How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese
Alessia Levante, Gaia Bertani, Benedetta Bottari, Valentina Bernini, Camilla Lazzi, Monica Gatti, Erasmo Neviani
Topics & Concepts
CheesemakingPopulationBiologyStarterRaw materialFood scienceRaw milkFermentation starterBiotechnologyDairy industryEcologyBacteriaGeneticsDemographyLactic acidSociologyProbiotics and Fermented FoodsGut microbiota and healthMilk Quality and Mastitis in Dairy Cows