Provolone del Monaco PDO cheese: Lactic microflora, biogenic amines and volatilome characterization - Scarano, Luigi; Peruzy, Maria Francesca; Fallico, Vincenzo; Blaiotta, Giuseppe; Aponte, Maria; Anastasio, Aniello; Murru, Nicoletta (Food research international, 2024)
Keywords: bacterial communities; Bacterial Load; bacteriocins; Biogenic amines; Biogenic Amines - analysis; Cheese - analysis; Cheese - microbiology; dominant species; Enterococcus faecalis; Enterococcus faecium; Food Microbiology; food research; genes; Lactic acid bacteria; Lactobacillales - classification; Lactobacillales - genetics; Lactobacillales - isolation & purification; Lactobacillus delbrueckii; Lactococcus lactis; mass spectrometry; Metagenome - genetics; metagenomics; Microbiome; Microbiota - genetics; microorganisms; Monaco; pasta filata cheese; PFGE; Provolone del Monaco cheese; RNA, Ribosomal, 16S; species; Streptococcus macedonicus; Streptococcus thermophilus; variance; VOCs; volatile organic compounds; Volatile Organic Compounds - analysis; Monaco; PFGE; VOCs; Lactic acid bacteria; Biogenic amines; Provolone del Monaco cheese; Microbiome