Bacterial Complexity of Traditional Mountain Butter Is Affected by the Malga-Farm of Production.
Illumina MiSeq
Lactococcus
Malga
acetoin
bacterial counts
butter
raw milk
Journal
Microorganisms
ISSN: 2076-2607
Titre abrégé: Microorganisms
Pays: Switzerland
ID NLM: 101625893
Informations de publication
Date de publication:
23 Dec 2021
23 Dec 2021
Historique:
received:
03
12
2021
revised:
15
12
2021
accepted:
16
12
2021
entrez:
21
1
2022
pubmed:
22
1
2022
medline:
22
1
2022
Statut:
epublish
Résumé
Bacteria can play different roles affecting flavors and food characteristics. Few studies have described the bacterial microbiota of butter. In the present paper, next-generation sequencing was used to determine bacterial diversity, together with aromatic characteristics, in raw cow milk butter processed by traditional fermentation, in fourteen small farms called "Malga", located in the Trentino province (Alpine region, North-East of Italy). The physicochemical and aromatic characterization of traditional mountain butter (TMB) showed a low moisture level depending on the Malga producing the butter. Counts of lactic acid bacteria,
Identifiants
pubmed: 35056468
pii: microorganisms10010017
doi: 10.3390/microorganisms10010017
pmc: PMC8778680
pii:
doi:
Types de publication
Journal Article
Langues
eng
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