London – A study by the University of Parma aimed at understanding the ecological origins and composition of microbial communities that colonise in Parmigiano Reggiano, participating in the development of its organoleptic characteristics, was published in the prestigious scientific journal Nature Communications. The study showed for the first time that Parmigiano Reggiano plays an important role as a functional food in the human diet, as a vector of microbial strains that enrich the bacterial heritage that reside in the human gastrointestinal tract (9colonne)
