Cheese metagenome Raw sequence reads

This study investigated the effect of three stretching temperatures (75, 85, and 95 celsius degrees) on the survival of Escherichia coli, Listeria monocytogenes, Salmonella Enteritidis, and Staphylococcus aureus deliberately inoculated into raw cows milk during pilot scale cheese production. Microbial dynamics were monitored throughout processing by culture dependent methods and confirmed through RAPD PCR, while the bacterial community of the fresh cheeses was further characterized through 16S rRNA high throughput sequencing.

本研究探究了三种拉伸温度（75、85和95摄氏度）对中试规模干酪生产过程中，人工接种至生牛乳中的大肠埃希氏菌（Escherichia coli）、单核细胞增生李斯特菌（Listeria monocytogenes）、肠炎沙门氏菌（Salmonella Enteritidis）以及金黄色葡萄球菌（Staphylococcus aureus）存活情况的影响。本研究在整个加工过程中采用依赖培养的微生物检测方法对菌群动态进行监测，并通过随机扩增多态性DNA聚合酶链式反应（RAPD PCR）进行验证；同时借助16S rRNA高通量测序（16S rRNA high throughput sequencing）技术对新鲜干酪的细菌群落组成进行进一步解析。