A survey of the microbial and chemical composition of seven semi-ripened Provola dei Nebrodi Sicilian cheeses

Abstract

This study provides new information on the diversity of lactobacilli within an artisanal Sicilian cheese, enabling the identification of 17 strains of Lact. casei, one strain of Lact. delbrueckii and Ped. pentosaceus through the combined use of RAPD PCR, PFGE and 16S rDNA sequencing.