Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese
Abstract
The microbiota of different types of Italian high-moisture Mozzarella cheese produced using cow or buffalo milk, acidified with natural or selected cultures, and sampled at the dairy or at the mass market, was evaluated using a Next Generation Sequencing approach, in order to identify possible drivers of the bacterial diversity. Cow Mozzarella and buffalo Mozzarella acidified with commercial cultures were dominated by Streptococcus thermophilus,...
Paper Details
Title
Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese
Published Date
Jun 1, 2019
Journal
Volume
79
Pages
123 - 131
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