Microbiology
  • Related identifiers: doi: 10.1128/AEM.68.4.1882-1892.2002, pmc: PMC123848
  • Subject: Microbiological Laboratory | Microbiologie | Microbiology | Laboratorium voor Microbiologie | VLAG | Food Microbiology
    mesheuropmc: food and beverages

The diversity and dynamics of the microbial communities during the manufacturing of Ragusano cheese, an artisanal cheese produced in Sicily (Italy), were investigated by a combination of classical and culture-independent approaches. The latter included PCR, reverse tran... View more
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