Biodiversity in Oscypek, a traditional Polish cheese, determined by culture-dependent and -independent approaches.

@article{Alegra2012BiodiversityIO,
  title={Biodiversity in Oscypek, a traditional Polish cheese, determined by culture-dependent and -independent approaches.},
  author={Angel Alegr{\'i}a and Pawel Szczesny and Baltasar Mayo and Jacek Bardowski and Magdalena Kowalczyk},
  journal={Applied and environmental microbiology},
  year={2012},
  volume={78 6},
  pages={1890-8}
}
Oscypek is a traditional Polish scalded-smoked cheese, with a protected-designation-of-origin (PDO) status, manufactured from raw sheep's milk without starter cultures in the Tatra Mountains region of Poland. This study was undertaken in order to gain insight into the microbiota that develops and evolves during the manufacture and ripening stages of Oscypek. To this end, we made use of both culturing and the culture-independent methods of PCR followed by denaturing gradient gel electrophoresis… CONTINUE READING
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