Article

Physicochemical and microbiome changes in queso crema de Chiapas during ripening

2025-04-08

Abstract excerpt

The dynamic transformations of physicochemical, microbiological, and metagenomic profiles in Queso Crema de Chiapas were studied during distinct ripening stages (2, 29, and 58 days). While the fundamental physicochemical characteristics—including protein, fat, and salt content—remained remarkably stable, a distinctive evolution in microbial diversity was observed, characterized by a decline in bacterial genera and...

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Literature Corpus work: 63d131c2-38ac-5cc0-8094-9dc15c90ac3f
DOI: 10.1101/2025.04.02.646936

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