The detailed analysis of the microbiome and resistome of artisanal blue-veined cheeses provides evidence on sources and patterns of succession linked with quality and safety traits
Elena A. Alexa,
José F. Cobo-Díaz,
Erica Renes
et al.
Abstract:Background
Artisanal cheeses usually contain a highly diverse microbial community which can significantly impact their quality and safety. Here, we describe a detailed longitudinal study assessing the impact of ripening in three natural caves on the microbiome and resistome succession across three different producers of Cabrales blue-veined cheese.
Results
Both the producer and cave in which cheeses were ripened significantly influenced the cheese … Show more
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