Article
A microbiome catalog of Chinese traditional artisanal cheeses provides insights into functional and microbial diversity.
Nature communications - 16 Apr 2026
Liu Yang, Huang Pan, Zhang Chuan, Dong Quanbin, Wang Xiuchao, Tian Fengwei, Zhao Jianxin, Sun Zhihong, Chen Lianmin, Chen Wei, Zhai Qixiao
Abstract excerpt
Cheese has been consumed globally over millennia and serves as a natural reservoir of diverse microorganisms. Chinese traditional cheeses rely on natural fermentation and have unique physiochemical and microbial characteristics compared to European cheeses. However, there is a major knowledge gap in the understanding of Chinese cheese microbiome. Here, we present a curated Cheese microbiome catalog (cCMC)...
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