Microbial diversity study in natural adjunct milk culture and Vacherin Fribourgeois

Vacherin Fribourgeois PDO is a semi-hard, smear-ripened, full fat cheese produced from thermized or raw milk. In this study the possibility to enrich the Vacherin Fribourgeois microbiota with raw milk microbes using natural adjunct milk cultures was investigated using 16S rRNA gene amplicon sequencing.

弗里克堡瓦谢兰（Vacherin Fribourgeois PDO）奶酪是一种以热烫乳或生乳为原料制作的半硬质涂抹成熟型全脂干酪。本研究采用16S rRNA基因扩增子测序技术，探究了通过天然附加乳发酵剂利用生乳微生物富集弗里克堡瓦谢兰奶酪微生物菌群的可行性。