AUTHOR=Biolcati Federica , Ferrocino Ilario , Bottero Maria Teresa , Dalmasso Alessandra 

TITLE=The Bacterial and Fungal Microbiota of “Robiola di Roccaverano” Protected Designation of Origin Raw Milk Cheese

JOURNAL=Frontiers in Microbiology

VOLUME=12

YEAR=2022

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2021.776862

DOI=10.3389/fmicb.2021.776862

ISSN=1664-302X

ABSTRACT=<p>Robiola di Roccaverano is an artisanal Protected Designation of Origin (PDO) soft cheese made with raw goat’s milk and by the addition of Natural Milk Culture (NMC) to drive the fermentation process. Cheeses collected from five different dairy plants were analyzed for their bacterial and fungal microbiota diversity. <italic>Lactococcus lactis</italic> and <italic>Leuconostoc mesenteroides</italic> were the main bacterial population, while <italic>Galactomyces candidum</italic> and <italic>Kluyveromyces marxianus</italic> constituted the core mycobiota but many other minor taxa were observed, suggesting a high level of complexity in fungal composition by these cheeses compared to bacteria population.</p>