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.
Titolo: | Microbiological study of Monte Veronese cheese: characterisation and identification of thermophilic lactic acid bacteria |
Autori: | |
Data di pubblicazione: | 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. |
Handle: | http://hdl.handle.net/11562/433556 |
ISBN: | 9282871126 |
Appare nelle tipologie: | 04.01 Contributo in atti di convegno |
File in questo prodotto:
Non ci sono file associati a questo prodotto.
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.