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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...

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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

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