Comparison of natural whey starters for Grana Padano cheese using sunray plots
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s13213-010-0161-x.pdf
Reference17 articles.
1. Andrighetto C, Marcazzan G, Lombardi A (2004) Use of RAPD-PCR and TTGE for the evaluation of biodiversity of whey cultures for Grana Padano cheese. Lett Appl Microbiol 38:400–405
2. Beresford TP, Fitzsimons NA, Brennan NL, Cogan TM (2001) Recent advances in cheese microbiology. Int Dairy J 11:259–274
3. Fox PF, Wallace JM (1997) Formation of flavor compounds in cheese. Adv Appl Microbiol 45:17–85
4. Gatti M, Trivisano C, Fabrizi E, Neviani E, Gardini F (2004) Biodiversity among Lactobacillus helveticus strains isolated from different natural whey starter cultures as revealed by classification trees. Appl Environ Microbiol 70:182–190
5. Gatti M, Bernini V, Lazzi C, Neviani E (2006) Fluorescence microscopy for study the viability of micro-organisms in natural whey starter. Lett Appl Microbiol 42:338–343
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2. Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters;Journal of Dairy Science;2014-02
3. Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter;Food Microbiology;2013-12
4. New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano;Frontiers in Microbiology;2013
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