The Bacterial and Fungal Microbiota of "Robiola di Roccaverano" Protected Designation of Origin Raw Milk Cheese

Robiola di Roccaverano is an artisanal Protected Designation of Origin (PDO) soft cheese made with raw goat's milk and by the addition of Natural Milk Culture (NMC) to drive the fermentation process. Cheeses collected from five different dairy plants were analyzed for their bacterial and fungal...

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Veröffentlicht in:Frontiers in microbiology 2022-01, Vol.12, p.776862-776862
Hauptverfasser: Biolcati, Federica, Ferrocino, Ilario, Bottero, Maria Teresa, Dalmasso, Alessandra
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Sprache:eng
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Zusammenfassung:Robiola di Roccaverano is an artisanal Protected Designation of Origin (PDO) soft cheese made with raw goat's milk and by the addition of Natural Milk Culture (NMC) to drive the fermentation process. Cheeses collected from five different dairy plants were analyzed for their bacterial and fungal microbiota diversity. and were the main bacterial population, while and constituted the core mycobiota but many other minor taxa were observed, suggesting a high level of complexity in fungal composition by these cheeses compared to bacteria population.
ISSN:1664-302X
1664-302X
DOI:10.3389/fmicb.2021.776862