16S analysis of Burrata pasta. food metagenome

The RNA samples were extracted from the following six (five experimental and one control) types of Burrata, a traditional “pasta filata” fresh cheese manufactured in Apulia (Southern Italy):1-burrata added with dietary fibers (fructooligosaccharides, inulin); 2- burrata added with dietary fibers and protective lactobacilli in milk; 3- burrata added with dietary fibers and protective lactobacilli in milk and governing liquid; 4- burrata added with protective lactobacilli in milk; 5- burrata added with protective lactobacilli in milk and governing liquid; 6- burrata with no additional ingredient (control). RNA was extracted from the cheeses after 1 (T1), 8 (T8) and 16 (T16) days of storage at 4 °C.