Massive Survey on Bacterial–Bacteriophages Biodiversity and Quality of Natural Whey Starter Cultures in Trentingrana Cheese Production

Autor: Andrea Mancini, Maria Cid Rodriguez, Miriam Zago, Nicola Cologna, Andrea Goss, Ilaria Carafa, Kieran Tuohy, Andrea Merz, Elena Franciosi

Publikováno v: Frontiers in Microbiology, Vol 12 (2021)

This study focused on the microbial and bacteriophages identification and characterization in cheese-production facilities that use natural whey starter (NWS) cultures for Trentingrana production. Bacterial and phage screening was carried out on cook

Externí odkaz: https://doaj.org/article/e15bb285623e48578da9d688a7681750

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Comparative Genomics of Completely Sequenced

Autor: Michael, Schmid, Jonathan, Muri, Damianos, Melidis, Adithi R, Varadarajan, Vincent, Somerville, Adrian, Wicki, Aline, Moser, Marc, Bourqui, Claudia, Wenzel, Elisabeth, Eugster-Meier, Juerg E, Frey, Stefan, Irmler, Christian H, Ahrens

Publikováno v: Frontiers in Microbiology

Although complete genome sequences hold particular value for an accurate description of core genomes, the identification of strain-specific genes, and as the optimal basis for functional genomics studies, they are still largely underrepresented in pu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::ac331826331cac31cd042aac5925adce
https://pubmed.ncbi.nlm.nih.gov/29441050

Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses

Autor: M. De Angelis, Michele Faccia, E. Dunlea, S. De Candia, Marco Gobbetti, Paul L.H. McSweeney, Fabio Minervini

Publikováno v: International journal of food microbiology 119 (2007): 182–191. doi:10.1016/j.ijfoodmicro.2007.07.062
info:cnr-pdr/source/autori:de Candia, S.; De Angelis, M.; Dunlea, E.; Minervini, F.; McSweeney, P. L. H.; Faccia, M.; Gobbetti, M./titolo:Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses/doi:10.1016%2Fj.ijfoodmicro.2007.07.062/rivista:International journal of food microbiology/anno:2007/pagina_da:182/pagina_a:191/intervallo_pagine:182–191/volume:119

Cell numbers of presumptive lactic acid bacteria varied markedly between 7 natural whey starter cultures (NWSC) used for producing traditional cows' milk Mozzarella cheeses in the Apulia region of Southern Italy. Taxonomic identification revealed a l

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f59a96b4064069ffca4f08738ad5ba9
https://publications.cnr.it/doc/302703