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Choosing cheese: Research identifies microbial communities in cheese

After studying 137 varieties of cheese collected in 10 different countries, researchers have been able to identify three general types of microbial communities that live on cheese, opening the door to using each as a 'model' community for the study of whether and how various microbes and fungi compete or cooperate as they form communities, what molecules may be involved in the process and what mechanisms may be involved.

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