Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation

  title={Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation},
  author={Federico Baruzzi and Maria Morea and Alessandra Matarante and Pier Sandro Cocconcelli},
  journal={Journal of Applied Microbiology},
The loss of microbial biodiversity due to the increase in large‐scale industrial processes led to the study of the natural microflora present in a typical little known dairy product. The community of lactobacilli was studied in order to understand the natural fermentation of Ricotta forte cheese. The combined use of RAPD analysis, 16S rDNA sequencing and physiological tests allowed 33 different strains belonging to 10 species of Lactobacillus to be characterized. RAPD analysis revealed the… 
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