How does the amount of lactococcus found in this study

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Questions: 1) Lactococcus and Staphylococcus were among the most abundant genera in this study. How does the amount of Lactococcus found in this study compare to that found in previous work? What might explain any discrepancies between the current study and previous work?

2) Do the current study's results regarding compositional differences using pasteurized vs. non-pasteurized milk make sense with previous work?

3) Did the authors discover any microbes present that should be cause for concern, in your opinion (and why)?

 

Reference no: EM133423548

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