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.
Microbiological study of Monte Veronese cheese: characterization and identification of non starter lactic acid bacteria (NSLAB)
TORRIANI, Sandra;DELLAGLIO, Franco;
1999-01-01
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.
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