Bacterial diversity and dynamics in Fanire spontaneously fermented milk and Wagashi-Gassire cheese during shelf-life in Benin

The present study aimed to investigate the changes in microbial community composition during the production and storage of the fermented milk Fanire and cheese Wagashi-Gassire, widely consumed in Benin, to understand the dynamics of their bacterial populations and the sanitary status prevailing during their shelf-life.