Characterization of Bacterial Communities in Mexican Artisanal Raw Milk “Bola de Ocosingo” Cheese by High-Throughput Sequencing

The dynamics of bacteria community of “Bola de Ocosingo” cheese, a Mexican artisanal raw milk cheese was investigated by high-throughput sequencing (454 pyrosequencing). Dairy samples (raw milk, curd, cheese at 50 and 110 days of ripening) were collected at dry (March-June) and rainy season (August-...

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Detalles Bibliográficos
Autores principales: Aldrete-Tapia, Alejandro, Escobar-Ramírez, Claudia Meyli, Tamplin, Mark L., Hernández-Iturriaga, Montserrat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6217346/
https://www.ncbi.nlm.nih.gov/pubmed/30420851
http://dx.doi.org/10.3389/fmicb.2018.02598

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6217346/
https://www.ncbi.nlm.nih.gov/pubmed/30420851
http://dx.doi.org/10.3389/fmicb.2018.02598

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