Gaglio, Raimondo <br/><br/>
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] 

 -  International journal of food microbiology  Feb 2019 
 - 91-103 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1879-3460 
<br/><br/><label>Standard No.: </label>10.1016/j.ijfoodmicro.2018.11.017  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adult<br/>Animals<br/>Biofilms<br/>Cheese--analysis<br/>Chemical Phenomena<br/>Color<br/>Fatty Acids--analysis<br/>Food Handling<br/>Food Microbiology<br/>Humans<br/>Lactobacillales--isolation & purification<br/>Limosilactobacillus fermentum--isolation & purification<br/>Lacticaseibacillus rhamnosus--isolation & purification<br/>Lactococcus--isolation & purification<br/>Lactococcus lactis--isolation & purification<br/>Lipid Metabolism<br/>Microbiota<br/>Middle Aged<br/>Milk--microbiology<br/>Pediococcus pentosaceus--isolation & purification<br/>Phenotype<br/>Polyphenols--analysis<br/>Sequence Analysis, DNA<br/>Sheep<br/>Streptococcus--isolation & purification<br/>Volatile Organic Compounds--analysis<br/>Young Adult