ena-STUDY-CERELA-05-02-2018-14:45:39:031-817
16S Amplicon sequencing of northwestern argentinian artisanal cheeses gDNA using V4 primers
The Northwest argentinian artisanal cheese is a handcrafted product made from raw cow milk. The ripening process occurs spontaneously and, probably, it is influenced by environmental conditions. Its sensory characteristics and safety are probably the result of the balance between microbial populations and their metabolic capacity. The 16S amplicon sequencing of three DNA samples (and their corresponding replicates) from different Northwest argentinian artisanal cheeses, was used to assess the taxonomic affiliation of the bacterial populations in that type of cheeses. The samples were processed using 16S amplicon sequencing on a  Mi-seq sequencer with 515/806 primers to V4 region, this was carried out at Molecular Research (MR DNA) service provider (www.mrdnalab.com, Shallowater, TX, USA) following the manufacturer's guidelines.
The Northwest argentinian artisanal cheese is a handcrafted product made from raw cow milk. The ripening process occurs spontaneously and, probably, it is influenced by environmental conditions. Its sensory characteristics and safety are probably the result of the balance between microbial populations and their metabolic capacity. The 16S amplicon sequencing of three DNA samples (and their corresponding replicates) from different Northwest argentinian artisanal cheeses, was used to assess the taxonomic affiliation of the bacterial populations in that type of cheeses. The samples were processed using 16S amplicon sequencing on a  Mi-seq sequencer with 515/806 primers to V4 region, this was carried out at Molecular Research (MR DNA) service provider (www.mrdnalab.com, Shallowater, TX, USA) following the manufacturer's guidelines.