Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese
ABSTRACT In this study, a young Cheddar curd was used to produce two types of surface-ripened cheese, using two commercial smear-culture mixes of yeasts and bacteria. Whole-metagenome shotgun sequencing was used to screen the microbial population within the smear-culture mixes and on the cheese surf...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
American Society for Microbiology
2018-02-01
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| سلاسل: | mSystems |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://journals.asm.org/doi/10.1128/mSystems.00211-17 |
| الوسوم: |
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