The Cheese Production Facility Microbiome Exhibits Temporal and Spatial Variability

A primary goal of modern cheese manufacturing is consistent product quality. One aspect of product quality that remains poorly understood is the variability of microbial subpopulations due to temporal or facility changes within cheese production environments. Therefore, our aim was to quantify this...

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Detalles Bibliográficos
Autores principales: Johnson, Jared, Curtin, Chris, Waite-Cusic, Joy
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7985343/
https://www.ncbi.nlm.nih.gov/pubmed/33767682
http://dx.doi.org/10.3389/fmicb.2021.644828

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7985343/
https://www.ncbi.nlm.nih.gov/pubmed/33767682
http://dx.doi.org/10.3389/fmicb.2021.644828

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