Cotija cheese microbial communities from Jalisco, Mexico - cotija_cheese
Cotija cheese is a Mexican dairy product of spontaneous fermentation with a particular sensorial profile and an indisputable microbiological quality. In this study we analysed bacterial Cotija cheese metagenome in order to get a complete picture of bacterial diversity as well as metabolic potential of consortium related to flavour and odour compound production as well as gene related with bacteriocins production.