| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6290454 | International Journal of Food Microbiology | 2011 | 4 Pages |
Abstract
âºSixty-six Lactobacillus rhamnosus were isolated during a single Parmigiano Reggiano manufacturing and ripening âºThey were characterised using a combination of genotypic fingerprinting techniques (RAPD-PCR and REP-PCR) âºTwenty different biotypes are founded and they correlate with specific moments in Parmigiano Reggiano cheese ripening. âºThis result suggests that different biotypes may have specific effects during cheese ripening closely linked to their peculiar metabolic properties
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Authors
Claudio Giorgio Bove, Juliano De Dea Lindner, Camilla Lazzi, Monica Gatti, Erasmo Neviani,