Bacterial Succession through the Artisanal Process and Seasonal Effects Defining Bacterial Communities of Raw-Milk Adobera Cheese Revealed by High Throughput DNA Sequencing

The bacterial community of the artisanal Adobera cheese from Los Altos de Jalisco was described through high-throughput sequencing of 16S rRNA gene libraries. Samples were collected in two different seasons (dry and rainy) during four key steps of the manufacturing process (raw milk, fresh curd, mat...

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Detalles Bibliográficos
Autores principales: Ruvalcaba-Gómez, José M., Delgado-Macuil, Raúl J., Zelaya-Molina, Lily X., Maya-Lucas, Otoniel, Ruesga-Gutiérrez, Edmundo, Anaya-Esparza, Luis M., Villagrán-de la Mora, Zuamí, López-de la Mora, David A., Arteaga-Garibay, Ramón I.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7822463/
https://www.ncbi.nlm.nih.gov/pubmed/33374626
http://dx.doi.org/10.3390/microorganisms9010024

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7822463/
https://www.ncbi.nlm.nih.gov/pubmed/33374626
http://dx.doi.org/10.3390/microorganisms9010024

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