Characterizing the microbiota of wooden boards used for cheese ripening

Wooden boards are commonly used for aging artisan cheeses. Although considered critical to the development of desired flavors and aromas, knowledge about the microbial communities associated with these boards is limited. To begin to address this need, we performed a 16S ribosomal RNA analysis of the...

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Detalles Bibliográficos
Autores principales: Wadhawan, K., Steinberger, A.J., Rankin, S.A., Suen, G., Czuprynski, C.J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Dairy Foods
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9623629/
https://www.ncbi.nlm.nih.gov/pubmed/36338451
http://dx.doi.org/10.3168/jdsc.2020-0014

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9623629/
https://www.ncbi.nlm.nih.gov/pubmed/36338451
http://dx.doi.org/10.3168/jdsc.2020-0014

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