Applied and Environmental Microbiology · 2008 · 94 citations · 12 references
AgricultureFood ScienceMicrobiologyCheese ScienceDairy MicrobiologyFood MicrobiologyCheese MaturationCheese MicrobiologyCheese RipeningLactic Acid BacteriaMicrobial Growth In FoodsStarter CulturesCheese Maturation DynamicsCheese Ripening CulturesCheese Ripening MicrobiologyCheese Starter CulturesFresh Cheese ProductionMicrobial Diversity In CheeseMicrobial Ecology Of CheeseSurface Ripening Microbiology
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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