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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Autors principals:	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
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2020-12-01
Col·lecció:	Microorganisms
Matèries:	genuine Mexican cheeses artisanal dairy next-generation sequencing <i>Streptococcus</i>
Accés en línia:	https://www.mdpi.com/2076-2607/9/1/24
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