Fate of Lactococcus lactis starter cultures during late ripening in cheese models
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- 作者：Marianna Ruggirello<sup> ; sup><sup>marianna.ruggirello@unito.it" class="auth_mail" title="E-mail the corresponding authorsup> ; Luca Cocolin ; Paola Dolci
- 关键词：Lactococcus lactis ; Model cheese ; RT-qPCR ; Viability ; Ripening ; VNC
- 刊名：Food Microbiology
- 出版年：2016
- 出版时间：October 2016
- 年：2016
- 卷：59
- 期：Complete
- 页码：112-118
- 全文大小：288 K
文摘
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Persistence and vitality of Lactococcus lactis starters during cheese ripening.
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Miniature cheeses: a model to monitor microbial populations.
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Detection of L. lactis by selective RT-qPCR protocol throughout cheese manufacturing and ripening.
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L. lactis cells entering in a viable but not cultivable state in ripened cheeses.