Bacterial diversity study from the rind of Vacherin Mont-d Or PDO cheeses
Longitudinal investigation of the bacterial diversity in the rind of Vacherin Mont-d Or PDO cheeses. Fresh cheeses were collected in dairies producing PDO cheeses and challenged with Listeria innocua on their surface. Ripening was carried out in an experimental cellar designed to prevent cross contamination between the cheeses from different dairies. 16S rRNA gene amplicon sequencing of the V1-V2 region was carried out on an Ion PGM instrument.