Evaluation of bacterial communities of Grana Padano cheese by DNA metabarcoding and DNA fingerprinting analysis-Reference-Cited by-同舟云学术

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Evaluation of bacterial communities of Grana Padano cheese by DNA metabarcoding and DNA fingerprinting analysis

Published:2021-02 Issue: Volume:93 Page:103613
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Zago Miriam,Bardelli Tommaso,Rossetti Lia,Nazzicari Nelson,Carminati Domenico,Galli Andrea,Giraffa Giorgio

Funder

Ministry of Agricultural, Food and Forestry Policies

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference60 articles.

1. Microbiota of an Italian Grana-like cheese during manufacture and ripening, unraveled by 16S rRNA-based approaches;Alessandria;Appl. Environ. Microbiol.,2016

2. Differential expression analysis for sequence count data;Anders;Genome Biology,2010

3. Tracking the blue: an MLST approach to characterize the Pseudomonas fluorescens Group;Andreani;Food Microbiol.,2015

4. Cheeses with Protected land- and tradition-related labels: traceability and authentication;Barron,2018

5. Understanding the bacterial communities of hard cheese with blowing defect;Bassi;Food Microbiol.,2015

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3. Amplicon-based metagenomic characterization of the microbiome of the traditional “Bieno” cheese produced in North Macedonia;Food Bioscience;2024-02

4. Identification and characterization of the microbial agent responsible of an alteration in spoiled, Grana Padano cheese during ripening;Food Control;2024-01

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