Characterizing Halloumi cheese's bacterial communities through metagenomic analysis

Author:

Kamilari Eleni,Anagnostopoulos Dimitrios A.,Papademas Photis,Kamilaris Andreas,Tsaltas Dimitrios

Funder

Interreg

Publisher

Elsevier BV

Subject

Food Science

Reference58 articles.

1. Biodiversity of the microbial community in a Spanish farmhouse cheese as revealed by culture-dependent and culture-independent methods;Abriouel;International Journal of Food Microbiology,2008

2. High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese;Aldrete-Tapia;Food Microbiology,2014

3. Biodiversity in Oscypek, a traditional Polish Cheese, determined by culture-dependent and -independent approaches;Alegría,2012

4. Microbiota of an Italian Grana-like cheese during manufacture and ripening, unraveled by 16S rRNA-based approaches;Alessandria;Applied and Environmental Microbiology,2016

5. Bacterial dynamics in a raw cow's milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers;Aquilanti;Letters in Applied Microbiology,2011

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