Analysis of the Bacterial Diversity of Paipa Cheese (a Traditional Raw Cow’s Milk Cheese from Colombia) by High-Throughput Sequencing

Background: Paipa cheese is a traditional, semi-ripened cheese made from raw cow’s milk in Colombia. The aim of this work was to gain insights on the microbiota of Paipa cheese by using a culture-independent approach. Method: two batches of Paipa cheese from three formal producers were sampled durin...

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Detalles Bibliográficos
Autores principales: Castellanos-Rozo, José, Pérez Pulido, Rubén, Grande, Mª. José, Lucas, Rosario, Gálvez, Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074763/
https://www.ncbi.nlm.nih.gov/pubmed/32041151
http://dx.doi.org/10.3390/microorganisms8020218

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074763/
https://www.ncbi.nlm.nih.gov/pubmed/32041151
http://dx.doi.org/10.3390/microorganisms8020218

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