What do you see when you put the cheese under the microscope lens?Lactic bacteria, as we know, are fundamental in production, but they can also bind a cheese to its territory.This is explained by a new research by the Department of Biotechnology, promoted by the University of Verona as part of the Joint Projects call made thanks to the collaboration with Malga Faggioli 1140. The results of the study conducted on a cheese produced in the Lessinia park will be made public during the 'meeting, free and open to the public, “Long live the lactic ferments!Micro-ambassadors of Lessinia's biodiversity in cheese ”, scheduled for Sunday 17 July at 11, at Malga Faggioli 1140, Faggioli di Erbezzo district.This will be followed by a free tasting of the cheeses under study with musical accompaniment by the “Nory” group.Giovanna Felis, professor of Agricultural Microbiology at the University of Verona, Katia Laura Sidali, professor of Rural Economics and Estimation, Ivano Marconi, co-founder of Malga Faggioli 1140 and company manager of the project, Fabio Fracchetti, co-founder, administrator and operational director of Microbion Srl and Paola De Dea, laboratory manager of Veneto agriculture.The research was conducted by the Food Microbiology group, coordinated by Giovanna Felis, Professor of Agricultural Microbiology, which focused, in particular, on the study of microbial strains that could make an aromatic contribution to cheese.These strains, in the expert hands of the cheesemaker, have given results such as to lead the cheese to win, in 2021, first the Caseus Veneti award and then the Crudi competition in Italy.Furthermore, applied research has made it possible to enhance the biodiversity of some microbial strains typical of Lessinia and to identify many others that could be studied in the future.The professors and researchers of Agricultural Microbiology Sandra Torriani, Veronica Gatto, Elisa Salvetti and Adele Ferragamo are also involved in the work.These were joined by Katia Laura Sidali, professor of rural economics and appraisal and Diego Begalli, director of the business economics department, who were responsible for analyzing the response of consumers to innovation.Among the participants, three students of the master's degree course in agro-food biotechnology who were able to put into practice the knowledge acquired during the training in the classroom and laboratory.Publisher: LE CRONACHE srl Telephone: 0459612761 Operational headquarters: via Frattini, 12c 37121 Verona Responsible director: Raffaele Tomelleri Editorial staff: redazione@tvverona.com Administration: infolecronache@gmail.com