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Article

Phenotypic and genotypic diversity of yeasts isolated from water-buffalo Mozzarella cheese.

Journal of applied microbiology - 1 Jan 2000

Suzzi G, Lombardi A, Lanorte M T, Caruso M, Andrighetto C, Gardini F

Abstract excerpt

Water-buffalo Mozzarella (WBM) cheese is one of the several 'pasta filata' or stretched curd cheeses that originated in southern Italy, traditionally manufactured from raw milk employing natural whey starter cultures. Lactose- and galactose-fermenting yeasts isolated from WBM were studied to evaluate their role in the ripening of this cheese. The kinetic parameters of the growth of the yeasts as well as their...

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PMID: 10735250
DOI: 10.1046/j.1365-2672.2000.00926.x

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

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