A Selected Core Microbiome Drives the Early Stages of Three Popular Italian Cheese Manufactures-Reference-Cited by-同舟云学术

A Selected Core Microbiome Drives the Early Stages of Three Popular Italian Cheese Manufactures

Published:2014-02-24 Issue:2 Volume:9 Page:e89680
ISSN:1932-6203
Container-title:PLoS ONE
language:en
Short-container-title:PLoS ONE

Author:

De Filippis Francesca,La Storia Antonietta,Stellato Giuseppina,Gatti Monica,Ercolini Danilo

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference61 articles.

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3. “Remake” by High-Throughput Sequencing of the Microbiota Involved in the Production of Water Buffalo Mozzarella Cheese;D Ercolini;Appl Environ Microbiol,2012

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. Front Microbiol;E Neviani,2013

5. Grana Padano cheese whey starters: microbial composition and strain distribution;L Rossetti;Int J Food Microbiol,2008

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