Pecorino curd 16S metagenomic sequencing

NIAID Data Ecosystem2026-05-01 收录

奶酪微生物组

16S宏基因组测序

数据链接：

https://www.ncbi.nlm.nih.gov/bioproject/PRJNA983130 数据链接链接失效反馈

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资源简介：

Microbial ecology of Pecorino Siciliano cheese production systems

创建时间：

2023-06-13

Data_Sheet_1_Transcription Profiling Reveals Cooperative Metabolic Interactions in a Microbial Cheese-Ripening Community Composed of Debaryomyces hansenii, Brevibacterium aurantiacum, and Hafnia alvei.PDF

奶酪微生物组

微生物代谢互作

Ripening cultures containing fungi and bacteria are widely used in smear-ripened cheese production processes, but little is known about the biotic interactions of typical ripening microorganisms at th

NIAID Data Ecosystem100

Microbial diversity on S. Jorge cheese

奶酪微生物组

发酵食品菌群

This study describes the microbiota of the milk, natural whey starter and curd used to make S. Jorge cheese, an artisanal Portuguese cheese made from raw cow's milk.

NIAID Data Ecosystem70

Northern Indian Ocean Metagenome_Genevieve

微生物群落

16S宏基因组测序

16S Metagenomic data for the water samples collected from North Indian Ocean - Arabian Sea and Bay of Bengal

NIAID Data Ecosystem10

Submission of horse faeces 16-S metagenome sequences

微生物组

16S宏基因组测序

Submission of horse faeces 16-S metagenome sequences

NIAID Data Ecosystem90

Data_Sheet_1_Lactic acid bacteria in cow raw milk for cheese production: Which and how many?.xlsx

奶酪微生物组

生乳乳酸菌定量

Lactic Acid Bacteria (LAB) exert a fundamental activity in cheese production, as starter LAB in curd acidification, or non-starter LAB (NSLAB) during ripening, in particular in flavor formation. NSLAB

NIAID Data Ecosystem30

Pecorino curd 16S metagenomic sequencing

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