Dynamics of whole and lysed bacterial cells during Parmigiano-Reggiano cheese production and ripening.
نویسندگان
چکیده
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.
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عنوان ژورنال:
- Applied and environmental microbiology
دوره 74 19 شماره
صفحات -
تاریخ انتشار 2008