Microbial diversity study in Raclette du Valais cheeses

Raclette du Valais PDO is a semi-hard, smear-ripened, full fat cheese produced from raw milk and mainly consumed in melted form after a ripening time of at least three months. In this study the bacterial composition of 21 Raclette du Valais cheeses was investigated using 16S rRNA gene amplicon sequencing.

瓦莱拉克莱特原产地保护（Protected Designation of Origin，PDO）奶酪是以生乳制成的半硬质涂抹熟成全脂干酪，需经至少三个月的熟成周期后，通常以融化状态食用。本研究采用16S rRNA基因扩增子测序技术，对21份瓦莱拉克莱特原产地保护奶酪的细菌群落组成进行了分析。