Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese

Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese

This study reports for the first time the relationship between bacterial succession, characterized by high-throughput sequencing (sequencing of V3–V4 16S rRNA regions), and the evolution of gross composition, free fatty acids (FFAs) and biogenic amines (BAs) during cheese ripening. Specifically, Idi...

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Bibliographic Details
Main Authors: Gorka Santamarina-García, Gustavo Amores, Emma López de Armentia, Igor Hernández, Mailo Virto
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Animals
Subjects:
metagenomics
16S rRNA gene sequencing
sheep cheese
cheese ripening
cheese quality
cheese safety
Online Access:https://www.mdpi.com/2076-2615/12/22/3224

Internet

https://www.mdpi.com/2076-2615/12/22/3224

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