Journal
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
Volume 74, Issue 19, Pages 6161-6167Publisher
AMER SOC MICROBIOLOGY
DOI: 10.1128/AEM.00871-08
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Funding
- Emilia Romagna Region [LR28/98]
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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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