HIGHLIGHTS
- who: Laura Sola from the DepartmentUniversity of have published the research work: Insights on the bacterial composition of Parmigiano Reggiano Natural Whey Starter by a culture-dependent and 16S rRNA metabarcoding portrait, in the Journal: Scientific Reports Scientific Reports
- how: To provide a preliminary functional insight for the taxonomic profiles observed in the study the authors used the PICRUSt2 su00ad oftware31 and the authors performed the differential abundance analysis with three independent tools such as ALDEx21.26.032 ANCOM-BC 1.4.033 and u00adMaAsLin234.
SUMMARY
Fermentative performance of NWS samples . . .
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