L. helveticus is used to modulate cheese flavor and as a starter organism in certain cheese varieties. Our group has compiled a draft (4x) sequence for the 2.4 Mb genome of an industrial strain L. hel
We sequenced 16s V3 and V4 regions of natural milk cultures sampled in ten different dairy plants involved in the production of the Protected Designation of Origin Montasio cheese, to investigate vari
Supplementary material linked to the manuscript "Metataxonomic analysis of bulk tank milk and seasonal impact on starter culture development in aged goat milk cheese"
Abstract The physicochemical analyses and quantification of lactic acid bacteria of cheeses made from autochthonous lactic cultures were evaluated during ripening. There was a decrease in water activi
