Microbial Ecology of Pecorino Siciliano PDO Cheese Production Systems

Microbial Ecology of Pecorino Siciliano PDO Cheese Production Systems

Pecorino Siciliano PDO is a semi-hard cheese that is produced in wooden vats using raw sheep’s milk and its associated autochthonous microbial community. In the present study, we evaluated the microbial ecology of the milk, curd and whey from five Pecorino Siciliano PDO-producing farms in Sicily usi...

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Bibliographic Details
Main Authors: Silvia Ruta, Matthew Murray, Zoe Kampff, Brian McDonnell, Gabriele Andrea Lugli, Marco Ventura, Massimo Todaro, Luca Settanni, Douwe van Sinderen, Jennifer Mahony
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Fermentation
Subjects:
food fermentations
cell wall polysaccharide
<i>Lactococcus</i>
<i>Streptococcus</i>
lactic acid bacteria
Online Access:https://www.mdpi.com/2311-5637/9/7/620

Internet

https://www.mdpi.com/2311-5637/9/7/620

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