A microbiome catalog of Chinese traditional artisanal cheeses provides insights into functional and microbial diversity
Abstract Cheese has been consumed globally over millennia and serves as a natural reservoir of diverse microorganisms. Chinese traditional cheeses rely on natural fermentation and have unique physiochemical and microbial characteristics compared to European cheeses. However, there is a major knowled...
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| Hlavní autoři: | , , , , , , , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Nature Portfolio
2026-04-01
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| Edice: | Nature Communications |
| On-line přístup: | https://doi.org/10.1038/s41467-026-71929-4 |
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