Role of microbial interactions in the impaired cultivability of thermophilic lactic acid bacteria in natural whey starter for Parmigiano Reggiano PDO cheese production
- DOI
- 10.3389/fmicb.2026.1755652
- Published
- 2026-03-04
- Container
- Frontiers in Microbiology
- Publisher
- Frontiers Media SA
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3389/fmicb.2026.1755652,
title = {Role of microbial interactions in the impaired cultivability of thermophilic lactic acid bacteria in natural whey starter for Parmigiano Reggiano PDO cheese production},
author = {Marianna Cristofolini and Maria Ronsivalle and Maria Pramazzoni and Giulia Zaccarini and Valentina Pizzamiglio and Lisa Solieri},
year = {2026},
journal = {Frontiers in Microbiology},
doi = {10.3389/fmicb.2026.1755652},
url = {https://doi.org/10.3389/fmicb.2026.1755652}
}RIS
TY - JOUR TI - Role of microbial interactions in the impaired cultivability of thermophilic lactic acid bacteria in natural whey starter for Parmigiano Reggiano PDO cheese production AU - Marianna Cristofolini AU - Maria Ronsivalle AU - Maria Pramazzoni AU - Giulia Zaccarini AU - Valentina Pizzamiglio AU - Lisa Solieri PY - 2026 JO - Frontiers in Microbiology DO - 10.3389/fmicb.2026.1755652 UR - https://doi.org/10.3389/fmicb.2026.1755652 ER -
APA
Cristofolini, M., Ronsivalle, M., Pramazzoni, M., Zaccarini, G., Pizzamiglio, V., & Solieri, L. (2026). Role of microbial interactions in the impaired cultivability of thermophilic lactic acid bacteria in natural whey starter for Parmigiano Reggiano PDO cheese production. Frontiers in Microbiology. https://doi.org/10.3389/fmicb.2026.1755652
Source records
- crossref · retrieved 2026-09-27T02:28:31.165Z