Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant

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Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant

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作者：Maria Calasso^a ; Danilo Ercolini^b ; Leonardo Mancini^a ; Giuseppina Stellato^b ; Fabio Minervini^a ; Raffaella Di Cagno^a ; Maria De Angelis^a ; ^{maria.deangelis@uniba.it" class="auth_mail" title="E-mail the corresponding author} ; Marco Gobbetti^a
关键词：House microbiota ; Rind and core cheese microbiotas ; 16S rRNA targeted metagenomics ; Streptococcus thermophilus ; Caciocavallo Pugliese ; Caciotta
刊名：Food Microbiology
出版年：2016
出版时间：April 2016
年：2016
卷：54
期：Complete
页码：115-126
全文大小：1829 K

文摘

•: Lactic acid bacteria were the mainly cultivable bacteria in dairy equipment.
•: Streptococcus thermophilus was the main colonizing bacterium.
•: Starters showed diverse capacities to colonize Caciotta or Caciocavallo Pugliese cheeses.
•: Components of house microbiota differently contaminated rind and/or core cheeses.

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