Assessment of overall microbial community shift during Cheddar cheese production from raw milk to aging

被引：0
|
作者：
Jungmin Choi
Sang In Lee
Bryna Rackerby
Robin Frojen
Lisbeth Goddik
Sang-Do Ha
Si Hong Park
机构：
[1] Oregon State University,Department of Food Science and Technology
[2] Chung-Ang University,School of Food Science and Technology, Advanced Food Safety Research Group, Brain Korea 21 Plus
来源：
Applied Microbiology and Biotechnology | 2020年 / 104卷
关键词：
Cheese; Microbiota; High-throughput sequencing; Starter bacteria; Non-starter bacteria; Aging;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
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页码：6249 / 6260
页数：11
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