microrganisms Raw sequence reads. food metagenome

The aim of this study was to evaluate the influence of adjunct cultures on spoilage microbiota in a fresh Italian cheese. To evaluate this an industrial trial approach was considered. Five different production of fresh cheese were considered: the standard production, plus four different production with 3 different adjunct cultures alone (Lactobacillus rhamnosus RH05, L. sakei LK04 and Carnobacterium maltoaromaticum CNB04) or in combination. 16S rDNA was amplified from the cheese stored at 8°C and 14°C at the end of their shelf life with and without adjunct cultures to understand the spoilage microbial composition. The use of high throughput sequencing was useful to understand the effect of the adjunct culture on the spoilage microbiota of studied fresh cheese.