Comparative analysis of the microbiome composition of artisanal cheeses produced in the Mediterranean area

In the PRIMA project ArtiSaneFood, the microbiological parameters of several artisanal cheeses produced in the Mediterranean area have been quantified. In this pilot study, we selected four of these artisanal cheese products from Italy, Portugal, Spain, and Morocco to investigate and compare their...

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Autors principals:	Valentina Indio, Ursula Gonzales-Barron, Chiara Oliveri, Alex Lucchi, Antonio Valero, Fouad Achemchem, Gerardo Manfreda, Federica Savini, Andrea Serraino, Alessandra De Cesare
Format:	Artigo
Idioma:	Inglês
Publicat:	PAGEPress Publications 2024-10-01
Col·lecció:	Italian Journal of Food Safety
Matèries:	Shotgun metagenomic artisanal cheese biological hazards antimicrobial resistance Mediterranean products
Accés en línia:	https://www.pagepressjournals.org/ijfs/article/view/12818
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