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: | , , , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
American Society for Microbiology
2018
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/2a271c8da569442980c293c81cf3a492 |
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