Diversity of the Microbiota of Traditional Izmir Tulum and Izmir Brined Tulum Cheeses and Selection of Potential Probiotics.

Güley, Ziba; Fallico, Vincenzo; Cabrera-Rubio, Raul; O'Sullivan, Daniel; Marotta, Mariarosaria; Pennone, Vincenzo; Smith, Sandra; Beresford, Tom

Güley, Ziba; Fallico, Vincenzo; Cabrera-Rubio, Raul; O'Sullivan, Daniel; Marotta, Mariarosaria; Pennone, Vincenzo; Smith, Sandra; Beresford, Tom.

Afiliación

Güley Z; Teagasc Food Research Centre, Moorepark, Fermoy, P61C996 Co. Cork, Ireland.
Fallico V; Department of Food Engineering, Alanya Alaaddin Keykubat University, 07425 Antalya, Türkiye.
Cabrera-Rubio R; Teagasc Food Research Centre, Moorepark, Fermoy, P61C996 Co. Cork, Ireland.
O'Sullivan D; Teagasc Food Research Centre, Moorepark, Fermoy, P61C996 Co. Cork, Ireland.
Marotta M; APC Microbiome Ireland, University College Cork, T12Y120 Cork, Ireland.
Pennone V; Teagasc Food Research Centre, Moorepark, Fermoy, P61C996 Co. Cork, Ireland.
Smith S; School of Food and Nutritional Sciences, University College Cork, T12K8AF Cork, Ireland.
Beresford T; Teagasc Food Research Centre, Moorepark, Fermoy, P61C996 Co. Cork, Ireland.

Foods ; 12(18)2023 Sep 19.

Article en En | MEDLINE | ID: mdl-37761191

Palabras clave

Lacticaseibacillus paracasei; Streptococcus infantarius; Streptococcus thermophilus; cheese microbiota; high-throughput sequencing; probiotics

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: Irlanda Pais de publicación: Suiza

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