Microbiota of Njeguski cheese Raw sequence reads

NIAID Data Ecosystem2026-05-02 收录

奶酪微生物组

食品微生物多样性

数据链接：

https://www.ncbi.nlm.nih.gov/sra/SRP519242 数据链接链接失效反馈

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Study of the bacterial and fungal biota of Montenegrin Njeguski cheese

黑山涅古什奶酪（Montenegrin Njeguski cheese）的细菌与真菌微生物群落研究

创建时间：

2025-07-10

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

Transcriptome sequencing of Penicillium molds on cheese

奶酪微生物组

真菌-细菌互作

Different species/strains of Penicillium molds were grown on cheese with and without the presence of a neighboring bacterial community

NIAID Data Ecosystem50

Sex in Cheese: Evidence for Sexuality in the Fungus Penicillium roqueforti

工业真菌遗传改良

奶酪微生物组

Although most eukaryotes reproduce sexually at some moment of their life cycle, as much as a fifth of fungal species were thought to reproduce exclusively asexually. Nevertheless, recent studies have

NIAID Data Ecosystem30

Elucidation of microbial mechanisms affecting ripened soft cheese components

奶酪微生物组

风味代谢物关联

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 Ecosystem50

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

Microbiota of Njeguski cheese Raw sequence reads

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