Dynamics of Bacterial Communities during the Ripening Process of Different Croatian Cheese Types Derived from Raw Ewe's Milk Cheeses
Figure 2
Rarefaction curves of partial sequences of the bacterial 16S rRNA gene after direct DNA extraction and PCR amplification from three Croatian raw ewe's milk cheeses (Cheese A, B and C) throughout the ripening period (0, 45 and 90d) obtained from two production sites (F1 and F2) at a 97% similarity level normalized with respect to sample size.
As the most variability were related to F2 only those results are presented.