Post by Monica Gatti

While there is a broad category of cheeses often referred to as “grana type” cheeses, Grana Padano PDO has its own distinctive identity, deeply rooted in tradition, technology, territory and microbial ecology. I am very proud to share our latest work, where we applied an integrated cheeseomics approach to explore the microbial ecosystem of Grana Padano PDO cheese and its links with flavour related traits. 🧀https://lnkd.in/dYYE-GzY Cheeseomics of Grana Padano PDO cheese: Microbial diversity and flavour profiles compared to non-PDO cheeses https://lnkd.in/dKpcgWAp The results are exciting and strongly support the idea that the microbial communities associated with PDO cheeses are a fundamental part of their uniqueness, quality and sensory complexity. 🔬 This publication is also the outcome of a great team effort, bringing together the expertise of three Italian universities within a PRIN funded research project. 🤝 My sincere thanks to all co authors Luca Bettera Alessia Levante Jasmine Hadj Saadoun Noemi MARTINENGO MARTINA CIRLINI Valentina Alessandria Davide Buzzanca Maria Calasso Elisabetta Chiarini Michele Faccia Giuseppe Zeppa collaborators for their valuable contribution to this multidisciplinary study. Università degli Studi di Parma Università degli Studi di Bari Università degli Studi di Torino Consorzio Tutela Grana Padano #FoodMicrobiology #Cheeseomics #GranaPadanoPDO #DairyMicrobiology #MicrobialDiversity #FermentedFoods #FoodScience #Cheese #PDO #Flavour #PRIN #FoodProjectUnipr#PDOnonPDO