Metagenomic data from an northwestern argentinian artisanal cheese

The Northwest argentinian artisanal cheese is a handcrafted product made from raw cow milk. The ripening process occurs spontaneously and, probably, it is influenced by environmental conditions. Its sensory characteristics and safety are probably the result of the balance between microbial populations and their metabolic capacity. A metagenome-based approach was used to assess the taxonomic affiliation and function potential for bacteriocin production of the bacterial populations in this type of cheese. The DNA sample was subjected to shot-gun sequencing based on ion semiconductor technology using an IonTorrent PGM system, this was carried out at Molecular Research (MR DNA) service provider (www.mrdnalab.com, Shallowater, TX, USA) following the manufacturer's guidelines.