Variability of bacterial biofilms of the "tina" wood vats used in the ragusano cheese-making process.

@article{Licitra2007VariabilityOB,
  title={Variability of bacterial biofilms of the "tina" wood vats used in the ragusano cheese-making process.},
  author={Giuseppe Licitra and Jean-Claude Ogier and Sandrine Parayre and Concetta Pediliggieri and T M Carnemolla and H{\'e}l{\`e}ne Falentin and M. N. Madec and Stefania Carpino and Sylvie Lortal},
  journal={Applied and environmental microbiology},
  year={2007},
  volume={73 21},
  pages={6980-7}
}
Ragusano cheese is a "protected denomination of origin" cheese made in the Hyblean region of Sicily from raw milk using traditional wooden tools, without starter. To explore the Ragusano bacterial ecosystem, molecular fingerprinting was conducted at different times during the ripening and biofilms from the wooden vats called "tinas" were investigated. Raw milks collected at two farm sites, one on the mountain and one at sea level, were processed to produce Ragusano cheese. Raw milk, curd before… CONTINUE READING

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