Bacterial diversity of traditional Fossa (pit) cheese and its ripening environment-Reference-Cited by-同舟云学术

Bacterial diversity of traditional Fossa (pit) cheese and its ripening environment

Published:2012-03 Issue:1 Volume:23 Page:62-67
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Barbieri Elena,Schiavano Giuditta Fiorella,De Santi Mauro,Vallorani Luciana,Casadei Lucia,Guescini Michele,Gioacchini Anna Maria,Rinaldi Laura,Stocchi Vilberto,Brandi Giorgio

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference28 articles.

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2. New evidence for bacterial diversity in the ascoma of the ectomycorrhizal fungus Tuber borchii vittad;Barbieri;FEMS Microbiology Letters,2005

3. Phylogenetic characterization and in situ detection of a Cytophaga-Flexibacter-Bacteroides phylogroup bacterium in Tuber borchii vittad. Ectomycorrhizal mycelium;Barbieri;Applied and Environmental Microbiology,2000

4. Characterization of the lactic acid bacteria in artisanal dairy products;Cogan;Journal of Dairy Research,1997

5. A combined morphologic and molecular approach for characterizing fungal microflora from a traditional Italian cheese (Fossa cheese);De Santi;International Dairy Journal,2010

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