Functional and taxonomic study of the bacterial Cotija cheese microbiome. QC_metagenome

The objective of this work is to characterize taxonomically and metabolically the bacterial microbiota present in a sample of authentic Cotija cheese that meets the minimum maturation time (3 months) by analyzing its metagenome. It will allow the identification of new and/or better indicators of quality, the possible identification of non-culturable metabolic needs as well as elucidate the biotechnological potential of the bacterial community . At present there are few reports of metagenomic analysis in artisanal fermented foods, and none of them are on ripened cheeses, so that the results obtained will be an important contribution in the field of food microbiology . This dairy product that possess unique physicochemical and organoleptic characteristics, is expected to have a low complexity bacterial population that is comprised mostly of Firmicutes.