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Microflora of traditional Feta cheese and lactic bacteria identification by PCR-DGGE.

Microflora di un formaggio Feta tradizionale: identificazione tramite PCR-DGGE dei batteri lattici isolati.

Author(s) : RANTSIOS A., RANTSIOU K., COCOLIN L., et al.

Type of article: Article

Summary

The aim of this paper was to evaluate the microorganisms of traditional Feta cheese. NSLAB, CNC and enterococci were the main microorganisms found. L. brevis and L. plantarum were the only strains isolated among the NSLAB. Both these strains predominate in the starter culture, during the ripening in brine, and at 2-4 °C. They come from the raw milk and can be important in maintaining the aroma of Feta cheese.

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Pages: 1112-1118

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Details

  • Original title: Microflora di un formaggio Feta tradizionale: identificazione tramite PCR-DGGE dei batteri lattici isolati.
  • Record ID : 2006-0860
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 44 - n. 452
  • Publication date: 2005/11

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