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Table 1 Sample information

From: Bacterial microbiota of Kazakhstan cheese revealed by single molecule real time (SMRT) sequencing and its comparison with Belgian, Kalmykian and Italian artisanal cheeses

Sample Sampling location Country Milk source Starter Sequenced 16S rRNA region Sequencing technology Cheese production process Accession number
K1- K4 Alma-Ata Province Kazakhstan Cow milk Natural whey culture Full length SMRT technology, Pacific Biosciences The fresh raw cow milk is pasteurized. The natural whey is added to the pasteurized milk and allows coagulating. Then the whey is drained through heating and extrusion. The curds (without ripening) are shaped into different forms by different molds [7]. BioProject ID: PRJNA347428
K5-K6 Jambyl Province
B1- B22 Herve Belgium Cow milk Not given V1-V3 regions GS Junior platform, 454 Life Sciences Milk is supplemented with rennet. After coagulation, milk curds are cut in to small pieces like the size of a hazelnut, before being poured into square-shaped molds. The molds are turned over every few hours for 2 days. During the ripening period, cheese is washed 2 or 3 times per week with salt water or pure salts to enhance smear formation [16]. BioProject ID PRJNA238292 [16]
R1-R6 Yashkul Russian Republic of Kalmykia Cow milk Natural whey culture V1-V3 regions FLX454 Titanium System, 454 Life Sciences Fresh raw cow milk is supplemented with natural whey cultures as starters. After curding, the whey is drained through heating and extrusion. The curds without ripening are shaped by different mold MG-RAST ID No. 4682839.3 - 4682844.3
I1-I6 Campania region Italy Buffalo milk Natural whey culture V1-V3 regions GS Junior platform, 454 Life Sciences Raw milk is heated at 37 °C. Then, natural whey cultures are added. After a curd-ripening phase (4.0–4.5 h at 35–37 °C), the curd is drained. The drained curd is stretched in hot water (90–95 °C) before being hand-molded to get the typical round shape [66]. Sequence Read Archive project SRP014821 [14]