Cheese metagenome Raw sequence reads
This study investigated the effect of three stretching temperatures (75, 85, and 95 celsius degrees) on the survival of Escherichia coli, Listeria monocytogenes, Salmonella Enteritidis, and Staphylococcus aureus deliberately inoculated into raw cows milk during pilot scale cheese production. Microbial dynamics were monitored throughout processing by culture dependent methods and confirmed through RAPD PCR, while the bacterial community of the fresh cheeses was further characterized through 16S rRNA high throughput sequencing.