Article
Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese.
Systematic and applied microbiology - 1 Dec 2013
Santarelli Marcela, Bottari Benedetta, Lazzi Camilla, Neviani Erasmo, Gatti Monica
Abstract excerpt
Grana Padano (GP) is a Protected Designation of Origin cheese made with raw milk and natural whey culture (NWC) that is characterised by a long ripening period. In this study, six GP productions were considered in order to evaluate the trend of microbial dynamics and compare lactic acid bacteria (LAB) population levels in cheeses during the entire cheese-making process. To reach this goal, for each GP production,...
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