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Metagenomes of cheeses produced in Brazil
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创建时间：
2022-02-01
相关数据集
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
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
Elucidation of microbial mechanisms affecting ripened soft cheese components
Cheesemaking undergo several processes: coagulation of milk by starter lactic acid bacteria acidification and rennet, draining, molding, salting and ripening. Among them, ripening is a crucial process
NIAID Data Ecosystem40
Microbial diversity on S. Jorge cheese
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
Data_Sheet_1_Lactic acid bacteria in cow raw milk for cheese production: Which and how many?.xlsx
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
