Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese

ABSTRACT In this study, a young Cheddar curd was used to produce two types of surface-ripened cheese, using two commercial smear-culture mixes of yeasts and bacteria. Whole-metagenome shotgun sequencing was used to screen the microbial population within the smear-culture mixes and on the cheese surf...

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Autores principales: A. S. Bertuzzi, A. M. Walsh, J. J. Sheehan, P. D. Cotter, F. Crispie, P. L. H. McSweeney, K. N. Kilcawley, M. C. Rea
Formato: article
Lenguaje:EN
Publicado: American Society for Microbiology 2018
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Acceso en línea:https://doaj.org/article/2a271c8da569442980c293c81cf3a492
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