food fermentation metagenome Raw sequence reads
收藏NIAID Data Ecosystem2026-05-02 收录
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https://www.ncbi.nlm.nih.gov/sra/SRP515241
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资源简介：
The objective of this work was to fortify an ovine pressed cheese belonging to Pecorino typology with Moringa oleifera leaves powder: MOLP. Cheese making trials were performed under industrial conditions using raw ewes milk and two selected Lactococcus lactis strains as fermenting agent. Experimental plan included a control production (CTR), and two experimental productions with MOLP addition (1 and 2 per cent, 1MOLP and 2MOLP, respectively). Illumina MiSeq was performed on the samples
创建时间：
2024-06-22
