A microbiological survey of NSLAB present during manufacture and ripening of different batches of long ripened Monte Veronese cheese is reported. RAPD-PCR method proved to be a fast and reliable tool for identificatio of strains, indicated the existence of intraspecific differences and permitted to monitor the succession of individual strains during ripening.
Titolo: | Microbiological study of Monte Veronese cheese: characterization and identification of non starter lactic acid bacteria (NSLAB) | |
Autori: | ||
Data di pubblicazione: | 1999 | |
Abstract: | A microbiological survey of NSLAB present during manufacture and ripening of different batches of long ripened Monte Veronese cheese is reported. RAPD-PCR method proved to be a fast and reliable tool for identificatio of strains, indicated the existence of intraspecific differences and permitted to monitor the succession of individual strains during ripening. | |
Handle: | http://hdl.handle.net/11562/433551 | |
ISBN: | 9282871126 | |
Appare nelle tipologie: | 04.01 Contributo in atti di convegno |
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