The Bacterial Microbiota of Artisanal Cheeses from the Northern Caucasus

The Bacterial Microbiota of Artisanal Cheeses from the Northern Caucasus

In this study, we used culture-independent analysis based on 16S rRNA gene amplicons and metagenomics to explore in depth the microbial communities and their metabolic capabilities of artisanal brine cheeses made in the North Caucasus. Additionally, analysis of organic acid profiles was carried out...

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Bibliographic Details
Main Authors: Tatiana V. Kochetkova, Ilya P. Grabarnik, Alexandra A. Klyukina, Kseniya S. Zayulina, Liliya A. Gavirova, Polina A. Shcherbakova, Gennady S. Kachmazov, Andrey I. Shestakov, Ilya V. Kublanov, Alexander G. Elcheninov
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Fermentation
Subjects:
brine cheese
NGS
traditional dairy products
microbial community
lactic acid bacteria
halophilic bacteria
Online Access:https://www.mdpi.com/2311-5637/9/8/719

Internet

https://www.mdpi.com/2311-5637/9/8/719

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