Article
Isolation and phenotypic and genomic characterization of Tetragenococcus spp. from two Spanish traditional blue-veined cheeses made of raw milk.
International journal of food microbiology - 16 Jun 2022
Rodríguez Javier, González-Guerra Ana, Vázquez Lucía, Fernández-López Raúl, Flórez Ana Belén, de la Cruz Fernando, Mayo Baltasar
Abstract excerpt
High throughput sequencing has recently revealed the presence of Tetragenococcus-related DNA sequences in dairy environments such as brine and cheeses. In the present work, a selective medium was developed to isolate Tetragenococcus spp. from two ripened, traditional, Spanish, blue-veined cheese varieties made from raw milk. The strains recovered belonged to either Tetragenococcus koreensis or Tetragenococcus...
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