Characterization of Microbial Shifts during the Production and Ripening of Raw Ewe Milk-Derived Idiazabal Cheese by High-Throughput Sequencing

Characterization of Microbial Shifts during the Production and Ripening of Raw Ewe Milk-Derived Idiazabal Cheese by High-Throughput Sequencing

In this study, we used high-throughput sequencing technologies (sequencing of V3–V4 hypervariable regions of 16S rRNA gene) to investigate for the first time the microbiota of Latxa ewe raw milk and the bacterial shifts that occur during the production and ripening of Idiazabal cheese. Results revea...

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Bibliographic Details
Main Authors: Gorka Santamarina-García, Igor Hernández, Gustavo Amores, Mailo Virto
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Biology
Subjects:
cheese quality
ripening
microbiota
bacterial diversity
16S rRNA sequencing
PCoA
Online Access:https://www.mdpi.com/2079-7737/11/5/769

Internet

https://www.mdpi.com/2079-7737/11/5/769

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