Highlighting the Microbial Community of Kuflu Cheese, an Artisanal Turkish Mold-Ripened Variety, by High-Throughput Sequencing
Abstract Kuflu cheese, a popular variety of traditional Turkish mold-ripened cheeses, is characterized by its semi-hard texture and blue-green color. It is important to elucidate the microbiota of Kuflu cheese produced from raw milk to standardize and sustain its sensory properties. This study aimed...
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| Главный автор: | |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer Nature
2024-03-01
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| Серии: | Food Science of Animal Resources |
| Предметы: | |
| Online-ссылка: | https://doi.org/10.5851/kosfa.2023.e59 |
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