Abstract
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.
Publication types
-
Research Support, Non-U.S. Gov't
MeSH terms
-
Bacteria / classification*
-
Bacteria / genetics
-
Bacteria / growth & development*
-
Bacteria / isolation & purification
-
Bacteriolysis
-
Biodiversity*
-
Cheese / microbiology*
-
Cluster Analysis
-
DNA Fingerprinting
-
DNA, Bacterial / genetics
-
Genotype
-
Polymerase Chain Reaction / methods
-
Random Amplified Polymorphic DNA Technique