Microbial diversity study in natural adjunct milk culture and Vacherin Fribourgeois
Vacherin Fribourgeois PDO is a semi-hard, smear-ripened, full fat cheese produced from thermized or raw milk. In this study the possibility to enrich the Vacherin Fribourgeois microbiota with raw milk microbes using natural adjunct milk cultures was investigated using 16S rRNA gene amplicon sequencing.