BB-rel@ldeleger:BB-rel-F-20167385-008
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The culture independent analysis of
the white mould rind, Scimudin cheese, revealed as major bands M. luteus and P. glacincolaus and the presence of S. vitulinus. DGGE analysis of Casera Valtellina, a cheese characterized by low water activity of the rind, showed a surface composed by S. equorum, B. linens and B. casei
as the main bacterial species.
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