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Updated: May 10, 2026

Metagenomic Analysis of Silage
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Published on: January 13, 2017

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在Apulian Caciocavallo奶酪制作和成熟过程中发生的动态微生物和代谢变化,根据标准化协议生产

Mirco Vacca1, Giuseppe Celano1, Nadia Serale1

  • 1Department of Soil, Plant and Food Science (DiSSPA), University of Bari Aldo Moro, via G. Amendola 165/A, 70126, Bari, Italy.

Journal of dairy science
|April 20, 2024
PubMed
概括

奶酪微生物群受到乳制品特有的开胃剂的影响,在成熟过程中塑造了风味特征. 卡西奥卡瓦洛奶酪中的不同微生物群落影响关键的风味化合物,突出了当地菌株的作用.

关键词:
这是一种Caciocavallo奶酪.大量牛奶 牛奶大批量奶酪的飞翔力学乳酸细菌是一种乳酸细菌.天然乳清启动剂天然乳清启动剂

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