Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All.

@article{Cardinali2016YeastAM,
  title={Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All.},
  author={Federica Cardinali and Manuela Taccari and Vesna Milanovi{\'c} and Andrea Osimani and Serena Polverigiani and Cristiana Garofalo and Roberta Foligni and Massimo Mozzon and Silvia Zitti and Nadia Raffaelli and Francesca De Clementi and Lucia Aquilanti},
  journal={Yeast},
  year={2016},
  volume={33 8},
  pages={403-14}
}
Caciofiore della Sibilla is a speciality ewes' milk cheese traditionally manufactured in a foothill area of the Marche region (Central Italy) with a crude extract of fresh young leaves of Carlina acanthifolia All. subsp. acanthifolia as a coagulating agent. The fungal dynamics and diversity of this speciality cheese were investigated throughout the manufacturing and 20-day ripening process, using a combined PCR-DGGE approach. The fungal biota of a control ewes' milk cheese, manufactured with… CONTINUE READING