Bacterial Succession through the Artisanal Process and Seasonal Effects Defining Bacterial Communities of Raw-Milk Adobera Cheese Revealed by High Throughput DNA Sequencing.

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作者： José M,Ruvalcaba-Gómez ^[1] ; Raúl J,Delgado-Macuil ^[2] ; Lily X,Zelaya-Molina ^[3] ; Otoniel,Maya-Lucas ^[4] ; Edmundo,Ruesga-Gutiérrez ^[5] ; Luis M,Anaya-Esparza ^[5] ; Zuamí,Villagrán-de la Mora ^[5] ; David A,López-de la Mora ^[6] ; Ramón I,Arteaga-Garibay ^[3]

作者单位： Campo Experimental Centro Altos de Jalisco, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Av. Biodiversidad # 2470, Tepatitlán de Morelos, Jalisco 47600, Mexico. ^[1] Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Carretera Estatal Santa Inés Tecuexcomac-Tepetitla, km. 1.5, Tepetitla de Lardizábal, Tlaxcala 90700, Mexico. ^[2] Centro Nacional de Recursos Genéticos, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Blvd. de la Biodiversidad #400, Tepatitlán de Morelos, Jalisco 47600, Mexico. ^[3] ATGenomics, Ciudad de México 06300, Mexico. ^[4] Centro Universitario de los Altos, Universidad de Guadalajara, Av. Rafael Casillas Aceves 1200, Tepatitlán de Morelos, Jalisco 47620, Mexico. ^[5] Centro Universitario de Tonalá, Universidad de Guadalajara, Av. Periférico Norte No. 555, Tonalá, Jalisco 48525, Mexico. ^[6]

关键词 Streptococcus artisanal dairy genuine Mexican cheeses next-generation sequencing

DOI 10.3390/microorganisms9010024

PMID 33374626

发布时间 2021-01-26

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Microorganisms

2020年9卷1期

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Bacterial Succession through the Artisanal Process and Seasonal Effects Defining Bacterial Communities of Raw-Milk Adobera Cheese Revealed by High Throughput DNA Sequencing.

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Bacterial Succession through the Artisanal Process and Seasonal Effects Defining Bacterial Communities of Raw-Milk Adobera Cheese Revealed by High Throughput DNA Sequencing.

Microorganisms

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