Effect of commission implementing regulation (EU) 2020/1319 on the bacterial composition of PDO Provola dei Nebrodi cheese.
Antioxidant properties
Cheese chemistry
Illumina
Lactic acid bacteria
Stretched cheese
Wooden equipment
Journal
International journal of food microbiology
ISSN: 1879-3460
Titre abrégé: Int J Food Microbiol
Pays: Netherlands
ID NLM: 8412849
Informations de publication
Date de publication:
02 Jun 2023
02 Jun 2023
Historique:
received:
15
11
2022
revised:
07
03
2023
accepted:
19
03
2023
medline:
10
4
2023
pubmed:
30
3
2023
entrez:
29
3
2023
Statut:
ppublish
Résumé
In this study, PDO Provola dei Nebrodi cheese was deeply characterized for its bacterial community and chemical composition. Four dairy factories (A-D) were monitored from milk to ripened cheese. Wooden vat biofilms were dominated by thermophilic rod LAB (4.6-6.5 log CFU/cm
Identifiants
pubmed: 36989928
pii: S0168-1605(23)00104-6
doi: 10.1016/j.ijfoodmicro.2023.110188
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
110188Informations de copyright
Copyright © 2023 Elsevier B.V. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of competing interest The authors declare that there is no conflict of interest for this research.