Bacterial Communities in Serpa Cheese by Culture Dependent Techniques, 16S rRNA Gene Sequencing and High-throughput Sequencing Analysis.
Maria Teresa P GonçalvesMaría José BenitoMaría de Guía CórdobaConceição EgasAlmudena V MerchánAna I GalvánSantiago Ruiz-MoyanoPublished in: Journal of food science (2018)
The control of the manufacturing process of traditional cheeses can be improved through the knowledge of the bacterial diversity that develops. Thus, the growth of desirable microorganisms can be promoted to homogenize the final product.