"Remake" by High-Throughput Sequencing of the Microbiota Involved in the Production of Water Buffalo Mozzarella Cheese

被引：138

作者：

Ercolini, Danilo ^{[1
]}

De Filippis, Francesca ^{[1
]}

La Storia, Antonietta ^{[1
]}

Iacono, Michele ^{[2
]}

机构：

[1] Univ Naples Federico II, Dipartimento Sci Alimenti, Portici, Italy

[2] Appl Sci Roche Diagnost, Monza, Italy

来源：

APPLIED AND ENVIRONMENTAL MICROBIOLOGY | 2012年 / 78卷 / 22期

关键词：

NATURAL WHEY CULTURES; GEOGRAPHICAL ORIGIN; BACTERIAL DIVERSITY; PCR-DGGE; MANUFACTURE; MILK; TRACEABILITY; TAXONOMY; SYSTEMS;

D O I：

10.1128/AEM.02218-12

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Intermediates of production of two batches of traditional mozzarella cheese were analyzed by culture-independent pyrosequencing. The quantitative distribution of taxa within the samples suggested that thermophilic lactic acid bacteria from the natural starter were mainly responsible for the fermentation, while microorganisms found in raw milk did not develop during fermentation.

引用

页码：8142 / 8145

页数：4

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