Mycobiota composition through the ripening of artisanal soft cheeses ‘Torta del Casar’ and ‘Queso de la Serena’ monitored by high-throughput sequencing
This study aimed to characterise the fungal communities of the Spanish Protected Designations of Origin soft cheeses, 'Torta del Casar' and 'Queso de la Serena,' during ripening using an amplicon-based high-throughput sequencing approach. The findings contribute to a deeper under...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000216 |
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