Biodiversity and Safety Assessment of Half-Century Preserved Natural Starter Cultures for Pecorino Romano PDO Cheese

Biodiversity and Safety Assessment of Half-Century Preserved Natural Starter Cultures for Pecorino Romano PDO Cheese

The use of biodiverse autochthonous natural starter cultures to produce typical and PDO cheeses contributes to establishing a link between products and territory of production, which commercial starters, constituted by few species and strains, are not able to. The purpose of this work was the assess...

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Bibliographic Details
Main Authors: Luigi Chessa, Antonio Paba, Elisabetta Daga, Ilaria Dupré, Roberta Comunian
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Microorganisms
Subjects:
<i>Scotta-innesto</i>
natural starter cultures
Pecorino Romano PDO
autochthonous cultures
ex situ biodiversity preservation
microbial collections
Online Access:https://www.mdpi.com/2076-2607/9/7/1363

Internet

https://www.mdpi.com/2076-2607/9/7/1363

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