Microbial analysis of ovine cheese by next generation sequencing

Vladimir Kmet, Dobroslava Bujnakova

Abstract


Ovine cheese is a good source for isolation of wild lactobacilli-potential starter cultures.  This study aimed to analyse microbiota of the ovine cheese (Slovak Bryndza) and to investigate the presence of Lactobacillus antibiotic resistance, virulence or probiotic genes by pyrosequencing.


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DOI: https://doi.org/10.14806/ej.21.A.806

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