Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese

Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese

IntroductionLactic acid bacteria (LAB) communities shape the sensorial and functional properties of artisanal hard-cooked and long-ripened cheeses made with raw bovine milk like Parmigiano Reggiano (PR) cheese. While patterns of microbial evolution have been well studied in PR cheese, there is a lac...

Full description

Bibliographic Details
Main Authors: Serena Martini, Laura Sola, Alice Cattivelli, Marianna Cristofolini, Valentina Pizzamiglio, Davide Tagliazucchi, Lisa Solieri
Format: Article
Language:English
Published: Frontiers Media S.A. 2024-03-01
Series:Frontiers in Microbiology
Subjects:
Parmigiano Reggiano cheese
Lacticaseibacillus
bioactive peptides
natural whey starter
peptidomics
starter lactic acid bacteria
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2024.1342180/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2024.1342180/full

Similar Items