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Characterization of Bacterial Communities in Mexican Artisanal Raw Milk "Bola de Ocosingo" Cheese by High-Throughput Sequencing.
Aldrete-Tapia, Alejandro; Escobar-Ramírez, Claudia Meyli; Tamplin, Mark L; Hernández-Iturriaga, Montserrat.
Affiliation
  • Aldrete-Tapia A; Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, Mexico.
  • Escobar-Ramírez CM; Centro Nacional de Investigación Disciplinaria de Fisiología Animal (CENIDFyMA), Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Querétaro, Mexico.
  • Tamplin ML; Centre of Food Safety & Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Sandy Bay, TAS, Australia.
  • Hernández-Iturriaga M; Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, Mexico.
Front Microbiol ; 9: 2598, 2018.
Article in En | MEDLINE | ID: mdl-30420851
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Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Risk_factors_studies Country/Region as subject: Mexico Language: En Journal: Front Microbiol Year: 2018 Document type: Article Affiliation country: Mexico Country of publication: Switzerland
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Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Risk_factors_studies Country/Region as subject: Mexico Language: En Journal: Front Microbiol Year: 2018 Document type: Article Affiliation country: Mexico Country of publication: Switzerland