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Poster De Conférence Année : 2018

Microbial diversity of Pélardon,an artisanal raw goat milk cheese

Résumé

Pélardon is a Protection Designation of Origin (PDO) French artisanal soft rind cheese, produced in mountainous areas in southern France. It is exclusively produced from raw goat’s milk using a back slopping method for inoculation. Its manufacture and unique organoleptic properties rely on the autochthonous microbiota and their activities. The aim of this work is thus to study Pélardon microbial (fungal & bacterial) ecology and dynamics during cheese-making process by culture-dependent and -independent approaches.
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Format : Poster

Dates et versions

hal-01892951 , version 1 (10-10-2018)

Identifiants

  • HAL Id : hal-01892951 , version 1
  • PRODINRA : 448915

Citer

Marine Penland, Monika Coton, Jerome Mounier, Sandrine Parayre, Emmanuel Coton, et al.. Microbial diversity of Pélardon,an artisanal raw goat milk cheese. 14.congrès national de la Société Française de Microbiologie (SFM), Oct 2018, Paris, France. , 2018. ⟨hal-01892951⟩
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