Metabarcoding analysis reveals a differential bacterial community profile associated with ‘Torta del Casar’ and ‘Queso de la Serena’ PDO cheeses-Reference-Cited by-同舟云学术

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Metabarcoding analysis reveals a differential bacterial community profile associated with ‘Torta del Casar’ and ‘Queso de la Serena’ PDO cheeses

Published:2024-02 Issue: Volume:57 Page:103491
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Merchán Almudena V.^ORCID,Ruiz-Moyano Santiago^ORCID,Benito María José^ORCID,Vázquez Hernández María^ORCID,Cabañas Catalina M.^ORCID,Román Ángel Carlos

Funder

Junta de Extremadura

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference74 articles.

1. Cheesomics: The future pathway to understanding cheese flavour and quality;Afshari;Critical Reviews in Food Science and Nutrition,2018

2. A new discoloration of ricotta cheese;Alberghini;Italian Journal of Food Safety,2010

3. A review on microbiological and technological aspects of serpa PDO cheese: An ovine raw milk cheese;Araújo-Rodrigues;International Dairy Journal,2020

4. Comparison of microbiota and volatile organic compounds in milk from different sheep breeds;Biçer;Journal of Dairy Science,2021

5. Facility-specific “house” microbiome drives microbial landscapes of artisan cheesemaking plants;Bokulich;Applied and Environmental Microbiology,2013

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe’s milk cheese;Food Research International;2024-09

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