Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation
The aims of the present study were: (i) to explore the microbial community of biofilms collected from 11 different Tinas of
Hyblean area of Sicily and of milk samples both inoculated and incubated with biofilm; (ii) to identify the VOCs generated in the incubated milk samples; and (iii) to correlate the VOCs formation with the detection f LAB species.
Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation
The aims of the present study were: (i) to explore the microbial community of biofilms collected from 11 different Tinas of
Hyblean area of Sicily and of milk samples both inoculated and incubated with biofilm; (ii) to identify the VOCs generated in the incubated milk samples; and (iii) to correlate the VOCs formation with the detection f LAB species.
A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production
The aim of the present work was to evaluate the suitability of a multiple strain SLAB/NSLAB culture on the final characteristics of
PDO Pecorino Siciliano cheese produced in several areas of Sicily different for pedoclimatic conditions, sheep breed, pasture and dairy farmer.
