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...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Thomas Paillet, Quentin Lamy-Besnier, Clarisse Figueroa, Marie-Agnès Petit, Eric Dugat-Bony
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	American Society for Microbiology 2024-07-01
Σειρά:	mSystems
Θέματα:	bacteriophages cheese microbial ecology fermented food metavirome metagenomics
Διαθέσιμο Online:	https://journals.asm.org/doi/10.1128/msystems.00201-24
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