Metagenomics analysis of the bacterial community of Siahmazgi cheese affected by 10-min ultrasound waves on day 90 of fermentation
The aim of this study was to identify the bacterial community of fresh cheese with 10-min ultrasound, a cheese produced according to a local recipe in Gilan province in northern Iran, on day 0 of fermentation using next generation sequencing. The milk used in this study was affected by 10-min ultrasound waves