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FOOD MICROBIOLOGY

Secrets of the cheese microbiome

Nature Food volume 1, pages 466–467 (2020)Cite this article

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Genomic technologies offer opportunities to monitor microbial strains and their metabolic features to reconstruct the history of cheese.

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Authors and Affiliations

  1. Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy

    Danilo Ercolini

  2. Task Force on Microbiome Studies, University of Naples Federico II, Naples, Italy

    Danilo Ercolini

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  1. Danilo Ercolini
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Correspondence to Danilo Ercolini.

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The author declares no competing interests.

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Ercolini, D. Secrets of the cheese microbiome. Nat Food 1, 466–467 (2020). https://doi.org/10.1038/s43016-020-0131-9

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