"Remake" by High-Throughput Sequencing of the Microbiota Involved in the Production of Water Buffalo Mozzarella Cheese
"Remake" by High-Throughput Sequencing of the Microbiota Involved in the Production of Water Buffalo Mozzarella Cheese
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DOI：
10.1128/aem.02218-12
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发表时间：
2012-11-01
影响因子：
4.4
通讯作者：
Iacono, Michele
中科院分区：
文献类型：
--
作者：
Ercolini, Danilo;De Filippis, Francesca;Iacono, Michele
采用非培养物依赖性焦磷酸测序法对两批传统马苏里拉奶酪生产过程中的中间产物进行了分析。样品内的类群的定量分布表明，嗜热乳酸菌的天然发酵剂主要负责发酵，而在原料奶中发现的微生物在发酵过程中没有发展。
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.