MICROBIAL FINGERPRINTS: COMPARISON BETWEEN COW AND SHEEP CHEESES
收藏NIAID Data Ecosystem2026-05-10 收录
下载链接：
https://www.ncbi.nlm.nih.gov/sra/SRP660070
下载链接
链接失效反馈官方服务：
资源简介：
The aim was therefore to characterize and compare the bacterial community of artisan cheeses produced with bovine and ovine milk by sequencing the V3-V4 region of the 16S rRNA gene. A total of 29 cheese samples were analyzed: 14 made with sheep's milk (SHC), from the states of Rio Grande do Sul, Santa Catarina, and Parana, aged between 45 and 500 days; 14 with bovine milk (CC); and one mixed sample (SCC).
创建时间：
2026-01-08
