Characterizing the microbiota of wooden boards used for cheese ripening.
Journal
JDS communications
ISSN: 2666-9102
Titre abrégé: JDS Commun
Pays: United States
ID NLM: 9918300983806676
Informations de publication
Date de publication:
Jul 2021
Jul 2021
Historique:
received:
29
07
2020
accepted:
20
02
2021
entrez:
7
11
2022
pubmed:
27
4
2021
medline:
27
4
2021
Statut:
epublish
Résumé
Wooden boards are commonly used for aging artisan cheeses. Although considered critical to the development of desired flavors and aromas, knowledge about the microbial communities associated with these boards is limited. To begin to address this need, we performed a 16S ribosomal RNA analysis of the bacterial communities present on the surface and within 5 wooden boards used for cheese ripening that were obtained from 3 cheese-processing facilities. The 5 boards were dominated by bacteria in the phyla
Identifiants
pubmed: 36338451
doi: 10.3168/jdsc.2020-0014
pii: S2666-9102(21)00049-1
pmc: PMC9623629
doi:
Types de publication
Journal Article
Langues
eng
Pagination
171-176Informations de copyright
© 2021.
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