Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis

Background: The identification of bacterial species in fermented PDO (protected designation of origin) cheese is important since they contribute significantly to the final organoleptic properties, the ripening process, the shelf life, the safety and the overall quality of cheese. Methods: Ten commer...

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Detalles Bibliográficos
Autores principales: Papadakis, Panagiotis, Konteles, Spyros, Batrinou, Anthimia, Ouzounis, Sotiris, Tsironi, Theofania, Halvatsiotis, Panagiotis, Tsakali, Efstathia, Van Impe, Jan F. M., Vougiouklaki, Despina, Strati, Irini F., Houhoula, Dimitra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8625534/
https://www.ncbi.nlm.nih.gov/pubmed/34835502
http://dx.doi.org/10.3390/microorganisms9112377

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8625534/
https://www.ncbi.nlm.nih.gov/pubmed/34835502
http://dx.doi.org/10.3390/microorganisms9112377

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