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• W44592620 abstract "Italy produces a great range of cheese varieties, some of which have particular features related to the milk used, to the peculiar technology and to the geographical environment. Among them, several can be classified as active rind cheeses where the manufacture technology allows the development of a complex surface microbiota which contributes to the ripening and the aroma formation. These microbial communities are influenced by different factors such as pH, temperature, relative humidity, environment, milk quality, brine, ripening conditions and frequency of washing during ripening. This complex ecosystem is characterized by the presence on cheese rind of different yeasts, moulds and bacteria species. The interactions that occur during the ripening on the active rind among these microbial groups are not well understood, however may be defined as a beneficial biofilm being responsible for the flavour and appearance of this type of cheese. During the last years these microbial communities have been studied using cultivation dependent and independent approaches to understand how intermediary communities and individual strains contribute to the bacteriological status of cheese ecosystems. In this chapter a selection of traditional Italian cheeses, Casera Valtelina, Castelmagno, Fontina, Formaggio di Fossa, Gorgonzola, Puzzone di Moena, Scimudin, Taleggio and Tomini, will be discussed." @default.
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• W44592620 date "2013-01-01" @default.
• W44592620 modified "2023-09-24" @default.
• W44592620 title "Surface microbiota analysis of Italian cheeses" @default.
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