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

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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Bibliographic Details
Main Authors: 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: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Microorganisms
Subjects:
genuine Mexican cheeses
artisanal dairy
next-generation sequencing
<i>Streptococcus</i>
Online Access:https://www.mdpi.com/2076-2607/9/1/24

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https://www.mdpi.com/2076-2607/9/1/24

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