Bacterial communities in artisanal raw bovine milk cheeses from the southern region of Brazil

Bacterial communities in artisanal raw bovine milk cheeses from the southern region of Brazil

ABSTRACT: The production of artisanal cheeses made with raw bovine milk has grown in the southern region of Brazil. It is important to obtain information about the risks of this practice, especially concerning food safety. In this study, next-generation sequencing was used to identify and characteri...

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Bibliographic Details
Main Authors: Ezequiel Davi dos Santos, Adriana Souto Pereira Núncio, Ricardo Zanella, Elci Lotar Dickel, Giseli Aparecida Ritterbusch, Fernando Pilotto, Laura Beatriz Rodrigues, Carla Patricia Freitas, Luciana Ruschel dos Santos
Format: Article
Language:English
Published: Universidade Federal de Santa Maria 2023-03-01
Series:Ciência Rural
Subjects:
bacterial communities
raw milk
artisanal cheese
dairy products
NGS
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782023000900452&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782023000900452&lng=en&tlng=en

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