Relationship between the dynamics of gross composition, free fatty acids and biogenic amines, and microbial shifts during the ripening of raw ewe milk-derived idiazabal cheese

HIGHLIGHTS

• who: Gorka Santamarina-Garcu00eda and colleagues from the Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Unibertsitate Ibilbidea, Vitoria-Gasteiz, Basque Country, Spain have published the Article: Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese, in the Journal: Animals 2022, 12, 3224. of /2022/
• what: This study reports for the first time the between bacterial succession characterized by high-throughput sequencing (sequencing of V3-V4 16S . . .
  

   

  

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