Characterization of Bacterial Communities in Mexican Artisanal Raw Milk "Bola de Ocosingo" Cheese by High-Throughput Sequencing

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Characterization of Bacterial Communities in Mexican Artisanal Raw Milk "Bola de Ocosingo" Cheese by High-Throughput Sequencing

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im Januar 2018 veröffentlichter wissenschaftlicher Artikel

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scientific article published on 29 October 2018

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wetenschappelijk artikel

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наукова стаття, опублікована у 2018

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Characterization of Bacterial ...... by High-Throughput Sequencing

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Characterization of Bacterial ...... by High-Throughput Sequencing

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Characterization of Bacterial ...... by High-Throughput Sequencing

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Characterization of Bacterial ...... by High-Throughput Sequencing

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Characterization of Bacterial ...... by High-Throughput Sequencing

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Characterization of Bacterial ...... by High-Throughput Sequencing

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P1476

Characterization of Bacterial ...... by High-Throughput Sequencing

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Claudia Meyli Escobar-Ramírez

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Mark L Tamplin

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Montserrat Hernández-Iturriaga

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P2860

Introducing mothur: open-source, platform-independent, community-supported software for describing and comparing microbial communities

Growth and adaptation of microorganisms on the cheese surface

Diversity, dynamics, and activity of bacterial communities during production of an artisanal Sicilian cheese as evaluated by 16S rRNA analysis.

Biodiversity in Oscypek, a traditional Polish cheese, determined by culture-dependent and -independent approaches

"Remake" by high-throughput sequencing of the microbiota involved in the production of water buffalo mozzarella cheese.

New insights in the molecular biology and physiology of Streptococcus thermophilus revealed by comparative genomics.

Dynamics of bacterial communities during the ripening process of different Croatian cheese types derived from raw ewe's milk cheeses

rRNA-based monitoring of the microbiota involved in Fontina PDO cheese production in relation to different stages of cow lactation.

High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese.

Safety assessment of dairy microorganisms: Streptococcus thermophilus.

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2598

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scholarly article

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10.3389/FMICB.2018.02598

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English

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J A Aldrete-Tapia

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2018-10-29T00:00:00Z

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30420851

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6217346

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