2009•International Journal of Food MicrobiologyRequires access

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

Maria Laura Giannino, Marta Marzotto, Franco Dellaglio, Maria Feligini

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Key concepts: Biology, Temperature gradient gel electrophoresis, Food science, Raw milk, Bacteria, Leuconostoc, Streptococcus thermophilus, Enterococcus

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Study of microbial diversity in raw milk and fresh curd used for Fontina cheese production by culture-independent methods — Research Paper | ScholarLens