Shifts of microbiota during cheese production: impact on production and quality

The high-throughput DNA sequencing (HTS) method is used to identify microbes in cheese and their potential functional properties. The technique can be applied to the microbiota of the cheese processing environment, raw milk, curd, whey, and starter cultures, and be used to improve the quality, safet...

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Bibliographic Details
Published in:Applied microbiology and biotechnology 2021-03, Vol.105 (6), p.2307-2318
Main Authors: Nam, Jun Haeng, Cho, Yong Sun, Rackerby, Bryna, Goddik, Lisbeth, Park, Si Hong
Format: Article
Language:English
Subjects:
Aging
Animals
Bacteria - genetics
Biomedical and Life Sciences
Biotechnology
Cheese
Cheese - analysis
Curd
Dairy industry
Dairy products
DNA sequencing
Food Microbiology
Genetic aspects
Identification and classification
Life Sciences
Microbial Genetics and Genomics
Microbiology
Microbiomes
Microbiota
Microbiota (Symbiotic organisms)
Milk
Mini-Review
Next-generation sequencing
Physicochemical properties
Product safety
Production management
Production processes
Properties
Properties (attributes)
Quality management
Starter cultures
Whey
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Summary:The high-throughput DNA sequencing (HTS) method is used to identify microbes in cheese and their potential functional properties. The technique can be applied to the microbiota of the cheese processing environment, raw milk, curd, whey, and starter cultures, and be used to improve the quality, safety, and other physicochemical properties of the final product. The HTS method is also utilized to study the microbiota shift of different types of cheeses during processing, as the composition and functional properties of the microbiome provide unique characteristics to different cheeses. Although there are several reviews that focused on microbiota of various types of cheeses, this review focuses on evaluating the microbiota shift of different types of cheese production and highlights key bacteria in each step of the processing as well as microbiota of various types of cheeses. Key points • High-throughput sequencing can be applied to identify microbiota in cheese. • Microbiota in cheese is changed during making process and aging. • Starter culture plays an important role to establish microbiota in cheese.
ISSN:0175-7598
1432-0614
DOI:10.1007/s00253-021-11201-5