Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese.

Front Microbiol · 2024 · PMC10985727 · PMID 38567075

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an increasing trendno p-value reported

On the contrary, peptides from the region 38–88 of β-casein showed an increasing trend during ripening, reaching the highest intensity after 30 months of ripening.

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