Add to ORKGThe results obtained when identifying the microbiota in Sicilian cheeses were consistent for both taxonomic identification and abundance. Most of the genera detected in this work have often been described as a part of the microbiota of nonpasteurised milk.peer-reviewe
The study of microbial ecosystems in artisanal foodstuffs is important to complete in order to unvei...
The diversity and dynamics of the microbial communities during the manufacturing of Ragusano cheese,...
High-throughput DNA sequencing (HTS) was used in this study to investigate the microbiota of Plaisen...
Among the bacterial genera that are used for cheese production, Lactobacillus is a key taxon of high...
Among the culture-independent techniques, ultra-sequencing has contributed to place metagenomic anal...
Traditional Sicilian cheeses are manufactured in small size farms with raw milk from animals of indi...
More than 450 artisanal cheeses have been identified in Belgium during a survey, including some typi...
Background: The identification of bacterial species in fermented PDO (protected designation of origi...
This study was aimed at establishing the relationships between house, rind and core microbiotas of c...
The sensory characteristics of raw-milk cheeses are linked to the cheese-making process, to the envi...
Pecorino Siciliano PDO is a semi-hard cheese that is produced in wooden vats using raw sheep's milk ...
Microorganisms are an essential component of cheeses and play important roles during both cheese man...
The diversity and dynamics of the microbial communities during the manufacturing of Ragusano cheese,...
The study of microbial ecosystems in artisanal foodstuffs is important to complete in order to unvei...
Cheese microbiota is of high industrial relevance due to its crucial role in defining the organolept...
The study of microbial ecosystems in artisanal foodstuffs is important to complete in order to unvei...
The diversity and dynamics of the microbial communities during the manufacturing of Ragusano cheese,...
High-throughput DNA sequencing (HTS) was used in this study to investigate the microbiota of Plaisen...
Among the bacterial genera that are used for cheese production, Lactobacillus is a key taxon of high...
Among the culture-independent techniques, ultra-sequencing has contributed to place metagenomic anal...
Traditional Sicilian cheeses are manufactured in small size farms with raw milk from animals of indi...
More than 450 artisanal cheeses have been identified in Belgium during a survey, including some typi...
Background: The identification of bacterial species in fermented PDO (protected designation of origi...
This study was aimed at establishing the relationships between house, rind and core microbiotas of c...
The sensory characteristics of raw-milk cheeses are linked to the cheese-making process, to the envi...
Pecorino Siciliano PDO is a semi-hard cheese that is produced in wooden vats using raw sheep's milk ...
Microorganisms are an essential component of cheeses and play important roles during both cheese man...
The diversity and dynamics of the microbial communities during the manufacturing of Ragusano cheese,...
The study of microbial ecosystems in artisanal foodstuffs is important to complete in order to unvei...
Cheese microbiota is of high industrial relevance due to its crucial role in defining the organolept...
The study of microbial ecosystems in artisanal foodstuffs is important to complete in order to unvei...
The diversity and dynamics of the microbial communities during the manufacturing of Ragusano cheese,...
High-throughput DNA sequencing (HTS) was used in this study to investigate the microbiota of Plaisen...