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Compare microbiome of cheese with different prebiotic treatments
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创建时间：
2021-08-11
相关数据集
Data_Sheet_1_Transcription Profiling Reveals Cooperative Metabolic Interactions in a Microbial Cheese-Ripening Community Composed of Debaryomyces hansenii, Brevibacterium aurantiacum, and Hafnia alvei.PDF
Ripening cultures containing fungi and bacteria are widely used in smear-ripened cheese production processes, but little is known about the biotic interactions of typical ripening microorganisms at th
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Lactic Acid Bacteria (LAB) exert a fundamental activity in cheese production, as starter LAB in curd acidification, or non-starter LAB (NSLAB) during ripening, in particular in flavor formation. NSLAB
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Microbial diversity on S. Jorge cheese
This study describes the microbiota of the milk, natural whey starter and curd used to make S. Jorge cheese, an artisanal Portuguese cheese made from raw cow's milk.
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Caciocavallo cheeses and swabs environmental microbiota from the dairy plant. food production metagenome
Caciocavallo cheeses and swabs environmental microbiota from the dairy plant
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