Article
Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains.
International journal of food microbiology - 5 Jan 2011
Bove Claudio Giorgio, De Dea Lindner Juliano, Lazzi Camilla, Gatti Monica, Neviani Erasmo
Abstract excerpt
Parmigiano Reggiano (PR) is an Italian cooked, long-ripened cheese made with unheated cow's milk and natural whey starter. The microflora is involved in the manufacturing of this cheese, arising from the natural whey starter, the raw milk and the environment. Molecular studies have shown that mesophilic non-starter lactic acid bacteria (NSLAB) are the dominant microflora present during the ripening of PR. In this...
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