Analysis of microbiota persistence in quebec’s terroir cheese using a metabarcoding approach

HIGHLIGHTS

• who: Annick Raymond-Fleury and collaborators from the Department of Food Sciences and Nutrition, Institute of Nutrition and Functional Foods (INAF), Casavant Boulevard West, Saint-Hyacinthe, QC J S , Canada have published the research work: Analysis of Microbiota Persistence in Quebecu2019s Terroir Cheese Using a Metabarcoding Approach, in the Journal: Microorganisms 2022, 10, x FOR PEER REVIEW of /2022/
• what: The authors evaluate the consistency of the microbial ecosystems in Quebec`s terroir cheese by comparing production years 2015 and 2018.
• future: Studies using complementary techniques such as qPCR texture profile analysis proteolysis . . .
  

   

  

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