Characterization of Microbial Shifts during the Production and Ripening of Raw Ewe Milk-Derived Idiazabal Cheese by High-Throughput Sequencing

SIMPLE SUMMARY: Idiazabal is a traditional cheese produced from raw ewe milk in the Basque Country (Southwestern Europe). The sensory properties of raw milk cheeses have been attributed, among other factors, to microbial shifts that occur during the production and ripening processes. In this study,...

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Detalles Bibliográficos
Autores principales: Santamarina-García, Gorka, Hernández, Igor, Amores, Gustavo, Virto, Mailo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9138791/
https://www.ncbi.nlm.nih.gov/pubmed/35625497
http://dx.doi.org/10.3390/biology11050769

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9138791/
https://www.ncbi.nlm.nih.gov/pubmed/35625497
http://dx.doi.org/10.3390/biology11050769

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