Characterization of Microbial Shifts during the Production and Ripening of Raw Ewe Milk-Derived Idiazabal Cheese by High-Throughput Sequencing.

According to the uniformity, Shannon evenness and Berger indices showed a decreasing trend throughout the cheese making and ripening processes, indicating that the microbial population of cheese was dominated by a few genera.

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Chao1 and ACE richness estimators showed a negative trend during the transition from milk to 120-day-old ripened cheese, which was either more pronounced or less pronounced depending on the producer.

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