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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

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