Study of microbial diversity in raw milk and fresh curd used for Fontina cheese production by culture-independent methods.

@article{Giannino2009StudyOM,
  title={Study of microbial diversity in raw milk and fresh curd used for Fontina cheese production by culture-independent methods.},
  author={Maria Laura Giannino and Marta Marzotto and Franco Dellaglio and Maria Feligini},
  journal={International journal of food microbiology},
  year={2009},
  volume={130 3},
  pages={188-95}
}
The bacterial populations of raw milk employed for the production of Fontina cheese in alpine farms located in different valleys and altitudes (from 700 to 2246 m above sea level) were investigated by culture independent techniques. Total microbial DNA was isolated from milk and curd samples and used as template in Polymerase Chain Reaction (PCR) to study the hypervariable V3 region of the bacterial 16S rRNA gene and analyzed by Denaturing Gradient Gel Electrophoresis (DGGE). Representative… CONTINUE READING
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