官方服务：
资源简介：
Microbiota of Frue, a traditional fresh cheese from Sardinia
应用场景：
创建时间：
2025-11-25
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
NIAID Data Ecosystem100
Elucidation of microbial mechanisms affecting ripened soft cheese components
Cheesemaking undergo several processes: coagulation of milk by starter lactic acid bacteria acidification and rennet, draining, molding, salting and ripening. Among them, ripening is a crucial process
NIAID Data Ecosystem40
Sex in Cheese: Evidence for Sexuality in the Fungus Penicillium roqueforti
Although most eukaryotes reproduce sexually at some moment of their life cycle, as much as a fifth of fungal species were thought to reproduce exclusively asexually. Nevertheless, recent studies have
NIAID Data Ecosystem30
raw sequence reads from analysis of red-smear-cheese
The cheese smear of a Swiss semi-hard red-smear cheese variety was analyzed for comparison of the microbial surface smear community patterns of cheeses differing in their smear quality.
NIAID Data Ecosystem50
Data_Sheet_1_Lactic acid bacteria in cow raw milk for cheese production: Which and how many?.xlsx
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
NIAID Data Ecosystem30
