Dynamics of the viral community on the surface of a French smear-ripened cheese during maturation and persistence across production years

ABSTRACT The surface of smear-ripened cheeses constitutes a dynamic microbial ecosystem resulting from the successive development of different microbial groups such as lactic acid bacteria, fungi, and ripening bacteria. Recent studies indicate that a viral community, mainly composed of bacteriophage...

Полное описание

Библиографические подробности

Главные авторы:	Thomas Paillet, Quentin Lamy-Besnier, Clarisse Figueroa, Marie-Agnès Petit, Eric Dugat-Bony
Формат:	Artigo
Язык:	Inglês
Опубликовано:	American Society for Microbiology 2024-07-01
Серии:	mSystems
Предметы:	bacteriophages cheese microbial ecology fermented food metavirome metagenomics
Online-ссылка:	https://journals.asm.org/doi/10.1128/msystems.00201-24
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!