Bacterial and fungal DNA metabarcoding of aged cheese

This study aims to characterize the bacterial and fungal communities associated with aged cheeses ripened under different environmental conditions, specifically in cellars and mines. Using DNA metabarcoding approaches, it was investigated the composition and diversity of microbial communities contributing to cheese maturation. The study provides insights into how distinct ripening environments influence cheese-associated microbiota, with relevance for food microbiology, quality, safety and the understanding of microbial dynamics in traditional cheese production systems