Sample | Sampling location | Country | Milk source | Starter | Sequenced 16S rRNA region | Sequencing technology | Cheese production process | Accession number |
---|---|---|---|---|---|---|---|---|
K1- K4 | Alma-Ata Province | Kazakhstan | Cow milk | Natural whey culture | Full length | SMRT technology, Pacific Biosciences | The fresh raw cow milk is pasteurized. The natural whey is added to the pasteurized milk and allows coagulating. Then the whey is drained through heating and extrusion. The curds (without ripening) are shaped into different forms by different molds [7]. | BioProject ID: PRJNA347428 |
K5-K6 | Jambyl Province | |||||||
B1- B22 | Herve | Belgium | Cow milk | Not given | V1-V3 regions | GS Junior platform, 454 Life Sciences | Milk is supplemented with rennet. After coagulation, milk curds are cut in to small pieces like the size of a hazelnut, before being poured into square-shaped molds. The molds are turned over every few hours for 2 days. During the ripening period, cheese is washed 2 or 3 times per week with salt water or pure salts to enhance smear formation [16]. | BioProject ID PRJNA238292 [16] |
R1-R6 | Yashkul | Russian Republic of Kalmykia | Cow milk | Natural whey culture | V1-V3 regions | FLX454 Titanium System, 454 Life Sciences | Fresh raw cow milk is supplemented with natural whey cultures as starters. After curding, the whey is drained through heating and extrusion. The curds without ripening are shaped by different mold | MG-RAST ID No. 4682839.3 - 4682844.3 |
I1-I6 | Campania region | Italy | Buffalo milk | Natural whey culture | V1-V3 regions | GS Junior platform, 454 Life Sciences | Raw milk is heated at 37 °C. Then, natural whey cultures are added. After a curd-ripening phase (4.0–4.5 h at 35–37 °C), the curd is drained. The drained curd is stretched in hot water (90–95 °C) before being hand-molded to get the typical round shape [66]. | Sequence Read Archive project SRP014821 [14] |