Lactic Bacteria in Artisanal Cheese: Characterization through Metagenomics

Artisanal cheese, produced with raw milk by a predominantly manual approach, has a historical and cultural tradition related to the region of origin. Given its economic and cultural importance, the main objective of this study was to investigate and characterize the diversity of lactic acid bacteria...

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Bibliographic Details
Published in:Fermentation
Main Authors: Magnolia Martins Erhardt, Wemerson de Castro Oliveira, Hans Fröder, Pedro Henrique Marques, Maria Beatriz Prior Pinto Oliveira, Neila Silvia Pereira dos Santos Richards
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Subjects:
dairy products
regional cheese
next-generation sequencing
cheese overall quality
specific microbiota
Online Access:https://www.mdpi.com/2311-5637/9/1/41

Internet

https://www.mdpi.com/2311-5637/9/1/41

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