Article
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggiano cheese production and ripening.
Applied and environmental microbiology - 1 Oct 2008
Gatti Monica, De Dea Lindner Juliano, De Lorentiis Angela, Bottari Benedetta, Santarelli Marcela, Bernini Valentina, Neviani Erasmo
Abstract excerpt
Microbial succession during Parmigiano-Reggiano cheesemaking was monitored by length heterogeneity PCR (LH-PCR), considering the intact and lysed cells at different stages of cheese production and ripening. When starter species underwent autolysis, species coming from milk were able to grow. For the first time, the LH-PCR technique was applied to study a fermented food.
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