The microbiota of Swiss-Dutch-type cheeses

The aim of this study was to evaluate the microbiome of industrially produced ripened Swiss-Dutch-type cheeses by next-generation sequencing. The samples for analyses were collected in spring and autumn.

本研究旨在通过下一代测序（next-generation sequencing）技术，评估工业化生产的成熟瑞士-荷兰型干酪的微生物组（microbiome）。本研究的分析样本采集于春季与秋季。