Metatranscriptomic Analyses Unravel Dynamic Changes in the Microbial and Metabolic Transcriptional Profiles in Artisanal Austrian Hard-Cheeses During Ripening

Vorarlberger Bergkäse (VB) is an artisanal Austrian washed-rind hard cheese produced from alpine cows’ raw milk without the addition of ripening cultures. Ripening time is a key factor in VB, as it strongly influences the microbial communities present in the cheeses and the organoleptic properties o...

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Detalles Bibliográficos
Autores principales: Quijada, Narciso Martín, Dzieciol, Monika, Schmitz-Esser, Stephan, Wagner, Martin, Selberherr, Evelyne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8921697/
https://www.ncbi.nlm.nih.gov/pubmed/35300479
http://dx.doi.org/10.3389/fmicb.2022.813480

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8921697/
https://www.ncbi.nlm.nih.gov/pubmed/35300479
http://dx.doi.org/10.3389/fmicb.2022.813480

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