| high-throughput sequencing of microbial communities in poro cheese, an artisanal mexican cheese. | the bacterial diversity and structure of poro cheese, an artisanal food, was analysed by high-throughput sequencing (454 pyrosequencing) in order to gain insight about changes in bacterial communities associated with the cheese-making process. dairy samples consisting of milk, fermented whey, curd and ripened cheese (during 7 and 60 d) were collected from three manufacturers located in the state of tabasco, méxico during dry (march-june) and rainy (august-november) seasons. independently of prod ... | 2014 | 25084655 |