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Volume 91, Issue 8 , Pages 2981-2991 , August 2008

A Factory-Scale Application of Secondary Adjunct Cultures Selected from Lactic Acid Bacteria During Puzzone di Moena Cheese Ripening

E. Franciosi
- Edmund Mach Foundation, Istituto Agraria di San Michele all’Adige (IASMA) Research Centre, Agri-Food Quality Department, Food Microbiology and Technology Research Unit, Via E. Mach 1, 38010 San Michele a/A (TN), Italy
L. Settanni
- Edmund Mach Foundation, Istituto Agraria di San Michele all’Adige (IASMA) Research Centre, Agri-Food Quality Department, Food Microbiology and Technology Research Unit, Via E. Mach 1, 38010 San Michele a/A (TN), Italy
- Corresponding author.
S. Carlin
- Edmund Mach Foundation, IASMA Research Centre, Agri-Food Quality Department, Quality and Nutrition Research Unit, Via E. Mach 1, 38010 San Michele a/A (TN), Italy
A. Cavazza
- Edmund Mach Foundation, Istituto Agraria di San Michele all’Adige (IASMA) Research Centre, Agri-Food Quality Department, Food Microbiology and Technology Research Unit, Via E. Mach 1, 38010 San Michele a/A (TN), Italy
E. Poznanski
- Edmund Mach Foundation, Istituto Agraria di San Michele all’Adige (IASMA) Research Centre, Agri-Food Quality Department, Food Microbiology and Technology Research Unit, Via E. Mach 1, 38010 San Michele a/A (TN), Italy

Received 9 October 2007 ,Accepted 19 April 2008.

General flow diagram of traditional Puzzone di Moena cheese production: (A) production of primary starter culture for inoculum; (B) cheese-making process.

General flow diagram of traditional Puzzone di Moena cheese production: (A) production of primary starter culture for inoculum; (B) cheese-making process.
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Dendrograms obtained from combined random amplification of polymorphic DNA-PCR patterns of lactic acid bacteria strains from traditional Puzzone di Moena cheeses: (A) winter production; (B) summer pro

Dendrograms obtained from combined random amplification of polymorphic DNA-PCR patterns of lactic acid bacteria strains from traditional Puzzone di Moena cheeses: (A) winter production; (B) summer production. Upper lines indicate the percentage of similarity. n.s. = number of strains.
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Random amplification of polymorphic DNA-PCR profiles of lactic acid bacteria isolates from Puzzone di Moena cheese manufactured without secondary adjunct cultures (control cheese, CC) and with seconda

Random amplification of polymorphic DNA-PCR profiles of lactic acid bacteria isolates from Puzzone di Moena cheese manufactured without secondary adjunct cultures (control cheese, CC) and with secondary adjunct cultures at concentrations of 10³ (experimental cheese A, ECA) and 10⁴cfu/mL (experimental cheese B, ECB). n.i. = number of isolates.
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