Molecular Characterization of the Gorgonzola Cheese Mycobiota and Selection of a Putative Probiotic <i>Saccharomyces cerevisiae var. boulardii</i> for Evaluation as a Veterinary Feed Additive

Gorgonzola is an Italian “erborinato” blue cheese from cow’s milk, bearing blue-green “parsley-like” spots due to the spread of <i>Penicillium</i> roqueforti mycelium. Due to its pH, water activity, and high nutrient content, as well as the environmental conditions required for its matur...

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Bibliographic Details

Published in:	Applied Microbiology
Main Authors:	Samuele Voyron, Francesca Bietto, Mauro Fontana, Elisa Martello, Natascia Bruni, Enrica Pessione
Format:	Article
Language:	English
Published:	MDPI AG 2024-04-01
Subjects:	<i>Penicillium</i> <i>S. cerevisiae var. boulardii</i> DNA barcoding probiotic feed matrix veterinary infections
Online Access:	https://www.mdpi.com/2673-8007/4/2/45