Dynamics of whole and lysed bacterial cells during Parmigiano-Reggiano cheese production and ripening |
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| Authors: | Gatti Monica De Dea Lindner Juliano De Lorentiis Angela Bottari Benedetta Santarelli Marcela Bernini Valentina Neviani Erasmo |
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| Affiliation: | University of Parma, Department of Genetics, Biology of Microorganisms, Anthropology, Evolution, Via Usberti, 11/A, 43100 Parma, Italy. monica.gatti@unipr.it |
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| 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. |
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