Journal of Dairy Science
Volume 91, Issue 11 , Pages 4129-4137 , November 2008

A Model to Assess Lactic Acid Bacteria Aminopeptidase Activities in Parmigiano Reggiano Cheese During Ripening

  • M. Gatti

      Affiliations

    • Dipartimento di Genetica, Biologia dei Microrganismi, Antropologia, Evoluzione, Università di Parma, Via G. B. Usberti, 11/A, 43100, Parma, Italy
    • Corresponding Author InformationCorresponding author.
    • Monica Gatti and Juliano De Dea Lindner contributed equally to this work.
    • ,
  • J. De Dea Lindner

      Affiliations

    • Dipartimento di Genetica, Biologia dei Microrganismi, Antropologia, Evoluzione, Università di Parma, Via G. B. Usberti, 11/A, 43100, Parma, Italy
    • Monica Gatti and Juliano De Dea Lindner contributed equally to this work.
    • ,
  • F. Gardini

      Affiliations

    • Dipartimento di Scienze degli Alimenti, Università di Bologna, Sede di Cesena, Piazza Goidanich 60, 47023, Cesena, Italy
    • ,
  • G. Mucchetti

      Affiliations

    • Dipartimento di Ingegneria Industriale, Università di Parma, Via G. B. Usberti, 181/A, 43100, Parma, Italy
    • ,
  • D. Bevacqua

      Affiliations

    • Dipartimento di Scienze Ambientali, Università di Parma, Via G. B. Usberti, 11/A, 43100, Parma, Italy
    • ,
  • M.E. Fornasari

      Affiliations

    • Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie (CRA-FLC), Via A. Lombardo 11, 2600, Lodi, Italy
    • ,
  • E. Neviani

      Affiliations

    • Dipartimento di Genetica, Biologia dei Microrganismi, Antropologia, Evoluzione, Università di Parma, Via G. B. Usberti, 11/A, 43100, Parma, Italy

Received 1 February 2008 ,Accepted 19 May 2008.

References 

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PII: S0022-0302(08)70959-7

doi: 10.3168/jds.2008-1069

Journal of Dairy Science
Volume 91, Issue 11 , Pages 4129-4137 , November 2008

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