Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese

In this study, a young Cheddar curd was used to produce two types of surface-ripened cheese, using two commercial smear-culture mixes of yeasts and bacteria. Whole-metagenome shotgun sequencing was used to screen the microbial population within the smear-culture mixes and on the cheese surface, with...

Descripción completa

Detalles Bibliográficos
Autores principales: Bertuzzi, A. S., Walsh, A. M., Sheehan, J. J., Cotter, P. D., Crispie, F., McSweeney, P. L. H., Kilcawley, K. N., Rea, M. C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5790873/
https://www.ncbi.nlm.nih.gov/pubmed/29404426
http://dx.doi.org/10.1128/mSystems.00211-17

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5790873/
https://www.ncbi.nlm.nih.gov/pubmed/29404426
http://dx.doi.org/10.1128/mSystems.00211-17

Ejemplares similares