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Amplicon sequencing reveals the bacterial diversity in milk, dairy premises and Serra da Canastra artisanal cheeses produced by three different farms.
Kamimura, Bruna A; Cabral, Lucélia; Noronha, Melline F; Baptista, Rafaela C; Nascimento, Henry M; Sant'Ana, Anderson S.
Afiliação
  • Kamimura BA; Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
  • Cabral L; Center for Research in Energy and Materials (CNPEM), Campinas, SP, Brazil; Institute of Biology, University of Campinas, Campinas, SP, Brazil.
  • Noronha MF; Institute of Biology, University of Campinas, Campinas, SP, Brazil.
  • Baptista RC; Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
  • Nascimento HM; Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
  • Sant'Ana AS; Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil. Electronic address: and@unicamp.br.
Food Microbiol ; 89: 103453, 2020 Aug.
Article em En | MEDLINE | ID: mdl-32138999
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Bactérias / Queijo / Leite / Microbiota Limite: Animals Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Bactérias / Queijo / Leite / Microbiota Limite: Animals Idioma: En Ano de publicação: 2020 Tipo de documento: Article