Aims of the stidy were the identification and characterization of thermophilic cocci and lactobacilli present in long ripened Monte Veronese cheese. 58 strains of thermophilic cocci and 24 strains of thermophilic lactobacilli were isolated and identified. The data obtained can be considered as a first step for the development of an indigenous starter culture for long ripened Monte Veronese cheese.

Microbiological study of Monte Veronese cheese: characterisation and identification of thermophilic lactic acid bacteria

TORRIANI, Sandra;DELLAGLIO, Franco
1999

Abstract

Aims of the stidy were the identification and characterization of thermophilic cocci and lactobacilli present in long ripened Monte Veronese cheese. 58 strains of thermophilic cocci and 24 strains of thermophilic lactobacilli were isolated and identified. The data obtained can be considered as a first step for the development of an indigenous starter culture for long ripened Monte Veronese cheese.
9282871126
Monte Veronese Cheese; NSLAB; thermophilic LAB
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11562/433556
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