Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation
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- 作者：Stefania Carpinoa ; Cinzia L. Randazzob ; cranda@unict.it" class="auth_mail" title="E-mail the corresponding author ; Alessandra Pinob ; Nunziatina Russoa ; Teresa Rapisardaa ; Gianni Belvederea ; Cinzia Caggiab
- 关键词：Traditional cheese ; Tina biofilm ; LAB ; SmartNose ; GC/MS ; PCR/DGGE
- 刊名：Food Microbiology
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：61
- 期：Complete
- 页码：126-135
- 全文大小：1556 K
文摘
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Microbiota of Tina biofilm and of incubated milk with biofilm was investigated.
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Detection of VOCs compounds was correlated to microbial composition.
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Streptococcus thermophilus was the dominant species of Tina biofilm.
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Coliforms, Listeria monocytogenes and Salmonella spp., were never detected.
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Biofilm represents a source of LAB biodiversity responsible of VOCs formation.