"Remake" by high-throughput sequencing of the microbiota involved in the production of water buffalo mozzarella cheese.

Abstract:

:Intermediates of production of two batches of traditional mozzarella cheese were analyzed by culture-independent pyrosequencing. The quantitative distribution of taxa within the samples suggested that thermophilic lactic acid bacteria from the natural starter were mainly responsible for the fermentation, while microorganisms found in raw milk did not develop during fermentation.

journal_name

Appl Environ Microbiol

authors

Ercolini D,De Filippis F,La Storia A,Iacono M

doi

10.1128/AEM.02218-12

subject

Has Abstract

pub_date

2012-11-01 00:00:00

pages

8142-5

issue

22

eissn

0099-2240

issn

1098-5336

pii

AEM.02218-12

journal_volume

78

pub_type

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