Bacterial metagenome profiling of hand-made herby cheese samples utilizing high-throughput sequencing to detect geographical indication and marketing potential

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SUMMARY

Although Table 1 Localization of the cheese samples and herbs used to make herby cheese. The authors also analyzed non-herby cheese samples such as Sample 1 which was ripened in sheepskin, Sample 3, a curd cheese, and other two cheese samples which were manufactured as herby cheese without mixing any plant, Sample 5 and Sample 16. Similarly, mixed herbs used in cheese making and the source of cheese localizations did not significantly affect the differentiation of cheese samples at the phylum and family levels. No different bacterial composition was observed at the phylum . . .

 



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