Metagenomic in cincho cheese
The objective of this study is to know the bacterial diversity of cincho cheese made in two states of Mexico. Is vital to know the impact of microorganisms on cheeses and thus be able to deduce their role in the flavor, aroma, texture and the beneficial effects they generate when consuming them. Therefore, it is essential to identify the bacterial taxonomy of cincho cheese from three artisanal cheese factories through 16S rRNA metagenomic sequencing, shotgun