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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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Principais autores: Valentina Indio, Ursula Gonzales-Barron, Chiara Oliveri, Alex Lucchi, Antonio Valero, Fouad Achemchem, Gerardo Manfreda, Federica Savini, Andrea Serraino, Alessandra De Cesare
Format: Artigo
Sprog:Inglês
Udgivet: PAGEPress Publications 2024-10-01
Serier:Italian Journal of Food Safety
Fag:
Shotgun metagenomic
artisanal cheese
biological hazards
antimicrobial resistance
Mediterranean products
Online adgang:https://www.pagepressjournals.org/ijfs/article/view/12818
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