Cheese: New insights into an age-old food
Friday, August 14, 2020 - 07:50
in Biology & Nature
The most detailed study to date of the microbes in cheese was published today in Nature Food by a team of researchers at Teagasc and APC Microbiome Ireland SFI Research Center, led by Professor Paul Cotter. For this study, the team employed the most advanced DNA technologies to characterize in great depth the microbiology of 184 samples of cheeses from across the world, including newly studied samples from 55 cheeses that were sourced from artisanal cheese producers from across Ireland.