Facility-specific "house" microbiome drives microbial landscapes of artisan cheesemaking plants

Applied and Environmental Microbiology

Volumn 79, Issue 17, 2013, Pages 5214-5223

  Bokulich, Nicholas A ^a   Mills, David A ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ENVIRONMENTAL ORGANISMS; FUNCTIONAL ADAPTATION; HIGH-THROUGHPUT SEQUENCING; MICROBIAL COMMUNITIES; MICROBIAL CONSORTIA; MICROBIAL ECO SYSTEM; PROCESSING ENVIRONMENTS; PRODUCT CHARACTERISTICS;

CHEESES; FERMENTATION; MICROORGANISMS;

PLANTS (BOTANY);

BIOME; ENVIRONMENTAL IMPACT; FERMENTATION; FOOD PROCESSING; FOOD QUALITY; INDUSTRIAL PRODUCTION; LANDSCAPE; MICROBIAL ACTIVITY; MICROBIAL COMMUNITY; MILK;

EID: 84884235124     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.00934-13     Document Type: Article

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