Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding

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• 作者：Marina Giello^a ; Antonietta La Storia^a ; Felicia Masucci^b ; Antonio Di Francia^b ; Danilo Ercolini^a ; Francesco Villani^a ; ^{villani@unina.it}
• 关键词：Caciocavallo cheese ; Microbial community ; 16S rRNA ; Pyrosequencing ; Cows' feeding
• 刊名：Food Microbiology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：63
• 期：Complete
• 页码：170-177
• 全文大小：963 K
• 卷排序：63

文摘

Raw milk of cows fed with silage or hay was used for Caciocavallo cheeses manufacture. rRNA high-throughput sequencing revealed in-depth the microbiota of Caciocavallo. Streptococcus thermophilus was the dominant species in both silage and hay cheeses. Differences in the microbiota of milk within diet groups were not related to cows' feeding. Feeding and ripening time influenced cheese attributes.