A Selected Core Microbiome Drives the Early Stages of Three Popular Italian Cheese Manufactures

Open Access

Peer-reviewed

Research Article

Francesca De Filippis,

Affiliation Division of Microbiology, Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
⨯
Antonietta La Storia,

Affiliation Division of Microbiology, Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
⨯
Giuseppina Stellato,

Affiliation Division of Microbiology, Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
⨯
Monica Gatti,

Affiliations Department of Food Science, University of Parma, Parma, Italy, Multidisciplinary Interdepartmental Dairy Center - MILC, University of Parma, Parma, Italy
⨯
Danilo Ercolini

* E-mail: ercolini@unina.it

Affiliation Division of Microbiology, Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
⨯

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Cheeses
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Microbiome
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Ribosomal RNA
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Polymerase chain reaction
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Fermentation
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Milk
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Gene sequencing
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Italian people
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