Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics. [electronic resource]
Producer: 20190325Description: 91-103 p. digitalISSN:- 1879-3460
- Adult
- Animals
- Biofilms
- Cheese -- analysis
- Chemical Phenomena
- Color
- Fatty Acids -- analysis
- Food Handling
- Food Microbiology
- Humans
- Lactobacillales -- isolation & purification
- Limosilactobacillus fermentum -- isolation & purification
- Lacticaseibacillus rhamnosus -- isolation & purification
- Lactococcus -- isolation & purification
- Lactococcus lactis -- isolation & purification
- Lipid Metabolism
- Microbiota
- Middle Aged
- Milk -- microbiology
- Pediococcus pentosaceus -- isolation & purification
- Phenotype
- Polyphenols -- analysis
- Sequence Analysis, DNA
- Sheep
- Streptococcus -- isolation & purification
- Volatile Organic Compounds -- analysis
- Young Adult
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Publication Type: Journal Article
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