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Article

Genotypic characterization of non starter lactic acid bacteria involved in the ripening of artisanal Bitto PDO cheese.

Journal of basic microbiology - 1 Dec 2009

Colombo Francesca, Borgo Francesca, Fortina Maria Grazia

Abstract excerpt

Bitto of Valchiavenna, an artisanal Italian cheese produced without the addition of any starter cultures, has been attributed a protected designation origin (PDO) cheese, but the strain composition of the natural microbial population colonizing this traditional dairy product is still unknown. To obtain preliminary information on the non starter lactic acid bacteria involved in its ripening, a total of 136 NSLAB...

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PMID: 19810037
DOI: 10.1002/jobm.200800381

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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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