Physicochemical and microbiome changes in queso crema de Chiapas during ripening
Blanca Nayelli Ocampo Morales, Arturo Hernández-Montes, Karel Estrada, Ernestina Valadez‐Moctezuma
This study examines physicochemical and microbiome changes in Queso Crema de Chiapas during ripening, finding shifts in microbial diversity with increasing ripening time.
PLoS ONE · Jan 7, 2026Peer-reviewedBioinformatics