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Article

PacBio sequencing reveals bacterial community diversity in cheeses collected from different regions.

Journal of dairy science - 1 Feb 2020

Yang Chengcong, Zhao Feiyan, Hou Qiangchuan, Wang Jiao, Li Min, Sun Zhihong

Abstract excerpt

Cheese is a fermented dairy product that is popular for its unique flavor and nutritional value. Recent studies have shown that microorganisms in cheese play an important role in the fermentation process and determine the quality of the cheese. We collected 12 cheese samples from different regions and studied the composition of their bacterial communities using PacBio small-molecule real-time sequencing (Pacific...

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Source

Identifiers

PMID: 31864732
DOI: 10.3168/jds.2019-17496

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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