Peptide Profiling and Biological Activities of 12-Month Ripened Parmigiano Reggiano Cheese
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چکیده
منابع مشابه
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggiano cheese production and ripening.
Microbial succession during Parmigiano-Reggiano cheesemaking was monitored by length heterogeneity PCR (LH-PCR), considering the intact and lysed cells at different stages of cheese production and ripening. When starter species underwent autolysis, species coming from milk were able to grow. For the first time, the LH-PCR technique was applied to study a fermented food.
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ژورنال
عنوان ژورنال: Biology
سال: 2020
ISSN: 2079-7737
DOI: 10.3390/biology9070170