“罗卡韦拉诺罗比奥拉”原产地保护生牛奶酪的细菌和真菌微生物群
The Bacterial and Fungal Microbiota of "Robiola di Roccaverano" Protected Designation of Origin Raw Milk Cheese.
作者信息
Biolcati Federica, Ferrocino Ilario, Bottero Maria Teresa, Dalmasso Alessandra
机构信息
Dipartimento di Scienze Veterinarie, Università di Torino, Grugliasco, Italy.
Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Grugliasco, Italy.
出版信息
Front Microbiol. 2022 Jan 31;12:776862. doi: 10.3389/fmicb.2021.776862. eCollection 2021.
Robiola di Roccaverano is an artisanal Protected Designation of Origin (PDO) soft cheese made with raw goat's milk and by the addition of Natural Milk Culture (NMC) to drive the fermentation process. Cheeses collected from five different dairy plants were analyzed for their bacterial and fungal microbiota diversity. and were the main bacterial population, while and constituted the core mycobiota but many other minor taxa were observed, suggesting a high level of complexity in fungal composition by these cheeses compared to bacteria population.
罗卡韦拉诺罗布约拉奶酪是一种采用生山羊奶制作的手工法定原产地保护（PDO）软质奶酪，通过添加天然乳发酵剂（NMC）来推动发酵过程。对从五个不同乳制品厂收集的奶酪进行了细菌和真菌微生物群多样性分析。 和 是主要细菌种群，而 和 构成了核心真菌群，但还观察到许多其他次要分类群，这表明与细菌种群相比，这些奶酪的真菌组成具有高度复杂性。
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