Characterization of bacterial populations in Danish raw milk cheeses made with different starter cultures by denaturating gradient gel electrophoresis and pyrosequencing

By Wafa Masoud, Mónica Takamiya, F. Vogensen, S. Lillevang, W. Al-Soud, S. Sørensen, M. Jakobsen. 2011

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The complex microbiota of raw milk. (2013, methodology): “…approaches have not been extensively applied to assess the microbiota of dairy-based environments, there have been a number of recent publications, which suggest that this situation will change dramatically in the coming years (Masoud et al., 2011, 2012; Alegria et al., 2012; Quigley et al., 2012).”
Traditional cheeses: rich and diverse microbiota with associated benefits. (2014, background): “…by an increasingly refined taxonomy and the use of molecular methods (reviewed in Quigley et al., 2011; Ndoye et al., 2011), of which the most recent is pyrosequencing (Alegria et al., 2012; Masoud et al., 2011, 2012; Quigley et al., 2012), to complement the traditional culture-dependent methods.”