Metatranscriptomic Analyses Unravel Dynamic Changes in the Microbial and Metabolic Transcriptional Profiles in Artisanal Austrian Hard-Cheeses During Ripening

Vorarlberger Bergkäse (VB) is an artisanal Austrian washed-rind hard cheese produced from alpine cows’ raw milk without the addition of ripening cultures. Ripening time is a key factor in VB, as it strongly influences the microbial communities present in the cheeses and the organoleptic properties o...

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Detalhes bibliográficos

Principais autores:	Narciso Martín Quijada, Monika Dzieciol, Stephan Schmitz-Esser, Martin Wagner, Evelyne Selberherr
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Frontiers Media S.A. 2022-03-01
coleção:	Frontiers in Microbiology
Assuntos:	metatranscriptomics cheese ripening microbial dynamics metabolic pathways differential gene transcription organoleptic compounds
Acesso em linha:	https://www.frontiersin.org/articles/10.3389/fmicb.2022.813480/full
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