Determination of cheese origin by using 26S rRNA gene fingerprinting of yeast communities by PCR DGGE: an application on fried cheese of Wielkopolska region
Póster presentado en el European Food Innovation Systems Annual Meeting (EFFoST), celebrado en Boloña (Italia) del 12 al 15 de noviembre de 2013.Fried cheese from Wielkopolska is one of the few traditional fermented products in Poland endowed with a Protected Geographical Indication (PGI) label. Its traditional manufacturing process, maintained through the ages in the Wielkopolska region, gives the product an original and specific character. The sensory properties of the fried cheese are closely related to the particular cheese technology, but also to its associated microbiota which plays a key role in creating its typical aroma and taste. To eliminate unfair competition and the misleading of consumers by promoting non-genuine products, it is necessary to create an effective traceability system of food articles.This research project was supported by grant No. 2011/01/N/NZ9/04558 from the National Science Centre, Poland. T. Rychlik is the scholarship holder within the project “Scholarship support for Ph. D. students specializing in majors strategic for Wielkopolska’s development”, Sub-measure 8.2.2 Human Capital Operational Programme, co-financed by European Union under the European Social Fund.Peer Reviewe
