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Article

Phenotypic and genotypic characterization of lactic acid bacteria isolated from Artisanal Italian goat cheese.

Journal of food protection - 1 Apr 2010

Colombo E, Franzetti L, Frusca M, Scarpellini M

Abstract excerpt

The lactic acid bacteria community in traditional goat cheese produced in three dairies in Valsesia (Piemonte, Italy) was studied at different steps of the manufacturing process. These cheeses were produced from raw milk without starter bacteria, and no protocol was followed during the manufacturing process. Three hundred thirty-two isolates were characterized and grouped by results of both morphophysiological...

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Identifiers

PMID: 20377953
DOI: 10.4315/0362-028x-73.4.657

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

Source receipt: pubmed, retrieved 7 Sept 2026.

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