The aim of the study was to investigate the dynamics of bacterial communities at the beginning of a backslopping process. We analysed the relationship between community structure and dynamics, and their acidification properties. We set up an experiment based on serial fermentations of cow raw milks sampled from 26 different farms of the same PDO geographical area in the north east of France. Each milk was serially fermented 6 times in mesophilic conditions. Acidification kinetics were recorded by pH monitoring during each fermentation and bacterial communities were analysed by metabarcoding (V3-V4 region of 16S rRNA) in the raw milk samples and after each fermentation step.

R, 4.3.1