Microbial diversity study in Raclette du Valais cheeses

Raclette du Valais PDO is a semi-hard, smear-ripened, full fat cheese produced from raw milk and mainly consumed in melted form after a ripening time of at least three months. In this study the bacterial composition of 21 Raclette du Valais cheeses was investigated using 16S rRNA gene amplicon sequencing.

瓦莱拉克雷特原产地保护干酪（Raclette du Valais PDO）是一种以生乳为原料制成的半硬质涂抹熟成全脂干酪，其熟成周期至少为三个月，经熟成后通常以熔融状态食用。本研究采用16S rRNA基因扩增子测序技术，对21份瓦莱拉克雷特原产地保护干酪的细菌群落组成展开了调查。