Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate

Scientific Reports

Volumn 6, Issue , 2016, Pages

  De Filippis, Francesca ^a   Genovese, Alessandro ^a   Ferranti, Pasquale ^a   Gilbert, Jack A ^b,c,d,e   Ercolini, Danilo ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b ARGONNE NATIONAL LABORATORY   (United States)

^c UNIVERSITY OF CHICAGO   (United States)

^d UNIVERSITY OF CHICAGO   (United States)

^e MARINE BIOLOGICAL LABORATORY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID; FATTY ACID; PYRUVIC ACID; RNA 16S; VOLATILE ORGANIC COMPOUND;

ANALYSIS; CHEESE; DNA SEQUENCE; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLUS; MASS FRAGMENTOGRAPHY; METABOLISM; MICROBIOLOGY; MICROFLORA; PRINCIPAL COMPONENT ANALYSIS; SOLID PHASE MICROEXTRACTION; TEMPERATURE;

AMINO ACIDS; CHEESE; FATTY ACIDS; FOOD MICROBIOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LACTOBACILLUS; MICROBIOTA; PRINCIPAL COMPONENT ANALYSIS; PYRUVIC ACID; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; SOLID PHASE MICROEXTRACTION; TEMPERATURE; VOLATILE ORGANIC COMPOUNDS;

EID: 84959450101     PISSN: None     EISSN: 20452322     Source Type: Journal    
DOI: 10.1038/srep21871     Document Type: Article

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