Occurrence of non-lactic acid bacteria populations involved in protein hydrolysis of cold-stored high moisture Mozzarella cheese.

Baruzzi, Federico

Occurrence of non-lactic acid bacteria populations involved in protein hydrolysis of cold-stored high moisture Mozzarella cheese. [electronic resource] - Food microbiology May 2012 - 37-44 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

1095-9998

10.1016/j.fm.2011.10.009 doi


Bacteria--classification
Caseins--metabolism
Cheese--microbiology
Colony Count, Microbial
DNA, Bacterial--genetics
Food Contamination--analysis
Food Handling--methods
Food Microbiology
Hydrolysis
Lactobacillaceae--classification
Proteolysis
RNA, Ribosomal, 16S--isolation & purification
Sequence Analysis, DNA