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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Frontiers Media S.A.
2021
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| 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 |