Bacterial Succession through the Artisanal Process and Seasonal Effects Defining Bacterial Communities of Raw-Milk Adobera Cheese Revealed by High Throughput DNA Sequencing

The bacterial community of the artisanal Adobera cheese from Los Altos de Jalisco was described through high-throughput sequencing of 16S rRNA gene libraries. Samples were collected in two different seasons (dry and rainy) during four key steps of the manufacturing process (raw milk, fresh curd, mat...

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Ngā taipitopito rārangi puna kōrero

Ngā kaituhi matua:	José M. Ruvalcaba-Gómez, Raúl J. Delgado-Macuil, Lily X. Zelaya-Molina, Otoniel Maya-Lucas, Edmundo Ruesga-Gutiérrez, Luis M. Anaya-Esparza, Zuamí Villagrán-de la Mora, David A. López-de la Mora, Ramón I. Arteaga-Garibay
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	MDPI AG 2020-12-01
Rangatū:	Microorganisms
Ngā marau:	genuine Mexican cheeses artisanal dairy next-generation sequencing <i>Streptococcus</i>
Urunga tuihono:	https://www.mdpi.com/2076-2607/9/1/24
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!