The effect of different milk pretreatment methods on microbiome community development during Herrgårds cheese production and ripening.

PLoS One · 2026 · PMC13367665 · PMID 42447082

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a clear trendno p-value reported

Despite only having 4 data points at each temperature per number of ripening days, we found a clear trend ( Fig 4B ) showing that the high temperature set (20 oC) promotes development of C. tyrobutyricum .

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highly significantno p-value reported

First, we saw a highly significant reduction of C. tyrobutyricum in microfiltration trial (PT1) compared to PT2 and PT3 (average abundance ratio: 4768x more abundant in PT2 and 4721x in PT3 than PT1.

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