Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation

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Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation

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作者：Stefania Carpino^a ; Cinzia L. Randazzo^b ; ^{cranda@unict.it" class="auth_mail" title="E-mail the corresponding author} ; Alessandra Pino^b ; Nunziatina Russo^a ; Teresa Rapisarda^a ; Gianni Belvedere^a ; Cinzia Caggia^b
关键词：Traditional cheese ; Tina biofilm ; LAB ; SmartNose ; GC/MS ; PCR/DGGE
刊名：Food Microbiology
出版年：2017
出版时间：February 2017
年：2017
卷：61
期：Complete
页码：126-135
全文大小：1556 K

文摘

•: Microbiota of Tina biofilm and of incubated milk with biofilm was investigated.
•: Detection of VOCs compounds was correlated to microbial composition.
•: Streptococcus thermophilus was the dominant species of Tina biofilm.
•: Coliforms, Listeria monocytogenes and Salmonella spp., were never detected.
•: Biofilm represents a source of LAB biodiversity responsible of VOCs formation.

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