ena-STUDY-THE UNIVERSITY OF QUEENSLAND-02-06-2015-10:30:54:107-232
Bacterial community profiling of carbonated sweet whey by pyrosequencing of 16S rRNA gene amplicons
The effect of CO2 on bacterial communities of sweet whey was examined by pyrosequencing of 16S rRNA gene amplicons. Three industrial samples were analysed: Cheddar whey, Mozzarella whey and mixed whey originating from Cheddar and Mozzarella production.
The effect of CO2 on bacterial communities of sweet whey was examined by pyrosequencing of 16S rRNA gene amplicons. Three industrial samples were analysed: Cheddar whey, Mozzarella whey and mixed whey originating from Cheddar and Mozzarella production.